On Tue 31 May 2005 08:30:18p, Damsel wrote in rec.food.cooking:

> Son Volt > said:
>
>>Damsel wrote:
>>
>>So how does one go about properly grilling a pork tenderloin? Grilling
>>always tends to dry mine out no matter the method. I get much better
>>results searing in cast iron and finishing off in the oven.
>
> They're great grilled with Yoshida's Sauce on them. Just a few minutes
> will do it. Push on the meat as it's cooking to see how soft/firm it
> is. (Shaddap, Sheldon) The softer, the more rare the meat will be.

Shellie's must be bloody rare!

>The
> firmer, the more well-done. Anything beyond medium, and you're on your
> own.
>
> Carol
>



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974