Wayne Boatwright > said:

>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!

Behave yourself, or I'll slice yours up! <G>

Carol

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