Dog3 wrote:

> Damsel > wrote in
> :
>
> > 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. The
> > firmer, the more well-done. Anything beyond medium, and you're on your
> > own.
> >
> > Carol
> >
>
> I do mine in olive oil or butter. And *rosemary*. I throw it on the grill
> and charit. To just medium. Anything else is overdone IMO.

I'm sure the secret is in the turning. I soak pork tenders in brine/marinade or
not, rub it with spices or not, cover with dijon mustard or not. A little olive
oil is nice. Because it is very tender, I do like to get it a little less cool
- leave out on the counter for an hour before grilling. I turn the leetle
bugger every 5 min on a medium hot fire until it registers about 160 from 20 to
30 min depending on the size, then rest it for 5 min at least. Cut in a
slantywise motion to get a bigger slice. Even better the next day on salad or a
hard roll. I like mine medium also. Them overdone fans can have the little end.

Edrena