Sorry for multiple posts. I guess using the same subject line as a previous post
caused a mix up. Here it is again, by itself I hope.

Here's the recipe:

Ingredients:

3 - 4 pound Pork Tenderloin
1/2 cup soy sauce
2 teaspoons fresh ground pepper
1 teaspoon garlic powder

Directions:

Place pork tenderloin in a casserole or dish large enough to accommodate the
roast.

Pour soy sauce over roast and cover with pepper and garlic powder.

Allow to marinate, in the refrigerator, covered, for 1 hour.

Prepare a charcoal grill and preheat until coals are hot.

Place roast directly on grill, cover and cook for about 1 hour, turning 3 - 4
times during cooking. Internal temperature should reach 170 degrees F.

Cool tenderloin for at least 20 minutes before slicing.

My question is, is the meat in the recipe mean a boneless pork roast? When I
think of tenderloin, I think of those pieces of pork that are maybe 8 to 10
inches long and maybe the diameter of three inches or so. Not a big piece of
meat, so I can't imagine that being cooked for an hour. I'd like to try this but
I want to make sure I'm using the right cut of pork. Also, since the recipe
specifies a charcoal grill, would this work on a gas grill or is there a heat
issue? Thanks.

On Tuesday, May 20, 2014 10:59:57 PM UTC-5, wrote:
>
> Here's the recipe:
>
> Ingredients:
>
>
> 3 - 4 pound Pork Tenderloin
>
> Not a big piece of
> meat, so I can't imagine that being cooked for an hour. I'd like to try this > but
> I want to make sure I'm using the right cut of pork. Also, since the recipe
> specifies a charcoal grill, would this work on a gas grill or is there a heat
> issue? Thanks.
>
>
That, indeed, is a tenderloin.

Sqwertz wrote:
> On Tue, 20 May 2014 23:59:57 -0400, wrote:
>
>> Sorry for multiple posts. I guess using the same subject line as a previous post
>> caused a mix up. Here it is again, by itself I hope.
>>
>> Here's the recipe:
>>
>> Ingredients:
>>
>> 3 - 4 pound Pork Tenderloin
>> 1/2 cup soy sauce
>> 2 teaspoons fresh ground pepper
>> 1 teaspoon garlic powder
>>
>> Directions:
>>
>> Place pork tenderloin in a casserole or dish large enough to accommodate the
>
> ...
>
> Right here is where the recipe goes REALLY bad.
>
> There is no such thing as a 3lb-4lb pork tenderloin. People who write
> recipes should at least know what they're using.
>
> Pork cutlets, steaks, chops - whatever - they do not go in casserole
> dishes with those ingredients unless you live in the 60's and are
> reading the March issue of Playboy '68.
>
> -sw

what if you're reading the April issue? can you put that stuff in
casserole dishes then? and how can I live in the '60s? I want to try that

> wrote in message
...
> Sorry for multiple posts. I guess using the same subject line as a
> previous post
> caused a mix up. Here it is again, by itself I hope.
>
> Here's the recipe:
>
> Ingredients:
>
> 3 - 4 pound Pork Tenderloin
> 1/2 cup soy sauce
> 2 teaspoons fresh ground pepper
> 1 teaspoon garlic powder
>
> Directions:
>
> Place pork tenderloin in a casserole or dish large enough to accommodate
> the
> roast.
>
> Pour soy sauce over roast and cover with pepper and garlic powder.
>
> Allow to marinate, in the refrigerator, covered, for 1 hour.
>
> Prepare a charcoal grill and preheat until coals are hot.
>
> Place roast directly on grill, cover and cook for about 1 hour, turning
> 3 - 4
> times during cooking. Internal temperature should reach 170 degrees F.
>
> Cool tenderloin for at least 20 minutes before slicing.
>
> My question is, is the meat in the recipe mean a boneless pork roast? When
> I
> think of tenderloin, I think of those pieces of pork that are maybe 8 to
> 10
> inches long and maybe the diameter of three inches or so. Not a big piece
> of
> meat, so I can't imagine that being cooked for an hour. I'd like to try
> this but
> I want to make sure I'm using the right cut of pork. Also, since the
> recipe
> specifies a charcoal grill, would this work on a gas grill or is there a
> heat
> issue? Thanks.

None of your questions matter. This is a BAD recipe. toss it and find
another.

Charcoal or gas, your choice.

As to cooking a pork tenderloin for an hour, it seems too long for me, especially now that pork
doesn't have to be cooked to death. When I do tenderloins (yes, those smallish pieces of meat), I do them
on an open rack in my oven at 425 degrees for about 25-30 minutes. I don't use grills, so can't
help with outdoor timing.

N.

Sqwertz, the casserole dish is ONLY FOR THE MARINATING, NOT FOR THE COOKING ON THE GRILL.
Sheesh, read it.

N.

On Tue, 20 May 2014 23:59:57 -0400, wrote:

>Sorry for multiple posts. I guess using the same subject line as a previous post
>caused a mix up. Here it is again, by itself I hope.
>
>Here's the recipe:
>
>Ingredients:
>
>3 - 4 pound Pork Tenderloin
>1/2 cup soy sauce
>2 teaspoons fresh ground pepper
>1 teaspoon garlic powder
>
>Directions:
>
>Place pork tenderloin in a casserole or dish large enough to accommodate the
>roast.
>
>Pour soy sauce over roast and cover with pepper and garlic powder.
>
>Allow to marinate, in the refrigerator, covered, for 1 hour.
>
>Prepare a charcoal grill and preheat until coals are hot.
>
>Place roast directly on grill, cover and cook for about 1 hour, turning 3 - 4
>times during cooking. Internal temperature should reach 170 degrees F.
>
>Cool tenderloin for at least 20 minutes before slicing.
>
>My question is, is the meat in the recipe mean a boneless pork roast? When I
>think of tenderloin, I think of those pieces of pork that are maybe 8 to 10
>inches long and maybe the diameter of three inches or so. Not a big piece of
>meat, so I can't imagine that being cooked for an hour. I'd like to try this but
>I want to make sure I'm using the right cut of pork. Also, since the recipe
>specifies a charcoal grill, would this work on a gas grill or is there a heat
>issue? Thanks.

Thanks for the replies so far. And yes, I did cut it across the grain and at a
steep angle. The slices were about two inches wide.