OK, so we've had the grill for a couple of months now. I have
questions:

We've bought marinated pork tenderloins in the store - in the meat case,
shrink wrapped (is that what you call it?) and they've been _delicious_.
Every one of the three or so flavors we've tried has been wonderful.

We came upon a Good Eats episode where AB makes his own marinade (for
pork tenderloin, to be cooked on the grill). It features honey, lime
juice, and lime zest. Well, the thing _burns_ on the grill. My wife
says she thinks it's the honey.

AB says marinate in a gallon Ziploc bag for up to 24 hours -
store-bought must be in its liquid for longer than that, so how long is
too long or is store-bought a special case since they probably suck 100%
of the air out of the package?

Can we make our own marinade and let it keep for a few days, and could
we freeze it? We've frozen the store-bought ones and they still come
out great.

Is the honey the reason it burns?

Anyone care to share a recipe here? There are a million on the Internet
but I'd love to hear some favorites.

Thanks.

-S-

On 8/5/2014 8:00 PM, Steve Freides wrote:
> Is the honey the reason it burns?

Honey is sugar and sugar does burn. You may also have the heat up too
high.

Jill

On 8/5/2014 5:00 PM, Steve Freides wrote:
> OK, so we've had the grill for a couple of months now. I have
> questions:
>
> We've bought marinated pork tenderloins in the store - in the meat case,
> shrink wrapped (is that what you call it?) and they've been _delicious_.
> Every one of the three or so flavors we've tried has been wonderful.
>
> We came upon a Good Eats episode where AB makes his own marinade (for
> pork tenderloin, to be cooked on the grill). It features honey, lime
> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
> says she thinks it's the honey.
>
> AB says marinate in a gallon Ziploc bag for up to 24 hours -
> store-bought must be in its liquid for longer than that, so how long is
> too long or is store-bought a special case since they probably suck 100%
> of the air out of the package?
>
> Can we make our own marinade and let it keep for a few days, and could
> we freeze it? We've frozen the store-bought ones and they still come
> out great.
>
> Is the honey the reason it burns?
>
> Anyone care to share a recipe here? There are a million on the Internet
> but I'd love to hear some favorites.
>
> Thanks.
>
> -S-
>
>

If you mean a boneless pork tenderloin roast, here is what I do:

I get fresh herbs from my garden: 2 leaves of sweet bay, 1 large or 2
small sage leaves, a sprig of thyme about 4-6 inches long, and a branch
of rosemary about a foot long. I rinse all these herbs in cold running
water. NOTE: With dried herbs, use only half as much.

I fold the bay leaves lengthwise and strip away the midrib; then I tear
the leaves into small pieces. I tear the sage into small pieces. I
strip the leaves from the thyme and from the rosemary. All this goes
into a miniature food processor; a small blender can be used.

I peel three cloves of garlic. With a sharp paring knife, I finely
mince the garlic because it tends to be fibrous. That too goes into the
processor.

I add enough olive oil to the processor so that everything makes a thin
paste. I rub this paste over the pork roast and let it stand for about
30 minutes.

In a gas barbecue, I sear the roast over a high fire for 5 minutes on
each side with the cover open. Then I cook the roast over a medium-low
fire for 20 minutes on each side with the cover closed. I let the roast
stand for 5 minutes before carving.

--
David E. Ross

The Crimea is Putin's Sudetenland.
The Ukraine will be Putin's Czechoslovakia.
See <http://www.rossde.com/editorials/edtl_PutinUkraine.html>.

On 2014-08-05 20:00, Steve Freides wrote:
>
>
> Anyone care to share a recipe here? There are a million on the Internet
> but I'd love to hear some favorites.
>
>

One of our favourites is to butterfly the tenderloin and hammer it out,
then use a standard Greek type marinade.... olive oil, lemon juice,
chopped garlic, oregano, salt and pepper. It only needs an hour or
two, but can sit longer.

We also like to do a sort of satay by slicing the tenderloin into
strips and marinating it in soy sauce with some grated garlic and
ginger. An hour is long enough. Stick on skewer to grill it and serve
with a spicy peanut sauce.

On 8/5/2014 8:00 PM, Steve Freides wrote:

> OK, so we've had the grill for a couple of months now. I have
> questions:
>
> We've bought marinated pork tenderloins in the store - in the meat case,
> shrink wrapped (is that what you call it?) and they've been _delicious_.
> Every one of the three or so flavors we've tried has been wonderful.
>
> We came upon a Good Eats episode where AB makes his own marinade (for
> pork tenderloin, to be cooked on the grill). It features honey, lime
> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
> says she thinks it's the honey.
>
> AB says marinate in a gallon Ziploc bag for up to 24 hours -
> store-bought must be in its liquid for longer than that, so how long is
> too long or is store-bought a special case since they probably suck 100%
> of the air out of the package?
>
> Can we make our own marinade and let it keep for a few days, and could
> we freeze it? We've frozen the store-bought ones and they still come
> out great.
>
> Is the honey the reason it burns?
>
> Anyone care to share a recipe here? There are a million on the Internet
> but I'd love to hear some favorites.
>
> Thanks.
>
> -S-
>
>
My favorite marinades include soy sauce, honey, some sort of citrus
fruit like orange or mango, chives or other mild onion, fresh garlic,
ginger and red pepper flakes.

I think every marinade with a sugar compound is going to burn on the
grill. Just spray the grates with "Pam for high heat". It makes
cleanup much easier.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 8/5/2014 10:23 PM, David E. Ross wrote:


>
> If you mean a boneless pork tenderloin roast, here is what I do:

No, he means a tenderloin although many people erroneously call the loin
roast a tenderloin.



> In a gas barbecue, I sear the roast over a high fire for 5 minutes on
> each side with the cover open. Then I cook the roast over a medium-low
> fire for 20 minutes on each side with the cover closed. I let the roast
> stand for 5 minutes before carving.
>

Tenderloins cook up in about 10-12 minutes total.

I've never bought the packaged marinated tenderloins. I prefer to use a
rub. Maybe one day I'll try the lime marinade mentioned though.

On Tue, 5 Aug 2014 20:00:23 -0400, "Steve Freides" >
wrote:

> Is the honey the reason it burns?

Yes,

--

Never trust a dog to watch your food.

On 8/5/2014 7:00 PM, Steve Freides wrote:
> OK, so we've had the grill for a couple of months now. I have
> questions:
>
> We've bought marinated pork tenderloins in the store - in the meat case,
> shrink wrapped (is that what you call it?) and they've been _delicious_.
> Every one of the three or so flavors we've tried has been wonderful.
>
> We came upon a Good Eats episode where AB makes his own marinade (for
> pork tenderloin, to be cooked on the grill). It features honey, lime
> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
> says she thinks it's the honey.

Sugars in marinades don't just provide flavor, they help give the food
marinated in them an appetizing appearance by enhancing browning,
because sugars brown very easily. Overdo it and they'll burn.
Solutions: reduce heat, shorten cooking period, cook over indirect
heat, reduce the amount of sugar in the marinade.

> AB says marinate in a gallon Ziploc bag for up to 24 hours -
> store-bought must be in its liquid for longer than that, so how long is
> too long or is store-bought a special case since they probably suck 100%
> of the air out of the package?

Raw meats should usually be cooked within a few days of purchase, plus
there's a limit as to how much flavor enhancement you'll get from
marinading. Thus the general recommendation to marinade for a few
hours to a day.

> Can we make our own marinade and let it keep for a few days, and could
> we freeze it? We've frozen the store-bought ones and they still come
> out great.

Yes and yes.

> Is the honey the reason it burns?

Yes. Sugars brown easily.

> Anyone care to share a recipe here? There are a million on the Internet
> but I'd love to hear some favorites.

Three-Citrus Marinade
excellent on pork and chicken

1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1/2 cup honey, preferably wildflower (the flowery flavor enhances the
marinade)
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper
3 tablespoons chopped parsley

This makes a tart marinade, but still contains enough sugar to help
brown the meat.

To make a sweeter glaze or sauce to serve alongside the meat, reserve
one cup of the above mixture. To it, add 2 - 4 Tablespoons sugar or
honey (to taste), and 2 teaspoons cornstarch dissolved in 1 Tablespoon
of cold water. Cook till mixture thickens. I like to serve the meat
over rice, drizzled with a bit of the sauce.

On Tuesday, August 5, 2014 8:00:23 PM UTC-4, Steve Freides wrote:

> We came upon a Good Eats episode where AB makes his own marinade (for
> pork tenderloin, to be cooked on the grill). It features honey, lime
> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
> says she thinks it's the honey.
>
As already stated when the marinade is high in sugar it can easily
burn if the grill is too hot. In general, to reduce the chance of
burning, you should wipe the tenderloin dry before grilling.

http://www.richardfisher.com

On 06/08/2014 8:47 AM, Helpful person wrote:
> On Tuesday, August 5, 2014 8:00:23 PM UTC-4, Steve Freides wrote:
>
>> We came upon a Good Eats episode where AB makes his own marinade (for
>> pork tenderloin, to be cooked on the grill). It features honey, lime
>> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
>> says she thinks it's the honey.
>>
> As already stated when the marinade is high in sugar it can easily
> burn if the grill is too hot. In general, to reduce the chance of
> burning, you should wipe the tenderloin dry before grilling.
>
> http://www.richardfisher.com
>
Better still, leave sugar and honey to the dessert course!
Graham

Ed Pawlowski wrote:
> On 8/5/2014 10:23 PM, David E. Ross wrote:
>
>
>>
>> If you mean a boneless pork tenderloin roast, here is what I do:
>
> No, he means a tenderloin although many people erroneously call the
> loin roast a tenderloin.
>
>
>
>> In a gas barbecue, I sear the roast over a high fire for 5 minutes on
>> each side with the cover open. Then I cook the roast over a
>> medium-low fire for 20 minutes on each side with the cover closed. I
>> let the roast stand for 5 minutes before carving.
>>
>
> Tenderloins cook up in about 10-12 minutes total.

We've been using a thermometer with a remote. When it reaches
temperature, it's done. My wife is the grill master - I don't know what
temperature she's been using but the results have been delicious, just a
little pink, which is how we like it here. (Only two of the four of us
like it rarer and since my wife isn't one of them, she wins this one.)

> I've never bought the packaged marinated tenderloins. I prefer to
> use a rub. Maybe one day I'll try the lime marinade mentioned though.

We bought the packaged tenderloin just as one of those what-the-heck
sort of things, not expecting much, but they've been delicious, and the
fact that they freeze well is a plus - perfect back meal plan.

That's two votes for a dry rub - we'll consider that option, too - thank
you both.

-S-

On 8/6/2014 12:42 PM, Steve Freides wrote:
> Ed Pawlowski wrote:
>> On 8/5/2014 10:23 PM, David E. Ross wrote:
>>
>>
>>>
>>> If you mean a boneless pork tenderloin roast, here is what I do:
>>
>> No, he means a tenderloin although many people erroneously call the
>> loin roast a tenderloin.
>>
>>
>>
>>> In a gas barbecue, I sear the roast over a high fire for 5 minutes on
>>> each side with the cover open. Then I cook the roast over a
>>> medium-low fire for 20 minutes on each side with the cover closed. I
>>> let the roast stand for 5 minutes before carving.
>>>
>>
>> Tenderloins cook up in about 10-12 minutes total.
>
> We've been using a thermometer with a remote. When it reaches
> temperature, it's done. My wife is the grill master - I don't know what
> temperature she's been using but the results have been delicious, just a
> little pink, which is how we like it here. (Only two of the four of us
> like it rarer and since my wife isn't one of them, she wins this one.)
>
>> I've never bought the packaged marinated tenderloins. I prefer to
>> use a rub. Maybe one day I'll try the lime marinade mentioned though.
>
> We bought the packaged tenderloin just as one of those what-the-heck
> sort of things, not expecting much, but they've been delicious, and the
> fact that they freeze well is a plus - perfect back meal plan.
>
> That's two votes for a dry rub - we'll consider that option, too - thank
> you both.
>
> -S-

This is the recipe I am cooking tonight.

Chinese-Style Glazed Pork Tenderloin

2 (12- to 16-ounce) pork tenderloins, trimmed
1/2 cup soy sauce
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup dry sherry
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
1/4 cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil

Preparation
1. Lay tenderloins on cutting board with long side running parallel to
counter edge. Remove the silverskin membrane, because it will never get
tender no matter how long you cook it. Now, butterfly the tenderloins:
Cut each tenderloin horizontally down length of the tenderloin, stopping
½ inch from edge so halves remain intact. Working one at a time, open up
tenderloins like a book (this gives you extra surface for glazing),
place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.

2. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame
oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup
marinade. Place pork in large zipper-lock bag and pour remaining
marinade into bag with pork. Seal bag, turn to coat, refrigerate for at
least 30 min or up to 4 hrs.

3. Combine reserved marinade, ketchup, and molasses in small saucepan.
Cook over med heat until syrupy and reduced to ¾ cup, 3 to 5 min.
Reserve ¼ cup glaze for glazing cooked tenderloin.

4a. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill
until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub
with vegetable oil. Grill pork (covered if using gas) until lightly
charred on first side, about 2 min. Flip and brush grilled side of pork
evenly with 2 tablespoons glaze.
Continue grilling until lightly charred on second side, about 2 min.
Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and
glazing twice more, until pork registers 140 degrees and is thickly
glazed, about 4 min longer. Transfer pork to cutting board and brush
with reserved glaze. Tent loosely with aluminum foil and let rest for 5
min. Slice and serve. This recipe came from our friend Chris Kimball.

Becca

On 8/6/2014 9:32 AM, Moe DeLoughan wrote:

> Three-Citrus Marinade
> excellent on pork and chicken
>
> 1/2 cup fresh lime juice
> 1/2 cup fresh lemon juice
> 1/2 cup fresh orange juice
> 1/2 cup honey, preferably wildflower (the flowery flavor enhances the
> marinade)
> 4 cloves garlic, minced
> 2 teaspoons coarsely ground black pepper
> 3 tablespoons chopped parsley
>
> This makes a tart marinade, but still contains enough sugar to help
> brown the meat.
>
> To make a sweeter glaze or sauce to serve alongside the meat, reserve
> one cup of the above mixture. To it, add 2 - 4 Tablespoons sugar or
> honey (to taste), and 2 teaspoons cornstarch dissolved in 1 Tablespoon
> of cold water. Cook till mixture thickens. I like to serve the meat over
> rice, drizzled with a bit of the sauce.

I really really like the sound of your marinade and sauce to serve with
it. Thanks for the recipe!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 8/6/2014 11:27 AM, graham wrote:

> On 06/08/2014 8:47 AM, Helpful person wrote:
>> On Tuesday, August 5, 2014 8:00:23 PM UTC-4, Steve Freides wrote:
>>
>>> We came upon a Good Eats episode where AB makes his own marinade (for
>>> pork tenderloin, to be cooked on the grill). It features honey, lime
>>> juice, and lime zest. Well, the thing _burns_ on the grill. My wife
>>> says she thinks it's the honey.
>>>
>> As already stated when the marinade is high in sugar it can easily
>> burn if the grill is too hot. In general, to reduce the chance of
>> burning, you should wipe the tenderloin dry before grilling.
>>
>> http://www.richardfisher.com
>>
> Better still, leave sugar and honey to the dessert course!
> Graham

You'd be really surprised how the sweetness is just a back note rather
than dominant when used in a marinade. At least that is my experience.
When I grill meat, I don't want it sweet. I might like a sweet(ish)
sauce on the side, but I don't want the interior of my meat sweet.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl