Marinated & Grilled Pork Tenderloin, Bye-Bye Cane

Bev had picked up a package of pork tenderloins and wanted them grilled so I looked back thru my blog for any that we had really liked and found one from 2012 that we had good comments about and we decided to give it another try (updated a little) along with the same slaw side dish.

Apple Bacon Coleslaw

Ingredients:

1 pound head of cabbage, or a 1 pound bag of purchased, pre-shredded  cabbage

1/2 of a sweet onion, diced-I used a Vidalia onion

2 apples, unpeeled, diced- I used Gala

about 2 tablespoons fresh chives, snipped

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon sugar

juice of 1 lemon

1-2 tablespoons cider vinegar

1/4 teaspoon salt

4-6 slices of bacon, cooked, drained and crumbled

Instructions:

In a large bowl, mix together the mayo, mustard, sugar, lemon, 1 tablespoon cider vinegar and salt together. Taste, and if the dressing needs more tang, add the other tablespoon of vinegar. Add the shredded cabbage, apples, onion, and the chives and toss well with the dressing. Top with the crumbled bacon before serving. This slaw can be served immediately, or covered and chilled until ready to serve.

I had finally gotten rid of the cane and felt comfortable making my way out to the grill carrying stuff so I fired it up for the first time since mid-Dec (our weather generally allows grilling all winter).  I used the following recipe for the pork which we had made back in 2012.

Marinated & Grilled Pork Tenderloin

Ingredients:

Marinade:

1/2 cup orange juice

2 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp molasses

1 tbsp minced garlic

Rub:

2 tsp paprika

1 tsp fresh ground black pepper

1 tsp kosher salt

1/2 tsp cumin

1/2 tsp dried oregano

1/4 tsp granulated garlic

Directions:

1. Whisk together the marinade ingredients. 

2. Separate the tenderloins and trim any excess fat and silverskin from them. 

3. Put the tenderloins in a Ziplock bag and pour in the marinade. Allow the pork to marinate in the refrigerator an hour or two – Larry did five hours.

4. Add the rub ingredients to a bowl and mix well.

5. Remove the tenderloins from the bag and allow to drain excess marinade.  Evenly coat them all over with the rub. Make sure the meat has enough time to come to room temperature before grilling.   

6. Grill over med-high heat to an internal temperature of 138F so it will go up to a safe 143F while resting for about seven minutes (the middle will still be a little pink and very juicy).

7. After pouring out the grease, add the marinade to the pan used for cooking the slaw bacon (above), bring to a boil, and reduce to thicken for a sauce.

8. To serve, slice the tenderloin into medallions and top with the pan sauce.

Once again, it was a very good meal with juicy, tender pork topped with a tasty sauce and I especially liked the slaw – bacon makes everything better.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/02/20 event date