Monday, September 14, 2009

98. Gas-Grilled Pork Tenderloin

Date Cooked: August 22, 2009
Page: 586
Rating: A

Pork tenderloin is one of those cuts of meat I was always intimidated by. I felt it was a high quality cut and therefore difficult to prepare well. I am slowly realizing how much of an idiot I am. I am spending too much time letting perceptions of food interfere with cooking and enjoying it. One thing I have absolutely learned from this project is that my perceptions are faulty and I need to discard them. Pork tenderloin on a grill could not be easier.

I started by brining the pork tenderloins in salt and sugar for an hour. During this brine process I prepared the Asian Wet Rub and then fired the grill. Once the tenderloins had been rinsed and patted dry I coated them in the rub and set them on the grill. The sizzle as they hit the hot grill was a beautiful sound.

They were grilled for 2 minutes a side at high heat and then I let them cook over low heat for a few more minutes until the internal temperature reached 145. I then removed them and let them rest. I’ve done a fair bit of reading with regards to the internal temperature of pork and have come to the conclusion that when 145-150 is reached and then left to rest I get a much nicer meal. When the temperature reaches too high I might as well cook the plastic tray the pork came in.

Rating: A. I like pork so I am a little biased. I was surprised at how easy it was to prepare and cook this meal and the pork was moist and full of flavor and the rub was delicious on it. I will definitely be cooking much more pork tenderloin in the future.

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