After you pour the marinade you just created over the pork, pop it in the fridge for an hour to marinate. The maximum time this should marinate is 1 day. I did it for an hour and it worked great.
Now lets get to the grill. In the winter, I tend to drink stouts, and when I’m grilling, I always have a beer in hand. It helps me relax and really take in the grilling, especially when I’m standing in freezing temperatures with the snow. It’s oddly awesome.
Lets get to grilling. I cranked up all four burners on this baby to reach an internal temp of a little over 300 degrees Fahrenheit. I then oiled up the grates and put the heat on 2 of the burners to the lowest setting. It was this side that I laid the pork down while the side without anything on it stayed at a higher temp. This allows a slower cook of the pork without charing the outside.
|Heat until pork is at an internal temp of 145 degrees. Never press on your meats while they are on the grill, leave it be!|
This recipe was totally delicious and by far the best one I’ve cooked from this book. Its simple, quick, and very delicious. If you want a recipe for pork tenderloin that packs an impressive taste. This is a good one.