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The Pork Tenderloin
Comments:
Smoky: "Personally I would broil the tender little darlin's at about 400 degrees until they reach 140 degrees in the center then take them off to a warm plate."
Contributed by:
Smoky
Our own Smoky chimes in this week to give us his take on a delicacy - The Pork Tenderloin.First, rinse and pat dry the tenderloin. With a sharp knife, remove the silver skin. This is the white shiny portion. You can slide your knife just under the skin and slide it along the edge until removed.
 1/3 cup olive oil (or peanut)
Juice of one lemon (3Tbs)
1 Tbs salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground thyme
1/2 tsp ground bay
1/2 tsp fresh ground black pepper
Simmer the mixture, then let it cool before putting it and the tenderloins into a plastic bag. I leave mine un-refrigerated for up to 1 hour.
Drain the excess oil from them before putting on the grill -- to reduce flame up. Turn as required, baste after each turn. DO NOT OVERCOOK!
Slice across the grain to serve.
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