Indiana Grilled Pork Tenderloin Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Water,
3 tbsp: Vinegar,
1 tbsp: Sugar,
1 tbsp: Butter or margarine,
1 tsp: Salt,
1 tsp: Worcestershire sauce,
3/4 tsp: Garlic salt,
3/4 tsp: Pepper,
1 3/4: - to 1-pound pork tenderloin,
Directions:
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
One secret of this cookout recipe from Pat and Jeryl Hochstedler of
Goshen, Indiana, is their method of "injecting" the meat using a
special cooking syringe. We revised their recipe so you can baste the
tenderloin with Pat and Jeryls savory sauce, a winner at the Elkhart
County Fair.
1. For the basting sauce, in a small saucepan, stir together all
ingredients, except the pork.
2. In a covered grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan. Place tenderloin on the grill
rack over drip pan, but not over coals.
3. Insert a meat thermometer. Baste meat with sauce. Lower the grill
hood.
4. Grill the meat for about 30 to 45 minutes or till a thermometer
registers 160-F to 170-F, brushing frequently with sauce. Store the
remaining basting sauce in the refrigerator. Bring the sauce to
boiling before using it again.
Makes 4 to 6 servings. Source: Midwest Living, August 1995
Source from luhu.jp
One secret of this cookout recipe from Pat and Jeryl Hochstedler of
Goshen, Indiana, is their method of "injecting" the meat using a
special cooking syringe. We revised their recipe so you can baste the
tenderloin with Pat and Jeryls savory sauce, a winner at the Elkhart
County Fair.
1. For the basting sauce, in a small saucepan, stir together all
ingredients, except the pork.
2. In a covered grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan. Place tenderloin on the grill
rack over drip pan, but not over coals.
3. Insert a meat thermometer. Baste meat with sauce. Lower the grill
hood.
4. Grill the meat for about 30 to 45 minutes or till a thermometer
registers 160-F to 170-F, brushing frequently with sauce. Store the
remaining basting sauce in the refrigerator. Bring the sauce to
boiling before using it again.
Makes 4 to 6 servings. Source: Midwest Living, August 1995
Source from luhu.jp