Ya' mon, let's go to Jamaica. It's kind of a long trip just for dinner, so we settled for heating up the grill. We don't normally grill on a weeknight because by the time the big guy gets home it's usually after 6:00 so dinner's delayed somewhat, but tonight we made an exception.
This is a GMan recipe for pork tenderloin that he used to cook often when he worked for the Oregon Racing Commission. During the summer race meet in Grants Pass, the crew would stay at this incredible 50's style hotel right on the Rogue River http://www.moteldelrogue.com Not only is this gem of a place home to great customer service, comfort and quiet, there are kitchens in some of the rooms and a barbecue area with picnic tables for everyone to enjoy. GMan made good use of the barbecue for steak, pork ribs, meatloaf, brisket and of course this pork tenderloin Download Pork Tenderloin Jamaican. It used to be quite the "meat" fest until I came along and brought a little balance, like salads and desserts too. Why, there was one time two guys almost got into a fork fight over the last piece of peanut butter pie, but that's a whole other story.
If you're like me, butterflying a pork tenderloin isn't something I really know a lot about, so here's a lesson from the guru himself.
Remove the silverskin from tenderloin (see above left), then make 2 vertical cuts, one on the left and one on the right. (see above right). Do not cut all the way through. Flip the tenderloin over and make a vertical cut down the center of the tenderloin (see below left) then open tenderloin up (see below right) ...kind of like an accordian.
This allows the rub to penetrate all parts of the tenderloin and makes cooking a breeze. Be sure to place the wet rub on the meat at least 30 minutes, or even up to 8 hours before you cook it. Total grilling time is 8 to 10 minutes. Along with a baked ruby yam, spread with a little butter and the mango salsa, tonight's dinner was a real hit.
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