Egads! This blissful week is almost over. I love my job but I so enjoyed not doing my job for a week. It has been relaxing. Mid afternoon I could curl up on the couch with a book! Amazing! Well, there is still tomorrow.
Tonight we had Grilled Pork Tenderloin and our House Potato Salad. I was reading on
Fine Cooking
how to grill the perfect pork tenderloin. I followed their procedure with excellent results.
I put the tenderloin in
a brine of 1/4 cup salt and a 1/4 cup sugar, and 2 cups of water for 45 minutes. I rinsed
the meat and blotted it dry. I had made a glaze of 2 tbsp. blood orange
juice and 2 tsp. fresh minced rosemary mixed with 1tsp of brown sugar.
The glaze was heated to and reduced to 1/2. That was brushed over the
dried tenderloin. Crushed black pepper was sprinkled over the meat before it went on the grill.
It was grilled for 7 minutes and then turned and grilled for 6 minutes. The heat was turned off and the meat sat on the covered grill for 5 minutes. After removing the meat from the grill it rested for 5 minutes. We think it could have come off the grill in less than 5 minutes.
The result was a super tender and flavorful pork tenderloin.
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