How Do You Go About Grilling Pork Tenderloin?
Cooking on the grill can be a fun way to prepare meals. Grilling pork tenderloin, like other large meats, can often be intimidating to some starting out. I would like to help with lessening that fear. Cooking larger cuts of meat can often be intimidating because the outside of the larger cuts often tend to be overcooked before the inside of the meat is warm enough. This is partially due to the meat being dried out. Best to circumvent this by first soaking your pork tenderloin (or chicken breast) for 12 hours the day before the feast in a saltwater filled bowl. The salt encourages the meat to absorb the water. Now that the pork tenderloin is saturated with water, it will be less likely to burn on the outside! About four hours before you want to begin grilling, remove the tenderloin from the soak, dry it completely, and roll it firmly in your dry rub, if that is how you wish to season it. If you choose to not use a seasoning rub, gently rub a thin layer of olive oil, or even vegetable oi
