Pork Tenderloin perfection. Grilling season is here and it’s time to spend an afternoon outside enjoying the weather.
Yard work done, the sun is shining. It’s time to fire up the BBQ grill!
- 1 Pork Tenderloin
- 1 bottle (18 ounces) Country Bob’s Marinade
- 1 bottle (13 ounces) Country Bob’s All Purpose Sauce
- 1 teaspoon Country Bob’s Seasoning Salt
- 1 Onion, chopped
- Fresh Asparagus
- 5-6 Potatoes, halved or sliced
Place pork tenderloin with Marinade in container.
Allow to marinate for 1 to 2 hours.
Turn gas grill on high. Add handful or two of wood chips. (I use apple)
Once up to heat, place tenderloin and reduce far right burner to low.
Turn all other burners off.
Pour (baste) Marinade on top of loin.
Add All Purpose Sauce to any leftover Marinade.
Use mixture to baste every 20 minutes as needed.
Check occasionally and add wood chips as needed.
Allow to smoke for 2 to 3 hours.
Wrap pork loin in aluminum foil and return to grill.
Turn grill burners to medium high.
Place potatoes on grill approximately 15 minutes then turn.
Baste with Sauce/Marinade mix.
Place onions and asparagus in aluminum foil.
I use my wire tray and create a bowl with the foil.
Add a few ounces of water and a bit of marinade mix.
Continue to grill pork loin until it comes to temp. (160 degrees F)
Remove from barbecue grill and allow to rest for 20 minutes.
And now some loin info:
The pork tenderloin;
in some countries called pork fillet, is a cut of pork.
It is often sold as prepackaged products by large grocery stores.
As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the pig, because these muscles are used for posture, rather than locomotion.