Grilled Pork Tenderloin

My parents are famous for their grilled pork tenderloin! Every year we take it to our family reunion and it is gobbled up in seconds. What can I say? My Dad knows how to grill! My parents grill almost every night, but my most favorite is the pork tenderloin they fix. This week Winn Dixie has theirs B1G1, so Mom got a couple for my brother's birthday dinner. She said she has also done this same recipe with a pork loin, sliced long-ways down the center to resemble a pork tenderloin. Just as yummy! The pork loin goes on sale sometimes in the grocery stores for as low as $1.99 per pound. That's a definite stock-up price when you see it that low. This is a quick, easy and healthy way to cook pork. And one of the only ways I'll eat it. I'm not a huge fan of pork (aside from bacon!). Cook a pork chop for me any kind of way, and I'd rather have a chicken breast in its place. I'm just a nut for chicken, I guess. Its a good idea to make extras of this pork when you're grilling, because it makes a fabulous sandwich for lunch the next day. Slice it really thin, and then bathe it in the juices that accumulate in the bottom of the plate. Heaven.



2 pork tenderloins
salt and pepper
Italian Dressing

Trim the pork tenderloins of any excess fat and the "silver skin". Season generously with salt and pepper. Place in a large zippy bag with a few squeezes of Italian dressing. You want enough to cover the meat. Squish the meat around and let marinate in the dressing for about 15-30 minutes in the fridge. Take out about 5 minutes before grilling to take some of the chill off. Grill over low heat for 25-35 minutes, depending on the size of the tenderloins. The internal temperature needs to read about 160 degrees. Let rest for about 5 minutes then slice into thin slices.




Enjoy!



(recipe from my Mom and Dad, Sandy and Charlie Sumlin)