| Pork tenderloin meat is very good for cooking and is | | | | thyme, pepper, rosemary and paprika. All these |
| healthier too because it consists of less amounts of | | | | ingredients are mixed together to form the rub. A |
| fat so it can be taken by all without any fear. The | | | | little amount of sugar and chilly powder can be added |
| most significant feature of pork tenderloin is that it is | | | | if we need a hot and sweet flavor. This prepared rub |
| flexible with all recipes. But there is a problem which | | | | is applied on the tenderloins gently covering all sides. |
| arises while cooking it. It becomes dry soon while | | | | The next step is to grill the rubbed tenderloins. This is |
| cooking so ample care should be taken to avoid this. | | | | the most important step as it needs to follow |
| This happens mainly due to the presence of less fat. | | | | correct procedure. For heating the grill can be either |
| In order to avoid drying when grilling pork tenderloin | | | | placed on charcoal or gas. If charcoal is used care |
| there is a very easy technique. Soak it in brine | | | | should be taken to ensure that one side of grill is |
| solution made of ordinary or kosher salt and | | | | hotter than the other. If gas drill is used the heat is |
| refrigerate it for twelve hours. This will enhance the | | | | made higher on one side than the other. |
| moisture content and hence prevent drying. | | | | Once the grill is ready the tenderloins are placed on |
| Cleaning of the tenderloin is very necessary as | | | | the hotter side. If we prefer, during cooking in grills |
| improper cleaning may retain the silver skin on it. | | | | sauces can be applied frequently on the tenderloins |
| Hence it should be trimmed well to ensure there are | | | | to make them little juicy. These sauces are |
| no shiny areas. Once trimming is done it should be | | | | homemade and also available in shops. |
| soaked as said above to retain moisture. The next | | | | The tenderloins start to develop dark and burned |
| step is to add flavor to the pork tenderloin by means | | | | surface while facing the grill. This ensures cooking and |
| of rub or sauce. Rubs and sauces are selected based | | | | hence it should be turned side by side and expose |
| on our requirements. | | | | them to heat. Thus the tenderloins get completely |
| It can be made hot and sweet, salty with more chilly | | | | cooked. This can be served with sauces to multiply |
| and so on. The rub can be made with garlic, salt, basil, | | | | the flavor!! |