Thursday I did up a beautiful tenderloin!
Monday night it went into the marinade:
2 pork tenderloins
200 ml (roughly half of a 375 ml bottle) Dijon mustard, I used Marquis extra strong as it is one of the few that has mustard seeds as the second ingredient.
3/4 cup of dry white wine.
I put everything into my marinating bag, and massaged gently for a good mix. Tuesday and Wednesday more massaging was done.
Thursday I fired up the grill, put the nice maple charcoal to one side and once the temperature came down to 350, put the tenderloin on the cool side. Keeping the grill at 300-350 was a bit of a pain, but after an hour and a bit they were done.
My wife says that we are definitely doing this again.
Adding some freshly chopped taragon to the marinade would be a great addition. Next time I will have pics!
Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork
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