Easy Marinated Grilled Pork Tenderloin Dinner I Made It

Easy Marinated Grilled Pork Tenderloin Dinner

mrpiggy 11 years ago
Posted by Sparrow
Easy Marinated Grilled Pork Tenderloin Dinner
Made this for dinner tonight. I meant to grill them last night, but things came up. So they marinaded for about 36 hours. I cooked 2 since the tenderloins I had combined only weighed 4 lbs. So glad I did 2. This is really good. I didnt have stir fry sauce so I added some sesame oil. Not the 1/4c tho. Thanks Sparrow for a great recipe

Oh, and I included my celery plant stump thats actually growing. Been about 3 weeks. Thats a record for me and a plant : )
Flag
keni 11 years ago said:

Funny thing about "things"...sometimes when they come up, it's a very good thing...sometimes, it's a very bad thing....;-)

as for THIS thing... hehehe.... looks lovely. I suspect you didn't cook it the time in the recipe? Looks nice and lightly pink...perfect for pork. :-)

Flag
mrpiggy 11 years ago said:

Oh, I forgot to mention that. I did 8 minutes 1st side and 7 the other at about 650. The smaller one is PERFECT. The larger prolly could have used another min or 2. But will be perfect reheated for the next meal....

Yeh, things..........may they all be good

Flag
keni 11 years ago said:

:-)

Flag
mommyluvs2cook 11 years ago said:

Gee Keni...that kinda sounded, well....dirty ;) , haha, I needed that, even if that's not what you meant lol!!!!!

Love your celery "stump" Mr P!!! That does look nice! Buuuttt...where's the veggie part of this recipe?? The tomatoes, asparagus, squash ect?

Flag
mrpiggy 11 years ago said:

I forgot to mention taht also. When I went to make it I didnt read past the pork. When I got to the veggies, I stopped reading and started the prok. Then I forgot about them......until you mentioned it now. I guess I should have read the entire recipe. Im so bad at doing that. I get in a one track mindset when hungry. There have been so many recipes that I have attempted to make from here that I have over looked something big when making....... Thanks for pointing that out

Flag
mommyluvs2cook 11 years ago said:

Haha that's okay! I hardly ever remember to read the recipe the whole way through before...hey it happens!

Flag
sparow64 11 years ago said:

Looks great Mr P! So glad you tried it and liked it! Thank you for the kind words. : ) Glad you knew to use the shorter grill time on the pork! OMG...that's a big typo...45 min for the veggie portion...but that would be a little long for the tenderloin!!!!!! Going to fix that.

Flag
frankieanne 11 years ago said:

Wow, those look delicious! Nice grill marks on them. That's really cool about the celery.

Flag
keni 11 years ago said:

....luv, I have NO idea what you're talking about....

if your brain interpreted something "naughtily", then... well, that's your problem....

;-)

0 :-) (that's an angel ;-)

Flag
mrpiggy 11 years ago said:

Thanks Sparrow and Frankie. They really came out good. Sparrow, I usually grill with my own times. I follow directions when oven or stove top becasue I dont know much when it comes to oven temp and times. I was always the griller when it came to cooking. I was too messy to be allowed in the kitchen for too long : )

Flag
chuckieb 10 years ago said:

Made this recipe again last night thinking it was the first time I'd ever made it. Got to the recipe page to rate it and saw I had made it before. Oops. LOL!

Flag
pointsevenout 10 years ago said:

New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced today by the U.S. Department of Agriculture's Food Safety Inspection Service (FSIS).

The new recommended temperature is a significant 15 degrees less than what was previously recommended and typically will yield a finished product that is pinker in color than most home cooks are accustomed to.

"Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience," said Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff's Domestic Marketing Committee. "The new guidelines will help consumers enjoy pork at its most flavorful, juicy - and safe - temperature."

The revised recommendation applies to pork whole-muscle cuts, such as loin, chops and roasts. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Regardless of cut or cooking method, both the USDA and National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature.

The new recommendation evolved from a 2007 Pork Checkoff-funded research project conducted by Ohio State University to measure consumer eating preferences. As part of that project the university researchers tested how various end-cooking temperatures affected eating preferences. But the researchers needed to know if temperatures below 160 degrees would be safe if that turned out to be consumers' preference.

That question resulted in a Checkoff-funded research project with Exponent Inc., an engineering and scientific consulting firm, to conduct a risk assessment to evaluate any food-safety implications of cooking temperatures within a range of 145-160 degrees Fahrenheit.

The risk assessment found that cooking pork to an internal temperature of 145 degrees was equivalent to cooking pork to 160 degrees. Checkoff-funded research conducted by Texas A&M supports the fact that meat temperature continues to rise after being removed from the heat and the reality that "resting time" between cooking and eating is at least that long. Therefore, FSIS agreed that the cooking temperature for pork could be lowered.

The USDA guidelines for pork now mirror doneness advice for other meats.

"It's great news that home cooks can now feel confident to enjoy medium-rare pork, like they do with other meats," said Guy Fieri, a chef, restaurateur and host of several food-focused television programs. "Pork cooked to this temperature will be juicy and tender. The foodservice industry has been following this pork cooking standard for nearly 10 years."

The new recommendation reflects advances in both food safety and nutritional content of pork in recent years. On average, most common cuts of pork are 16 percent leaner than 20 years ago, and saturated fat has dropped 27 percent. In fact, pork tenderloin is now as lean as the leanest type of chicken - a skinless chicken breast.

In addition to the new recommendation to cook pork to 145 degrees Fahrenheit, followed by a three-minute rest time, the USDA food preparation guidelines advise the following:

Clean: Wash hands and surfaces often
Separate: Don't cross-contaminate
Cook: To proper cooking temperatures
Chill: Refrigerate promptly

Additional information about cooking pork, including recipes, is available at PorkBeInspired.com, or Facebook.com/PorkBeInspired.

Flag
mrpiggy 10 years ago said:

I remember this recipe. Those were good tenderloins. I will have to do the veggies next time.

Geez, Points. Thanks for the info. But I dont need to go to that website. I just go to you : )

Flag