Grilled Pork Tenderloin

Pork Tenderloin - 10 inches long or so

To do this right you need one of the small pork tenderloins. Sometimes they come two to a package. Do not get the ones that have been marinated. We will add some seasoning in a bit.

1 small tenderloin will feed two very big appetites or 4 smaller ones.

By letting it cook very slowly for a long time, it comes out extremely tender.

Step 1 is to remove the hard white skin. You can see it on the left end of the picture to the right. It takes a sharp knife and you will likely sacrifice some of the meat to get it all removed. You will notice that most of the time, there is some fat here and there on the outside of the meat. No need to remove it. But the part you are removing is quite tough and you don't want to chew it off.

Sprinkle the meat all around with salt and pepper.

Now turn on the gas grill to high. Let it warm while you prepare the marinade and coat the meat with it.

Prepare a "marinade" if we call it that, by combining

• 3 Tbs olive oil
• 3 Tbs lemon juice
• 1/8 tsp garlic powder

Roll the meat in the marinade. Coat it well.

Put the meat on the grill. Leave it on high.

Cook for 2 minutes. Turn the meat over.

Cook for 2 more minutes. Remove the meat.

Immediately wrap the meat in foil. (If you have more than one of these, wrap all of them together.) Fold the foil closely around the meat to seal it completely.

Now wrap it in foil again to seal it even better. (You can even wrap it again with plastic wrap if you like.

Set the wrapped meat on a plate, on the counter. If the room is cold, put a towel over it to keep it from cooling too fast. Or, you can put it in a small cooler such as those designed to keep drinks icey. (But don't add ice.) The cooler will keep the heat in.

Now wait at least 2 hours. You can wait overnight if you want to. Do not open the foil. Do not move things around. Do not remove the towel. Do not refrigerate.

Prepare the dressing by mixing the following:

• 1/4 c olive oil
• 1/4 c lemon oil
• 1/4 tsp sugar or honey or agave nectar
• 1/3 tsp garlic powder (or 1 small clove finely chopped garlic)
• 2 Tbsp finely chopped fresh herbs (I like thyme and parsley, for example.)

After the meat has sat longer than your patience can stand, remove the foil and slice at an angle. I cut it 1/4 to 1/2 inch thick (5 to 10 mm) but the actual thickness doesn't seem to matter much.

Put it in a bowl and top with the dressing. Serve at room temperature.

You can keep the leftovers for a few days in the refrigerator. Its good sliced up and scrambled with eggs. Its good on a sandwich with BBQ sauce. Its good on top of a nice lettuce or spinach salad. (I don't even warm it up.)