Burgers

DIRECTIONS

Pork Tenderloin—a mouth-watering tender cut that can simply be grilled, broiled or pan-sautéed. Pork Tenderloin is versatile and you may recognize it as the cut served as BBQ Pork in many Asian food restaurants.  

Preparation
Place pork tenderloin in a large sealable plastic kitchen storage bag
Use a mallet and pound out the tenderloin until flat and about ½” thick
Remove tenderloin from bag and liberally sprinkle CB’s Basic Dry Rub on meat surface and ‘rub’ into meat
Place tenderloin in bag and rest on the countertop for 20-30 minutes
Add 3 Tbsp olive oil, balsamic vinegar and Worcestershire sauce to bag, seal and massage wet ingredients to cover all surfaces of meat.  Allow to rest another 20-30 minutes.

Method
Preheat grill to HIGH and make sure the grates are CLEAN.
Remove tenderloin from plastic bag and discard bag 
Reduce heat to MEDIUM and place tenderloin on one side of the grill with grate crossing width of meat and grill for about 5 minutes
Use a long metal spatula sprayed with cooking spray or oiled on both sides and slide under meat – turning the uncooked side to new grids
Grill for another 5 minutes
Remove meat from grill and allow to rest, covered for approximately 5 minutes.
Use a thermometer to check for doneness *– 145F for Medium-Rare, 160F for Medium, 170F for Well – remembering that internal temperatures of the meat will continue to cook for while it rests.
Slice meat across the width in completely vertical cuts.  Resist the temptation to cut meat on the bias as that will increase chewiness
Present meat on plate and top with 1 Tbsp of extra virgin olive oil, lemon zest and any fresh herbs you may have – parsley, thyme, rosemary, etc. for garnish

* I trust the modern food supply and pork industry and feel very comfortable with cooking pork tenderloin to a medium doneness that is semi-pink in the center.  It is moist and tender.