Rae's Grilled Pork Tenderloin
How we make it.
*serves 6 to 8*
1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 tablespoon dry mustard
1 1/2 teaspoons pepper
2 - 3/4 pound pork tenderloins
Combine all marinade ingredients and place in a zip lock bag
or shallow container. Add tenderloin,
turning to coat. Marinate in refrigerator 4 hours, turning occasionally.
Remove from marinade and discard marinade.
Grill tenderloin uncovered over medium heat, 300-350 degrees
until meat registers 145 degrees at thickest part. Cook time can vary from
20-30 minutes. Let stand 5-10 minutes before slicing.
Why we make it.
In my corner of the world, women of a certain age love to make a pork tenderloin. Around here pork tenderloin is company food. Take-you-dinner food. Welcome-home food. I-hope-you-feel-better food. I'm-so-sorry food. Many of us grew up on it. As crazy as I am about a ham hock or a nice pork sausage, I never had much time for the tenderloin. Until I had Rae's. Rae was a dear friend of my mother’s. She was just deeply Kentucky, especially in her incredible cooking. If you knew her you know what I mean. Warm hearted, kind eyed and knew her way around horses, dogs and a tenderloin. She passed away last year and we dearly miss her gentle presence. Thankfully, we don't have to miss her pork tenderloin. We gots the recipe. Last week our buddy across the street went through yet another surgery to address the complexities of growing up with a rare genetic disorder. Robert is only eight, this surgery was his sixth. God bless him. We took him a tenderloin. Rae's love lives on through dinner. Some people's does, and that's why we make it.
Comments
Post a Comment