"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Pork Loin Recipe

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This recipe for Grilled Pork Loin, by , is from The Lockhart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lockhart
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
boneless pork tenderloin
1 pkg. fajita seasoning mix
1/3 c. olive oil
1/3 c. red wine

Directions:
Directions:
Combine pork tenderloin and all the ingredients in a gallon-sized zip lock bag. Marinate in the refrigerator for at least one hour. Pre-heat grill to medium-hot. Place tenderloin on hottest part of grill and grill about 3 minutes on each side to brown the meat. Move tenderloin to a cooler part of grill or turn heat to medium and cover with foil. Grill, turning once until a meat thermometer reads 145 in the thickest part of the tenderloin. Transfer tenderloin to a cutting board, cover with the foil and let the meat rest for about 5 minutes. Slice crosswise into 1 inch thick pieces and serve.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Brining the pork before marinating will make it extra juicy. To do this, in a medium bowl dissolve 2 tbsp. table salt and 1/4 c. sugar in 4 c. cold water. Add the tenderloin, cover the bowl with plastic wrap and refrigerate for about 1 hour. Remove the tenderloin from the brine, rise well and then marinate. --- Kim Frigon

 

 

 

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