Tuesday, September 11, 2007

In Which I Successfully Cook a Pork Tenderloin

I got a pork tenderloin the other day with the intention of cooking it Sunday in the crock pot. Billy informed me that that would be a good way to ruin it and it should be cooked on the grill. Since he's a much better cook than I, I took his advice! I figured everything else out all by myself though. :)

I mixed up a rub/marinade with a few tablespoones of olive oil, about 2T minced garlic, a t. dried rosemary, a t. dried thyme, some pepper and a generous shake of Tony Chachere's Creole Seasoning. Rubbed it all over the meat. The kids told me it would be great because I was doing it just like Rachael Ray. Wrapped it in tinfoil and let it sit in the fridge for a few hours.

Then I cooked it on the grill (low temp--about 350) for a couple hours. Oh. My. SOOOOO good! I was pretty pleased with myself because cooking meat is my waterloo. We didn't eat meat very often when I was growing up, and when we did have it it was usually in the form of hamburger or stew meat. I never really learned how to cook meat, something that's good to know since I married a confirmed carnivore.

Yes, it was good. The meat took the flavors really well, and the garlic and rosemary especially gave it a great taste.

Did I mention that it was really good?

Folks, I think we have a winner.


Anonymous said...

Garlic and rosemary are great flavorig for pork! (SO is apple. I know, that sounds wierd. But it really is!)

Charity Grace said...

Mmmm, apple sounds really good too!