Indiana grilled pork tenderloin

4 servings

Ingredients

Quantity Ingredient
¾ cup Water
3 tablespoons Vinegar
1 tablespoon Sugar
1 tablespoon Butter or margarine
1 teaspoon Salt
1 teaspoon Worcestershire sauce
¾ teaspoon Garlic salt
¾ teaspoon Pepper

Directions

1¾- to 1-pound pork tenderloin From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING One secret of this cookout recipe from Pat and Jeryl Hochstedler of Goshen, Indiana, is their method of "injecting" the meat using a special cooking syringe. We revised their recipe so you can baste the tenderloin with Pat and Jeryl's savory sauce, a winner at the Elkhart County Fair.

1. For the basting sauce, in a small saucepan, stir together all ingredients, except the pork.

2. In a covered grill, arrange medium-hot coals around a drip pan.

Test for medium heat above the pan. Place tenderloin on the grill rack over drip pan, but not over coals.

3. Insert a meat thermometer. Baste meat with sauce. Lower the grill hood.

4. Grill the meat for about 30 to 45 minutes or till a thermometer registers 160-F to 170-F, brushing frequently with sauce. Store the remaining basting sauce in the refrigerator. Bring the sauce to boiling before using it again.

Makes 4 to 6 servings. Source: Midwest Living, August 1995

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