(Food-Beverage-News.Com, September 11, 2014 ) Falls Church, VA -- Pork tenderloin is a healthy, flavorful, relatively inexpensive cut of meat. When cooked properly, it is tender and moist, but often it comes out dry out and tough, becoming almost inedible. Firelight Gourmet has recently published a recipe for Pork Tenderloin on its website that claims, "If you follow these basic steps, you'll end up with delicious, moist, tenderloin every time."
Among the steps listed on their website are:
1) Make sure that the meat is not overcooked by using an instant read meat thermometer. This will prevent the tenderloin from cooking too long, which is the primary cause of dried out meat. Cook the pork to 160 degrees, or just under 160 degrees, before removing it from the grill. The temperature will continue to rise another 5 degrees or more once it is removed from the grill.
2) Prevent the pork tenderloin from sticking to the BBQ grill grate by using a Firelight Gourmet, Non-Stick BBQ Grill Mat. The grill mat prevents the tenderloin, marinade, and dry rub from sticking to the grill. This allows the cook to turn the roast more often and ensures that all sides of the tenderloin can be cooked evenly. It also prevents the grill from flaring up and starting a grease fire.
3) Use a Grill Basting Brush, preferably one with a long handle and silicone bristles. Basting the meat evenly during cooking ensures that it doesn't dry out. The long handle will prevent burns when working with the hot grill and the silicone bristles of the brush make it easier to clean after use.
4) Use a dry rub for the pork and let it sit for at least 20-30 minutes after applying the rub.
The complete recipe and instructions for making the dry rub and home-made BBQ sauce can be found at Firelight Gourmet's website.
About Firelight Gourmet
Firelight Gourmet is dedicated to creating premium products for grilling, bbq, and outdoor living.
