Easter Sunday Meal
Partakers
The M4 Crew (that's my family btw)
On The Grill
1 1/2 lb pork tenderloin
Squash, Zucchini, and onions
Preparation
Basically no prep for the pork tenderloin. I cheated this time and bought one from WalMart. I rarely buy meat from WalMart, but I made an exception. Two reasons, we wanted pork and I haven't done many pork tenderloins. So no big loss if it wasn't good. I got the garlic and pepper one pre-marinated.
Melanie cut up the squash, zucchini, and onions. She sprinkled a little Tony's on them, and I believe some olive oil. We wrapped them in foil.
Grilling
I decided that I would turn the pork tenderloin only once. I have heard of others not having to turn them at all. I cooked on indirect heat for an hour. (Indirect heat being my left and right burners on medium and my middle burner off...with the meat sitting over the middle burner). No flame up with indirect heating, and no burning the outside of the meat.
My grill temp stayed around 350 degrees. I didn't "smoke" the meat, but didn't try to cook it too quick. If I would've had more time, I probably could've dropped the temp some too. The tenderloin took about an hour to cook. The main thing is getting the inside of the meat to about 165-170 degrees
The veggies were wrapped to begin with, but I wound up grilling them over direct heat for a short time, then put them back in the foil.
Results
Meat was very tender. The pre-marinade was decent. A little too much pepper in it. And we like pepper. Still was a little much. The tenderloin was tender enough to cut with a fork. So all was good. Micah LOVED it. I think he wound up eating more of it than any of us.
Improvement
I really should spend the extra few minutes to do my own rub and marinade. It probably would've turned out better.
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