Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork Tenderloin ???

Thought I'd bring this back up with another run from last week:

EVOO + some seasoning packet. (even plain ol' salt + pepper works great, though I'm a sucker for some Thyme, too):



Seared on all sides, then covered the "tails" with foil, and finished on med-low for about 8 more minutes:







Juicy & wonderful:





I slice 'em up like that, wrap them in 5 or 6 slice lots, and freeze them. I thaw them out & use 'em on salads, or with greens, or with eggs in the am. It's always nice to have some tasty grilled lean protein to add to stuff. But I have to wait 'til the kids leave. Otherwise, an awful lotta meat goes missing from the cutting board.

FC