Wednesday, December 13, 2017
Cooking

Fire up the grill for pork tenderloin

You've got the grill hot. The burgers are ready. Or maybe some marinated flank steak. After all, beef is the meat most of us reach for when we grill. Way down the list: pork tenderloin. The forgotten cut? • As a changeup from burgers, steaks and hot dogs, pork tenderloins offer a lot: a flexible canvas (the mild flavor takes well to marinades, glazes and sauces), ease, speed and tenderness. • If you don't grill the cut often, a slew of new grilling books this season offer smart ideas. Among our favorites: Pound the meat thinner to generate more surface area to build flavor from the grill and marinade, and make an easy stuffing to tuck into butterflied tenderloins. • Either idea is adaptable to your own recipes. Just heat the grill and go.

Joe Gray, Chicago Tribune (TNS)

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