Preparation:
You can use both halves of the tenderloins in this dish, but don't tie them together if you are grilling; it'll never cook through. This dish can also be done in the oven at 25 minutes per pound (or until meat is no longer pink in the middle) at 350-degrees.
Trim and ready tenderloin for the grill. Place on an upper rack or in a position of moderate heat where the tenderloin can cook somewhat slowly. Turn frequently and check often to ensure loin doesn't burn. When meat has cooked to a medium rare point (loin will still be somewhat soft in the middle but have resistance on the outside to the touch), prepare glaze and spread a light coating on the top side of the loin.
Cook 5 minutes, turn and coat other side. Repeat turning and applying glaze about every 5 minutes until meat is cooked through and glaze is set. Be forewarned the glaze is messy; it will be on the grill, the coals, your arms, etc., etc.
Remove tenderloin from grill and let rest for 5-10 minutes. Using a very sharp knife, slice thin and fan out on the serving platter.
Garnish as you like. coating of gla |
