I'm done with pork loins. They are gigantic, far too lean, and easily wind up being too dry. Henceforth ... it's strictly pork TENDERLOINS for me.
You can buy a pack of 4 pork tenderloins at Costco for not much money. They don't even really require any trimming or other prep. Simply put 'em in a plastic bag with some red wine, herbs, garlic, and a little soy sauce. Let them sit over night, then grill them the next day.
The pork tenderloins pictured here were cooked until almost done. Then, they were transferred to an aluminum pan with about 2 cups of red wine, covered, and "braised" for another 10 minutes or so. I then let them sit for about 10 minutes. I sliced them thin and put them right back in the red wine braising liquid. For service, I served them on baguette with mustard and sliced cucumbers. Unbeatable for a Summer afternoon!
For more tips on cooking and catering, contact me.
