Started a policy a year or so for weekend meals: Buy protein that is on sale and build a basic meal around it. Too often we would end up with expensive over-engineered dinners, repeating a few favorite recipes. This forced me to be a little more creative and also squeeze nickels until Jefferson screams for mercy!
Pork Tenderloin was on sale this week. We had the rest of the ingredients in the house. Goal was to get a little crust on the exterior, keep it juicy in the middle.
SP’s Basic Vinaigrette Marinade
4 Tablespoons Canola Oil
1 Tablespoon Apple Cider Vinegar
Small squirt of Yellow Mustard (just to hold the oil and vinegar together)
1 teaspoon Mountain Magic (or whatever rub you have on hand)
Mixed the marinade together, placed Tenderloin and Marinade in a resealable bag and refrigerated for a few hours. I set up the egg for direct heat at 375°F, turning the meat every 5-7 minutes. Total time around 35-40 minutes. Pulled the meat off the grill at 158°F and let it rest under foil for 10 minutes. Sliced and served.
There are a couple of things that I just can’t stand cheap – my woman and my beverage. This will work just fine, though. Sometimes simple can be delicious.