Tonights Gourmet repast
- Thread starter Ol' Ken
- Start date
btol
Well-Known Member
:lmao:
guitarslam
Sonic Moron
added this quote under my signature for posterity (posteriority?)
jimfet - pm me if you have any objections.
jimfet - pm me if you have any objections.
OK..... I use the TLAR measuring method BTW
Maple syrup ( the real stuff not Aunt Jemima or the like)
cider vinegar
dark brown sugar - (a spoonful or so)
minced garlic
coarse black pepper
rosemary
a pinch of salt
blend in a pot at a low heat over the stove until the brown sugar melts ...
wait until it cools a bit then pour it into a resealable plastic bag. Add the thick slices of pork tenderloin - seal the bag ....swirl them around in the mixture until all are coated stick in the fridge for a few hours. Turn them over two or three time while marinating
wrap with bacon using toothpicks to keep the bacon in place. Cook low and slow on the BBQ so not to burn the bacon. Pour some of the leftover marinade over the meat when placed on the grill to add some extra flavour to the bacon. Use a meat thermometer to check the temp. 170 degrees
Howzat
Maple syrup ( the real stuff not Aunt Jemima or the like)
cider vinegar
dark brown sugar - (a spoonful or so)
minced garlic
coarse black pepper
rosemary
a pinch of salt
blend in a pot at a low heat over the stove until the brown sugar melts ...
wait until it cools a bit then pour it into a resealable plastic bag. Add the thick slices of pork tenderloin - seal the bag ....swirl them around in the mixture until all are coated stick in the fridge for a few hours. Turn them over two or three time while marinating
wrap with bacon using toothpicks to keep the bacon in place. Cook low and slow on the BBQ so not to burn the bacon. Pour some of the leftover marinade over the meat when placed on the grill to add some extra flavour to the bacon. Use a meat thermometer to check the temp. 170 degrees
Howzat
Last edited:
Cadillac Kid
Addicted Member
Thanks for that... now I am a vegetarian.
Enjoy
I use a small pot to mix things .... you don't need much....the pork isn't deep sea swimming in the marinade when in the plastic bag.
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