Grilled Pork Tenderloin

Damsel and I generally prepare a dinner meal both on Saturday and on Sunday. Today, the entree consisted of grilled pork tenderloin with Jack Daniels sauce, braised Brussels sprouts with bacon bits, acorn squash and candy apple baby carrots.

We start with the squash cut in half and seeded with butter and pepper wrapped in foil. I preheated the grill with the cover closed to 400°F. The squash goes on the shelf in the grill for 45 minutes.

We coat the pork tenderloin with gourmet mustard and coarse black pepper. Then it gets wrapped in foil and joins the squash on the shelf for 30 minutes. After the squash have heated for 45 minutes with the tenderloin for the last 30 minutes, remove the squash and set aside leaving them in the foil. Turn the grill on high, unwrap the tenderloin and grill it for an additional five minutes per side.

Meanwhile, in the kitchen, Damsel prepares a sauce consisting half and half bourbon and maple syrup. The sauce gets reduced over low heat while the grill is going. She also rendered the bacon bits until brown, adding minced garlic and onion until translucent. Then she adds the sprouts (quartered) for another ten minutes or so. On the other burner she cooked some baby carrots in apple juice.

The tenderloin gets cut into medallions a quarter inch thick and the squash get scooped out of the skins. Serve up the carrots, sprouts, squash and pork topped with the Jack sauce. This meal is really great. Everything compliments everything else. MMMM good.

Tomorrow – beef Stroganoff over noodles.