Home arrow Back Yard Boss
Back Yard Boss Book PDF Print E-mail
Article Index
Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Pork Tenderloin

porkloin.jpg
One whole pork tenderloin, (About 6 lbs)
Garlic powder
Barbecue season
Salt
Pepper

This is truly a great cut of meat for barbecuing; it’s almost always tender, but can easily over cook and appears dry. Sprinkle the garlic powder and other seasoning over entire tenderloin and wrap tightly in plastic wrap. I recommend at least over night but you can cook it immediately if you wish. After you have gathered you equipment to prepare this delicious dish don’t for get the safety rules. Put the loin on the grill with the fat part down. If all the fat was trimmed off by you butcher you can rub the entire loin with a light coat of olive oil. If you apply olive oil make sure to do it before applying the seasoning. Turn it over after about one half hour; repeat these steps more frequently if you have a very hot fire. This can be cheeked for doneness by cutting the loin in half and check it. If it require more cooking put it back on the grill.
         The oven is another method of cooking this barbecue tenderloin, just follow the instructions above and place it in a long pan. Put it in the oven at 400 degrees; check it after about fifteen minutes.
         When the loin is cooked remove it from the grill and liberally apply Popalee’s Barbecue Sauce and put it back on the grill or oven for about two minutes, remove from the cooking area and place on a cutting board. This can be sliced to any thickness. You are going to have a good ole time with this one.



 
Copyright 2007 PopaLee.com Website by:Mass Websites