10/14/99 - Pork Tender Loin

10/14/99 - Pork Tender Loin - Perfect Every Time
	Cooking time - about 37 minutes at 350 degrees. The polder read 165 degrees when it was removed from the BGE. It was marinated for about 12 hours in teriyaki before it went on the grill. The thin ends are tied up - look closely at the end of the probe.
	The results - it was very moist and juicy -- also very tasty - the sweet potatoes were done in the oven (wrapped in foil with butter) at 250 degrees for 3.5 hours. Becoming one of my favorites -- Tim talks about leftovers -- there weren't any.
10/31/99 - did another one and again it was about perfect.
11/19/99 - Same excellent results as previous attempts. I am becoming a big believer in pork tenderloins. The only change made was that I only had time to do a 5 hour marinate and it was served with a little Pico de Gallo sauce. BTW, 11/19/1999 is the last totally 'odd' day until 1/1/3111
12/25/99 - I made two for Christmas Day dinner. They do turn out perfect every time!.
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