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4/16/2000 - Pork Tenderloin with Moorish Sauce |
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Credit where credit is due - this recipe was modified from "The Barbecue! Bible" by Steven Raichlen called 'Pork with Moorish Seasonings' - The book was an early birthday present from my favorite friend and I decided to try something different. |
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05:15pm - on the grill - smells really great. The tenderloin was in the marinate at 8:15 this morning - I was only missing one ingredient - some call the missing ingredient 'Spanish Saffron' - my wife calls it 'Spanish Gold' - at $96+ dollars per ounce, I think I agree with my wife. |
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Another shot of the tenderloin on the BGE. Both of these pictures were taken within moments - I couldn't decide which to post, so I used both. |
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The marinate added a very interesting taste - mostly on the outside of the tenderloin - kind of spicy with lots of flavor. Next time we'll poke a few holes over the surface to let the marinate penetrate deeper into the meat. Just a nice twist to an always good pork tenderloin! |
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