BBQ'ed Pork Tenderloin

The heat has been overwhelming and all are grateful for the salads that Drew's Mom has prepared. Raul is perfectly willing to brave the inferno to operate the bbq but simplicity is called for. Fortunately Drew's Mom has a marinated - teriyaki - pork tenderloin in the freezer. She purchased it when on sale at M&M's when it was heavily discounted because she purchased a massive amount of frozen chicken breasts. Raul is in envy of Drew's Mom's purchasing power due to freezer space that just isn't possible at the R&D homestead.

The cut of meat is a good one but Raul still has to cut away some silverskin, "I just don't like the taste - it is a bit bitter and definitely tough," and is surprised that it was marinated without a complete removal of the membrane. Raul also has to discourage Drew from adding to the marinade and is glad they are the summer home where there are not as many spicing options, especially NO wasabi.

The tenderloin is bbq'ed for 20 minutes - Drew likes his meat well done - and flips it once. Raul lets it cool and settle for five minutes before carving into thin diagonal slices with the newly-sharpened ancient knife. The pork is delicious with no bitterness or even a vague hint of toughness. It matches and accentuates the salads' flavour intensity. It is only when the platter has been devoured that Drew's Mom notices that none was saved for the dog. Drew, to everyone except the dog's disgust, pulls his last half-chewed bite out of his mouth and shares it with the mutt.