Sunday, May 9, 2010

Pork Tenderloin

3/4 - 1 lb. Pork Tenderloins
Cavender's Greek Seasoning (salt-free)

Sprinkle each tenderloin with seasoning.
Wrap each tenderloin in plastic wrap. Place in refrigerator for several hours.

Grill tenderloins, turning frequently, for about 18 minutes, or until instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to platter and allow meat to rest for 10 minutes before slicing.

Serve with mom's potato dinner rolls (on this blog) or you can cheat and use Sister Schubert's rolls.
Serve with mustard, horseradish sauce, or favorite bbq sauce.

These were a HUGE hit at Blake's graduation party. 5/8/2010.
Thanks, Vickie.

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