|
I COULD USE SOME RECIPES TOO DIBBLER, I ACTUALLY HAVE 3 TENDERLOINS IN THE FREEZER RIGHT NOW. USUALLY I RUB IT DOWN WITH SEASONINGS, THEN APPLY OLIVE OIL ALL OVER BEFORE PUTTING ON THE GRILL. SEAR IT ON HIGH HEAT FOR A FEW MINUTES TO GET A BIT OF A CRUST ON IT, THEN COOK AT MEDIUM FOR ANOTHER 20-30 MINUTES OR SO. YOU CAN TAKE IT ANYWHERE FROM THERE. IF YOU'RE HAVING A GROUP OVER, TRY GETTING SOME MINI ROLLS FROM A LOCAL BAKERY AND MAKING TENDERLOIN SANDWICHES. WHIP UP A HOMEADE HORSERADISH SAUCE (FRESH HORSERADISH & SOUR CREAM), THIN SLICE SOME ONIONS, AND YOU'RE GOOD TO GO. YOUR FRIENDS/FAMILY WILL LOVE IT. REMEMBER TO NOT SLICE THE TENDERLOIN UNTIL IT'S BEEN OFF THE GRILL FOR ABOUT 7-10 MINUTES. GOOD LUCK...
__________________
I'm impressed with people from Chicago. Hollywood is hype, New York is talk, Chicago is work.
-Michael Douglas
|