Grilled Glazed Pork Tenderloin Roast
18 comments
Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.
has video
WHY THIS RECIPE WORKS
To solve the problem of the tail of the tenderloin cooking faster than the thicker head and also to create a more presentation-worthy cut, we tied two tenderloins together, making a larger roast. Brining and then cooking partially over indi...
