Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, August 29, 2011

This post will be a little different in that I have NOT cooked this personally. BUT....I have it on GOOD authority...from Jeff the Chef himself...that this is a KILLER recipe for any kind of meat. The night he cooked for us, he used a pork tenderloin so that's what we'll use today in this recipe. I have no step-by-step photos of the process but it's pretty straightforward. If you have any questions, just post them here and I will contact Jeff the Chef and try to get them answered. If you make this....prepare to swoon! The meat is like buttah......melts in your mouth.

Jeff the Chef's Pork Tenderloin

1 pork tenderloin
McCormick Meat Tenderizer - Seasoned
Allegro Original Marinade

A pork loin comes in two pieces. Cut each piece in half, lengthwise.

Sprinkle the meat with tenderizer. Place in a dish, cover and let set in the fridge for 24 hours.

After 24 hours, pour half of the marinade over the meat and let it marinate for 8 hours.

Throw on a hot grill. Do not throw out the marinade. Baste the meat with the marinade every time you turn it. Allow to cook until no longer pink…or barely pink.

Here’s the website for the marinade. Check out the “Where to Buy” tab to find a store near you.


This is a "googled" image of a pork 
tenderloin being sliced in half lengthways. 
These are not my hands. 
I do NOT have man-hands.

Here's a picture of the meat 
tenderizer you'll need and also the marinade. 


Post a Comment