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America’s Birthday
and the grill
is on means
that another
year of cookout
memories on
Independence
Day are in the
record book.
Now that the
burgers, brats,
and hot dogs
are all consumed
doesn’t mean to
turn off the grill.
We are in
midsummer with
a lot of
grilling weather
still ahead.
Here is a quick and easy meal that can be made in minutes that
calls for barbecue sauce. There are a lot of good bottled sauces
available, so choose the one you like best. I can’t recommend
one because I make my own. (I’ve already been advised that it
is time to make a new batch to get thru the summer.) One thing
I have found about the bottled sauces is that if you like spicy
sauce, add red pepper flakes to the store brand, or a little liquid
smoke if you want the smoky flavor of home made sauces.
First, cut a pork tenderloin into 1 inch to 1 1/2 inch slices after
trimming all fat and ‘silver skin’. Cut as many slices as needed.
Place into a Ziplock bag, do not seal.
Next, using the flat end of a meat tenderizer, flatten the meat
until about 1/4 to 3/8 inch thick. Pour the barbecue sauce in a
nonmetallic bowl and place thinned slices in sauce and let set
about 30 minutes in the refrigerator.
Place on a hot grill, turning once. These cook fast so keep an eye
on them. Serve on sliced Kaiser Rolls. To keep this healthy I add
on the side sliced squash with a little olive oil and black pepper
and grill.
Well enjoy . . . got to go for now.
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