It is a widely accepted fact that Elvis loved pork.  I mean, A Whole Lotta Shakin Goin On and All Shook Up are all just songs about The King’s favorite spice rub.   Don’t even get me started on You’re The Reason I’m Living, Hot Dog, and Big Hunk o’ Love…All of them about pork.  I can rewrite history if I want to, who are you to tell me I am wrong?  I will even change it in Wikipedia so then it has to be true!

Elvis loves bacon so much his apparition actually shows up on bacon!

Ok, on to the pork tenderloins, I started with a marinade of:

• The juice of 1 lemon
• ¼ cup cider vinegar
• 2 TB seasoning blend. I like Organic No-Salt Seasoning from Costco, since it lets me control the the sodium content
• 2 heaping TB Dijon or whole grain mustard
• 1 t garlic powder
• 1 t salt
• 1 t horseradish

Take your pork tenderloins and rub them tender, rub them true (there I go with the Elvis thing again).  Seriously though, mix your marinade in a container; put you’re your meat in, and make sure it is evenly coated.  Pop it in the fridge for several hours and let all that goodness mingle together.  Before you start your grill make sure you let the meat come to room temperature, we will talk about why later this week, so for now just do it.

For this recipe we did not make a dual-zone fire, since the tenderloins are very small pieces of meat.  Just prep a medium-high heat fire and leave the meat alone for a few minutes.  You want to get a nice amount of crust and only fools rush in to flip it! Every 5 minutes you can turn your meat until you get an internal temp of 145-150.  The meat will continue to cook a bit while it is resting, so I took mine off right around 145.  People get a little paranoid with their pork and cook it to death, well it should be already dead I hope, but they cook it to higher temps like chicken, and by that time it is completely dried out and tastes like shoe leather.  Don’t do this…trust the pork.

Look at that gorgeous char! Dont like the char? Then use less heat

Let your meat rest on a plate for 5-10 minutes before cutting into medallions.  This dish looks very rustic so we served it family style on a big platter some sweet potatoes and broccoli.  Oh I can’t help falling in love with pork!