Bruce’s grilled pork tenderloins with his secret barbeque sauce are absolutely delicious, and a favorite of ours especially in summer with fresh corn and tomatoes. However, when he saw a great deal on pork loins he bought one (not really knowing there was a difference in the cuts). Just wasn’t the same…good, but nowhere near the moist, tender tenderloin.
Except for the occasional chip-and-Hostess cupcake run, I do our food shopping. We live in LA and within minutes from our house there’s a “gourmet” Ralphs–it’s just a fantastic store with great produce, breads, meats, an enormous selection of basics and not-so-basic basics, even a decent deli where we often buy sandwiches for a fast dinner, bring them home and put them in the panini maker. I shop there in a major way once or twice a week and play a game with myself to see how much I can save—I buy (and store) everything on sale, and more than half the time I save more than I spend. Swear to God, and I don’t use any coupons except for those that come directly to me in the mail and give me, say, $5 off my next shopping trip. So, for example, I can go to Ralphs, spend $75…and save $80. No shit!
Bruce totally got into the game–and that’s how we ended up with a pork loin instead of a tenderloin—there was a 50-percent-off sale, and he couldn’t help himself.
To bbq: Toss the tenderloins on a hot grill and slow-cook, turning, basting, hovering…until done. Serve with extra sauce drizzled over each slice.