Summer Grilled Pork Loins.

Its the 4th of July! Ok not today, but it was and grilling was the call of the day. Why do we care you ask as neither one of us is from the U.S.? Well we live here and have for a while, and no good Kiwi or Aussie would ever miss an opportunity to BBQ and knock a few drinks back with some mates.
But it is summer and there is not much better than BBQ, wine and mates.

With that being cleared up, make a list and head to the store and get your goodies for a great feed of Grilled Pork Tenderloins and sides of your choice to celebrate summer with. This ones a cracker and serves 6-8. Call some mates or enjoy a lot of leftovers. Don't forget plenty of wine. A bottle to prep your food with and one for every one you plan to feed (plus one extra to be safe).

First off get yourself 3 nice pork tenderloins, trimmed and get em in the marinade and into the fridge the day before you plan to cook. 

Ther Marinade:

3/4 cup teriyaki sauce
6 tablespoons dry red wine
3 tablespoons honey
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon

1/4 teaspoon cracked black pepper
2 cloves, whole
2 cloves garlic, minced
3 scallions, sliced

Now for the process. Combine marinade ingredients in a large plastic bag. Add pork tenderloins and marinate overnight in the refrigerator.

Pull em out of the fridge an hour or so before you cook to allow then to come up to room (kitchen) temp. Get the grill heated up to medium. Remove pork from marinade and discard marinade and bag (seems obvious but). Grill for about 12-18 minutes per side. Most important is Pork should have an internal temperature of 145 degrees. Let stand for 5-7 minutes then slice and serve with a nice bright Santa Lucia Highland or Monterey County Pinot Noir, minus the 6 teaspoons you used in the marinade, or did you already drink that one while prepping? Always get extra bottles... Happy summer grilling America, tossing a couple back with ya!

Happy Wine Adventures,

Cheers,

WineWalkabout

Kiwi & Koala