Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Water
3 tb Vinegar
1 tb Sugar
1 tb Butter or margarine
1 ts Salt
1 ts Worcestershire sauce
3/4 ts Garlic salt
3/4 ts Pepper

1 3/4- to 1-pound pork tenderloin

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

One secret of this cookout recipe from Pat and Jeryl Hochstedler of
Goshen, Indiana, is their method of "injecting" the meat using a
special cooking syringe. We revised their recipe so you can baste the
tenderloin with Pat and Jeryl's savory sauce, a winner at the Elkhart
County Fair.

1. For the basting sauce, in a small saucepan, stir together all
ingredients, except the pork.

2. In a covered grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan. Place tenderloin on the grill
rack over drip pan, but not over coals.

3. Insert a meat thermometer. Baste meat with sauce. Lower the grill
hood.

4. Grill the meat for about 30 to 45 minutes or till a thermometer
registers 160-F to 170-F, brushing frequently with sauce. Store the
remaining basting sauce in the refrigerator. Bring the sauce to
boiling before using it again.

Makes 4 to 6 servings. Source: Midwest Living, August 1995

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