Important info:
I have used 2 services for sending the email with blog posts / subscriber newsletter.
I am consolidating.
Before migrating all of 1 service into the other I decided to verify the subscribers of the service to be migrated.
Here’s how it will work and what you need to do – if anything.
If you receive an email with a request to confirm your subscription you can do 1 of 2 things:
Confirm your subscription in which case it will be migrated in the near future.
Do nothing in which case your subscription will lapse and you will no longer receive the emails.
If you do not receive an email with a request to confirm you can ignore all this as you are already in the service I’m keeping.
The emails will be going out shortly.
If it all gets screwed up you can re-subscribe in the box in the top right corner of this page.
Now – food:
Click here to Pin Asian Barbecued Pork Tenderloin
PrintAsian Barbecued Pork Tenderloin
This tasty, tender pork is marinated first, then basted as it cooks, but remember to stop about 10 minutes before you take the pork off the grill, and give the pork one last turn, so any ‘raw’ marinade is cooked before removing the pork.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
Ingredients
- 12oz (350gr) pork tenderloin
- 3 tbs red wine vinegar
- 2 tbs olive oil
- 2 tbs soy sauce
- 2 tbs ketchup
- 1/2 tsp garlic powder
- 1/2 tsp rosemary
Instructions
- Put all ingredients except pork into a bowl and mix well using a whisk.
- Pour over pork and let marinate for 15 minutes.
- When ready, cook pork on barbecue for 25 – 30 minutes, depending on thickness. Turn occasionally to brown on all sides and baste frequently with marinade.
- Quit basting after 15 minutes.
- Pork is done at 145 F (62C).
- When done let it rest for 3 – 4 minutes.
- Slice at an angle, into 1″ (2.5cm) thick slices and serve.
Notes
It will be slightly pink in the center which is perfect. If you don’t have a thermometer (instant or remote read) check it after 20 minutes by slicing into middle for a peak.
The reason I’m doing this, rather than just consolidating all of them, is there are subscribers going back more than 10 years.
There is a remote possibility that the email addresses are no longer being used or the owners no longer care.
I like to be tidy.
And the system takes care of it all – I just have to tell it what to do.
That roast looks fabulous! I’m hungry, can’t you tell? 😉 But I do love a grilled pork tenderloin. I think yours are larger than ours though. Sometimes, I can’t find them thicker than a pencil here. It’s terrible. I too tuck the end under, however, I more often than not, put a toothpick in it because for some reason, husband seems to either think it shouldn’t be tucked and untucks it, or he flips it in such a way that it comes untucked on its own. I don’t know.
I haven’t gotten your email in forever! I’d honestly forgotten about it, it’s been so long and no, I didn’t unsubscribe. In a few days, I’ll resubscribe. After the changeover is done.