Flashover Pork Tenderloin


by Joseph T. Bonanno Jr.

Makes 6 to 8 servings

A flashover strikes fear into firefighters. When a fire's heat has built up to a certain point, everything in the room, including unburned gases, can instantly ignite (or "flash"), exploding into a deadly ball of flame. The peppercorns in this recipe, although benign, are hot enough to dub this pork tenderloin "flashover."

Flashover Pork Tenderloin

Two 12-ounce pork tenderloins
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons cracked black peppercorns (crushed in a mortar or under a heavy skillet)

1. Rinse the tenderloins and pat dry with paper towel. Fold the thin end of each tenderloin back so the tenderloin is the same thickness throughout its length and tie with kitchen twine.

2. In a small bowl, whisk together the Worcestershire sauce, mustard, oil, and cracked peppercorns. Place the tenderloins and marinade in a zippered plastic bag. Close the bag and refrigerate for at least 1 hour, and up to 2 hours.

3. Build a charcoal fire in an outdoor grill and let burn until covered with white ash. For a gas grill, preheat on High. Turn one burner off, leaving the other burner(s) on High.

4. Lightly oil the cooking grate. Place the tenderloins over the coals and cover. Grill, turning occasionally, until seared on all sides, about 6 minutes. Move to the cooler, outer perimeter of the grill, not directly over the coals. For a gas grill, cook the tenderloins over the High burner until browned, about 6 minutes. Transfer to the Off burner and cover.

S. Cook for 8 to 12 minutes, until an instant-read thermometer inserted in the centers of the tenderloins reads 155F.

6. Transfer to a cutting board and let stand for 5 minutes. Slice the tenderloins, holding the knife at a slight angle. Serve immediately.

Recipe from:
The Firehouse Grilling Cookbook
by Joseph T. Bonanno Jr.
Broadway Books 1998
Hardcover; 240 pages; $23.00
ISBN: 0-7679-0098-7
Reprinted by permission

The Firehouse Grilling Cookbook

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

This page modified January 2007

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