Pork Tenderloin and Salad

Since this was such a simple meal of grilled pork tenderloin, salad, and garlic cheese toast, I had not intended to post it, but since both the meat and Bev’s salad looked so good, I couldn’t resist.

I pulled the meat from the grill at an internal temp of 138* in the thickest part, tented, and let it rest about 10 minutes.  It was very juicy and just a little pink – just the way I like it – and the small end went to those who prefer theirs more done.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/28/14 meal date