Rich G
TVWBB Honor Circle
I've made this dish hundreds of times on the stovetop, but decided today that I'd do it on the grill instead. I used my large CI skillet since my family demands that I make a pan sauce with this pork! 
Trimmed my pork tenderloins, removed the tails and tied them together:
About a chimney full of charcoal, got the CI heated up, then seared the pork:
Deglazed the pan with a bit of whiskey (clearing out the bar of the dregs), which turned into a flambe:
After braising with some chicken stock, I finished the pork up direct on the grill (but didn't get the sear/char I was looking for.....running out of heat!)....sliced:
No pictures, but the pan sauce is just some additional chicken stock brought to a boil, reduced a bit, then add 1/4 cup milk, 1Tbsp dijon mustard and 1 1/2 tsp cornstarch mixed into a slurry. Let it thicken up and serve over, well, anything! Oh, and salt/pepper to taste. Served the pork up with steamed broccoli and some leftover spanish rice. Another great meal for the week, and enjoying getting to know my grills again (and y'all!)
Grill on!
R
Trimmed my pork tenderloins, removed the tails and tied them together:
About a chimney full of charcoal, got the CI heated up, then seared the pork:
Deglazed the pan with a bit of whiskey (clearing out the bar of the dregs), which turned into a flambe:
After braising with some chicken stock, I finished the pork up direct on the grill (but didn't get the sear/char I was looking for.....running out of heat!)....sliced:
No pictures, but the pan sauce is just some additional chicken stock brought to a boil, reduced a bit, then add 1/4 cup milk, 1Tbsp dijon mustard and 1 1/2 tsp cornstarch mixed into a slurry. Let it thicken up and serve over, well, anything! Oh, and salt/pepper to taste. Served the pork up with steamed broccoli and some leftover spanish rice. Another great meal for the week, and enjoying getting to know my grills again (and y'all!)
Grill on!
R
