Grilled fillets of pork loin

[mrdutton]

Pork has come a long way and is a lot safer than it used to be. In addition to that it is also a lot leaner (can you hear Emeril crying over that?) than it used to be.

I roast my pork tenderloin, either in the oven or on the grill, to a center temperature of 135 to 140 and then let it rest for about 5 minutes before slicing it.

This produces a cut that is slightly pink in the center, full of juice and plenty tender. I've been doing this for about four years now and ....... well I'm still here to talk about it!!!!