BBQ Pork Tenderloin

I love pork tenderloin. It’s way cheaper than beef tenderloin and still oh so good. To cook this lean and tender cut on the barbecue is nothing short of heavenly. I mean, good meat + BBQ is always a recipe for success. When we lived in Sudbury I used to buy Renee’s Creole Dijon Sauce and slather that over the tenderloin while it cooked on the barby. It was good. Sweet, sticky, sharp, and really delicious when you take into consideration that it comes from a supermarket bottle. Something that can’t be found when, say, you try to make good Indian food with a jar of Pachuck. For this I just marinated the tenderloin in a Greek-ish marinade. As you would expect, there was tonnes of oregano, garlic, olive oil, a bit of vinegar, etc. It made the tenderloin pretty delicious though I’m always disappointed at how little chicken and pork take on flavours. But at least the marinade tied the meat into our Greek salad and leftover souvlaki pita sandwiches. Nothing fancy. But good.