Pork tenderloin and chicken breasts are my most dependable items for grilling. In both cases, I tell my wife it will take 23 minutes though I don't time them and that's never the time. I check doneness using my barbeque fork.
Here's the process. heat the grills until the barbeque thermometer reads 375 - 400. Place the oiled and seasoned pork or chicken onto the grill for about 1 - 2 minutes, lid closed. Turn the meat and grill for 1 - 2 minutes on the other side (shorter for smaller pieces). Next, turn off all but the front or far-side burner and place the meat on the high rack at the back or side away from the "on" burner. Touch the meat lightly (don't pierce) with the fork; it will feel squishy. Turn the burner to low so the closed barbeque reaches 330 - 370 and allow the meat to cook slowly for 12 - 15 minutes. Pour yourself a bit more wine. after the 12 - 15 minutes, do the fork-check again. You will find the meat firmer. Continue the cooking, checking every 4-5 minutes, until there is no more "squishiness". Remove from heat; cover with foil for 3-5 minutes; cut 1/2 inch slices on an angle and serve. Family and guests will exclaim about the moistness and tenderness. Enjoy the meat and the praise!
Ingredients1 1/2lb pork tenderloin1 Green lemon (juice only)2 tb Soy sauce2 tb Brown sugar2 Cloves garlic crushed1 tb Cumin1 tb Curry powder1 ts Sambal Ulek (see recipe)1 tb Sesame oil2 tb Peanut oilMarinate pork tenderloin in other ingredients for 2 hours in covered container in the fridge. Brown on all sides in hot pan for no more than 10 minutes. Serve with fried bananas and Serundeg (see recipe). PINARD, Daniel. Les pinardises Editions Boral ISBN 2-89052-636-4
19.875 pounds.
equals32 ounces
40 ounces are in 2lb 8oz because one pound = 32 ounces + 8 ounces = 40 ounces are in 2lb 8oz
you should cook it for at least an hour and cook it at about 350 degrees
frggr
It comes in a 2lb., 1lb., and 10oz. box.
two thirds of what the male convicts received, and the male received a ration of meat per day (1lb of salt pork, beef or mutton) and 1 to 2lb per day of flour or cornmeal to make damper.
That is 0.907 of a Kg.
907.2g
That is 32 ounces.
2lb = 1kg