Monday, July 12, 2010

Cooking Roast Gas Grill

Cooking Roast Gas Grill
  • The tenderloin is a cut from the loin of the cow. The muscle in this area does almost no work, making it the tenderest portion of the cow. The meat is also the least stringy part of the cow, making it suitable for dishes that call for high quality cuts. However, tenderloin is commonly prepared as a roast. It's easy to cook  a tenderloin roast on the grill in only about 1½ hours. This recipe utilizes a four to five pound tenderloin roast, and serves 10 to 12 people.
Olive oil
Black pepper
Gas grill
Meat thermometer
Cutting board
Aluminum foil
Sharp knife
Sauce of choice


  • Massage a generous amount of olive oil into the surface of the roast. Ensure no portions are missed. Sprinkle black pepper over the roast. It should stick to the olive oil.
  • Start the gas grill and turn all burners on high. Close the lid and allow it to heat for ten minutes. Turn the middle burner off and set all other burners to medium.
  • Place the roast onto the grill rack above the middle burner. Ensure the fat on the roast is facing up. Close the lid on the grill and allow the roast to cook to 140 degrees F for rare, 160 degrees F for medium, or 170 degrees F for well done. Check the temperature with a meat thermometer. This should take between 50 and 70 minutes.
  • Remove the roast from the grill and place it onto a cutting board. Form a tent over the roast with aluminum foil and allow it to sit for ten minutes. This will allow the roast to finish cooking and the juices will redistribute.
  • Carve the roast into thick steaks using a sharp knife, and then serve immediately with a barbecue or bĂ©arnaise sauce for optimal flavor and texture.

  • Tip. A meat rub can be used in place of the black pepper. Simply rub the seasonings into the meat prior to applying the olive oil.
  • W. Eating undercooked meat can potentially cause illness. Always be sure to cook the roast thoroughly.


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