Don't walk away! It took me about 30 minutes to get the
roast up to the proper temperature before grilling, but remember, every fire has its own personality.
Take off the grill and allow to rest for five to seven minutes under a piece of aluminum foil. The roast
will rise another 7 to 10 degrees while resting. It also allows the juices to quit pulsating through the meat. If you carve it too soon, a lot of the moisture will spill out, leaving you with a piece
that isn't as moist as it could have been.
Snip the strings and carve into pieces roughly an inch thick. You should notice a pink smoke ring around the inside of the tenderloin.
Feta and herb stuffing
• 1 cup feta cheese (you could also use bleu cheese)
• Juice of ½ lemon
• ¼ cup extra virgin olive oil
• 2 Tbs of minced garlic
• 2 tsp rosemary (crush it in your hand)
• 2 tsp dried oregano
If you happen to have fresh Rosemary and/or oregano, feel free to use it, but you'll need to double the
amounts of herbs you use.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.