Before turning to soup, chili and stew, make one last bash of great grilled food for summer 2005.
2 pork tenderloins (the small tender ones)
1 8-ounce bottle Italian dressing
Marinate tenderloins in Italian dressing in a covered bowl or large plastic bag overnight in the refrigerator, turning. Grill over hot, gray coals 15-20 minutes. Slice and serve.
Nothing's better.
