Burner settings & grill locations
New to cooking. First post here…
Tomorrow I want to try to produce Ann Burrell’s Asian Marinated Grilled Pork Tenderloin on a gas grill. In terms of burner settings and grill locations, how am I to interpret and execute the recipe phrase “Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.”.
About the only thing I am sure of is that the meat will have been in the marinate for 36 hours and I need its internal temperature to hit 145 degrees on the grill before resting it for 3 minutes.