Fish Loin d'Kevin

So, Mary caught me a little by surprise last Saturday night when she asked me if I might like to grill something. Honestly, I'm pretty much up for that most nights - the only challenge being what to grill, and should I go to the store to pick something out. 

Of course, here in Alexandria there is a freezer full of Kevin Bacon, the hog I butchered over the winter, to choose from as well, and we picked out the tenderloin for Saturday.  Mary had picked up some sweet corn and kale to pair it up with, so we had the makings of a nice spring dinner going.

Pork tenderloin, sauteed in bourbon and gently
rubbed with smoked chipotle.

Now, David calls this cut "the fish" - I don't know why, but left to my own imagination I have come up with three potential etymologies:

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-It's called the fish because it looks like one when it is first cut away from the carcass;
-It's called the fish because you have to fish around in the carcass to find it; or
-It's called the fish because it is tender enough and easy enough to separate out, simply by fishing it out with your fingers.

Actually, I owe that last one to Nathan Anda, chef at Red Apron Butcher, who Mary and I watched butcher half a hog once in downtown DC - he doesn't call it the fish though, he just demonstrated the technique.

In any case, as far as the approach to cooking Kevin's fish loin last Saturday, I decided I might saute it in some bourbon first.  This seems to lock in the natural juices so the tender meat doesn't dry out as much on the grill.  After that, I lightly rubbed it with smoked chipotle.

With more time to complete the cooking, I would normally use indirect heat to keep this cut tender and juicy, but instead I put the roast over direct charcoal for about seven minutes a side.  While it still had some pink inside, this was just a little past where I would typically like it, so I'll plan ahead next time so I can apply the preferred "low and slow" technique.