Update output_topic_details.txt

output_topic_details.txt

@@ -567,4 +567,31 @@ Do not reuse marinades used on raw foods.
 Wash all produce prior to use.
 Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
 Cook Ground Beef to 160°F as measured by a meat thermometer.
-Refrigerate leftovers promptly.
+Refrigerate leftovers promptly.
+
+Topic: Pork 
+
+Topic: Easy Grilled Pork Tenderloin
+Description:
+Prep
+5 mins
+Cook
+45 mins
+Dry-Brining Time
+45 mins
+Total
+95 mins
+Author Daniel Gritzer
+Serves
+4
+Ingredients
+Two whole 1-pound (450g) pork tenderloins, trimmed of silverskin
+Kosher salt
+Freshly ground black pepper
+Instructions
+1. Sprinkle pork tenderloins all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 45 minutes and up to 24 hours.
+2. Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of coal grate and set grilling grate in place. Alternatively, set half the burners of a gas grill to high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate.
+3. Season tenderloins all over with pepper, then set over hot side of grill and cook, turning often, until well browned on all sides, about 15 minutes. Move tenderloins to cooler side of grill and continue to cook, turning often, until an instant-read thermometer inserted in the center registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium. Transfer pork to a carving board and let rest for 10 minutes.
+4. Carve pork tenderloins and serve as desired.
+
+