Grace in the Kitchen
Pork Tenderloin with Rhubarb-Shallot Compote // © Jim Franco

Make this juicy, flavorful pork tenderloin with minimal grill cleanup afterward by cooking the meat in a hobo pack.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I'm not one of those people who dismantle and scrub the grill after every use. In fact, I clean my grill at most two or three times a year. (Of course, I scrape and wipe the grates every time—I'm not a complete slug.) Hobo packs are such a great way to get smoky grilled flavor without making a huge mess. Plus, the meat and sauce are cooked together, eliminating the need for a saucepan. SEE RECIPE »

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