Storage After Preparation. Even after a spiral ham is prepared for a meal, it will only last in the refrigerator so long before its shelf life is compromised. Ham will dry out if not wrapped properly or can build up moisture in the packaging if wrapped while still warm. After cooking the spiral cut ham, allow the meat to cool down to room temperature before wrapping. Wrap tightly in an air-tight container or bag and label it clearly with a four-day expiration date. After that, the quality, freshness and safety of the meat is questionable.
4. Remove your pork tenderloin from the grill and let it rest for 15 minutes. Put your meat on a cutting board, or a platter, and cover with tin foil to let the meat rest before carving it up. It'll be much juicer and more tender if you let it sit for a couple of minutes.
1 Place the tenderloin on the grill. 2  Do not place it directly over coals or hot flames; use indirect heat, or it will burn. 3  Cook the tenderloin for 30 - 40 minutes, flipping occasionally. 4  The pork tenderloin is ready when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).