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.
Pork Tenderloin is a great meat to grill. Not only is it low in fat but is highly adaptable to many recipes. Tenderloin is also easy to grill. The biggest problem you might have is drying. Because the tenderloin is so low in fat it can dry quickly on the grill.There are four tricks to juicy, tender and flavorful pork tenderloin. Start with a well-trimmed tenderloin making sure to remove any of the silver skin from the surface.lace the tenderloin in the brine and refrigerate for about 12 hours. To enhance the flavor of the tenderloin, use a rub, wet or dry. This can be a simple coating of garlic and pepper or whatever you prefer for pork.