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Pork Tenderloin two ways

chocdocchocdoc Posts: 460
edited 10:29PM in EggHead Forum
Pulled a package of two big pork tenderloins out of the freezer the other day - today was time to deal with them.

One I sliced and stir fried - garlic, toyomansi and onions. The other I rubbed with Penzey's Adobo seasoning and cooked to 165 F on the grill after I removed the wok and cooled down the egg a bit.

DSCN2454 by ChocDoc1, on Flickr

DSCN2456 by ChocDoc1, on Flickr

DSCN2459 by ChocDoc1, on Flickr

DSCN2461 by ChocDoc1, on Flickr

Thinking I need a slightly larger wok - this one is 14 inches, I'm thinking 16 inches would be perfect - less stuff sloshed over the side onto the lump.


  • MargieMargie Posts: 52
    looking good thanks for sharing
  • Pork looks great. A wok purchase is in the near future for me so thanks for adding your opinion on the size.
  • chocdocchocdoc Posts: 460
    Yup - it's time for a trip to Tap Phong in Toronto - tape measure in hand. I'm thinking that seasoning carbon steel on the egg is going to be so much nicer than seasoning on the stove or in the oven. No more of that nasty smoke alarm noise!
  • Richard FlRichard Fl Posts: 8,188
    I find that a 14' is purrfect for my large. Have a 16 but find the air flow around the perimeter is not as good for a hot fire when I need it. Mussels and curry sauce with mung bean noodles.

  • chocdocchocdoc Posts: 460
    Interesting - I may need to learn this one the hard way. Good thing woks are inexpensive at Tap Phong.
  • Richard FlRichard Fl Posts: 8,188
    You might consider an XLBGE for the 16 if you do not like it on the LBGE.
  • chocdocchocdoc Posts: 460
    Now there's a thought!
  • 2Fategghead2Fategghead Posts: 9,623
    Wok on sista! ;) Looks mighty fine. :P
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