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Maple Cinnamon Glazed Pork Tenderloin

Hi54puttyHi54putty Posts: 1,651
edited September 2012 in EggHead Forum
I haven't posted any pics in a while so I thought I would put up a few of tonight's dinner. We did a few small pork tenderloins rubbed in DP Raging River, cooked at 350 raised direct on the Small Egg and then drizzled a cinnamon maple glaze over them. 

Nothing too fancy but they were very tasty. Had some mashed sweet potatoes and a cucumber, tomato, basil salad.  Didn't bother with any fancy plating, the kids were hungry. 

Thanks for looking. 

Winston-Salem, NC 
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  • Hi54puttyHi54putty Posts: 1,651
    Also, if anyone is wondering what happened to my gasket, it caught itself on fire during the last cook.  Almost ruined the entire meal. Those things are a joke. 

    Other than that, I am loving the addition of the Small Egg. 

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    Winston-Salem, NC 
  • That's a real nice looking cook!


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • Nice cook.  I may borrow your maple cinnamon glaze.
    Eggin in SW "Keep it Weird" TX
  • Awesome looking! Wish I was closer to try it
  • Hi54puttyHi54putty Posts: 1,651
    We do too. Give the tenderloin a try. It has to be near the top of the list in the effort to payoff ratio. I use apple wood too.

    Winston-Salem, NC 
  • tazcrashtazcrash Posts: 1,851
    pork loin and tenderloin are both great real easy cooks.
    I'm gonna have to try maple cinnamon glaze, just as a change from apricot or duck sauce glaze.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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