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Pork Tenderloin...

GfwGfw Posts: 1,598
edited 7:47PM in EggHead Forum
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<p />Tonight we are doing a nice little Pork Tenderloin. No marinate - nothing fancy, just a little Memphis Style rub to be applied about 1 hour before grill time. The plan is to serve it with a little BBQ sauce and green beans. Tomorrow we are going to really get fancy - hamburgers and Italian (hot and regular) sausages to be accompanied by slaw, potato salad and baked beans.[p]Have a great 4th of July! [p]What else is cooking?
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Comments

  • char buddychar buddy Posts: 562
    Gfw,[p]I went after Mr. Toad's version of the loin. Nothing much to add to what's already been said about his egg classic. Instead of fig preserves I used a vidalia onion fig sauce I got from the family for father's day. I forgot how much the loin weighed, maybe 2-3 lbs. It stayed at 300 dome temp for a little over two hours with a couple of hickory chunks. Beautiful smoke ring on the meat. Great flavors and textures. it came out pretty close to what Mr. Toad put down at Eggfest 2000 in Maryland. [p]Doing ribs on the 4th. Yes, life is good. [p]
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  • CatCat Posts: 556
    char buddy ,[p]Vidalia onion fig sauce...WOW. That sounds like it was made for pork. Is it the Stonewall Kitchens stuff? I've seen it on the shelf but never tried it.[p]Congratulations on recreating Mr. T's masterpiece. Happy holiday.[p]Cathy

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