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Pork Tenderloin results...
I cooked my second pork tenderloin (ever) last night, but this time using Mr. Toad's method. As a stuffing I used blackberries, fig, and banana. I meant to put cashews in it, but somehow left the store without them.[p]I then cooked the tenderloin direct until the internal temp was 82. Flipped and cooked direct until the internal temp was 92. Then, since the fire was constantly flaring up from all of the juice releasing, I added the plate setter and switched to indirect with a drip pan. Finished the cook with an internal temp of 143. The fire was a tad hot at nearly 350 throughout most of the cook.[p]The result, however, was really, really good. I love the flavor the blackberries added. I'm not sure I'd put bananas in one again, or maybe even the figs, but the blackberries were great. I did miss the cashews, though. I think they would have added a great texture to the whole thing and complimented the blackberries. Next time I'll also be sure to try apple in it, as I think a tart element like an apple would be interesting.[p]Here's a couple of snaps of the cook. Please bare with me, if I don't get these to work, as I've not attempted an embedded pic in a post:[p] [p] [p]The darker exterior comes from the direct treatment, something I plan to repeat, with a bit longer on the second side, as it didn't carmelize as well. The first side is what is now on top.[p]If the above doesn't work, here's a link to where the pics can be found:[p]http://www.photo.net/photodb/folder.tcl?folder_id=176129[p]Enjoy![p]--sdb