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Pork Tenderloin two ways

chocdoc
chocdoc Posts: 461
edited November -1 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.

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DSCN2454 by ChocDoc1, on Flickr

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DSCN2456 by ChocDoc1, on Flickr

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DSCN2459 by ChocDoc1, on Flickr

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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.

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