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Cedar Planked Pork Tenderloin
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Capt Frank
Posts: 2,578
This is a little different twist on Pork Tenderloin 
The Raws, Two parts Brown Sugar, one part Spicy Brown Mustard and rub of your choice.
raws by Capt Frank1, on Flickr
Ready to egg on a soaked cedar plank, raised grid, 375 degrees
ready to egg by Capt Frank1, on Flickr
Getting Happy, 1st cook with new Mav 732, it is a nice upgrade from the 73
:ohmy: 
P1310003 by Capt Frank1, on Flickr
Ready! Pulled at 140, cook time about 30 min.
ready by Capt Frank1, on Flickr
Plated with some steamed brocoli and roasted potatos, uum, good! :P :cheer:
plated by Capt Frank1, on Flickr
I only used half of the tenderloin, the other half is curing for Canadian Bacon.
Thanks for looking
The Raws, Two parts Brown Sugar, one part Spicy Brown Mustard and rub of your choice.
raws by Capt Frank1, on Flickr
Ready to egg on a soaked cedar plank, raised grid, 375 degrees
ready to egg by Capt Frank1, on Flickr
Getting Happy, 1st cook with new Mav 732, it is a nice upgrade from the 73
:ohmy: P1310003 by Capt Frank1, on Flickr
Ready! Pulled at 140, cook time about 30 min.
ready by Capt Frank1, on Flickr
Plated with some steamed brocoli and roasted potatos, uum, good! :P :cheer:
plated by Capt Frank1, on Flickr
I only used half of the tenderloin, the other half is curing for Canadian Bacon.
Thanks for looking
Comments
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Our family favourite – Nice idea with the brown sugar … looks great!Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Looks perfect Capt. Frank!
Sure hope you are still in Florida. -
Looks good. Glad to hear the 732 is living up to expectations.
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Hi Rebecca, haven't talked to you in a while. Yes we are very much in FL :cheer: See you in Melbourne
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Thanks all, this is a really simple cook and very tasty. I forgot to mention that you mix the sugar and mustard into a paste if anyone was wondering.
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Looks great! What temp did you cook at? Direct or indirect? Looks like direct, raised? Of course it is cook to temp not time, but within reason
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Raised direct at 375, pulled at internal temp of 140, rested 10 min. Total cook time approx 30min.
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Looks great!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks Molly, I haven't had a chance to try the chips yet, but I'm thinking some sort of lamb. :ohmy: What do you think :unsure:
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I think that's be perfect! Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Very nice cook Capt.Frank. :P
And you have the ET-732. I hope it works great. -
Dang Capt...that looks gooooood...
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It looks really good, Frank. And aren't you glad not to be egging in a frikking snow storm??? Bring on more 70's, Mr. Florida Weatherman!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks, much appreciated.
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Does cooking on the cedar plank impart flavor, or is it more for presentation?
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Plank cooking definetly imparts a flavor. Many foods can be prepared this way, salmon is a favorite :ohmy:
Planked Salmon P2210015 by Capt Frank1, on Flickr -
Looks good
Going to give this a try
Shane
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