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Plum Pork Sliders – Compliments of thirdeye

Devil'D EggDevil'D Egg Posts: 79
edited 7:36PM in EggHead Forum
Started the day off by cooking biscuits on the BGE, no sense letting a fire and heated up BGE go to waste!

SaturdayMorningBreakfast2.jpg

The tenderloins are ready.

OntheGrill.jpg

It does not take long to cook the tenderloins at 375°. After and hour and 15 minutes, the tenderloins were ready for glazing.

GlazingtheTenderloin.jpg

I decided to take thirdeye’s advice and serve the Plum Pork Tenderloin cold.

Signature.jpg

Plum Pork Tenderloins plated.

PlumPorkSliders.jpg

Toasted Sesame Seeds add a very touch!

Plated.jpg

Everyone enjoyed the meal (notice all the clean plates).

EnjoyingtheMeal.jpg

It is time to sit back and enjoy the concert and fireworks after the show.

ConnerPrairie1.jpg

A great way to start out the weekend.

Comments

  • Egg JujuEgg Juju Posts: 658
    I think pork tenderloins & fruit are a match made in heaven. They looked delicious and I would have love to had one of them biscuits.
    Large and Small BGE * www.quelfood.com
  • These Plum Pork Tenderloins were outstanding! In case you have not seen the recipe, here is a link:

    http://playingwithfireandsmoke.blogspot.com/1998/03/plum-pork.html
  • jaydub58jaydub58 Posts: 2,036
    Thirdeye's recipe,(like all his stuff) looks great. Another ingedient that would work very well is Gerber's Baby Food Strained Plums. Sounds weird, tastes great!

    :cheer:
    John in the Willamette Valley of Oregon
  • BordelloBordello Posts: 5,926
    Looks great and all look very happy. How long did the tenderloins take???

    Sauce sure makes one want to dig right in.

    Cheers,
    Bordello
  • I agree John, you can't go wrong following thirdeye's advise!
  • Bordello, after 1 1/2 hours they were ready to come off or at 145 degrees internal temperature.
  • thirdeyethirdeye Posts: 7,428
    Hey man, those turned out pretty sweet. Looking at the outdoor shot, I now see what you were talking about when you didn't want to pack a cutting board, knives and such to slice the brisket. I'm glad this alternate plan worked out.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • The Plum Pork was the correct choice for the evening. This meal was probably one of the best I've had in a long time. I could not get over how moist and tender the pork was.

    When shopping for the pork, I picked up a 14.85 pound brisket (packer) to cook for Sunday. Now I get to spend several dyas planning this meal.

    Having fun.
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