Never egged a pork tenderloin, so I figured why not as it went perfect with a mac & cheese recipe I wanted to try.
After unwrapping, I was surprised to find 2 tenderloins, so I seasoned one w/ Shaking the Tree and the other with Raging River. Grilled @ 450 at stock grid height and rotated every 5-8 minutes till it reached 140 internal temp. Very very quick cook and I will be cooking these again as they were fork tender, super moist and a huge hit with the family.
Oh, the mac & cheese was good but I think I got a lil heavy handed with the cheese. haha
Just a hack that makes some $hitty BBQ....