Small 1# pork tenderloin, scored and seasoned w/ EVOO, Salt, pepper, and crushed pistachios. Cooked raised direct at 350* to 140* IT. Rested and loosely foiled, then sliced and served with a sauce of sweet and sour dried cherries, pinot noir wine, balsamic vinegar, and honey. Sides of twice baked potatoes, brussel sprouts and more pinot noir in the glass.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."