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Had a pork tenderloin in the fridge that I had to do something with last night, didn't feel like grilling it whole so I decided to treat it like a filet mignon. Sliced and wrapped in bacon and then dusted with Salt Lick Rub.
Tossed it on the Egg at 400F
Started pulling them when they hit 135-140ish, let rest for 5 minutes, then topped with a garlic mustard compound butter I whipped up earlier.
Pretty darn tasty even if that one sliced open was a bit more done than I would have preferred. Salty from bacon, peppery from the Salt Lick and a rich depth of flavor from the compound butter. Simple and quick weekday meal, kicking myself now because I really should have used the Mini. I feel like its been neglected recently.
Compound butter was 1/2 stick of butter softened at room temp, 2 tsp Dijon mustard, 1 tsp of Salt Lick Rub. Whip together, roll into a log with plastic wrap and placed in refirgerator to chill until needed.