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First pork tenderloin...

I've had this in the freezer for a while, just waiting to tickle my taste buds! I was looking for a recipe with a sweet glaze, so I went with this one:

I've gotta say, the glaze was excellent and the pork was 'cut with a fork' tender. This recipe is highly recommended.

I went direct, raised grid at 350º till it hit 150º even though I was aiming for 140º!

With rub before grilling:


During and after grilling:


I also had some beef tenderloin I wanted to make to go with it.

I work at a meat locker. When we trim up beef tenderloins to make those little cute, expensive bacon wrapped nuggets you see at the counter, we trim a good sized strip of meat lengthwise from the tenderloin. We normally throw that piece in with the ground beef pile, a testament to just how much great meat gets wasted at a meat locker. It's an absolute travesty, but I digress! 

Sometimes I grab this piece, bring it home and trim the hunks of fat off. What's left is pure gold.

I cut this one in half to make it more manageable: 


Could have used another minute on the BGE, but these things happen!

I used a regional beef rub that I bought at the farmers market today to dust it with. 

Topped everything off with some fresh made potato salad. Excellent!


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