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I have two pork tenderloins I'm going to cook for my parents. They loved my pork chops after I had them in a brine so I'm wondering if I should brine a whole tenderloin. I've also done a bacon wrapped pork loin and was thinking this could also be an option. Should I keep it simple and grill just the tenderloins? Soak in a brine for an hour? Wrap with bacon?
Thanks everyone and have a great Christmas.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig