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Tonight's Pork Tenderloin
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Grillmagic
Posts: 1,600
in Pork
2 brined tenderloins rinsed and dried then EVOO and Raging River at 240/250 dome indirect to 125/128 (45 minutes) pulled them and opened up the XL to 550 for sear until 140/145 turning every 90 seconds (4 times) rested and devoured
Charlotte, Michigan XL BGE
Comments
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Good looking pork.Cooking on an XL and Medium in Bethesda, MD.
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Looks like a home run to me my friend =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
On point. Thanks for sharing.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Those look excellent. Thanks for the tip on searing. I just cook them indirect until done.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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If you look at the first picture you will see I have the lump dividers making 40% of my grid indirect, so I just dial it in at my desired temp than pull the protein and open it up until desired temp and go right over the coalsjcaspary said:Those look excellent. Thanks for the tip on searing. I just cook them indirect until done.
Charlotte, Michigan XL BGE -
Grillmagic nice cook they look good
Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"
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oopps here's our pic
Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"
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Those look Great! It looks like your grill grate is upside down? If so is there a reason?BigGreenGator said:oopps here's our pic
Charlotte, Michigan XL BGE -
Just curious. What type brine did you use?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
2 Pork Tenderloins do not require much brine to cover up and I make it to fit the amount of protein, This was 1/3 cup kosher salt, 1/3 cup light brown sugar, 1 TB spoon garlic powder, 1 TB of onion powder. Bring to a boil in one cup of water then cooled with 2 trays of ice ( keep adding ice as needed). I brined them for 3 hours then rinsed and re soaked in clean water for 20/30 minutesCharlotte, Michigan XL BGE
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