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Adam Perry Lang brined pork tenderloin
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biggreenbradUK
Posts: 10
Thought I would call out a recipe from Adam perry lang. His pork tenderloin recipe was killer. Brined all day in a peach and salt brine. Mild chili rub then direct at around 300 until internal was 165. It was really stand out and reasonably quick to cook. Finished with a peach glaze and I served it with some loaded spuds and slaw. I do a lot of low and slow on the egg but this was a lot classier- sort of thing you could serve at a fancy dinner.
Comments
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Look perfect! Something I will plan on trying very soon.McKinney, TX
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I agree - I've done that recipe a few times and it's can't-miss!"I've made a note never to piss you two off." - Stike
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Look at the juices. Who could argue with that! Wow! Enjoy.
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That’s the glaze. You dip the t’loins in the glaze during the cook then use the reserve as a board sauce. This works just fine with pork loin as well or the baseball centre of a pork sirloin tip. Great recipe. APL has some very interesting recipes.pgprescott said:Look at the juices. Who could argue with that! Wow! Enjoy.
Awesome looking cook!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Cooking them tomorrow for the party. Got them in the brine now.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Looks and sounds great.
Pork tenderloins are great for a cookout with a few couples, adults. You can prep each one a different way, and they cook quickly
thanks for posting it -
anyone know where I can find Adam's pork tenderloin recipe?
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Wow looks amazing! I'll be trying that as well.
Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois -
Looks great!! Thanks for sharing. Love that book.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
That is awesome!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Here you go @blakeasblakeas said:anyone know where I can find Adam's pork tenderloin recipe?
http://www.adamperrylang.com/recipes/pork-tenderloins-glazed-with-peach-preserves-and-rosemary
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Oh Man now I got something else to sink my teeth into and make some points with the wife. That looks awesome and I bet it is delicious.
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Just curious what made you cook at 300?1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I have to ya - I cooked a version of Adam Perry Lang's pork tenderloin last night and my wife said it was probably one of the best things I have ever cooked on the egg. Granted it has only been a year but still quite a statement. It has to be the brining is the key .....
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@blakeas get his book serious bbq. It will step your game up. I have all three of his books. I haven't found a recipe I don't like.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god.
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