Tenderloin and Rudy's CC

Frank from Houma · September 2010

Had to try Rudy's creamed corn after Lawn Ranger's and Thirdeye's posting - mmmmmmmm

Tenderloin marinated for two hours with an Asian vinaigrette marinade. 375 dome on a raised grid till 140. Wrapped in foil and rested ten minutes.

Added some tomatoes with some raspberry vinaigrette

Lawn Ranger · September 2010

I see that you are paying attention. That Thirdeye is a right smart fellow. Pretty good eatin', huh?

LR

Frank from Houma · September 2010

The creamed corn is over the top. There is a Rudy's a few miles from our house - we have been there twice but I hadn't tried the creamed corn.

2Fategghead · September 2010

Looks very good Frank. What would be you fav marinade recipe for pork tenderloin and care to share it.

Tim

Frank from Houma · September 2010

Tim,

This is the first time I have used anything but a rub for a long time. Just felt like doing something different - my traveling companion said I can do that again.

This is what I used

2Fategghead · September 2010

Thanks when I did my brine cook not long ago I thought I would like to marinade it but, time was to short. Tim

BobS · September 2010

Great looking plate.

Mickey · September 2010

What do you guys think if you grilled the corn first. Seems someone suggested that when Mike first posted.
THoughts?

Frank from Houma · September 2010

Should work - it's pretty good like it is

side by side comparison would be nice

Beanie-Bean · September 2010

Nice one, Frank! I feel ripped off buying the CC from Rudy's, because they've been putting more cream than corn lately.

Tenderloin and Rudy's CC

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