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Help with pork tender loin

PjoePjoe Posts: 224
edited 7:22AM in EggHead Forum
Need some thoughts here. Bought a 1lb pork tender loin. Was thinking about Blues Hog rub, cooking direct raised grid at about 350 dome, then finish with Blues Hog sauce. Thoughts or experience with this? Is there a better way? What internal temp do you go to? Don't want it pink in the middle Wifey would reject it!



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