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Pork Tenderloin Glazed With Peach Preserves and Rosemary
EggDan
Posts: 174
I saw this recipe in Adam Perry Lang's Serious Barbeque book and I had to give it a try.
Marinated the tenderloins in a peach juice brine for 10 hours then put on a rub with a hint of heat.
On to the grill at about 475 raised direct, flipped every 3 minutes and basted with butter on a Rosemary brush.
The last 5 minutes I dredged the tenderloins in the Rosemary Peach glaze which was spectacular.
For dessert I made Alton Brown's Creme Brulee.
I highly recommend this recipe and cook book. It was one of the best tasting cooks I have done on the egg! I hope everyone had a nice weekend.
Marinated the tenderloins in a peach juice brine for 10 hours then put on a rub with a hint of heat.
On to the grill at about 475 raised direct, flipped every 3 minutes and basted with butter on a Rosemary brush.
The last 5 minutes I dredged the tenderloins in the Rosemary Peach glaze which was spectacular.
For dessert I made Alton Brown's Creme Brulee.
I highly recommend this recipe and cook book. It was one of the best tasting cooks I have done on the egg! I hope everyone had a nice weekend.
Comments
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Nicely done! And the creme brulee, that looks perfect!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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nice
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I have the book, have really wanted to try that, but somehow have felt a little intimidated, somehow. Yours looks wonderful -- I'll have to give it a shot one of these days!
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@Theophan it definitely has some different techniques, but it was manageable. Prep takes a little while but at least you can get everything ready in advance so you aren't rushed. I highly recommend you try it! The flavor profile was very complex and worth the effort.
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OMG! Thanks for sharing. Looks incredible.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Brother that is some looking grub for sure. Awesome job man.
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. -
I made this recipe last night as well. Direct (not raised) at about 400. Turned out fantastic.Winnipeg, Canada
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@kthacher I'm glad to hear it! I was worried that the sugar would start burning being so close to the coals. How often did you have to flip the meat?
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Wow! Looks great Dan. I have a couple of loins in the freezer I need to cook. May give this a shot. Thanks for sharing.Large and Small BGECentral, IL
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Spot on !!!!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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