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Simple weekday cook

byrne092
byrne092 Posts: 746
in EggHead Forum
Marinated a Berkshire pork tenderloin in olive oil, s&p, garlic, honey, mustard, and soy, for about 2 hours. Cooked indirect and finished direct. Pulled around 145 and dusted with some honey hog while it rested. While the pork was rested I grilled up some asparagus. Everything turned out great, tasty simple cook!

XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

St. Louis, MO
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Comments

  • Legume
    Legume Posts: 15,659
    Looks great man, it's been a while since I grilled a tenderloin.  How do you like the Berkshire compared to regular pig?
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  • Theophan
    Theophan Posts: 2,654
    byrne092 posted:

    That looks like my plate on my kitchen counter -- man you got good taste!  ;)

    That pork looks mouthwatering!  I'm an old guy, and I've been scared of pink pork so many years that even though I know it's safe, now, I'm still a little uncomfortable with very pink pork, but WOW that looks good, and I bet it was! I'm cooking pork a little pink, these days.  Maybe I'll get there one day.  Great job!
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  • Philly35
    Philly35 Posts: 859
    Just because you can doesn't mean you have to. 150-155 is how I like it. That does look good though!
    NW IOWA
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  • AaronH
    AaronH Posts: 145
    Looks great!  I favor regular vs Berkshire on most occasions.  Berkshire seems a little more gamey to me but it's a hell of a meat.  Congrats! 
    XLBGE /MiniBGE / Maverick 733 x 2/ Woo2 / CGS 17.5 Stone

    North Carolina land
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  • byrne092
    byrne092 Posts: 746
    Thanks @Legume! We like it a lot. It seems to be a lot juicer (which is sometimes hard to tell when cooking on the egg) due to the marbling and has quite a bit more flavor. We're lucky enough to have a lady at our local farmers market that only raises Berkshire pigs and we've taken advantage. The price point is not much different than the grocery stores either. We've tried the pork burgers, cheek, chop, tenderloin, ribs, and brats. I really want to try to get a butt from her, she sells out really quick though. One thing I've noticed about the cuts is that they are a little bit smaller in size, which isn't a big deal, but kind of interesting. I'd definitely recommend trying it if you come across it. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • byrne092
    byrne092 Posts: 746
    edited September 2015
    Thanks everyone! @Theophan yeah we really like the plates, you can freeze me or put them in the oven, very versatile! It looks a little more pink in the picture than it actually was, and when it sits for a second and soaks up the juice, you don't even see the pink. Also when you know the quality it changes your mindset some, if that was a tenderloin from Wally World I might be a little more inclined to cook it bit longer
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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