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onedbguru
onedbguru Posts: 1,648
in EggHead Forum
Bourbon Pork Tenderloin cooked to IT of 140 after marinating for >24hrs.  Cook time approximately 1hr at INDIRECT/325-350.  Served with roasted potatoes and onions and Fresh off the vine tomato with mozzarella, basil and 18yr aged Balsamic Vinegar.   As we were doing the initial cut/taste:  "Ridiculously good!!!!!". 
 
This after doing a 6-7lb butt yesterday - it to was very good.  Not as good as usual because this one was not brined/injected like we normally do. Still very good none-the-less. 



 
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