Pork tenderloin & brown rice...

SSN686

Morning All:

Tonight was pork tenderloin skewers with brown rice pilaf...the pork was cut into 1" thick pieces & coated with Hoisin sauce with Chinese five-spice powder...just on the Egg direct...


Unfortunately we didn't have enough Hoisin sauce to brush while cooking as the recipe called for so I brushed the pork with some Teriyaki sauce...ready to come off...


The side was brown rice pilaf...one cup of brown rice that was first heated in some butter for 3 or 4 minutes, then added a can of beef consommé & onto the Egg indirect at 325 for an hour, loosely covered with foil...ready to come off...


Kathy added some of that nasty green stuff (broccoli) for an additional side for her...we have just enough "make aheads" (or leftovers) for another meal later this week! 

johnmitchell

That pork looks super juicy😋

shtgunal3

That looks great, and for the record, I like the nasty green stuff too. 

loco_engr

nice cook Jay!

Jstroke

I have to admit, I struggle to make skewers. They always look nice. I swear I will do it. Next time, always next time. 

Well done

briwald

Yum. 

dmourati

This is basically one step away from souvlaki in terms of how it is prepared. That one step is that in souvlaki, the tenderloin is typically cut down one more time lengthwise into roughly 1 inch cubes and threaded onto a single skewer.

BigGreenEasy

Looks delicious!  

First time I think I've ever seen rice cooked on the egg. I have to try this.

Dyal_SC

Looks great. Was just thinking about dusting off my skewers.