Hard to beat pork tenderloin

MrCookingNurse06

They’re just stupid simple and so good. A little rainy, so I made a hat 

Ragingirishman2

Those look delicious and a good improvisation. 

RRP

I agree - and I cut mine more thin than that into what I call medallions and then serve them drenched with heated Blue's Tennessee Red as a finishing sauce.  I have lied for years telling my guests that I "slaved" over the stove for 3 hours making that WONDERFUL finishing sauce! LOL

Gulfcoastguy

They are almost impossible to mess up provided that they aren’t overcooked.

MrCookingNurse06

Gulfcoastguy said:

They are almost impossible to mess up provided that they aren’t overcooked.

Yes sir. I pull chicken and pork well before the charts recommend. It’ll be safe, juicy and tender. 

Mark_B_Good

Yeah man, if you get the temperature right, it is so delicious, and so many possibilities with seasoning them ... from sweet to savory. I usually pull off at 145F ... they are so juicy at that temp. Easy to cook as well.

Gulfcoastguy

I taught my nephew to pull them at 145F if at all possible and to throw them away past 150 F. Or give them to the mother in law.

bluebird66

That looks great!