Pork Tenderloins

Carl T

I hope I don't lose any status on this forum but I am going to post this anyway. We just polished off the best pork the wife and I ever tasted. The store had pork tenderloins on sale so I picked up a couple. This morning, I was standing at the pantry scratching my head and trying to figure out what seasoning to use on the tenderloins (I am out of JJ's). I ended up mixing a third cup of olive oil and a large amount of Emeril's original essence. I marinated the tenderloins for 4 hours in this mixture. I grilled them at 375-400 on my small egg until 155 internal temp and a good char on the exterior. I did not know pork could taste so good. [p]Carl T

Earl

Carl T,[p] There is no rule of what to use & what not to. That is why this form is so great, people read how others do it & then go & try to inprove on it. I for one have change many recipes posted, I will admit, many I change for the worse & I go back to what I was told. Other have worked out good, so use anything you wish & yes please post the results for good or bad. We would love to know.[p]Earl

Mop

Carl T, Hey, pretty hard to beat a good tenderloin, I agree with you there...[p]I do them up all the time, the`re "Candy" to me, I love em![p]I rub mine with a light dusting of "Bonesmokers" rub and a heavy dusting of "Porkrubbers" rub.
Grill em high heat till lightly crusted and then go indirect at 350º for 35-45 minutes or till the internal temp is 150º MAX...[p]good stuff....

Earl

Mop,
Sorry Mop:
You cooked up two tenderloins that did not have time to hit the table they were that good. I checked , as of yet you have not added it to the recipe section. Please do so as it is well worth doing.[p]Earl