Cedar Planked Pork Tenderloins

Chubby

Used BGE's Cedar Planks, soaked for about 6 hours.[p]Pork Tendys...tied and marinated in diluted Rasperry/Chipotle for a coupl'a hours...[p]Egg...direct 450...Plank on till popping (about 5 mins)[p]Blot dry Tendys...salt and pepper, and place on hot plank.[p][p]12-13 Minsutes each side (2. Then... roll off to the side of the plank and glaze witha good
Raspberry/Chipotle sauce for one additional minute per side,
(or until you see good carmelization).[p][p]Finish temp...about 145-150.[p]Pull...rest and slice.....MMMMMMMMMMMMMM!![p]Evans[p]

SSN686

Morning Chubby:[p]Those do look good! By the way, do you need my gloves to take them off??? See y'all in a few weeks.[p]Have a GREAT day!
Jay[p]

thirdeye

Chubby, [p]Those look good. I have access to hickory planks which I like with pork, I'll have to give whole ones a try (usually just do the medallions)..... I can't really tell, but did you tie-up the two tenderloins that are generally packaged together, or is that only one tied to keep it's shape?[p]~thirdeye~[p]

Richard

Chubby,
Great looking,and I am sure, tasting meal. Hope the fire extinguisher was handy. LOL

Chubby

thirdeye,[p]
Yes...it's the 2 pack....each with the ends folded
back and tied![p]The maple planks might also be a good possibility, Im thinking a Rum or Bourbon and Maple glaze at the end.[p]Evans[p][p]

jake42

<p />Chubby,
Now that looks great. Works well with Maple Planks too.