Pork Tenderloin Question

billex

Marinating Pork tenderloin in Italian dressing as we speak, I just got some BGE seasonings,
Would it be over kill to put the BGE seasonings on the pork when I take it out of the Italian marinade? Or should I forget about the BGE seasoning this time?

WessB

billex,
I can offer you one bit of advice...dont use the BGE seasoning like you would use a rub, I did that once and it came out so salty we almost couldn`t eat it...It was suggested to use it like a salt and pepper type of condiment...HTH[p]Wess

Nature Boy

billex,
With the robust flavors already in the marinade, you might just stick with a nice coating of fresh cracked pepper, and a dusting of kosher salt (depending on how salty the dressing is).[p]Enjoy!
Sausages (courtesy of WooDoggies), turkey Kabobs with my new asian rub, and a big fat cow licked top sirloin steak are on the pre-John Prine concert menu for today.[p]Beers to you (just as soon as the clock ticks beer-thirty!)
NB

Unknown

billex,[p]And another thing, Thricinosis (or however you spell it) dies at 137 degrees. That's a scientific fact. DO NOT cook your pork tenderloin to an internal temp of 160 as most suggest. YOU WILL BE EATING SHOE LEATHER![p]Let the temp get to 140 and take it off, let it rest about 5 minutes and it will climb to 145ish. Perfect, and still juicy.

Unknown

Nature Boy,john prine heh? answer me this question: "will i see you tonite with an illegal smile?" i love the man, enjoy the concert.