Pork Tenderloins and Beef Ball Tip

Rumrunner

I doused a beef Ball Tip/Bottom Sirloin with Dale's Sauce and then rubbed with Kosher Salt, granulated garlic and ground black pepper. The pork tenderloins were inserted with garlic slivers, then a dusting of garlic powder and marinated in Badia MOJO marinade. The sweet potato coins were sitting in Mandarin Orange juice over nite.[p][p]These were cooked direct on a grid extender at 375°-400° for approx 25 minutes. The internal of the beef was 140° and the pork a nice 151°.[p][p]Fit for a king and a queen. The beef looks over done, but these were the end cut, the center was fine. A Smoking Loon Merlot accompanied this fine meal.[p]Sorry for the large pics, I forgot to change the setting on the camera.[p]

GrillMeister

Rumrunner,[p]Sweeeet! After 6 weeks of egg withdrawal, those are welcome pics!

WooDoggies

Rumrunner,[p]Beautiful cook, Steve! But that's hard to look at while I'm eating my monday lunch tuna sandwich.....[p]John