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Plum Pork Sliders – Compliments of thirdeye
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Devil'D Egg
Posts: 79
Started the day off by cooking biscuits on the BGE, no sense letting a fire and heated up BGE go to waste!
The tenderloins are ready.
It does not take long to cook the tenderloins at 375°. After and hour and 15 minutes, the tenderloins were ready for glazing.
I decided to take thirdeye’s advice and serve the Plum Pork Tenderloin cold.
Plum Pork Tenderloins plated.
Toasted Sesame Seeds add a very touch!
Everyone enjoyed the meal (notice all the clean plates).
It is time to sit back and enjoy the concert and fireworks after the show.
A great way to start out the weekend.
The tenderloins are ready.
It does not take long to cook the tenderloins at 375°. After and hour and 15 minutes, the tenderloins were ready for glazing.
I decided to take thirdeye’s advice and serve the Plum Pork Tenderloin cold.
Plum Pork Tenderloins plated.
Toasted Sesame Seeds add a very touch!
Everyone enjoyed the meal (notice all the clean plates).
It is time to sit back and enjoy the concert and fireworks after the show.
A great way to start out the weekend.
Comments
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I think pork tenderloins & fruit are a match made in heaven. They looked delicious and I would have love to had one of them biscuits.Large and Small BGE * www.quelfood.com
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These Plum Pork Tenderloins were outstanding! In case you have not seen the recipe, here is a link:
http://playingwithfireandsmoke.blogspot.com/1998/03/plum-pork.html -
Thirdeye's recipe,(like all his stuff) looks great. Another ingedient that would work very well is Gerber's Baby Food Strained Plums. Sounds weird, tastes great!
:cheer:John in the Willamette Valley of Oregon -
Looks great and all look very happy. How long did the tenderloins take???
Sauce sure makes one want to dig right in.
Cheers,
Bordello -
I agree John, you can't go wrong following thirdeye's advise!
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Bordello, after 1 1/2 hours they were ready to come off or at 145 degrees internal temperature.
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Hey man, those turned out pretty sweet. Looking at the outdoor shot, I now see what you were talking about when you didn't want to pack a cutting board, knives and such to slice the brisket. I'm glad this alternate plan worked out.Happy Trails~thirdeye~Barbecue is not rocket surgery
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The Plum Pork was the correct choice for the evening. This meal was probably one of the best I've had in a long time. I could not get over how moist and tender the pork was.
When shopping for the pork, I picked up a 14.85 pound brisket (packer) to cook for Sunday. Now I get to spend several dyas planning this meal.
Having fun.
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