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Coffee Crusted Pork Loin w/ Redeye BBQ Sauce
Grillin Guy
Posts: 302
Haven't done these in a while. Recipe source: Barbecue University, Steve Raichlen
Marinating
Making the Redeye BBQ sauce
On the large egg.... direct at 375.
Hot off the grill and resting.
Sliced.
Plated.
Marinating
Making the Redeye BBQ sauce
On the large egg.... direct at 375.
Hot off the grill and resting.
Sliced.
Plated.
Comments
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Nice!!
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Damn that looks great. Love pork tenderloins on the egg so moist. Thanks for sharing.
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Looks tasty!
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That is a nice looking meal. Well Done!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Looks even better here than on FB ! :laugh:
Great-looking meal ! :woohoo: -
Looks great Terry. Wish I could have some.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Looks more like tenderloin than loin to me. Huge difference in cut. :silly:
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Tenderloin is one particular muscle from the end of the loin....therefore pork tenderloin is "loin"
yet all loin aren't necesserally "tenderloin". -
I was just talking about this dish... yours looks delicious and it is one of my favorites.Large and Small BGE * www.quelfood.com
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i see you cooked it at 375 but about how long did they cook for? and what internal temp did you pull them at? i have only had my egg for a few weeks and am going to be cooking pork loin for the first time for about 8 people so looking to impress
thanks for the tips
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