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That's my excuse and I'm sticking to it.

Sardonicus
Sardonicus Posts: 1,700
in EggHead Forum

I was smoking the pork tenderloin @ 250° . . . and then,

I was distracted by a phone call.


I'd intended to start basting when internal temperature was around 125°, but

 . . . time flies.


Was only able to baste from 137° to 141° -

 - didn't want to overcook before the final sear.


The baste was 1/2 cup of peach preserves, 4 TBSP of spicy brown mustard, and [roughly] 1/2 TBSP of cayenne pepper.


The peach halves were grilled direct - around 450°, I think. 

Basted 'em after the grill marks appeared.


Wasn't able to let the glaze set (because of that danged phone call),

but drizzled the leftover baste over the peaches and tenderloin.


Very good, but it'll be better next time -

unless the phone rings.

"Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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