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Pork Tenderloins Glazed with Peach Preserves and Rosemary
dmourati
Posts: 1,300
Decided to make pork tenderloin tonight following APL's recipe for Pork Tenderloins Glazed with Peach Preserves and Rosemary.
http://www.adamperrylang.com/recipes/pork-tenderloins-glazed-with-peach-preserves-and-rosemary
It turned out amazing. My favorite meal in six months plus of egging. It was super easy to make. So easy, I could do it.
I didn't need too much prep, or too much cook time. My wife helped make Serious Eats potatoes to go alongside, thanks @The Cen-Tex Smoker for the idea.
Cooked at 400F just above the felt line. Seemed like it took longer than the recipe called for but I pulled em at 140F.
http://www.adamperrylang.com/recipes/pork-tenderloins-glazed-with-peach-preserves-and-rosemary
It turned out amazing. My favorite meal in six months plus of egging. It was super easy to make. So easy, I could do it.
I didn't need too much prep, or too much cook time. My wife helped make Serious Eats potatoes to go alongside, thanks @The Cen-Tex Smoker for the idea.
Cooked at 400F just above the felt line. Seemed like it took longer than the recipe called for but I pulled em at 140F.
Plymouth, MN
Comments
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Looks good I know you enjoyed it.
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Yes sir... mighty fine...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nailed that temp! Nice!!
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pork tenderloins are the best kept secret in the meat department, cheap and just as tender when compared to beef tenderloin. all it needs is a little added flavor, like your preserves.
Next time you do them, use the oval grid on the rig's lowest notches and sear them there 500+ dome, then drop the egg's grid stop the rig to finish to desired doneness. they will sear a bit more atop the rig.
twww.ceramicgrillstore.com ACGP, Inc. -
Nice! I love APL’s recipes, but often find they need a bit more time than the recipe calls for.
His pork loin recipe with garlic and cilantro is another winner if you get a chance to try it."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Hey, thanks for the tip. Could you restate the rig part? I'm not sure I followed.tjv said:pork tenderloins are the best kept secret in the meat department, cheap and just as tender when compared to beef tenderloin. all it needs is a little added flavor, like your preserves.
Next time you do them, use the oval grid on the rig's lowest notches and sear them there 500+ dome, then drop the egg's grid stop the rig to finish to desired doneness. they will sear a bit more atop the rig.
t
Thanks.Plymouth, MN -
Nice looking plate of food. Well done.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
move the oval grid (grid under cooking grid) to the lowest notches, so it sits about an inch above the fire ring and sear the pork loins there. then add top grid and move loins up to top grid and finish to temperature doneness as in the picture.
twww.ceramicgrillstore.com ACGP, Inc. -
Was the recipe spicy? I saw the brine called for red pepper flakes.
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Next week that would be a good cook here. Too long since I did one. Thanks for pictures of the good eats.
Cooking on the coast -
It’s not particularly. IIRC there’s a tiny bit of heat in the end result, but not much.g8golfer said:Was the recipe spicy? I saw the brine called for red pepper flakes."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
That was my experience too, not spicy. You could detect some heat in the after taste but it was subtle. There is peach nectar and peach juice in there as well which balances it out.JohnInCarolina said:
It’s not particularly. IIRC there’s a tiny bit of heat in the end result, but not much.g8golfer said:Was the recipe spicy? I saw the brine called for red pepper flakes.Plymouth, MN -
Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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My wife said I had to eat something green.THEBuckeye said:What's up with the pea?Plymouth, MN
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