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My First Pork Tenderloin

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tcracing
tcracing Posts: 378
edited November -1 in EggHead Forum
I cooked this last night, indirect at 375 for 30 minutes with BGE Garlic & Pepper, EVOO and Applewood chips. It was the best tenderloin I ever had.
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George Foreman? Who? 
Tim C. Panama City, Fl. 
Large, Minimax-soon
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  • eenie meenie
    eenie meenie Posts: 4,394
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    tcracing, your pork tenderloin looks delicious. :)

    You may as well reduce your clutter and take your George Foreman to the Goodwill, lol.
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  • StratoEgg
    StratoEgg Posts: 81
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    Nice looking Loin! My family also enjoys the applewood w/ a McCormick Roasted Garlic and Herb rub.

    We have a running joke in the family that if I do a "perfect" egg cooked something I will never have to cook it ever again. So far my six year old says I do excellent work but I need more practice and that I am far from perfect. Back to the applewood!

    Cheers,

    Al
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  • Cactus Doug
    Cactus Doug Posts: 341
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    Looks great. I recently have started brining my tenderloins (if I have time). Brined or not they always come out great on the egg. Its a really nice cut of meat that takes flavor well and as pork goes very healthy.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Looks great

    Pretty sure you have a "loin" instead of a "tenderloin"

    Regardless - it's mightfine :)
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  • tcracing
    tcracing Posts: 378
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    Thanks for all the compliments. It was the juiciest pork that I have ever eaten. Question for the pros. I put water in my catch pan, good or bad idea? Did that help with the moisture in the meat?
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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