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6/13/2000 - Pork Tenderloin |
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When I got home today, there was a pork tenderloin thawing on a plate in the fridge. Too late for marinate so I covered 1 end in Memphis Style Rub and the other in a very plain (my wife thinks the MS rub is to spicy) rub. The objective is to cook at 350 degrees for about 35-40 minutes or until the polder reads an internal temperature of 165 degrees. |
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![[06_13_00][17_09]_01.jpg (424276 bytes)](images/PorkT_06_13_0017_09_01.jpg)
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05:09pm - the tenderloin hits the grill -
what more is there to say. The BGE was stabilized at 350 degrees dome temperature
and dinner was to be severed at 6pm. If you click on the picture for a
larger version, you will see string that was used to tie up the tail -
thanks Tim.
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![[06_13_00][17_49]_04.jpg (231147 bytes)](images/PorkT_06_13_0017_49_04.jpg)
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05:49pm - getting close! I flipped it at 20 minutes and it is starting to look great. |
![[06_13_00][18_06]_03.jpg (287812 bytes)](images/PorkT_06_13_0018_06_03.jpg)
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06:06pm - ready to eat - tonight it was pork tenderloin with a Gfw's BBQ sauce and it was great. The sweet potatoes were excellent as always. |
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