GrillinFool
New member
I made a couple tenderloins over the weekend. First time I brined a pork tenderloin. Oh sweet jeebus. I've never had such a tender and juicy tenderloin.
I made the loins two different ways. One with a Burgundy Wine Sweet Marinade/Glaze and the other with a Brazilian Beef rub my dad used on the brisket recently. Nice combo. One was sweet and one was spicy.
Here's a link to the write up with all the steps and the pictures, including the salami and coppa I put on top of the tenderloins as they smoked so they could baste the meat as the fat rendered out of them and made a great chef's prerogative to snack on during the cooking process.
On the Grill:
70 minutes of smoke at about 190 degrees:
Time to chow on the salami and coppa before searing:
Ready to slice:
Plated with some corn I grilled naked, some shrimps and a great Pinot:
And a bonus picture of what you can do with the leftovers. Pork Tenderloin sammich!!
I made the loins two different ways. One with a Burgundy Wine Sweet Marinade/Glaze and the other with a Brazilian Beef rub my dad used on the brisket recently. Nice combo. One was sweet and one was spicy.
Here's a link to the write up with all the steps and the pictures, including the salami and coppa I put on top of the tenderloins as they smoked so they could baste the meat as the fat rendered out of them and made a great chef's prerogative to snack on during the cooking process.
On the Grill:
70 minutes of smoke at about 190 degrees:
Time to chow on the salami and coppa before searing:
Ready to slice:
Plated with some corn I grilled naked, some shrimps and a great Pinot:
And a bonus picture of what you can do with the leftovers. Pork Tenderloin sammich!!