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Pork Tenderloins w/Char-Crust |
Pork Tender Loins
Here are 2 pork tender loins (not pork loins). These are approx 2 " diameter each. They are covered in 2 different Char Crust rubs (garlic peppercorn, hickory/molasses)
The ends are thin so I have doubled the ends up and tied them while they cook.
Pork Tender Loins
After about 30-40 min (dome temp 350) my Polder reached 150-155 deg (you can see the probe on the left). There are also 2 skewers of mushrooms and onions that were laid on the grid for 15 min. (tip: soak your wooden skewers in water to prevent burning up)
Makes great sandwiches as left-overs, or chop up and add a little BBQ sauce. Makes a great BBQ sandwiches!
Pork Tenderloins on the Small BGE
Here is a single pork tenderloin that I cut in two and cooked on my small Egg. I have the Polder instant read stuck in and it's showing 150 deg. It's done. Slice and serve with some dipping BBQ sauce. I have also added Char-Crust to both first - nothing more.
These took 30-40 min at 350-360 deg on the small Egg (large Egg add 5+mins more). Rotate every 20 min
Cook to 150-160 internal temp
Very moist, juicy
Cook these fast & hot
Hey - who's this goomer??
Oh, wait, its me - I actually look like that I guess. picture by Smokey
I am cutting up my pork Tenderloins I made at Eggfest2000 in Waldorf Md April, 2000.
Tim M
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Update: Dizzy Pig Raging River Rub - 4-11-03 |
