Broke in the egg last night with some pork tenderloins prepared with a citrus herb marinade. Reverse sear at 300 for about 30 minutes then removed the plate setter and seared over direct flame.
Came out great. Sides were mashed potatoes and roasted butternut squash.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Love pork tenderloin. I like to tie them together, head to tail, to get a nicely shaped log. I think it makes for more even cooking. Also, here's a recipe for a plum sauce that really goes well with it.
Ingredients
· 1 can 16 oz. purple plums, pitted and pureed
2 Tbl. butter
1 small onion diced
1/3 cup brown sugar
2 Tbl. soy sauce
2 tsp. lemon juice
1 tsp ground ginger
Directions
Saute onion in butter until clear, 4-5 minutes
Mix pureed plums and all ingredients together, add to the onion and bring to a boil, simmer 25 to 30 minutes.
It will thicken and become a beautiful red color
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