Good Morning, Guys and Gals! I've got a pork tenderloin marinating in the fridge that I am planning to cook this evening. I think it is roughly 2 to 2.5 lbs. I found a recipe where the lady marinates it with Apricot preserves, peanut butter, orange juice, lime juice, and some other ingredients. Her instructions are, and I'm guessing she probably uses gas here, but to crank the grill to high heat, and cook for five minutes. She then flips it and cooks it for another 6 minutes. Finally she kills the heat, and continues to cook for another five minutes, and says this should get you to roughly 145 degree.
How would you all recommend doing it on kamado? Crank it and cook per her instructions over the direct flame (kind of worried the sugars might burn)? Cook it per her instructions but over indirect, and then do a slight sear at the end? Or would you try low and slow for a couple hours?
Looking forward to all of the great advice and feedback! Love being a member here. Was browsing another forum the other day and people kept taking jabs at each other. Makes me glad to spend a little more to hang out with a classier set of folk .
How would you all recommend doing it on kamado? Crank it and cook per her instructions over the direct flame (kind of worried the sugars might burn)? Cook it per her instructions but over indirect, and then do a slight sear at the end? Or would you try low and slow for a couple hours?
Looking forward to all of the great advice and feedback! Love being a member here. Was browsing another forum the other day and people kept taking jabs at each other. Makes me glad to spend a little more to hang out with a classier set of folk .
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