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Bourbon-Brown Sugar Pork Tenderloin

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    #16
    By sheer chance this afternoon I came across one of Malcom Reed's recipes in which he uses a similar brown sugar bourbon glaze on some pork chops (glaze is about halfway down the page): https://howtobbqright.com/2017/07/13...se-pork-chops/

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      #17
      That looks delicious and be sure to tell the boss she delegated the job of cooking the pork to the right person

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        #18
        Looks great.

        I regularly cook pork tenderloin on my Weber Kettle, on the opposite side of a Slow 'n Sear, with water in the reservoir, using charcoal and pecan wood chunks, at a grate temp of 225-240 degrees. Takes about an hour to reach 140 degrees internal temp, then I sear over direct coals to an internal temp of 144 degrees.

        I tried taking them off at 140 degrees internal temp, as you did, but that resulted in meat that was too rare for my taste. At least for pork. I prefer them just a little more done.

        But to each his own. Your pics look great.

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