I haven't done pork tenderloins in awhile as the past several times they've either turned out too smoky or they just weren't....I don't know...working for me. Still, they are a fast cook.
Tonight I did a variation on Malcom Reed's Pork Tenderloin Sliders: https://howtobbqright.com/2017/09/08...rloin-sliders/
Used my Weber 22" with SnS. I nailed it, absolutely nailed it. So good.
This was also the first time I've used cherry, which may become my go-to wood. It's a very mild smoke flavor, which I really liked. (Contrast that to the first time I did pork tenderloins and used hickory -- and way too much hickory -- and it was like eating smoke.)
I ran my Kettle hotter than I wanted to, between 315 and 360 the entire cook, but the tenderloins turned out fine. I also pulled them right at 145, which, while also being the USDA safe temp, also seems to be the perfect sweet spot between doneness and moisture.
While Malcom's habanero glaze is very good, it is a bit on the sweet side for me and also the heat was unexpectedly mild, even with a large diced habanero in it. I used store-bought coleslaw instead of making my own and the coleslaw really is a great balance to the jerk/habanero seasonings and glaze.
Definitely will make again, perhaps with a glaze slightly less sweet (may substitute dark rum or something for brown sugar) and a bit more heat.
(And, sigh....one of these days I'm remember to put a silly drip pan in my grill under meat is that dripping sticky sauce!)
Tonight I did a variation on Malcom Reed's Pork Tenderloin Sliders: https://howtobbqright.com/2017/09/08...rloin-sliders/
Used my Weber 22" with SnS. I nailed it, absolutely nailed it. So good.
This was also the first time I've used cherry, which may become my go-to wood. It's a very mild smoke flavor, which I really liked. (Contrast that to the first time I did pork tenderloins and used hickory -- and way too much hickory -- and it was like eating smoke.)
I ran my Kettle hotter than I wanted to, between 315 and 360 the entire cook, but the tenderloins turned out fine. I also pulled them right at 145, which, while also being the USDA safe temp, also seems to be the perfect sweet spot between doneness and moisture.
While Malcom's habanero glaze is very good, it is a bit on the sweet side for me and also the heat was unexpectedly mild, even with a large diced habanero in it. I used store-bought coleslaw instead of making my own and the coleslaw really is a great balance to the jerk/habanero seasonings and glaze.
Definitely will make again, perhaps with a glaze slightly less sweet (may substitute dark rum or something for brown sugar) and a bit more heat.
(And, sigh....one of these days I'm remember to put a silly drip pan in my grill under meat is that dripping sticky sauce!)
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