If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Ended up cramming 4 tenderloins into the Lodge skillet by cutting one in half, using the Island Pork recipe Jim White posted. Cooked it on the Genesis and it was a huge hit.
Last edited by jfmorris; January 1, 2020, 06:10 PM.
I love pork tenderloin. They are a beautiful blank canvas that take flavors well imho.
Honestly one of our favorite things is just a very simple rub.
Kosher Salt
Coarse Black Pepper
Garlic Powder
Onion Powder
Crushed Dried Rosemary
We have some other stuff too... adding things to that run or doing a bbq rub and then glazing it with bbq sauce towards the end of the cook... the wife likes lemon pepper on hers... there are a couple of commercial runs that aren’t bad either.
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