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californiasmokin
03-15-2009, 09:06 AM
Wanted to try something different so I picked up a bottle of K.C. Masterpiece Spiced Caribbean Jerk Marinade.


http://i372.photobucket.com/albums/oo165/californiasmokin/IMG_0484.jpg

Seared them and then finished indirect.

http://i372.photobucket.com/albums/oo165/californiasmokin/IMG_0485.jpg




http://i372.photobucket.com/albums/oo165/californiasmokin/IMG_0487-1-1.jpg

While it was good it was much milder than I expected.I think I will be trying to make my own.

Thanks for looking!

TX Sandman
03-15-2009, 09:39 AM
:thumbs up: Lookin' good! What temp did you finish at?

californiasmokin
03-15-2009, 10:00 AM
:thumbs up: Lookin' good! What temp did you finish at?



I took em to 165F (73.88C) and let them rest

Buzzards Roost
03-15-2009, 12:49 PM
They look wonderful. thanks for the pics. Oh put a bunch of cayenne pepper in that'll zip up just a little.:roflmaoha0::roflmaoha0::roflmaoha0:

chadd17
03-15-2009, 12:57 PM
Those look tasty. Nice grill marks. :thumbs up:

Joneser
03-15-2009, 02:34 PM
Looks great, but nothing really beats homemade sauces...
I'd eat it for sure!

californiasmokin
03-15-2009, 10:57 PM
Thank You Sterling Silver For your most generous sponsorship of our Forum and comp. team !!!

BYBBQ
03-16-2009, 05:29 AM
Those look great, bet they were excellent eating.:thumbs up:

irishteabear
03-16-2009, 02:52 PM
I love pork tenderloins and those look really good. :thumbs up: :D

SmokyOkie
03-16-2009, 03:39 PM
Wanted to try something different so I picked up a bottle of K.C. Masterpiece Spiced Caribbean Jerk Marinade.

While it was good it was much milder than I expected.I think I will be trying to make my own.

Thanks for looking!

I take it that you basted with the two sauces combined? Or did you marinate in one and then baste with the other?

They look great, please enlighten us.

By my experience, most American "Jerk" marinades and seasonings don't even come close to the real Jamaican deal.

If you want the real thing, find some of this Walkerswood (http://www.walkerswood.com/) . I doubt it will disappoint you on the heat scale.


I took em to 165F (73.88C) and let them rest

Gee Paul, that's pretty high temp for a tenderloin. I usually do mine ( and loin as well) to 145


They look wonderful. thanks for the pics. Oh put a bunch of cayenne pepper in that'll zip up just a little.:roflmaoha0::roflmaoha0::roflmaoha0:

Cayenne just doesn't cut it for Jerk. Ya gotta have the Scotchbonnets ( or habaneros)

californiasmokin
03-16-2009, 04:08 PM
Tim,It was just a jerk Marinade from K.C. Masterpiece.It was just one of those spontaneous things.I should of just waited and asked on the forum.

Unfortunately my wife gave us food poisoning one time when I Called and told her I was going to be late for dinner.She lowered the heat on some pork and it made us sick.Sooo there can't be any color in them or she won't eat them.

Thanks for the tip on the Walkerswood.

SmokyOkie
03-16-2009, 05:49 PM
I guess maybe that may have been her way of saying she doesn;t want to cook?:roflmaoha0:

I would sure have to think that something else was the cause of that event though. Undercooking would have had nothing to do with food poisoning. The only reason that pork used to be 170 meat was for trichinosis which is a muscular parasite.

At any rate, 145 and then foiled and rested should show no pink. If it does, it's time to calibrate your thermo.

Chargrilled
03-17-2009, 10:56 AM
Great lookin pork Paul!!! Have seen that Walkerton or whatever at a store recently, looked real good, will have to give that a go but will try on Chix 1st. Love Jerk Spices:drooling:

Interesting about the 145 deal. I am still in the 155 range and foil. :shrug: will have to give that a try.