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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Pork Tenderloin for Dinner

    Going to cook a pork tenderloin for dinner and some sides that I haven't decided on yet.

    Tenderloin all trimmed up and MH Nekkid Brine


    Tenderloin in brine seasoned with some granulated onion & garlic, CBP, and some other spices.
    I'll let this soak in the fridge turning every hour for about 5 hours


    These frozen discs of goodness will be used later in the prep of one of the sides


    Tenderloin out of the brine, patted dry, and re-seasoned with the same spice mix I used in the brine
    On a double layer of foil I put 6 pats of butter on the foil, placed tenderloin on the butter pats, then put 4 pats of butter on top


    Now I make the foil into vessel and top the tenderloin with some of my canned stewed maters & okra


    The Keg is set-up to cook indirect 250 using RO lump and apple wood
    I put the tenderloin in the open vessel on the Keg for 30 minutes to soak up a little smoke


    Now I close up the foil and let it cook til the internal temp hit 130


    Next while I'm unfoiling the tenderloin, I open the Keg's vents to raise it's temp.
    Then I give the tenderloin a quick seer.


    While the tenderloin is resting, I heat up the tomatoes & okra(I added back in the tomatoes& okra from the foil), Finished up the mashed taters, and used those frozen discs of pork stock to make a gravy
    Tenderloin sliced after it's rest


    Tenderloin slices served with stewed tomatoes & okra, and mashed potatoes & gravy topped with FCBP


    Closer view of the juicy slices.


    The slices were a little pinker than they look in the pics. The tenderloin was very juicy.

    Thanks for lookin'
    Jim

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Frozen discs of goodness eh? It all looks like goodness to me! Good job!
    Last edited by tomshoots; 08-15-2016 at 02:35 PM.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Just good eats right there!!!!!

    I know Mad Hunky from a ways back in another time and place.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Fantastic!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Deliciousness right there.
    Why in the hell should I have to "Press 1 for English?"

  6. #6
    Join Date
    Jan 2008
    Location
    Heard County Georgia
    Posts
    514

    Default

    MIGHTY FINE!!!!!!!!!!!!!!
    For every mile of road, there is two miles of ditch!

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