Was given a pork tenderloin so i figured i would Grill it. I seasoned it with garlic and pepper No salt as it had salt in it.
Put on grill using kings-ford competition Briquettes and some apple wood. Let it go for about 11/2 hr and then checked with thermometer and oops it was at 160*
Pulled it out of the grill and let sit while got the spuds corn and peas together and set up the table.
Thanx to Jeff for the tutorial on bacon wraps and the other advise on keeping it simple. I did add cheese and garlic and butter and bacon to the mashed spuds and all was ready when the boss got home. Tnx to you guys i am a hero. At least for tonight.
She said all was perfect. There was plenty of juice in the tenderloin however i thought it was dry. I think that extra 15 * did that and i will have to watch that in the future.