Father's Day Pork Tenderloins

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bama bbq

Master of the Pit
Original poster
Sep 24, 2011
2,352
71
Rocket City (Huntsville) AL
For my Father's Day cook, I brined two pork tenderloins in a bourbon/salt/red pepper flakes for 6 hours then let rest at room temp.  I set up the Kettle for a "mini minion" indirect fire.

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Meanwhile, I have reduced the juice of two naval oranges and a lime by half, and added bourbon and reduced by half again.  I will add the zest of the citrus and finely chopped cilantro to the glaze then mop the meat in a cpl hours or so.
 
Yummo is right.  I pulled them at 150* after grilling some pineapple slices and put it under foil until the sides were ready.  OMG it was Mmm Mmm Good!

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