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Pork Tenderloin Glazed with Peach Preserves and Rosemary

post #1 of 7
Thread Starter 
I got Adam Perry Lang's book Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.
 
Happened to have a couple of pork tenderloins in the freezer so off I went..
Marinated yesterday, and as I was putting together the rub that goes on after the marinade I find out I have no chili powder..
WHAT??
So I look at the ingredients and it has many of the same ingredients as Bovine Bold, so, in a pinch, that's what I used...
Gave it all a light dusting...

This is what it looked like coming off the grill...
I have it in the pan that I was using to apply the glaze.


Cooked it to an internal temp of 150... Sliced and plated...


Nice mix of spice and sweet. It was a lot of steps, but it was really tasty.
post #2 of 7
That looks delicious, and judging by the inside color, absolutely perfectly cooked!

Pork tenderloins are amazing...I wish there were more than just 2 per pig. th_crybaby2.gif

Thanks for sharing a great looking dinner!
Clarissa
post #3 of 7

Looks perfect!

 

Yeah, tenderloins like tri tips only come two per animal.

 

Wish everybody would stop buying them so the price would come back down?  :biggrin:

 

Good luck and good smoking.

post #4 of 7

Looks great and its a perfect pink inside.

 

If for no other reason, you've now got your money's worth out of that book. Everything else is just Lagniappe!

 

Looks really good. Thumbs Up

post #5 of 7

My, that is so great looking. I just had a great dinner and I am really full but I want some of that pork. Great pictures!

 

I may have to look for that book.

 

Disco

post #6 of 7
Thread Starter 

A while back that book was going for a pretty penny - I want to say over $100, but it looks like the did a reprint and it's reasonable. Picked it up late summer.

post #7 of 7
Dang Elly that looks great
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