Search results for query: pork tenderloin

...Outside enjoying the cool down. Afternoon temp. was down in the upper 70's and dry with the passing front. I decided on grilled pork tenderloin...it is a cheap often overlooked cut for the grill. But done right, it is ready for the plate in less than 20 minutes. Got the BGE up to temp...

...to post on here but I could use ya’lls help. My niece has asked me to smoke the protein for her rehearsal dinner. They have requested pork tenderloin and chicken for a crowd (mostly adults) of 70. There will be the usual sides, pasta salads, Mac and cheese, beans etc. I used to have a spread...

Pork Tenderloin Medallions, Fondant Potatoes with whipped Chive Cream Cheese and Shaved Brussels Sprouts with Bacon and Parmesan.

How did this vegetarian get in here?

Jeff, to say that looks amazing is an understatement! One beautiful plate my friend… and pork tenderloin is a fav here!

Great idea! I picked up a jar the other day and was looking for ideas on how to use the rest of it after I smoked a jerk pork tenderloin!

...only meat in which I enjoy the fat content. For all others, I cut off visible fat on my plate. That's why I prefer beef or pork tenderloin. Invisible fat, like in pork butt sausages, is just fine. It's a choice. You do you, and I'll stand on the sidelines and make fun of it. That's me...

Walkerswood Jamaican Jerk Marinated Pork Tenderloin, Loaded Smoked Gnocchi and Mexican Street Corn made with Hominy @jcam222 thank you for the Jerk information!

You could send it to me, I’ll take it!,,

Last year, my sister went to a market where we buy a fair bit of pork and chicken, and they had beef tenderloin at some price I can't recall, but it was less than my local packing plant. I said yea, grab one, in spite of the fact I know the place sells select beef and I'm a bit of a beef snob...

I think I’ll have a plate!

Anytime. Looks great.

Looks great! I eat zucchini and pork tenderloin about 5 nights a week.

The ones I'm buying are peeled , and side muscle removed . So I just need to trim some silver skin . I normally buy , or was before prices went up , 4 or 5 different items . Say a couple pork butts , beef knuckle , striploin and a rib roast . I then mix all the trim and grind . Sounds like...

Those look great! at 138*F INT, cooked perfectly too. Reminds me I need to put more pork tenderloins on the grill soon. Bet that Jerk seasoning was good too. I'll have to try that on pork tenderloin. Congrats on the maiden voyage carousel ride..

...going to make our first Canadian bacon very soon. That's why I bought cure #1 early. I never used it before. We have 2 hunks of pork tenderloin in the freezer, and are going to smoke them together, one in the regular way we do it, and the other dry cured and seasoned for bacon. It will...

I smoked one kind of like this and loved it! Thanks for the marinade recipe, gonna try it on chicken or pork tenderloin.

Made up some of David's @DRKsmoking Jerk marinade. Did grilled pork tenderloin with it. Good flavor.

Nice cooler day out today. 77F and a perfect day to fire up the Smokefire. I eat a lot of pork tenderloin and decided to do kabobs instead of whole this week. I've done plenty of chicken souvlaki but never pork. Ran the pit temp at 275F for a bit and then up to 325F. Results are delicious...

Thanks Sandy! Life Is Good for sure! Thanks jcam! I really need to put pork tenderloin in the rotation more often. So simple and delicious!