Morning fellas and non fellas. Grilled some pork tenderloins last night and they turned out pretty tasty. Here goes.........
Started off with 2 tenderloins. Trimmed and injected with Zatarains Creole Garlic. Then rubbed with "Grunt Rub" from code 3 spices(veteran owned)
Got the pellet smoker running 350-400. Put the tenderloins on and flipped regularly to get all around color
Grilled for about 20ish minutes until IT hit 140° then pulled off for a 10min rest
After a rest final IT before slicing was 145°
Obviously full of juice. Smelled delicious. Had a baked tater with it
This was probably the best pork tenderloin I've ever cooked or had for that matter. The injection is delicious and adds a ton of cajun flavor. Thanks for looking
Started off with 2 tenderloins. Trimmed and injected with Zatarains Creole Garlic. Then rubbed with "Grunt Rub" from code 3 spices(veteran owned)
Got the pellet smoker running 350-400. Put the tenderloins on and flipped regularly to get all around color
Grilled for about 20ish minutes until IT hit 140° then pulled off for a 10min rest
After a rest final IT before slicing was 145°
Obviously full of juice. Smelled delicious. Had a baked tater with it
This was probably the best pork tenderloin I've ever cooked or had for that matter. The injection is delicious and adds a ton of cajun flavor. Thanks for looking