We were going to grill pork tenderloin this weekend anyway, but when I saw
bmudd14474
's fine idea of a weekend contest, I figured I'd take a few photos along the way.
We had two 2.5 lb tenderloins, so after minor trimming I rubbed on with The Missing Link Spice Rub, the other with Meat Mitch's Naked Seasoning. They stayed on the counter for about 30 minutes after I applied the rub.
Both went on the grill over fairly low heat for about 45 minutes, misting with pineapple juice, until they hit an internal temp of about 150F
After they came in and rested for 15 minutes, I sliced some of each up.
We served the pork with baked sweet potatoes, oven-roasted cauliflower, and biscuits. Easy and good!
bmudd14474
's fine idea of a weekend contest, I figured I'd take a few photos along the way.We had two 2.5 lb tenderloins, so after minor trimming I rubbed on with The Missing Link Spice Rub, the other with Meat Mitch's Naked Seasoning. They stayed on the counter for about 30 minutes after I applied the rub.
Both went on the grill over fairly low heat for about 45 minutes, misting with pineapple juice, until they hit an internal temp of about 150F
After they came in and rested for 15 minutes, I sliced some of each up.
We served the pork with baked sweet potatoes, oven-roasted cauliflower, and biscuits. Easy and good!
