marinated about 24 hours in oil, red wine vinegar, goya adobo seasoning, lemon pepper seasoning and lots of some generic garlic heavy smokehouse seasoning. on big green egg over b&b lump plus a few char logs. maybe 10 min each side. pulled at 142 internal temp, was aiming for 140, id call it close enough. came out how we like it, a little pink and plenty juicy.
grilled pork tenderloin
- Thread starter BigDave11
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Best calculator to replace diggingdogfarm
- Started by denny
- Replies: 34
- Pork Sticky
-
Bringing meat and Seafood to room temp before cooking. Your take:
- Started by Dive Bar Casanova
- Replies: 16
- General Discussion
-
Featured One More Time Throw-down: Poultry
- Started by gmc2003
- Replies: 15
- SMF Throwdowns
-
Brisket lStruggling with flat
- Started by Maroun.c
- Replies: 14
- General Discussion
