Quick meal tonight. 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. ~375ish with a few chunks of wild cherry, then put the peppers on with a little olive oil and Cavander's Greek seasoning. 4-5 minutes later, put the tenderloins on. Easy cook...flip every 3 and a half minutes. total of 4-5 flips. Keep checking with Instant read probe until INT is at 140*F then pull them off. Usually done in 16-20 minutes depending on size. Peppers take 25 minutes so done at the same time...
Juicy, juicy!
Served with a little left over Cajun yellow rice with green onion and diced tomato. The sauce on the rice is made from the runny egg yolk and bacon grease... Like I said-quick dinner...less than 40 minutes from the time I lit the coals.
Juicy, juicy!
Served with a little left over Cajun yellow rice with green onion and diced tomato. The sauce on the rice is made from the runny egg yolk and bacon grease... Like I said-quick dinner...less than 40 minutes from the time I lit the coals.
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