Ok tried something different...well at least for me.
Took a pork tenderloin (1/2 actually) and cut out a trough in the center.
Filled that with clarified butter with spices blended into it.
Crushed garlic 6 cloves
Parsley
Red chili flakes
Lea Perrins 1/2 tsp
Thyme 1/4 tsp
Rosemary 1/4 tsp
Black pepper 1/4 tsp
few leaves of cilantro.
dash of salt.
Browned the the trough side of the loin directly over coals. flipped and moved loin for indirect grilling. Filled trough with butter mix, covered and basted meat every 10 minutes with the butter mix that was melted in trough of the loin.
When IT hit 145 pulled and let rest while I fry up some cabbage use some more of the butter mix. That and some apple sauce and my peppers and then commenced to eat. Pretty dam tasty and man was that loin juicy.
Kit
Took a pork tenderloin (1/2 actually) and cut out a trough in the center.
Filled that with clarified butter with spices blended into it.
Crushed garlic 6 cloves
Parsley
Red chili flakes
Lea Perrins 1/2 tsp
Thyme 1/4 tsp
Rosemary 1/4 tsp
Black pepper 1/4 tsp
few leaves of cilantro.
dash of salt.
Browned the the trough side of the loin directly over coals. flipped and moved loin for indirect grilling. Filled trough with butter mix, covered and basted meat every 10 minutes with the butter mix that was melted in trough of the loin.
When IT hit 145 pulled and let rest while I fry up some cabbage use some more of the butter mix. That and some apple sauce and my peppers and then commenced to eat. Pretty dam tasty and man was that loin juicy.
Kit