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Another go at AB's Pork Tenderloin


 
Rich G

Rich G

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Last time I made this recipe, everyone liked it, but agreed the lime was too strong. This time out, I cut the lime juice and zest in half and it turned out perfect. Cooked indirect for about 30 minutes, then seared off on my Weber cast iron grate insert for 3 minutes per side. Recipe here.

Off the grill to rest:

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Sliced for service:

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Served up with some steamed broccoli and brown rice (no plated pics), and some of my latest batch of bread:

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Hope y'all had a good weekend! I sure did! :)

Rich
 
Does that tenderloin look great! Oh yeah,,, & the bread, too. Glad you got the recipe tuned to yuour liking.
 
Looks great! We love that recipe, but I can see some folks finding the lime a bit overpowering. I like to slice it thin for tacos/fajitas, so with some guac and other toppings, the lime zing is cut a bit.
 
That looks outstanding Rich, will be trying that soon. I will also go with half the zest and lime juice.
 
ChadVKealey said:
Looks great! We love that recipe, but I can see some folks finding the lime a bit overpowering. I like to slice it thin for tacos/fajitas, so with some guac and other toppings, the lime zing is cut a bit.
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.....that's what I'll be doing with the leftovers for lunch today, Chad! Tacos! :)
 
Cliff Bartlett said:
Looks terrific Rich. I don't care for heavy citrus either. Your bread looks superb! Is that Tartine?
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It's an amalgamation of all the techniques I've read about and played around with, Cliff. I make a batch with 1200g flour (plus starter, water, salt), bulk fermentation is about 3 hours with stretch/fold @ 20 minutes x3, shaped proof is 7 hours in fridge, baked @ 475 degrees for 50 minutes (30 covered for steam, 20 uncovered.)

My most recent epiphany on the oblong loaf was that my shaping technique was poor, resulting in less oven spring than I wanted (due to lack of tension in the shaped loaf.) Made some adjustments to the technique, and the last couple have been practically exploding in the oven! :)

Cheers,
Rich
 
Thanks for posting this cook Rich. Will go to Costco today to get the pork tenderloin for dinner. Pics look great and thanks for the thoughts on the citrus. Great cook.
 
Sorry I missed that meal my friend, Bread looks out freaking standing. Been dabbling a lot with Spelt Flour and also making some classic Baguettes. Will post some up soon
 
Bill Schultz said:
Sorry I missed that meal my friend, Bread looks out freaking standing. Been dabbling a lot with Spelt Flour and also making some classic Baguettes. Will post some up soon
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I'll be looking forward to that post, Bill!

Bob Ivey said:
Thanks for posting this cook Rich. Will go to Costco today to get the pork tenderloin for dinner. Pics look great and thanks for the thoughts on the citrus. Great cook.
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Let's see some pics, Bob! :)
 
WOW!! Rich that looks delicious. Love the bread and the pork tenderloin, plus that's going to make some great sandwiches.
 
Rich G said:
It's an amalgamation of all the techniques I've read about and played around with, Cliff. I make a batch with 1200g flour (plus starter, water, salt), bulk fermentation is about 3 hours with stretch/fold @ 20 minutes x3, shaped proof is 7 hours in fridge, baked @ 475 degrees for 50 minutes (30 covered for steam, 20 uncovered.)

My most recent epiphany on the oblong loaf was that my shaping technique was poor, resulting in less oven spring than I wanted (due to lack of tension in the shaped loaf.) Made some adjustments to the technique, and the last couple have been practically exploding in the oven! :)

Cheers,
Rich
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Thanks for the insight into your AWESOME (And I don't use that term lightly) bread baking technique. I always assumed that getting results like that required one of those fancy steam-injection bread ovens. Yours looks better than the stuff on the shelf at the fancy-pants artisan bakery down the road from me.

I've always liked grilled PTL with a simply honey-mustard marinade - but maybe I'll have to try this one to break the monotany
 
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