Jim Lampe
TVWBB 1-Star Olympian
Good aftenoon folks! Last night I grilled some very tasty pork tenderloins...
They were marinated in a Caribbean jerk juice that was simply spectacular!
Now, marinades for the most part are decently good... <span class="ev_code_GREY">does that make sense...?</span>
What I mean is: I can tak'em or leav'em... Great, not really... boring, never.
[DISCLAIMER: i do not count Wicker's into this thought process.]
Anyway, this is what I got.
Two heafties soaked in this stuff since Saturday morning. Bought the whole sheebang at Sendik's.
Got the 26"OTG set-up indirect high heat and tossed the loins over the coals, turning them every two minutes.
a few baby Yukons kept'em company.
I turned all sides about those two mintues or so then went indirect to the center in WEBER WORLD
I'm lookin' for a 140 to 145ºF internal temp in the thickest part of the pig...
...and i found it only a few minutes later while they were resting on centercourt.
They were removed, foil-tented to rest about ten to fifteen minutes while we finished the sides.
Brussel sprouts were oven roasted/toasted in local farmer hand-churned butter then sprinkled with seasoned bread crumbs
A fresh cold GK was poured along side dinner.
The pork was supertender, flavourful an' downright good eetin'!
Yeah, the second tenderloin is gonna make some great leftovers!
Thank you much for visiting!
They were marinated in a Caribbean jerk juice that was simply spectacular!
Now, marinades for the most part are decently good... <span class="ev_code_GREY">does that make sense...?</span>
What I mean is: I can tak'em or leav'em... Great, not really... boring, never.
[DISCLAIMER: i do not count Wicker's into this thought process.]
Anyway, this is what I got.
Two heafties soaked in this stuff since Saturday morning. Bought the whole sheebang at Sendik's.
Got the 26"OTG set-up indirect high heat and tossed the loins over the coals, turning them every two minutes.
a few baby Yukons kept'em company.
I turned all sides about those two mintues or so then went indirect to the center in WEBER WORLD
I'm lookin' for a 140 to 145ºF internal temp in the thickest part of the pig...
...and i found it only a few minutes later while they were resting on centercourt.
They were removed, foil-tented to rest about ten to fifteen minutes while we finished the sides.
Brussel sprouts were oven roasted/toasted in local farmer hand-churned butter then sprinkled with seasoned bread crumbs
A fresh cold GK was poured along side dinner.
The pork was supertender, flavourful an' downright good eetin'!
Yeah, the second tenderloin is gonna make some great leftovers!
Thank you much for visiting!
