Fajita'ish Pork Tenderloin

[Rich G]

Nothing fancy, needed a quick weeknight meal for me and the kids while my wife is out of town.

Started some coals in the performer when I got home from work, upstairs to change clothes, turn off gas, and off to store. Picked up a couple of pork tenderloins, and some mushrooms. Back home, put the youngest to work cleaning, quartering and sautéing the mushrooms, and liberally dusted my tenderloins with Dizzy Pig's Fajita'ish rub. Then onto the fire indirect, flipping every 10 minutes. Finished with a sear on all sides after they were at about 130, didn't temp after that, but I suspect they finished out around 142-145.

Off the fire:

Sliced up:

No plated pics, as the natives were VERY restless. It was good. Would have been better if I could have brined them, but no time. I like the rub.....a good level of spice for the crust.

Grill on!

Rich

 

[JRAiona]

Nice looking tenderloin Rich.

 

[Rich Dahl]

Look perfect to me, nice cook.

 

[Barb D]

They look awesome to me and I'm sure very delicious.

 

[Cliff Bartlett]

Man, that looks delicious Rich. That rub sounds and looks really good.

 

[Pat G]

Tasty beats fancy every time. Looks great Rich.

 

[JeffG]

Get er done cook, i bet there are no leftovers.

 

[Alan F]

Good idea on using the tenderloin. You probably want to marinate not brine.

 

[Rich G]

Get er done cook, i bet there are no leftovers.

Well, there aren't anymore.....my sandwich was really good today.

R

 

[ChuckO]

Nailed it Rich. Looks as good as it gets