Just some weekday pork

[Rich G]

Not my best pork tenderloin, not my worst either..... Indirect on the 26'er until about 130 degrees, then seared off direct for a few minutes a side. Probably did it a bit too long, as it was drier than I prefer, but still ate good. Funny thing is, got a really nice smoke ring without even trying, and I was just using up some leftover briquettes for the cook. Go figure!

Seared:

Sliced:

Thanks for lookin', keep on cookin'!

R

 

[JPetermann]

Very nice, Rich. Great ring and juicy plate. Not bad at all on a weeknight. Left overs would make a fine sandwich or taco.

 

[Robert-R]

Looks good from here. May I have some? Please.

 

[Barb D]

That looks real good to me. I'd take a plate of that any time.

 

[Cliff Bartlett]

Looks outstanding Rich! Love the color on those tenderloins.

 

[Rich G]

Thanks, all. JPetermann, indeed, the leftovers made some good tacos!