Rich G
TVWBB Honor Circle
I had some pork tenderloins in a marinade for last night's dinner, but we had a change of plans, so they got an extra 24 hours in the juice. Cooked them up tonight in some weird weather (was 87 here yesterday, today the high was 60 and blowing about 15 mph!) Remember, this is California, so this is rough stuff!! 
The marinade was a bit of a random, on the fly thing -- soy sauce, olive oil, sherry vinegar, honey, garlic, thyme, basil and black pepper. Grilled the pork indirect at about 425 with a chunk of cherry wood on the coals (I didn't get much smoke flavor out of this, but I think that the cherry wood did have some affect on the color.) After about 28 minutes indirect, I finished over the coals about 75 seconds per side. When that was done, they looked like this:
Everyone was hungry, so I only managed a single plated shot with some oven roasted broccoli:
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Turned out super tasty, and I think the extra time in the marinade is probably something I should do regularly. I made sure to get a bite of the outer crust on every forkful.....it was really tasty.
Grill on!
R
The marinade was a bit of a random, on the fly thing -- soy sauce, olive oil, sherry vinegar, honey, garlic, thyme, basil and black pepper. Grilled the pork indirect at about 425 with a chunk of cherry wood on the coals (I didn't get much smoke flavor out of this, but I think that the cherry wood did have some affect on the color.) After about 28 minutes indirect, I finished over the coals about 75 seconds per side. When that was done, they looked like this:
Everyone was hungry, so I only managed a single plated shot with some oven roasted broccoli:
Turned out super tasty, and I think the extra time in the marinade is probably something I should do regularly. I made sure to get a bite of the outer crust on every forkful.....it was really tasty.
Grill on!
R
