Orange-Glazed Grilled Pork Tenderloin

[Don Cash]

Another Cook's Country recipe...Tenderloins cooked direct, 2 minutes on all 4 sides, then brushed with an orange marmalade, orange juice, thyme and garlic glaze and continued to cook direct, turning often until an internal of 140 was reached. Rested while the asparagus was cooking.

Tenderloins ready to go on.

On.

Off.

Grass on.

Plated.

Pretty good. Not my favorite but it was still good.

 

[Willie S]

Those tenderloins look tremendous!! I need to try them someday on the kettle. I've smoked them on the WSM and were pretty tasty. A few modelos on that cook, I could see at least one in the trash can....

 

[Jim Lampe]

Pretty good??!! Looks like my new Favourite Don!
I'm eetin' that up right now! Great Lookin' Cook!!

 

[Glenn W]

Don,

That's some miteee good lookin food ya got there! Love me some tenders

 

[Darrell O]

Don,

Did you use the Copenhagen as a dry rub?

Regards,
Oak

 

[Don Cash]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell O:
Did you use the Copenhagen as a dry rub? </div></BLOCKQUOTE>
Haha. Yeah, I usually try to keep that out of the pics but it snuck past me on this one...