Robert-R
TVWBB Diamond Member
Flame KissedPork Tenderloin and Grilled Artichokes
Dry brined a Pork Tenderloin with K salt for several hours, rinsed it off well and rubbed it with a mix of ground coffee, brown sugar, cinnamon and cracked black pepper.
Built a fire with a base of RO lump and many splits of PNW cherry in the Performer topped with the Caliente grill attachment.
Cooked the tenderloin direct, no lid and turned every 5 minutes or so.
Kept adding splits as necessary to maintain a hot fire.
Began grilling the chokes (parboiled - lightly oiled and dusted with K salt and coarse ground black pepper) at the 17 minute mark.
Pulled the tenderloin when it reached an internal temp of 135* - around 20 minutes into the cook. Tented with foil and rested while the chokes continued to cook.
Chokes, flipped after 10 minutes face down. Grilled another 4 minutes to heat through.
Cut a few medallions...
Time To Eat!!!
The flame kissed tenderloin was great! It had a real nice flavorful crust and the meat was moist and tender. The artichokes were super.
This was one of my better cooks of late - quite pleased with the dinner. About the only thing I would do different would be to start the chokes about 5 minutes earlier. And maybe pull the meat at 130*.
Dry brined a Pork Tenderloin with K salt for several hours, rinsed it off well and rubbed it with a mix of ground coffee, brown sugar, cinnamon and cracked black pepper.
Built a fire with a base of RO lump and many splits of PNW cherry in the Performer topped with the Caliente grill attachment.
Cooked the tenderloin direct, no lid and turned every 5 minutes or so.
Kept adding splits as necessary to maintain a hot fire.
Began grilling the chokes (parboiled - lightly oiled and dusted with K salt and coarse ground black pepper) at the 17 minute mark.
Pulled the tenderloin when it reached an internal temp of 135* - around 20 minutes into the cook. Tented with foil and rested while the chokes continued to cook.
Chokes, flipped after 10 minutes face down. Grilled another 4 minutes to heat through.
Cut a few medallions...
Time To Eat!!!
The flame kissed tenderloin was great! It had a real nice flavorful crust and the meat was moist and tender. The artichokes were super.
This was one of my better cooks of late - quite pleased with the dinner. About the only thing I would do different would be to start the chokes about 5 minutes earlier. And maybe pull the meat at 130*.
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