Smoked pork tenderloin and grilled GA peaches


 
H

Hamilton Barnes

TVWBB Pro
Cooked the pork tenderloin indirect around 400 on the OTG with pecan chunks about thirty mins until about 130 internal temp. The pork was seasoned with yellow mustard salt and pepper and finished by glazing Carolina mustard sauce during the end of the cook. After I took off the pork I grilled the quartered Fresh peaches from Pearson farms (local peach grower) direct leaving smoke wood on coals three mins each side.









 
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Hamilton, nice job - I have grilled pineapple before but not peaches. Did you glaze them with anything or did they go on naked? I will give this a try soon.

Regards,

John
 
Something different, will have to give the peaches a shot when they come out in the next month or so.
 
Grilled Peaches, never in a 1000 years would I have guessed. On my to do list now. Great cook!
 
Those peaches look great, all carmelized. Probably be delicious rolled into a pork tenderloin too.
 
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