John Solak
TVWBB 1-Star Olympian
Marinated a couple of pork tenderloins in some Teriyaki sauce for a few hours
Pork tenderloins getting a quick sear over direct coals
Moved them indirect to finsih cooking and applied a couple of more coats of teriyaki sauce too and cooked them to an internal temp of 145*
Served on a bed of fried cabbage and white rice with a little more teriyaki sauce drizzled over the pork and some California blend veggies. Pork was so tender no knife was needed to eat it.
Prior to cooking the pork I cooked some chicken parts and a beef roast for some sandwiches during the week. Forgot to take a pic of the chicken before I took it off the grill so no grill pic. The roast will set in the fridge overnight then get ran thru the meat slicer for sandwiches later.
Pork tenderloins getting a quick sear over direct coals
Moved them indirect to finsih cooking and applied a couple of more coats of teriyaki sauce too and cooked them to an internal temp of 145*
Served on a bed of fried cabbage and white rice with a little more teriyaki sauce drizzled over the pork and some California blend veggies. Pork was so tender no knife was needed to eat it.
Prior to cooking the pork I cooked some chicken parts and a beef roast for some sandwiches during the week. Forgot to take a pic of the chicken before I took it off the grill so no grill pic. The roast will set in the fridge overnight then get ran thru the meat slicer for sandwiches later.
