Rolf Jacobsen
TVWBB Emerald Member
Pork tenderloin with red potatoes.....
The Performer was perfoming tonight...
- Thread starter Rolf Jacobsen
- Start date
Michael C.
TVWBB Gold Member
Wow, that looks pretty good. Nice skillet too, I should go out and buy one!
Russell McNeely
TVWBB Wizard
Yum! Looks perfect!!
glen jones
TVWBB Pro
Yes sir that looks good....looks like the right amount of coals....no waste.
Hugh Albrecht
New member
Rolf, could you please share your recipe and cooking instructions for the pork tenderloin. thanks
Mike Coffman
TVWBB Olympian
Looks great!
John Solak
TVWBB 1-Star Olympian
Great looking cook!
Rolf Jacobsen
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hugh Albrecht:
Rolf, could you please share your recipe and cooking instructions for the pork tenderloin. thanks </div></BLOCKQUOTE>
Hugh there is really not that much to share. I typically remove any skin and fat from the cut/s and then marinade them in your favorite flavor of the day. Yesterday was Mr. Yoshida’s Sweet & Savory for three hours. My wife likes this so that’s one of the ones we use. I cook over medium direct, (400F, that’s why the coals are not stacked that high), for 5 minutes a side, four sides. If it’s a larger cut, I move it over to the other side of the grill away from the coals and finish it off on indirect. I like to take them off at 160F or so. Then let them sit for ten to fifteen minutes. YMMV.
Rolf
Rolf, could you please share your recipe and cooking instructions for the pork tenderloin. thanks </div></BLOCKQUOTE>
Hugh there is really not that much to share. I typically remove any skin and fat from the cut/s and then marinade them in your favorite flavor of the day. Yesterday was Mr. Yoshida’s Sweet & Savory for three hours. My wife likes this so that’s one of the ones we use. I cook over medium direct, (400F, that’s why the coals are not stacked that high), for 5 minutes a side, four sides. If it’s a larger cut, I move it over to the other side of the grill away from the coals and finish it off on indirect. I like to take them off at 160F or so. Then let them sit for ten to fifteen minutes. YMMV.
Rolf
Mark Skeet
TVWBB Pro
Great looking pork. Love the color you got on them.
Hugh Albrecht
New member
Thanks, Rolf.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rolf Jacobsen:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hugh Albrecht:
Rolf, could you please share your recipe and cooking instructions for the pork tenderloin. thanks </div></BLOCKQUOTE>
Hugh there is really not that much to share. I typically remove any skin and fat from the cut/s and then marinade them in your favorite flavor of the day. Yesterday was Mr. Yoshida’s Sweet & Savory for three hours. My wife likes this so that’s one of the ones we use. I cook over medium direct, (400F, that’s why the coals are not stacked that high), for 5 minutes a side, four sides. If it’s a larger cut, I move it over to the other side of the grill away from the coals and finish it off on indirect. I like to take them off at 160F or so. Then let them sit for ten to fifteen minutes. YMMV.
Rolf </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hugh Albrecht:
Rolf, could you please share your recipe and cooking instructions for the pork tenderloin. thanks </div></BLOCKQUOTE>
Hugh there is really not that much to share. I typically remove any skin and fat from the cut/s and then marinade them in your favorite flavor of the day. Yesterday was Mr. Yoshida’s Sweet & Savory for three hours. My wife likes this so that’s one of the ones we use. I cook over medium direct, (400F, that’s why the coals are not stacked that high), for 5 minutes a side, four sides. If it’s a larger cut, I move it over to the other side of the grill away from the coals and finish it off on indirect. I like to take them off at 160F or so. Then let them sit for ten to fifteen minutes. YMMV.
Rolf </div></BLOCKQUOTE>
