Tried cooking pork tenderloin for the first time tonight. Trimmed the silver skin and excess fat and rubbed it down with rub #3, which is currently Butt Glitter.
Wrapped the tenderloins in plastic wrap for about an hour and a half, then put on the kettle for grilling. Used a full chimney of lit briqs to get a good amount of heat going.
Rotated them every few minutes until they had a good sear and glazed with an apple sauce and honey glaze. Cooked until the internal temp hit about 145. Rested for about 20 minutes.
Sorry, no pics of the finished slices. I was getting yelled at by a hungry group of friends and family!
The meat was just a tad bit dry and I think next time I'll pull it a little sooner or not let it rest quite so long.
Overall though, a very nice dinner indeed!