Decided to cook a pork tenderloin tonight. I usually roast them in the oven but tonight I used my kettle. Marinaded it in honey, Dijon mustard, apple cider vinegar, vegetable oil, water, salt and pepper. Still don't have an injector so I just poked some holes in it with a fork. Set up the grill for indirect heat with a water/drip pan, half a chimney, all vents open, and a chunk of apple wood. Patted the pork dry, popped in my maverick et-732 and set alarm for 135. Took about 25 minutes, then reverse seared it to 145, tented in foil for 10 minutes. Came out great. Once again, there were no leftovers.
Ready to go
Getting there
Done
Plated