I picked up a three pack of pork tenderloins the other day and seasoned them up each in a different rub. Then after cooking on the performer, sliced them up and mixed up the slices to make a bunch of meals for the next few days.
I used up the last of a small bag of Royal Oak lump charcoal that came from my childhood best friend's grandparents' house which was being emptied out to be sold. This house has an extension on the back that had a second kitchen in the basement facing the rec room. Just inside the rec room, right by the kitchen, was a fireplace that had a grill that could be slid in at different heights, almost how you'd position an oven rack, and they used it as an indoor barbecue over the winter. They gave me a few things before the estate sale took place and I had first right of refusal on the charcoal but I took only the one bag because the rest was Kingsford and Royal Oak match light briquettes. The custom built indoor barbecue fireplace was neat though!
One thing I've learned from doing this with chicken before and now the pork tenderloins is that the Weber Hobey Garlic rub, which is very nice, is also very mild so it has to be used alone. Putting it on meat with other pieces seasoned in other stronger rubs buries it and drowns out the flavour.
Anyways, an enjoyable cook and plenty of good leftovers. I gave some carrots a light maple glaze to make a side for a nice light dinner.
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Topic: Pork Tenderloins (Read 1535 times)
