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Pork Tenderloins & Apple Crisp

Started by Jon R., October 11, 2015, 03:06:16 AM

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Jon R.

Cooked two Pork Tenderloins last night and the Apple Crisp I saw mentioned on the forum.

Tenderloins....


Marinated in Dale's Seasoning (Good Stuff!)


Apple Crisp ready to go....


Fire ready to go with a little lump charcoal on top.....


Kettle smoking along.....


Apple Crisp on grill first.....


Tenderloins and Apple Crisp smoking......


Reverse Searing the Tenderloins.......




And finally....


Pork really came out good although I think I should have/could have taken it off at 145 degrees rather than 155.  The Apple Crisp was outstanding, really smoky good flavor. 

WNC

Those tenderloins look awesome, nice smoke ring!

SixZeroFour

Two of my favorite things right there, and both look great Jon! 8) Nice job!
W E B E R    B A R - B - Q    K E T T L E

AcrossFromHoss

Perfect ring on that pork and I'm going to have to get in on this apple crisp cooking. Just went apple picking yesterday.
"Seeing pictures of a nice steak without viewing the middle is like seeing a nice pair of tits in a bra. You tease!!!!"
22.5 black OTG kettle, 18.5 WSM, Jumbo Joe

austin87

Both look great! USDA changed pork's internal temp to 145 in 2011. You could probably pull it a few degrees short and get there with carryover cooking :)

I love pork and apples, they are just the best together.

jfbincypress

If you're doing a longer cook (approx 1.5-2.0 hours) and following it with a reverse sear with a 20 min wrapped time after...I'd pull the pork around 135, sear, wrap for 20, and then slice to perfection.

But that's just me. ;-)


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