Pork Tenderloins & Apple Crisp

[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! Nice job!

[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.

[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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