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.