B
Bro-be-que
Guest
Planned on firing up the Egg this afternoon to smoke some pork tenderloin for me and the wife, but mother nature interfered...
So, i did a little marinade with soy, worcestershire, hot sauce, garlic and onion powders and some fresh cracked black pepper. threw them in the fridge for 5 hours, grabbed the cast iron and went to work...
got the pan nice and hot, added some EVOO and seared one side of the loins for about 7 minutes. flipped and brushed on a paste of kosher salt, fresh rosemary, pepper, garlic and EVOO and stuck the pan in a preheated 425* oven for 15 minutes until internal temp was 140*. Let it sit while i made the roasted garlic cous-cous and sauteed squash, sliced on a bias and served. As much as would have loved this to have been hot-smoked for a couple hours in the backyard, this was a viable alternative! Thanks for looking!
So, i did a little marinade with soy, worcestershire, hot sauce, garlic and onion powders and some fresh cracked black pepper. threw them in the fridge for 5 hours, grabbed the cast iron and went to work...
got the pan nice and hot, added some EVOO and seared one side of the loins for about 7 minutes. flipped and brushed on a paste of kosher salt, fresh rosemary, pepper, garlic and EVOO and stuck the pan in a preheated 425* oven for 15 minutes until internal temp was 140*. Let it sit while i made the roasted garlic cous-cous and sauteed squash, sliced on a bias and served. As much as would have loved this to have been hot-smoked for a couple hours in the backyard, this was a viable alternative! Thanks for looking!
