Well, the glaze was good, but I will double the ancho and add about a
quarter teaspoon of cayenne and a teaspoon of kosher salt in the final
I soaked the tenderloins in Kosmo's Pork Soak for four hours then grilled
them using what I call a "redneck soo veed" (reverse-sear)
. I cooked
them indirect to 140* internal (with a whisper of cherry smoke) then
seared them direct for just a few minutes per side.
I overcooked the pork by about five degrees, but it was still tender. The
Kosmo's soak probably saved me.
I served it with oven-roasted tri-color fingerling potatoes and some
grilled pineapple wedges that I brushed with the pork glaze.
T'was a good dinner, indeed.