Coffee Crusted Pork Tenderloin with Redeye BBQ Sauce

Ross in Ventura

Ross in Ventura

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Pork tenderloin that has been marinading in the fridge for 6-hrs.
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Egg coming up to temp. 325*
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Turned @ 10-min. intervals it took 50-min. to reach 160* interior temp.
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There is always Romaine to grill
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Served with asparagus. This is definitely a keeper recipe

Recipe:
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=273

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68&func=detail&id=345

Thanks for looking

Ross
 
Oh wow Ross.... another winner! I love the looks of your whole feast... nice job again. :-D:wink:
Thanks for the links too. :)
 
Phubar said:
Excellent Ross but now I'm getting a bit worried about you and the Romaine thing...:wink:
Should I be?:-D
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Yes you should be I love grilled romaine

Ross
pahutchens said:
Food Looks Great!
Backyard is just a hideous jealousy inducing reminder of how long this winter feels
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Well I hope you are used to it, that why I live in So.Cal. It well be over soon and the sun well shine

Ross
capri man said:
looks yummy!! what did you marinade it in??
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The recipe is at the bottom of the post

Ross

bigabyte said:
OK, I'm hungry now. Time for lunch!:cool:
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Thanks Chris
Ross
 
that looks amazing! I am def going to have to try that this week.


I tryed to check out the recipie but it must know im a drum head cause the link didn't work lol
 
Ross........the loin looks beautiful. Thanks for the links. That will have to hit my gasser.
OK, you have convinced me on the romain. How you do that??
 
Jay Bird said:
Ross........the loin looks beautiful. Thanks for the links. That will have to hit my gasser.
OK, you have convinced me on the romain. How you do that??
Click to expand...

I cut in 1/2 Put a little olive oil on them and put on the grill for a few minutes. Looks like Ross adds cheese
 
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