S
Smiter Q
Guest
Hi all, :becky:
Had a great grill experience Wednesday night. Cooked two amazing pork tenderloins that I had slathered in an Italian herb paste/wet rub. Also grilled up some spiced fresh pears for the sweet to offset the salty herbed crust on the pork. Lastly, some cheesy garlic bread and a nice spinach salad with a homemade vinaigrette. Best part is that me and the GF ate one tenderloin, and have the second for tomorrow evening. The tenderloins cost $6.95. What a GREAT VALUE for such an awesome set of meals. The pic below shows how they came out, incredibly juicy with a nice crust.
FIRST... made the rub slather with EVO, fresh garlic, Cider vinegar, black pep, oregano, and dried Italian herb mix. Used the mini processor to whirl it all up, then dumped it on the tenderloins. Mixed it good by hand, and let it sit for an hour. Cut up a couple of pears, and dusted them with some cardamon and nutmeg. Thought this would offset the saltiness of the crust.
Photos should show more of a greenish paste due to the herbs, it was not as dark as the pics look.
The pears with cardamon and nutmeg.
Everything is on the grill and moving along nicely. Two tenderloins, cheesy garlic bread, and the pears. Plenty of room for everyone, without any fighting. :boxing::boxing:
Tenderloins are off the grill now, and resting nicely. Pulled them just about 140. Also a close up of the meat crust (not sure what to call it, as it was not like a brisket bark, but thinner... but ohhh sooo tasty.)
Pears and cheese bread over direct to finish up now.
Bread is off
The finished plate! Everything tasted GREAT. Never did pears before on the grill, but I was extremely satisfied with the sweet taste they gave and how they contrasted and complemented against the herbed tenderloins. My camera in the evening light made the meat look a little pinker than it was. This was definitely cooked, moist, and tasted FANTASTIC!!! Thanks for reading! Hope you enjoyed! :thumb::thumb::thumb:
Had a great grill experience Wednesday night. Cooked two amazing pork tenderloins that I had slathered in an Italian herb paste/wet rub. Also grilled up some spiced fresh pears for the sweet to offset the salty herbed crust on the pork. Lastly, some cheesy garlic bread and a nice spinach salad with a homemade vinaigrette. Best part is that me and the GF ate one tenderloin, and have the second for tomorrow evening. The tenderloins cost $6.95. What a GREAT VALUE for such an awesome set of meals. The pic below shows how they came out, incredibly juicy with a nice crust.
FIRST... made the rub slather with EVO, fresh garlic, Cider vinegar, black pep, oregano, and dried Italian herb mix. Used the mini processor to whirl it all up, then dumped it on the tenderloins. Mixed it good by hand, and let it sit for an hour. Cut up a couple of pears, and dusted them with some cardamon and nutmeg. Thought this would offset the saltiness of the crust.
Photos should show more of a greenish paste due to the herbs, it was not as dark as the pics look.
The pears with cardamon and nutmeg.
Everything is on the grill and moving along nicely. Two tenderloins, cheesy garlic bread, and the pears. Plenty of room for everyone, without any fighting. :boxing::boxing:
Tenderloins are off the grill now, and resting nicely. Pulled them just about 140. Also a close up of the meat crust (not sure what to call it, as it was not like a brisket bark, but thinner... but ohhh sooo tasty.)
Pears and cheese bread over direct to finish up now.
Bread is off
The finished plate! Everything tasted GREAT. Never did pears before on the grill, but I was extremely satisfied with the sweet taste they gave and how they contrasted and complemented against the herbed tenderloins. My camera in the evening light made the meat look a little pinker than it was. This was definitely cooked, moist, and tasted FANTASTIC!!! Thanks for reading! Hope you enjoyed! :thumb::thumb::thumb:
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