Pork Tenderloin and Grilled Artichokes

Dry brined a Pork Tenderloin with K salt for several hours, rinsed it off well and rubbed it with a mix of ground coffee, brown sugar, cinnamon and cracked black pepper.

Built a fire with a base of RO lump and many splits of PNW cherry in the Performer topped with the Caliente grill attachment.



Cooked the tenderloin direct, no lid and turned every 5 minutes or so.



Kept adding splits as necessary to maintain a hot fire.



Began grilling the chokes (parboiled - lightly oiled and dusted with K salt and coarse ground black pepper) at the 17 minute mark.



Pulled the tenderloin when it reached an internal temp of 135* - around 20 minutes into the cook. Tented with foil and rested while the chokes continued to cook.

Chokes, flipped after 10 minutes face down. Grilled another 4 minutes to heat through.



Cut a few medallions...



Time To Eat!!!



The flame kissed tenderloin was great! It had a real nice flavorful crust and the meat was moist and tender. The artichokes were super.
This was one of my better cooks of late - quite pleased with the dinner. About the only thing I would do different would be to start the chokes about 5 minutes earlier.
And maybe pull the meat at 130*.

Big George's BBQ said:

Very nice It has been a while since I have had chokes How long did you grill them and par boil

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Thank you! Parboiled 20 minutes with K salt, coarse ground black pepper, a couple of minced garlic cloves, zest and juice of 1 lemon. Cut in half and chokes removed. Lightly oiled with evoo and dusted with K salt and coarse ground black pepper. Grilled face down 8-10 minutes. Flip and grill for another 4 minutes or so to warm through.