Pork tenderloins with Italian herbs, spiced pears, and cheesy garlic bread (lots of pics)

Smiter Q · 09-16-2010, 02:23 AM

Hi all,

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.

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!

pattyp · 09-16-2010, 02:59 AM

that looks great! nice job.

Neil · 09-16-2010, 04:00 AM

Now that's some good eating right there. Next time try coating some quartered spuds with your herb paste to go along with that pork.

southernsmoker · 09-16-2010, 06:17 AM

Good Eats, tks

BlkJeep · 09-16-2010, 06:24 AM

Smiter-Great work as always!!!!

Mister Bob · 09-16-2010, 07:02 AM

That looks delicious! Nice job!

Smokey Al Gold · 09-16-2010, 07:10 AM

Nice job!

altongrady · 09-16-2010, 07:55 AM

Looks fantastic!!

Great Job!

boatnut · 09-16-2010, 08:13 AM

man that looks awesome! nice job! I love me pork tenderloins and yours look done just right.

big brother smoke · 09-16-2010, 08:16 AM

Excellent cook my friend!

Sean "Puffy" Coals · 09-16-2010, 08:19 AM

(Hurmmm... what's smaller than a bark?)

Good lookin yip on those tenderloins! I'd hit that! Great job.

Johnny_Crunch · 09-16-2010, 08:24 AM

looks great, glad you enjoyed it!

bluetang · 09-16-2010, 08:30 AM

Fine looking groceries ya done there

deguerre · 09-16-2010, 09:37 AM

The condemned man ate a hearty meal. (Hanna Montana movie mod)

Smiter, that is one amazing looking tenderloin.

lionhrt · 09-16-2010, 09:57 AM

Great looking meal there. how long did you cook the pears for?

09-16-2010, 02:23 AM	#1
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	Pork tenderloins with Italian herbs, spiced pears, and cheesy garlic bread (lots of pics) Hi all, 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. 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! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 09-16-2010 at 02:46 AM..

09-16-2010, 04:00 AM	#3
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	Now that's some good eating right there. Next time try coating some quartered spuds with your herb paste to go along with that pork. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

09-16-2010, 06:17 AM	#4
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	Good Eats, tks __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

09-16-2010, 06:24 AM	#5
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Smiter-Great work as always!!!! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

09-16-2010, 07:02 AM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	That looks delicious! Nice job! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

09-16-2010, 02:59 AM	#2
pattyp Knows what a fatty is. Join Date: 09-05-10 Location: Las Vegas NV Downloads: 0 Uploads: 0	that looks great! nice job.

09-16-2010, 07:10 AM	#7
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	Nice job! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

09-16-2010, 07:55 AM	#8
altongrady Knows what a fatty is. Join Date: 09-09-10 Location: Gadsden AL Downloads: 0 Uploads: 0	Looks fantastic!! Great Job!

09-16-2010, 08:13 AM	#9
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	man that looks awesome! nice job! I love me pork tenderloins and yours look done just right. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

09-16-2010, 08:16 AM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Excellent cook my friend! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

09-16-2010, 08:19 AM	#11
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	(Hurmmm... what's smaller than a bark?) Good lookin yip on those tenderloins! I'd hit that! Great job. __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

09-16-2010, 08:24 AM	#12
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	looks great, glad you enjoyed it! __________________ J Crunch

09-16-2010, 08:30 AM	#13
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fine looking groceries ya done there __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

09-16-2010, 09:37 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	The condemned man ate a hearty meal. (Hanna Montana movie mod) Smiter, that is one amazing looking tenderloin. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-16-2010, 09:57 AM	#15
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa Downloads: 0 Uploads: 0	Great looking meal there. how long did you cook the pears for? __________________ Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera

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