Pork tenderloin-Teriyaki style...

Zevon668

Knows what a fatty is.
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Trimmed a couple of good looking tenderloins,stirred together some Teriyaki
marinade. Put half over loins and saved the rest to reduce and baste.
Fired up the kettle, add a couple chunks of cherry & apple.
Took about 20 minutes indirect, 3 over the coals, pulled at 145*.
Sliced, drizzled, and plated!
First thread started. Thanks for looking :hungry:89E13B09-5D4E-4778-8592-46D495BE7DA1.jpg

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That looks good. We seem to always have a pork loin in the freezer. I may have to give this a try.
 
Man that looks awesome.

Pork loins have always been my nemesis, seems like the only decent ones I can turn out are the John Morrell bacon topped ones from the store.

Baked cauliflower is the shiz, we have that two or three times a week, a little olive oil, salt, pepper and parmesan cheese.
 
That looks good. We seem to always have a pork loin in the freezer. I may have to give this a try.

My favorite recipe is-Teriyaki pork tenderloin from a website/blog called thekitchn.com, Super easy, the fresh ginger makes a big difference.
 
Pork loins have always been my nemesis, seems like the only decent ones I can turn out are the John Morrell bacon topped ones from the store

The method that I have found that works for me is to bring the kettle to about 350 to 400 with a small fire and a couple of chunks of wood. Do a reverse see year until IT heads up or 130-ish then move tenderloins directly over the coals for 3 to 5 minutes. Then move back to interact Or loosely tent and rest 10 minutes.
 
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