Pork tenderloin-Teriyaki style...

Zevon668 · 09-15-2018, 08:03 PM

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

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Stingerhook · 09-15-2018, 08:15 PM

That's a good looking meal.

Eujamfh · 09-15-2018, 09:56 PM

Yum - doesn't get much better!

Ron_L · 09-16-2018, 08:49 AM

Yep! I’d hit that!

jimbotx · 09-16-2018, 12:05 PM

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

mrpigs · 09-16-2018, 12:22 PM

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.

Zevon668 · 09-16-2018, 12:36 PM

Quote:

Originally Posted by jimbotx

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.

Zevon668 · 09-16-2018, 12:40 PM

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.

09-15-2018, 08:03 PM	#1
Zevon668 Knows what a fatty is. Join Date: 07-02-16 Location: Laugh-a-lot,Indiana Name/Nickname : Warren	Pork tenderloin-Teriyaki style... 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 89E13B09-5D4E-4778-8592-46D495BE7DA1.jpg 9997B4FC-AEAF-4C62-8672-9318BA9CEAD7.jpg F1B7A78F-AC5E-4A9B-80F8-842B59AE5DC6.jpg D2DDC201-7A1B-42F7-9655-7B829531306F.jpg EFB6DF33-325F-4F1E-B306-FA57B22B1797.jpg 3A82790E-7396-4380-90D7-AE3D8870BDBB.jpg

09-15-2018, 08:15 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That's a good looking meal. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

09-16-2018, 08:49 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Yep! I’d hit that! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-16-2018, 12:22 PM	#6
mrpigs Full Fledged Farker Join Date: 02-24-16 Location: Cincinnati OH	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. __________________ Old Country O/U, Weber Performer, Blackstone 36

09-15-2018, 09:56 PM	#3
Eujamfh On the road to being a farker Join Date: 01-18-17 Location: Virginia	Yum - doesn't get much better!

09-16-2018, 12:05 PM	#5
jimbotx On the road to being a farker Join Date: 05-24-18 Location: Arlington TX Name/Nickname : Jim	That looks good. We seem to always have a pork loin in the freezer. I may have to give this a try.

09-16-2018, 12:40 PM	#8
Zevon668 Knows what a fatty is. Join Date: 07-02-16 Location: Laugh-a-lot,Indiana Name/Nickname : Warren	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.