Pork tenderloin & brussels

[cheez59]

Simple dinner tonight. I got a fresh 1-1/2 pound tenderloin yesterday for dinner tonight. Coated it with olive oil and a generous rub of Oak Ridge Secret Weapon. Fired up a half chimney of used KBB and when the coals got hot put a nice chunk of apple wood on them for smoke. I cooked the loin indirect until it was 135 internal then put it over the coals for 4 minutes per side. While this was going on I put some fresh Brussels in the Lodge with a little coconut oil, minced garlic, kosher salt and fresh cracked pepper cooked on the side burner of my gasser. Pretty good simple dinner that Ms Gwen loved. Me too. :biggrin1:






Plated on our fine china with a light drizzle of Yes Dear Red on the loin.

 

[Stingerhook]

I am liking the look of your loin.

 

[mattmountz94]

Looks very good! You will be seeing a lot of healthy cooks coming up from me soon

 

[cowgirl]

Looks great to me. Great choice of beer too! :grin:

 

[cheez59]

Looks great to me. Great choice of beer too! :grin:

Thanks Jeanie. I love me some Shiner too.

 

[KORND4WG X]

Pork loin looks perfectly cooked. Nice!

 

[Decoy205]

Lovely lookin loin! Nice plate John!

 

[Smoking Westy]

Nice looking cook - roughly how long do those sprouts take cooking them that way? A lot of times when we are cooking them we will foil with a little butter/oil, salt, pepper and garlic and cook them low and slow on the smoker but I like the idea of doing them in the cast iron.

 

[northeast bbqer]

Yep, that'll work. Very nice!

 

[cheez59]

Nice looking cook - roughly how long do those sprouts take cooking them that way? A lot of times when we are cooking them we will foil with a little butter/oil, salt, pepper and garlic and cook them low and slow on the smoker but I like the idea of doing them in the cast iron.

I like to put them in the cast iron just long enough to get some caramelization on them with the lid on. It only takes 3 or 4 minutes. Then I give them a good stir, put the lid on and shut the fire off. Out in the sun the skillet stays hot for a long time. These sprouts cooked that way for about 40 minutes while I cooked the tenderloin. When the loin was done and resting I lit the fire under the sprouts just long enough for them to start sizzling and shut them off again. Temp and texture was perfect. I don't like them soft.

 

[Evil-g]

Excellent, live those sprouts.

 

[KevinJ]

Very nice cheez

 

[Smoking Westy]

Thanks cheez, I'll give it a shot.

 

[THoey1963]

Great looking Pork John. Too much green stuff, but other than that it was fine...

 

[4ever3]

Beautiful meal right there!