If you buy the pork tenderloin that isn't already in a marinade, I recommend marinading it first.
My base marinade, that I use with damn near anything I cook, consists of:
1/2 - 1 cup of EVOO, depending on how much volume I need.
Mustard
Salt
Soy Sauce
Water - Amount depends on volume needed.
Then the primary flavor seasonings. Like, garlic powder, onion powder, something heavy with cumin and chili powder if I was doing something tex mexy for example.
I don't really measure anything unless what I'm making requires me too. I go off sight and smell when throwing these together.
I recommend marinading overnight. I didn't have time for that today so I did about 6 hours of marinade, still came out great. I did cheat a little and inject them.
After marinading, wipe off access marinade and season the tenderloins.
I used some of the same seasonings I used in the marinade.
Set up grill for indirect cooking.
Put meat on indirect side, let come up in temp a bit.
Once it starts inching up on your target temp throw it directly over the coals to get some nice color.
Adjust from here - If you need to move it back to the cool side you can.
Pull when about 5 degrees or so from your target temp.
Let cool and enjoy.
I pulled these loins at about 140-155, they weren't even in size so some parts cooked faster than others.
They came out amazing!
Equipment:
Weber Original Kettle Premium 22"
Lavatools PT12 Javelin
Fujifilm X-T4
Fujifilm XF 50 mm F/2.0
Fujifilm XF 23mm F/1.4
Rode Videomic Pro
Music:
Lobo Loco - Hoh Hey & Dirty Old Frogg
25 окт 2021
