Alright, tonights pork tenderloins were possibly the best I've ever cooked. I marinated them in a basalmic vinegar marinade and then rubbed them down with a rub I made from finely ground coffee, brown sugar and smoked paprika. Put them on the grill at 250* to capture just a little bit of smoke and raised the temp to 375* till they were right at 147* internal. These were so tender you couldn't think about cutting theem too long or they would melt.
Sides were a Pecan Rice Pilaf
and Sweet Potato Pomme Frites sprinkled with a lil salt and cinnamin & sugar
Another EXCELLENT Memorial Day weekend meal!
Sides were a Pecan Rice Pilaf
and Sweet Potato Pomme Frites sprinkled with a lil salt and cinnamin & sugar
Another EXCELLENT Memorial Day weekend meal!