Soy-glazed tenderloin

Has anyone here tried "Soy-Glazed Grilled Pork Tenderloins" from page 268 of BBQ USA? I like the look of the recipe, especially since it doesn't contain any sweeteners

Brad.

Guess I must be the first! I grilled a Berkshire pork tenderloin last Sunday and it turned out really good; the flavor was surprisingly intense.

Below 0 outside and single digits above inside the smokehouse:


The tenderloin before and after trimming and tying. I didn't mangle it as bad as I thought I might:


I gave brussels sprouts another try, but I got them a little too done so there's only a "before" look:


After marinating for 5 hours it wasn't very pretty:


But it looked better after grilling indirectly next to a couple of chicken breasts:


Sliced and ready to be eaten. "Dr. BBQ" (Ray Lampe) lists 137F as the minimum internal temperature so I took it off the grill at about 135F:


Part of the recipe calls for the marinade to be saved, boiled, and used as a baste so that's what I did. When I put the leftover pork in a container I poured a little marinade over it but that turned out to be not the best idea, as by lunch the next day the meat was kind of mushy.

Brad

that looks great!

Rarely (if ever) do I use a marinade with tenderloins. They are tender enough, they scream out for a nice rub though. I've used a chimichurri marinade/sauce with great success though.

have I ever mentioned that I love pork tenderloins???

With sprouts, a little overdone is better than underdone. I like a little charring on my veggies though.

I haven't cooked a tenderloin yet but that certainly looks delicious.

looks like an awesome meal.

Thanks for sharing

Trollby wrote:

looks like an awesome meal.

Thanks for sharing

Since you live less than an hour away I think this is more of a subliminal hint than an actual compliment...

Brad

Try 30min

I'll be over in a flash