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.