Tonights grilled pork tenderloin with a pic

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn

Had a little grilled pork tenderloin and fresh picked asparagus for dinner tonight. Pulled the meat at 150* and rested for 10 minutes. Cooked and rotated to 140* then began glazing with a Roxy recipe (Smoke Ring Forum) and continuing to turn. Sliced and drizzled a little more glaze. Meat was tender and juicy and the wife and I both loved it. BD
 

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