Discussion Thread -> **Special**"2016 Pork Tenderloin Master!" Throwdown (Entry & Discussion Thread)

[EricD]

Not sure whats going on with photobucket.....will try to fix tomorrow

 

[DerHusker]

Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze.

[FONT=&quot]This is my entry into the “2016 Pork Tenderloin Master!” Throwdown.[/FONT]

[FONT=&quot]The cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?p=3635341#post3635341[/FONT]

[FONT=&quot]In the Raw.[/FONT]
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On the kamado.
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[FONT=&quot]Here’s the Plated Money Shot![/FONT]
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[FONT=&quot]It was delicious and my wife loved it![/FONT]

[FONT=&quot]Thanks for looking. [/FONT]

 

[Enrico Brandizzi]

PORCO AL TRAPO!!

This is my entry into the “2016 Pork Tenderloin Master!” Throwdown.

In the raw form

IMG_8682 by Enrico BBQness, su Flickr


In the kettle, caveman style.

IMG_8701 by Enrico BBQness, su Flickr


resting

IMG_8720 by Enrico BBQness, su Flickr


sliced. Please, accept this pic as my official entry.
IMG_8736 by Enrico BBQness, su Flickr



the other one

IMG_8749 by Enrico BBQness, su Flickr

As you can see, both were super juicy and with nice bark. Great combination of flavours from fresh erbs, the smoke and the burned cotton.

Thanks for stopping.
Enrico
No doubt, I'll will do it again

 

[EricD]

Pork tenderloin throwdown entry

Lets try this again, Please accept the following as my Throwdown entry:
Pork tenderloin brined and waiting to be wrapped:

wrapped and spinning:

And plated with broccoli salad (and lunch in the background

 

[Haastyle]

It's been a couple years since I've thrown my hat in the ring, since I keep moving every 10 months it seems.... I'm settled down enough to give it a go again.

Chile rubbed, procuitto wrapped, and maple glazed. with a port wine rehyrdated cranberry relish, arugula salad with some of that relish to make the vinaigrette. Honey sweet potatoes.






Wrapp it with some time for it to bind.