Iberico Pork Tenderloin tonight

[Mikhail]

I brushed it with olive oil and minced garlic, stuffed lots of fresh rosemary in the bag and vac sealed it for two days now. Short cook, so just on the gas grill with an apple salad and a nice 2014 Spanish Carinena. More pics after the cook. Going to take it to about 135-140 then rest it.

 

[Mikhail]

Turned out well. Took it to 135, then rested it tented for 10 minutes. It was just a hair past medium rare. All in all it was again very flavorful pork, but not worth 5X the price. I'm glad I did it though.

 

[Stingerhook]

Looking darn good.

 

[Maylar]

Would like to see cook pics, if you have any.

 

[Big George's BBQ]

Looks very good to me

 

[Mikhail]

Would like to see cook pics, if you have any.

Sorry, but I didn't take any cook pics. It was just onto the grill at about 400F, then turning it every minute or so for ten minutes.

 

[Mikhail]

Also, the pork picked up pretty good flavor from the garlic and herbs, but I'm not sure the vacuum sealing really helped much.

I'm grilling some rib chops tonight that have been doing the same - olive oi, a little salt and herbs in vac seal - for three days. We'll see how that turns out.

 

[ssv3]

Beautiful color in its raw stage also. Cooked to perfection!