Did pork tenderloin tonight. As per Komskies post above, 4 hours at 137 degrees. Then take it out and let it sit and cool. As it was nice outside (as in not minus 20), heat the grill to high heat, keep the lid open, and sear on the grill while caramelizing with generous brushings of BBQ sauce.
Best pork I've ever had. Great crust. Perfect inside.
As good as any steak really.
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