The inspiration for this cook came from Chef Tom at All Things BBQ. He posted a video a couple days ago on You Tube where he
made pork tenderloin tostadas. Though they looked great I didn’t feel like putting all the extra effort into doing the tostadas.
So we went with tacos.
I had a twin pack of tenderloins that I trimmed and I am going to soak them in the Sweetwater Apple Chipotle bath for about an
hour. Once they are out of the bath I will be seasoning them with Oakridge BBQ’s Carne Crosta Steakhouse rub. This is a unique
coffee based rub which is awesome on pork.
Tenderloins are on the Weber kettle which was preheated to 325. I am using the Slow n Sear along with the Drip n Griddle. I am
burning KBB with a small chunk of pecan. I am monitoring the cook with the Thermoworks Smoke.
When the tenderloins hit 130 I put them over direct heat to sear. I seared each side for about 1 minute. Final temperature when
I pulled them was where I wanted it at 140.
My wife wanted some charred corn to go along with the tacos. She precooked them and I got them onto direct heat for charring.
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The corn is done!
We only cut up one of the tenderloins tonight for the tacos. They are very tender, juicy and have a nice crust.
My plate with a couple of loaded pork tenderloin tacos.
Delicious meal and I will definitely be doing this one again. I just need to order some more of the Sweetwater Spice Company brines.
