I marinated the tenderloin in 1 cup of Mojo Criollo and 1 cup of Mango Nectar. It was seasoned with FSB Hot.
The fingerling potatoes were also given a coating of FSB Hot. Put into the Grid Iron, using cherry pellets, at a
temperature of 235. Tenderloin was pulled at an internal temp of 143 and then covered loosely with foil for
about 10 minutes before slicing.
I sliced a zucchini, coated it with EVOO, and seasoned it with garlic pepper. Put in the Grid Iron the last 30 minutes
of the cook.
Here’s my plate. I sprinkled some Parmesan cheese with sun dried tomatoes and basil on them until the cheese
melted.
Tenderloin was pulled at an internal temp of 143 and then covered loosely with foil for about 10 minutes before slicing.
Dinner was absolutely delicious. The tenderloin was almost fork tender and extremely juicy.
