Yesterday I went to visit the daughter in Nashville and decided to stop at Restaurant Depot. Bought a 22 lb chuck roll and cut it up into a few chuck roasts, some chuck steaks and stew meat. (forgot to take pictures). Also picked up some pork tenderloins. Called Tommy for some advice on cooking it on the SRG, and did some research and came up with a mushroom, Dijon, wine sauce.
Rubbed the tenderloin with some Dijon mustard and super pig. Then put it in the SRG. Meanwhile made some roasted potatoes, roasted asparagus, and risotto.
Here is the players all on the plate. (Sorry there aren't any additional pictures.)