This
recipe comes from All Recipes. I have made a variation of it before and we really liked it.
First off I got the Iron Skillet potatoes ready for the grill. Ingredients are red potatoes, onion and
1 stick of butter. I seasoned the mixture with garlic pepper.
Put onto the Old Smokey using a mixture of KBB and RO lump with two chunks of cherry wood.
I installed the thermometer for the Old Smokey today after
calibrating it in boiling water. Amazingly it was dead on at 212
degrees.
I marinated the 2 pork tenderloins in the maple garlic marinade for 8 hours. I then seasoned them
with a dusting of John Henry’s Maple Walnut rub.
Put onto the OS with the potatoes.
Tenderloins are at 148 and done. I let them go a bit longer than I wanted to so I will see if that
affected the juiciness. Put under a foil tent for about 15 minutes.
Potatoes are done so I added a mixture of my smoked pepper jack and medium cheddar cheese
to them.
Cheese is melted and potatoes are done.
Here’s your plate!
No need to worry about the juiciness of the tenderloin. It was definitely juicy, tender and full of
flavor. Dinner was absolutely delicious and filling!
