Dinner tonight is pork tenderloin. This Compart Farms tenderloin was part of a gift pack that I purchased online.
I seasoned it this morning with Meat Church Honey Bacon BBQ (the rear one) and with Kosmos Q Dirty Bird Hot (the front one).
Although it is not required, I injected it with the original pork injection from Kosmos Q. I just wanted to add a little more flavor
to the tenderloins.
My setup today is the Weber kettle, using the small vortex, with Basques Sugar Maple lump charcoal and a small chunk of plum
wood. I plan on cooking between 250 and 275.
30 minutes into the cook (and 1 flip at the 15-minute mark) I glazed the tenderloins with Kosmos Q Cherry Apple Habanero
rib glaze. We really love this glaze!
It took about 45 minutes for the tenderloins to reach an internal temperature of 140. I will cover them and the carry over should
bring them to 145.
All sliced and ready to eat! No plated shots tonight.
We really like the meat we have been getting from Compart Farms. This tenderloin was melt in your mouth awesome! Very juicy
and tender with a nice smoke profile.