Pork Tenderloin w/ Burnt Brown Sugar, Orange Confit, & Thyme

[Don Cash]

Got this one from my latest cookbook, Seven Fires.


Orange rind confit Leigh-Ann made on Sunday.

Tenderloin ready.

On, medium heat (half chimney of lit directly under the griddle) for five minutes.

Flipped. Ended up taking it off the griddle and putting it on the grate, covering the kettle and letting it cook until 140* internal.

Off.

Plated with some leftover Summer Vegetable Gratin.

Gotta say, not too impressed. I think it was cooked properly, just not a lot of flavor. Maybe a flavor brine would enhance it. It was pretty bland...not what we were expecting.

Thanks for looking!

 

[bbquzz]

Flavor or not it certainly looks wonderful.

 

[Griff]

In a word, WOW.

 

[friesian_rain]

It looks amazing ! Too bad you found it bland.... I looked at the recipe, not much to spice it up but the salt. I guess the flavor is supposed to be subtle. You're right though, a brine, maybe something with a little "heat" in it would definitely put a little more flavor in the meat
Thanks for sharing, it really does look restaurant quality !

 

[ChuckBBQSmoker]

Sorry it was bland and not to your liking Don but it looks great. Thanx for sharing the pics!

 

[muddave]

Looks great nice pics.

 

[Smokey Lew]

Real pity Don. It's disappointing when things don't go as expected. You should have just said that the pork loin came out unbelievable. That way your bases would have been covered and we all would have thought you scored another home run! I'm afraid this oversight is going to affect your BBQ Central batting average.

 

[JIMMYJAM]

Looks great Don, sorry it was a let down god knows we have all been there

 

[Nick Prochilo]

Don, next time send it to me, I'll be the judge!

 

[LarryWolfe]

In a word, WOW.

I agree!

 

[3 Olives]

Looks great! My MIL has a simple recipe she uses for Beef Tenderloin that is a great marinade for pork tenderloin.

1 cup Burgundy Wine - any red will do
1/4 Cup Soy Sauce
3/4 Cup Butter
1 tsp. Lemon Pepper Seasoning

Up to 1 1/4 tsp. Garlic Salt

Combine wine, soy sauce, butter, and lemon pepper seasoning in a small saucepan until thoroughly heated. Let it cool down a bit, place in a storage bag, add pork tenderloin, and marinate 2 - 6 hrs. in the fridge depending on how much flavor you want. Sprinkle tenderloin with garlic salt and grill.
Simple recipe but good............

 

[Buckeye_Nut]

Don's food always looks fantastic.