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Pork Tenderloin with a Chimichurri?

So, I’m having fun with my Aussie Walk-a-Bout 2.0 mainly because I’m sticking to the low hanging fruit, for now. I figured out that piece I was missing was the ash pan (by figured out I mean read the manual) and its for placing my coals so now I’m fully functioning. Sitting down drinking a beer and chilling, talking to a buddy is a great way to spend some time and the Aussie has helped me remember that!

#tbg

So the pork tenderloin was from Costco and after trimming the fat I placed them in plastic Ziploc bags and added the following:

Thyme

Garlic

Shallots

Habanero Peppers

Steak and Roast Seasoning (from Bristol Farms)

Pineapple

Pineapple Juice

Apple Juice

After placing in the bag I rubbed it real good and then placed it in the frig for a few hours.

I’m not 100% sure about the chimichurri since it was my first go round and I’m not quite sure I’m the chimichurri type. But hey, you’ll never know, if you don’t give it a go. It was just a test run so its not really worth sharing the recipe. I just looked around online. If I figure something out that’s really good I’ll share and vice versa,  I would hope.

I built my charcoal pyramid more like a wall going lengthwise to match to shape of the loin for even cooking. You’ll notice that the outside got really black but that was just the rub barking up. On tenderloins like this I like a strong salty rub since only small part will get in each bite.

For internal temp for the loin check out the cook temp cheat sheet: http://www.manfoodcertified.com/meat-cooking-temps-cheat-sheet/

The last addition was the Quinoa and Brown rice you can get from Costco in a box of six for about $8.

 

 

 

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