Sunday grilling with crackerville * Menu: Pork tenderloin with Tarragon & mustard rub

[crackerville]

Sunday grilling with crackerville * Menu: Pork tenderloin with Tarragon & mustard rub

I will be taking pics as I progress through the grilling process.

What we have here is a 2 pound pork tenderloin I have rubbed with Tarragon and sweet grey poupon dijon mustard.

 

[Bert Notorius]

Are you a cook or something?

 

[crackerville]

Are you a cook or something?

I guess you could say I love to grill. lol

Try it you might like it.

I see myself as an artist with food.

 

[The_Goat]

I see myself as an artist with food.

I can tell that by the plate you've put that sausage on my friend.

 

[Javagirl2008]

I guess you could say I love to grill. lol

Try it you might like it.

I see myself as an artist with food.

Mmm pork tenderloin...you can grill for me any day

 

[The_Goat]

Mmm pork tenderloin...you can grill for me any day

Hush fatty.

 

[Bert Notorius]

I guess you could say I love to grill. lol

Try it you might like it.

I see myself as an artist with food.

I'm in a grilling slump right now.

 

[crackerville]

Mmm pork tenderloin...you can grill for me any day

I live in cali lol

 

[crackerville]

Ok the meat is on the grill! Woo Hoo!

Pork tenderloin is a fragile cut of meat and should be cooked with indirect heat and that is the reason I have it in foil. Also, the mustard/tarragon rub would burn with direct heat.

My grill is kicking it at about 500 degrees with the top closed so for 30 minutes I will leave the foil open to get some color on the meat. The next 30 minutes I will close the foil and move it off the heat a little but continue to cook for 30 min more.

Stay tuned/

 

[crackerville]

I can tell that by the plate you've put that sausage on my friend.

That was my grandmas plate.

 

[crackerville]

Ok the tenderloin is cooking and looking great! The juices are flowing and its cooking in its own juice inside the foil!

You can see why I used the foil.

When the pork loin reaches 170 in the interior it is done, a meat thermometer is great to have.

 

[The_Goat]

Ok the tenderloin is cooking and looking great! The juices are flowing and its cooking in its own juice inside the foil!

You can see why I used the foil.

When the pork loin reaches 170 in the interior it is done, a meat thermometer is great to have.

Fucking hell you panhead just get on with it... I bet your pretend girlfriend is having a pretend Big Mac whilst she's waiting for this fucking enlarged sausage you are pissin' about with.

Thank fuck you are not boiling anything complicated on your cheap grill.

 

[crackerville]

Dinner is served

It turned out perfect!! Yum-O!

Tasty, juicy and full of flavor! The tarragon and mustard rub taste fabulous!

The finished plate: Juicy medallions of pork loin, macaroni salad, homemade buttermilk biscuits and slivers of fresh white onion on the side.

The total cooking time was about 65 minutes, 30 minutes in open foil then another 35 minutes wrapped tightly in the foil.

The flavor is amazing!

Bone apetit! Crack

 

[crackerville]

Fucking hell you panhead just get on with it... I bet your pretend girlfriend is having a pretend Big Mac whilst she's waiting for this fucking enlarged sausage you are pissin' about with.

Thank fuck you are not boiling anything complicated on your cheap grill.

Used a very expensive plate for you asshole! lol

 

[The_Goat]

It turned out perfect!! Yum-O!

Tasty, juicy and full of flavor! The tarragon and mustard rub taste fabulous!

The finished plate: Juicy medallions of pork loin, macaroni salad, homemade buttermilk biscuits and slivers of fresh white onion on the side.

The total cooking time was about 65 minutes, 30 minutes in open foil then another 35 minutes wrapped tightly in the foil.

The flavor is amazing!

Bone apetit! Crack

Fucking hell, what the fuck is that? You really do need to work on your presentation my friend. The dish looks so plain and bland with the food arranged like that.

That said, I'm pleased that you used an 'alleged' expensive plate and not the paper plates and plastic cutlery that you're clearly accustomed to.

Remember Crack, I’m providing you with free advice and for everyone who applauds your creations somebody in the know needs to act as a critique. Don’t take it to heart, your rehabilitation is coming along fine and before long you will be invited back in to your local community.

 

[crackerville]

Fucking hell, what the fuck is that? You really do need to work on your presentation my friend. The dish looks so plain and bland with the food arranged like that.

That said, I'm pleased that you used an 'alleged' expensive plate and not the paper plates and plastic cutlery that you're clearly accustomed to.

Remember Crack, I’m providing you with free advice and for everyone who applauds your creations somebody in the know needs to act as a critique. Don’t take it to heart, your rehabilitation is coming along fine and before long you will be invited back in to your local community.

I am at home not in a restaurant so a sprig of parsley is not needed.

Like the famous cajun chef Justin Wilson use to say " What kind of wine goes with pork? Any kind you like!" I'm glad for you to see me I guarantee! lol

I was born in Louisiana so we arrange our plate to what taste good and not to what looks good.

In New York people like french bread or hoagie rolls with their meal but where I came from we had homemade biscuits as our choice of bread during dinner.

So when will you post some of your cooking pics? Liar. lol

http://www.rosemarybasil.net/html/images/justinbackbig.jpg

 

[crackerville]

Fucking hell, what the fuck is that? You really do need to work on your presentation my friend. The dish looks so plain and bland with the food arranged like that.

That said, I'm pleased that you used an 'alleged' expensive plate and not the paper plates and plastic cutlery that you're clearly accustomed to.

Remember Crack, I’m providing you with free advice and for everyone who applauds your creations somebody in the know needs to act as a critique. Don’t take it to heart, your rehabilitation is coming along fine and before long you will be invited back in to your local community.

So now ya know I do not give a fuck what you think! lol

If I helped someone else with grilling tips that's cool.

Had a few pm me and thank me for the tips.

 

[Borscht]

Great stuff !

I'm gonna make that tomorrow, although I'll cook it in an oven instead of on a grill.

That macaroni salad is a great idea for an accompaniament, too. Is that a cheese sauce the macaroni is in ?

 

[crackerville]

Great stuff !

I'm gonna make that tomorrow, although I'll cook it in an oven instead of on a grill.

That macaroni salad is a great idea for an accompaniament, too. Is that a cheese sauce the macaroni is in ?

It will work in the oven, the mac salad is a cold macaroni salad with a mayo based sauce, onions, red peppers, tomatoes, eggs etc. I omit the olives that most people put in it.

http://www.cooks.com/rec/view/0,1743,134182-252194,00.html

 

[Rockie Montana]

It looks good after you cooked it but kind of gross before.

 

[The_Goat]

* Sympathy Bump *