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Posted
8 hours ago, Sbbruin said:

That was as good of pork tenderloin that I’ve ever eaten.  Totally moist but very Smokey.  Wondering what to do Ithaca he leftovers". 

I'm gonna assume you had an autocorrect attack and not a seizure.

I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.

 

 

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Posted
1 hour ago, utee94 said:

I'm gonna assume you had an autocorrect attack and not a seizure.

I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.

 

 

It was as good of sliced tenderloin cutlets as I’ve had.  It is Cinco de Mayo, so maybe some enchilada filling ain’t a bad idea.

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Posted
Just now, Sbbruin said:

It was as good of sliced tenderloin cutlets as I’ve had.  It is Cinco de Mayo, so maybe some enchilada filling ain’t a bad idea.

Yeah I love BBQ tenderloin, so quick and so easy.  As was stated earlier, I'd recommend pulling at 140 next time, although it sounds like you still had tasty Q.

My dad was an amazing BBQ cook but always overcooked his tenderloin because he was from the generation of "pork better be cooked to 160."  That just results in dry, untasty pork tenderloin.  I made mine for him a few times and he finally asked, "Why is yours so much better than mine?"  I told him and after that, he was a convert.

You could also turn it into BBQ Cuban sandwiches, that's another good use for leftovers.

 

 

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