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John Setzler

September 2013 - Pork Tenderloins Glazed with Peach Preserves and Rosemary

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Serious Barbecue - Adam Perry Lang

Pork Tenderloins Glazed with Peach Preserves and Rosemary

Pages 52-53

 

Recipe also available on Adam Perry Lang's Website:  CLICK HERE!

 

This month's (September 2013) main cook from Adam Perry Lang's Serious Barbecue book will be this wonderful sounding Pork Tenderloin recipe.  

 

Please post your discussion and results along with photos if possible in this thread!

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Work is getting in the way of BBQ.  On the other hand having a BBQ project gives me something to look forward to to get through the work shifts.  A pork loin will be a nice change of pace.  I explained the KG Book Club and Cooking Group and the Wife just looked at me and said "Yummy".  She happy to not cook and looks forward to some killer food.  The pressure's on fellas....

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All pics seem to be in reverse order

Here is my cook of this fantastic recipe. In the fourth picture you have the gratuitous cookbook shot with the finish glaze. I ended using apricot preserve since I forgot the peach preserve when buying for this and the APL BBQ sauce, need more apricot now. Second and third pic at during the glazing stage, one pic of each loin. The first pick is the grill shot

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Looks great, I'm trying this weekend

Brine the tenderloins over night, less work the next day. I brined mine for 6+ hours, turned out great, just extra work. I don't think I let mine brown and Sar enough before I started the dredging process. Still one of the juiciest most flavorful pork tenderloins I have cooked. I notice the layers of flavor, great first choice for the section of the forum.

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