Board index Barbecue Board General Discussion Mediterraneanish Pork Tenderloin

Mediterraneanish Pork Tenderloin

This is the place to ask your BBQ questions, share information, and more.
Post Tue Sep 17, 2013 9:26 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Saturday I checked the mail and discovered I had received a "Special Pre-Release Sample" of Dizzy Pig's new seasoning Mediterraneanish. Unfortunately, at the just that moment, Mrs. G arrived home with fixin's for chili so I wasn't able to try it until last night. I had a pork tenderloin that I needed to use so I gave it a 2 hour brine in 4 cups water, 1/4 cup salt, 1/8 cup sugar, 8-10ish peppercorns, a few bay leaves and a pinch each of cumin and Mediterraneanish. After two hours, I rinsed it off, patted it dry and rubbed it down with DP's new rub. I had my Mini set up at 400F and no wood for smoke as I wanted the flavor of the rub to shine through.

Image

Image

Cooked for about 15-20 minutes till it hit about 140 and let me tell you...this stuff smells good as it cooks.

Image

Let it rest for about 10 minutes before slicing

Image

Dizzy Pig did it again. They got another winner on their hands for sure. Very herbaceous, definitely tones of rosemary and oregano. Just the right amount of salt for my tastes. Perfectly balanced and it does make you think of the Mediterranean. I think this could be added to any Greek or Italian dish and really give it a boost of flavor. I really want to try it on some lamb, now.

Post Tue Sep 17, 2013 1:45 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5820
Location: Central Alberta, Canada
Nice looking pork, Griffin! You should also post it in this month's Online Block Party. :D

And now I'm also wondering how well it would go with smoke too. I'd bet it would be phenomenal.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Sep 17, 2013 8:10 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7415
Location: Stoughton, WI
That sounds like a good rub and the tenderloin looks great! I like the spotty char on the surface and the pool of juice when you sliced it...did you have a sandwich or 2 for lunch, too?


Return to General Discussion