This is not tenderloin, but is very impressive in looks, flavor, and coming from a charcoal grill. We have always gotten great comments and requests for this one. Good luck with whatever you cook.

Pork tenderloin with sweet potato hash is an easy but tasty meal.

I do the tenderloins direct, at 375, rubbed with Dizzy Dust and or Raging River Rub until they get to 145 internal. Slice about 1/4" and serve with apricot chipotle sauce.

For the sauce heat 1 jar apricot jam, 1 or 2 finely chopped chipotles in adobo sauce, 2 tablespoons of white vinegar and a little apple juice.

For the sweet potato hash dice (about 1/4-3/8") 2 large yams or sweet potatos. Saute 1 finely diced sweet onion and 1 chopped red bell pepper until tender, add 2 cloves crushed garlic, heat through and remove from pan. While onion mix is cooking blanch the potato until just starting to get soft. Add potato to oiled pan on medium/high heat flipping occasionally until browned. Add onion mixture back in, season with Raging River Rub, heat through and serve.

I usually serve this with string beans. The colors all together make a nice presentation and the flavors go real well together. If you don't have the Dizzy Pig Rubs (you should get them) you can adapt what you have I am sure.

I love clams casino and use a similar recipe that was my Moms. I think I'll head to Tuckerton tomorrow, get some fresh clams (and oysters) and do some casinos tomorrow night.

Thanks for the reminder.

It was good to meet you the other day at the Royal. I hope you all enjoyed your stay. It is normally a bunch of fun. It looks from your patio picture that we purchase our bird equipment from the same place. I have three of the pole units in our back yard and many bird houses.

My Dad was at the Decoy show too....small world. I live in Medford but we have a small house in Tuckerton Beach. You still live in NJ?

It was grat meeting you too and yes we had a great time. Yes we have several more bird feederd and houses all aroune our house along with a few hummingbird feeders. Quite a job keeping them all filled. Again it was great seeing you at the Royal.

Spatchcock Chicken never fails to impress. It's very easy and comes out perfect every time. Spatchcock chicken is my "ace-in-da-hole". The perfect side with this is roasted corn-on-the-cob and onion rice.

Onion rice: In a dutch oven pot.Combine 1-cup of rice, 1-can of mushroom soup, 1-stick of butter, cook at 365* indirect, covered 30 minutes, then uncovered final 30 minutes. (or covered on stove-top medium heat for 50 minutes.)

Note: I have found that most butchers will cut the back bone out of the chickens if you ask them, also if you have a Whole Foods Market near you I highly recommend their chickens.

[img size=1024]http://i220.photobucket.com/albums/dd121/markv7192/Sat%20EggFest/DSC01565.jpg[/img]

http://www.greeneggers.com/recipes/newRecipes/pork0351.htm

QBabe's Coffee-Crusted Pork Tenderloins
Category: Pork Tenderloin
Group:
Submitted by: QBabe
From: Inspired by a Raichlen recipe, but modified some......
It sounds like an unlikely combination, but the flavor combination is one of the most FANTASTIC I've ever had. Give it a try!

Ingredients:
• 4 Tbs freshly ground coffee beans • 1 ¼ tsp onion powder
• 4 tsp coarse salt, kosher or sea • ¾ tsp ground cumin
• 4 tsp dark brown sugar • ¾ tsp ground coriander
• 2 tsp sweet paprika • ¾ tsp unsweetened cocoa powder
• 1 ¼ tsp freshly ground black pepper • 1-2 lb pork tenderloin (usually come 2 to a pkg)
• 1 ¼ tsp garlic powder • 2 Tbs canola oil

Preparation Directions:
• In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa.
• Sprinkle the rub on the tenderloins.
• Drizzle the tenderloins with oil and rub it in well.
• Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).

Cooking Directions:
• Preheat the egg to 300° - 325° dome temperature.
• Cook tenderloins direct on a raised grid for about 30-45 minutes, flipping every 10 minutes, until they reach an internal temperature of 145°.
• Remove from cooker and let rest 5-10 minutes before slicing.

If I had a girlfriend, and if it didn't have to be pork...

Tri Tip is the only way I'd go. It's easy. It ain't quick, but it ain't slow. It never fails to impress, and you can really throw some great rubbed flavors at 'em. Smoke too! If they're staying a long time, you can make samishes with leftovers.