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[b]Chuck wrote:[/b]
[quote][b]Hambone,[p]Pork tenderloin with sweet potato hash is an easy but tasty meal.[p]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.  [p]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.[p]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.[p]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.[p]Chuck[br]  [br][/b][br][/quote]

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Topic History of: Must impress the Girlfriends Family...HELP!!!
Max. showing the last 6 posts - (Last post first)

Author	Message
Hambone	DynaGreaseball, Thanks! I think I am going to do the Tenderloin, I will let you know how it all turns out (food and the company). I am sure that they will be impressed Thanks for the help!
bill	Hambone, quickest easiest for me is pork tenderloins direct or indirect at 350. turn as needed. take off about 145. place on large piece of foil cover with you favorite store bought sauce. [i use tonkatsu sauce from the asian market] let it rest and come up to temp. sometimes i will put it back on the egg to heat up the sauce for a few minutes. pour off the meat juice / sauce to a bowl for serving slice it up. baked potatos are almost fool proof as is grilled asparagus. good luck.
DynaGreaseball	...and the girlfriend.
DynaGreaseball	Hambone, 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. Good luck with the girlfriend's parents and the cook.
EmandMs'Dad	edbro, I agree One of our favorites
edbro	Hambone, Qbabe's Coffee Crusted Pork Tenderloin is easy and one of my favorites. 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. Special Instructions: • Serve with Redeye Barbecue Sauce (see Sauces section)