Last week we ran into Sally and James while walking and collaborated on dinner. James was cooking plain pork tenderloin which he had rubbed with Jack's Gourmet Seasoning from Outdoor Home and he used hickory wood chips for flavoring. He cooked the tenderloin to a temp of 145 at 325 degrees on the BGE, about 20 minutes. It was a bit underdone so Sal put it in the oven for 10 minutes. While the pork was in the oven he cooked our asparagus and mushrooms brushed with with basel olive oil. The flavor of the meat was really smoky and good! Nice mid-week dinner.
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