Quote:
Originally Posted by RickFLM4
I also prepped tomorrow’s dinner while watching college football. I used the rub (which smells pretty strong) from here (but nothing else and didn’t butterfly the tenderloin):
https://www.epicurious.com/recipes/f...rloin-51239020
These are Solomillo Ibérico de Bellota, a fairly hard to find pork tenderloin from acorn fed Ibérico pigs. Have never made it before but will grill them tomorrow. Will post pics tomorrow unless I really screw them up. |
Grilled these up today and they were... horrific / inedible. That rub is way, way too strong. Oh well, had some good pizza yesterday.