The wife was out of town on a retreat and I wanted to cok dinner so she wouldn't have to come home and dive into cooking so I started early Sunday morning.
I made a quick simple marinade in a jar and shook it up. Fresh honey, a good bit of my Gator Bite rub, Sugar cane vinegar and a lil Worchestershire sauce. Shake it up to mix and pour into a Ziploc bag, add the pork tenderloins, zip closed and squish around, stick in the fridge until time to cook. Oh, I did give the tenderloins a few jabs with my Jaccard tenderizer so the marinade would get into the meat and occaisionally flip and massage the bag.
Later in the morning I cut up a couple of onions and andouille and tasso for the green beans. Steamed some fresh cauliflour and a cheese sauce made and the mashed potatoes made right before it's time to eat.
Green beans cooking and soaking in all that spicy, smoky flavor from the tasso and andouille. The wife's favorite!
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Closer to dinner time the tenderloins get on te Keg.
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Rested and sliced!
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And when it was time to eat we enjoyed the heck out of it.
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Oh, I almost forgot about the dessert I made too.
Half Apple(on one side)and half Peach Crisp.
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