Nerevar
Putenfleischesser
I hope my translation was good 
, but I still don't speak a word of german ehehe.
So, this week I grilled a pig tenderloin with myrtle. Myrtle is an aromatic plant that grows almost everywhere here in the mediterranean coast. I also made roasted potatoes, this time with an nonstick roastpan, and they where perfect.
First part: I brushed my tenderloin with olive oil and covered it with simple rub made by salt, black pepper and raw sugar (2:1:1), and with only two sprig of myrtle (only the leaves, off course). I think two sprig are not enough. I think I shoud have used 4-5 sprig to allow the meat to take the taste of myrtle.
This pig tenderloin remained in my fridge for almost 8 hours.
First of all I prepared my Q1400 to cook the potatoes. Little slices, oil, salt, pepper, garlic powder and rosemary, with half glass of water, and then in the barbecue in indirect grilling (I only raised them from the grill with one Ikea pot stand like this without the plastic little feet). I discovered that the perfect temperature to grill potatoes, in my opinion, is almost 1 hour and half at level 6-7, almost 200°C.
After 40 minutes I started grilling my tenderloin. First part was in direct grilling, but I decreased the Q1400 temperature at almost 170° (5th level). Almost 12 minutes in direct grilling with the lid closed, turning the tenderloin every 3 minutes for each side, smoking it with apple wood chips
The second phase was in indirect grilling, with an aluminium shield under the tenderloin and the potatoes. I cooked it until it reached 70°C in the heart, still smoking.
After 70°C in the heart it was ready, and I re-heated my Q at 200°C to finish potatoes.
This was my result:
Pig Tenderloin.
Perfectly cooked but not dry. Crunchy outside, very soft and juicy inside, smoking was perfect but in my opinion it needed more myrtle in the rub to let the meat gain the myrtle flavour.
And these are my roasted potatoes: very good, with a little crust outside and soft inside, as I like roasted potatoes.
I served it with a good Chianti wine.
My girlfriend and my little son were very very satisfied (he drank only water, don't worry
).
They finished it in 5 minutes.
Very good and very simple.
, but I still don't speak a word of german ehehe.So, this week I grilled a pig tenderloin with myrtle. Myrtle is an aromatic plant that grows almost everywhere here in the mediterranean coast. I also made roasted potatoes, this time with an nonstick roastpan, and they where perfect.
First part: I brushed my tenderloin with olive oil and covered it with simple rub made by salt, black pepper and raw sugar (2:1:1), and with only two sprig of myrtle (only the leaves, off course). I think two sprig are not enough. I think I shoud have used 4-5 sprig to allow the meat to take the taste of myrtle.
This pig tenderloin remained in my fridge for almost 8 hours.
First of all I prepared my Q1400 to cook the potatoes. Little slices, oil, salt, pepper, garlic powder and rosemary, with half glass of water, and then in the barbecue in indirect grilling (I only raised them from the grill with one Ikea pot stand like this without the plastic little feet). I discovered that the perfect temperature to grill potatoes, in my opinion, is almost 1 hour and half at level 6-7, almost 200°C.
After 40 minutes I started grilling my tenderloin. First part was in direct grilling, but I decreased the Q1400 temperature at almost 170° (5th level). Almost 12 minutes in direct grilling with the lid closed, turning the tenderloin every 3 minutes for each side, smoking it with apple wood chips
The second phase was in indirect grilling, with an aluminium shield under the tenderloin and the potatoes. I cooked it until it reached 70°C in the heart, still smoking.
After 70°C in the heart it was ready, and I re-heated my Q at 200°C to finish potatoes.
This was my result:
Pig Tenderloin.
Perfectly cooked but not dry. Crunchy outside, very soft and juicy inside, smoking was perfect but in my opinion it needed more myrtle in the rub to let the meat gain the myrtle flavour.
And these are my roasted potatoes: very good, with a little crust outside and soft inside, as I like roasted potatoes.
I served it with a good Chianti wine.
My girlfriend and my little son were very very satisfied (he drank only water, don't worry
).They finished it in 5 minutes.
Very good and very simple.
