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- Pork tenderloin
- “Memphis Mud” spice mix
- Asian BBQ sauce
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the two-zone cooking system with deflectors, stainless steel grates, and wait until the temperature reaches 160°C. Adjust the top and bottom air vents to maintain a consistent temperature.
- Rub the pork tenderloin with the “Memphis Mud” spice mix. Cook it over indirect heat until the internal temperature of the meat reaches 68°C, basting regularly with the sauce.
- Use a food thermometer to monitor the internal temperature. Serve with grilled portobello mushrooms, stewed beans, and vegetables. Enjoy your meal!
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£207.00