Quote:
Originally Posted by happytheman
Nice looking tenderloin! How do you have that seasoned? Peppercorn and...?
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Semi-dry rubbed.
I started with a simple syrup made from raw sugar. I stole this from my bar
After lightly coating the meat with with the syrup, I rubbed in a mixture of fresh ground coriander, black and white peppercorns, kosher salt, fresh sage and rosemary. That was Friday night.
Today, after a 10 minute sear on each side, she's slow roasting with indirect heat on the grill. The cedar planks and a box full of hickory chips are adding to the savory flavour.