Balsamic crusted Tenderloin ala Little Louie!

I had to cook this tonight and used some balsamic glaze ....well as a glaze....or glue


Coated it with Little Louies seasoned Garlic Salt with Black Pepper...(it is now my favorite ....for now) Put it in the Memphis Pro on the shelf at 275 till 130

Then rested while the Memphis shot to 500 for a quick sear on each side. One Minute flip, one minute flip and turn for thirty seconds and repeat

Let it rest for about 7 minutes

Sliced

and called the cattle! The flash was bright annd washed out the color a little...it was perfect and the first hit of flavor was a sweetness from the balsamic and then the salt and then the pepper...Fabulous flavor profile

Beautiful cook BP, love the Balsamic glaze and that meat looks perfect. Love the BPS spices, so many options.

Ooooh man, I love balsamic vinegar. I bet that was really good with the Little Loie's. And the color it gave that tenderloin makes it look so rich. I'll be giving this a try.

Wow............. nice1

mmmm That looks perfect!!

Looks great BP! I'll have to throw one of those on my Pro one day real soon!