 Welcome back to the fire and water cooking channel. I'm Darren cook a nice pork tenderloin today, so I'll be right back All right, all it's been a while since I've done a pork tenderloin I've done I've got a video an older one that I'll put a i-card up so you can look at that one That's been a couple months ago But so these were on sale at Costco for two forty nine a pound and I really love pork tenderloin And I cook these medium so this one what I'm going to do is I'm going to take it out of the package here It's going to be really simple. So I want to get this out of the pack right guys I'll be right back tenderloins out of the package and With the Costco you get two packs of two so you get four tenderloins and at two forty nine a pound That was a really good deal. So usually it's over three dollars a pound for tenderloin So if you look at those those are decent size. They're good two foot each So I'm going to go ahead Season it like I said really simple and this is a lemon pepper It's called coaches zesty lemon and it's made for Atlantic grill company by Lane's barbecue rubs But this has got lemon pepper Garlic Some kosher salt time And a few other special ingredients in here So I've heard a lot about this is the first time using it, but I've known a couple people that used it and they really like it So it's more of a lemon pepper blend not just lemon and pepper. It's got a little bit other Seasonings involved in it So I'm going to put a nice liberal portion on this side and I like a Heavy garlic flavor when I'm using what lemon stuff So even though this has some garlic in it. I am going to use just a little bit more garlic powder on top Not a ton just enough to Add a little bit more garlic to that. I'm gonna flip them over. That's all we're going to do guys we're going to put them in our vacuum bag and I'm going to cook these sous vide at 140 for about three hours To make it nice and medium and then I'm going to finish it up on the Kamado Joe classic To that I got and we're going to get a nice Nice seared crust on it and nice and simple. All right guys, that's it I'm going to get these in a bag and I'll be right back All right guys, I'm about 15 or 20 minutes away from the Tenderloin being done in the sous vide so I'm going to finish it on my Kamado Joe classic today and I'm going to have an i-card above showing you the unboxing of in the setup of the Kamado Joe Classic right above but what I'm going to do now see I have my Charcoal basket have a divider in because I'm only going to use this one side here to Sear the tenderloins this side. I'm just going to let it Be on the indirect side so direct fire over here indirect over here I'm not really going to use the indirect side, but I'm just going to use this half side here to Sear it. I'm going to use a couple of my Wood fire starters put one in here one right here Just going to get them under the charcoal Get these lit by the time the Tenderloins are done in the sous vide. This should be ready for a nice sear Tenderloins out of the sous vide bath, and I'm just going to kind of pat them dry. I already patted them dry a little bit when I Got them out of the bag, so I'm just going to pat them dry again I'm not too wet and I'm just going to add just a little bit more of each of these seasonings the Zesty lemon Seasoning it's one I'm going to leave a link to this seasoning below because it is on the Atlanta Grill Company's website And this I don't need to leave a link for because this is just plain garlic powder, so We're granulated garlic from Costco. There you go That's it another time just a little bit. I am no going to hit it with just a little bit of the duck fat Not a lot just enough to kind of crisp it up a little bit You don't have to do this step. I Just happen to like I just happen to like the what the duck fat adds to the Flavor of the tenderloin, so All right guys, I'm going to take it out to the grill and I'll be right back All right, all my grills reading at 400 on the dome tap It's probably a little bit more than that down at the grill level though the great level So you can see that's flaming pretty good, so I'm going to go ahead I did throw a piece of pecan wood on there to get me a little bit of smoke I'm gonna go ahead and put these on Let them sear for a little bit I'm gonna leave them on for about a minute Minute 15 seconds or so kind of gave you a different angle here because the fan that I got blowing my smoke out from under my patio was Blowing the camera around a little bit, so all right, they've been on for a little over a minute So I'm gonna go ahead and turn those See how they're coming out Yeah, and that's got some good color to it already So I might leave them for just a little bit longer On this time Give you a minute and a half two minutes Want to get a nice good golden brown on all sides So I'll be right back guys All right, it's been another two minutes See how that baby is looking I'm gonna turn it again kind of a quarter turn Try to get some on that side Yeah, that's getting really nice color. I'm gonna turn it So we get some on that side and I'll put it back down for another minute. All right. Let's check it out Looking good I can smell that pecan wood. So I know that the pecan wood is getting on the pork Do what we did on that other side Kind of sideways here on this side. So like that All right, give me about a minute on this side and we should be done All right guys, here's what we got Those look absolutely amazing They smell great too. I can smell that pecan wood on there That lemon pepper Garlic I'm gonna cut a piece right off the end here so you guys can see I've done this on it. Oh, that's the end. So really not very pink. I did it at 140. I wanted it medium So I'm gonna cut it right in the middle. So so you guys can see What it looks like nice and juicy If you see that I'm gonna take this piece Right here in the end. It's tenderloin. So it is very juicy juicy Very tasty. I love that Lemon pepper and garlic. It's really good but Well guys try it out I love, you know got that pecan flavor too from the Kamado Joe from that pecan wood Put a nice piece on there and just be even in even though it was on there for only like four or five minutes I got a nice smoke to it All right guys, make sure you like this video subscribe follow us on Facebook Instagram and Twitter and I'll see you in the next video. Happy New Year Hope you all have a great