Got an early start on the marinade for tonight's dinner. Cleaned up two nice pork tenderloins from the fridge. Mesquite honey from Texas, good Key lime juice, EVO, S&P, garlic and onion, little Grey Poupon dijon mustard going in too. Nothing to do now but wait. Hope it's as good as I think it will be!

Beautiful tenderloins. Can't wait.

Oh my Gosh, no way am I making it until midnight!! Managed to git 'r' done, and squeaked in under my one hour timeline. Those awesome tenders, grilled all four sides and put in oven for another 15 minutes - pulled at 145 degrees. The outside had an amazing tangy citrus crust, from the Key Lime. Added in some asparagus, sweet fried peaches, and hot artisan bread!!!

Looks really good....

Home run!

Lotta prep and work there, results look damn good !,

Sign me up

I've never had a fried peach, grilled yes, but not like that.

Need to try!

Can you email me a plate of that.

Man nice job

Wait. . . . . Wut? Blank can you talk more on the peaches? I wanna try it too

Story first: When I was a kid, my Grandma was a matron at a boys orphanage in South Carolina. There wasn't an apple tree within 200 miles of the place, but thousands of acres of peaches. I love pies and cobblers, but they take a while, and I've had peaches every other way you can imagine, and this is a favorite. We never had BBQ grills back then, for grilled peaches. The boys would peel and slice them for her, and she'd cook them up for all of us.

If you like eating Cracker Barrel apples, this is the same basic idea and you'll love them (you can use the same recipe off the Internet).

In the picture you can see all the ingredients - butter, brown sugar, dash of cinnamon and dash of nutmeg, drop or two of vanilla. Much better with fresh ones, but canned works in a pinch. Save the juice to thin the syrup if it gets too thick.

I would eat that!