Pork Tenderloin, Pears and Pineapple (10/4/2020) I hung the tenderloin For this cook I added a chimney of Royal Oak all natural briquettes to the partially burned charcoal in the basket. I started the cook early because I thought I had 2 Thick Pork tenderloins  It turns out there was 4 of them.   I coated them with olive oil and rubbed them down with Central BBQ Rib Rub I skewered the Pears whole and hung them also I also had some skewered pineapple. The Fruit hung for about 30 minutes, the pork 45 minutes or so. Lunch is served.  That is Alabama White BBQ Sauce on the Pork Tenderloin. Some notes about the cook.  I cooked the Tenderloins to an Internal temperature of between 140 and 150.  I let them rest tented in foil for about a half an hour