I've been lazy recently and on a beef kick with pastrami, beef burgundy and a few others I didn't take pictures of.
Really wanted to change things up and do some pork, which for me is usually ribs or butt. Publix had a special this week on pork tenderloins which were BOGO. I did something I rarely do and gave Mama the task of buying meat.
She doesn't like this task because I'm very selective. snapped an image and texted me so i said get it.
by picture they looked really fat and i was preoccupied with honey do's.
She got two and when she got home I went to work on it. Much to my surprise and not labeled each package had two loins. Each about the thickness of a fat rattlesnake (about 1.5"diameter)they weighed out at about just over a lb. each.
I figured one would be enough for supper.
Whipped up a rub which was similar to my rib rub with much more brown sugar.
injected with Tony's roasted garlic/herb.
folded the tails up and tied them as I knew the ends would over cook.
Decided to go with the Pitboss pellet pooper as this was going to be a quicky.
Loaded up a blend of cherry/maple pellets and loaded the smoke tube.
coated very generously with the rub.
Set pooper om smoke mode which is around 150. lite tube and put loin and tube in, then bumped it up to 225.
as always monitored chamber temp and meat temp with my
Inkbirdbbq
4 probe.
set meat target at 140, which is pork appropriate.
at 125 I gave it a good misting of red wine vinegar/apple juice because I was afriad it was going to be a dry chunk of meat. At 130 I gave it a generous mop of Sweet Baby rays honey sauce unmolested from the bottle
pulled it at 141 and tented to allow juices to redistribute.
After rested I was happy to se it was anything but dry.
Juices oozed out as I sliced it about 1/2" medallions.
Holy schnikeys this was some truly wonderful meat.
Mama contributed some coleslaw and Mac/cheese.
My food imaging is weak so no plated pics.
I will definitely do this again as we put the remaining uncooked loins in suck bags for later use.
I'm not typically a pork guy (except ribs) but his was a very easy "quick" cook that was delicious.
total cook time about 1.5 hours.
Sorry so wordy for just a tube of pork. any questions, just ask.
Really wanted to change things up and do some pork, which for me is usually ribs or butt. Publix had a special this week on pork tenderloins which were BOGO. I did something I rarely do and gave Mama the task of buying meat.
She doesn't like this task because I'm very selective. snapped an image and texted me so i said get it.
by picture they looked really fat and i was preoccupied with honey do's.
She got two and when she got home I went to work on it. Much to my surprise and not labeled each package had two loins. Each about the thickness of a fat rattlesnake (about 1.5"diameter)they weighed out at about just over a lb. each.
I figured one would be enough for supper.
Whipped up a rub which was similar to my rib rub with much more brown sugar.
injected with Tony's roasted garlic/herb.
folded the tails up and tied them as I knew the ends would over cook.
Decided to go with the Pitboss pellet pooper as this was going to be a quicky.
Loaded up a blend of cherry/maple pellets and loaded the smoke tube.
coated very generously with the rub.
Set pooper om smoke mode which is around 150. lite tube and put loin and tube in, then bumped it up to 225.
as always monitored chamber temp and meat temp with my
Inkbirdbbq
4 probe.set meat target at 140, which is pork appropriate.
at 125 I gave it a good misting of red wine vinegar/apple juice because I was afriad it was going to be a dry chunk of meat. At 130 I gave it a generous mop of Sweet Baby rays honey sauce unmolested from the bottle
pulled it at 141 and tented to allow juices to redistribute.
After rested I was happy to se it was anything but dry.
Juices oozed out as I sliced it about 1/2" medallions.
Holy schnikeys this was some truly wonderful meat.
Mama contributed some coleslaw and Mac/cheese.
My food imaging is weak so no plated pics.
I will definitely do this again as we put the remaining uncooked loins in suck bags for later use.
I'm not typically a pork guy (except ribs) but his was a very easy "quick" cook that was delicious.
total cook time about 1.5 hours.
Sorry so wordy for just a tube of pork. any questions, just ask.
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