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Unread 03-20-2011, 12:46 AM   #4
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
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Well, the glaze was good, but I will double the ancho and add about a
quarter teaspoon of cayenne and a teaspoon of kosher salt in the final
recipe.

I soaked the tenderloins in Kosmo's Pork Soak for four hours then grilled
them using what I call a "redneck soo veed" (reverse-sear) . I cooked
them indirect to 140* internal (with a whisper of cherry smoke) then
seared them direct for just a few minutes per side.

I overcooked the pork by about five degrees, but it was still tender. The
Kosmo's soak probably saved me.



I served it with oven-roasted tri-color fingerling potatoes and some
grilled pineapple wedges that I brushed with the pork glaze.

T'was a good dinner, indeed.

John
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