Who doesn't enjoy a big bite of rubbery pork? That's what I said to the people at my house on Sunday, when I made the most disgusting pork loin (not tenderloin) ever.
I injected the thing with AJ, salt, and rub. Put it on the smoker at 250* for about 2hrs. Finished it with a sauce from Chris Lilly (Apple Bourbon Sauce). Made sense to me.
The sauce was nasty (I followed the recipe exactly). The pork had good color, ring, and juice. But it tasted like rubber. Anybody want to try it? I still have half of it in the fridge.
I'm wondering if I shouldn't inject a pork loin. I've never injected one before.