The missus picked up a large pork tenderloin the other night that I had high hopes for. Since it was a large piece of meat, I cut it in two so I could more evenly cook it.
First, I seasoned it up with Rub Company Original & BBQ seasoning. I just love this stuff!
After letting the meat sit for a while, absorbing the delicious seasonings and spices, I prepped my Kingsford Oval for indirect, and threw on a piece of oak and pecan:
Then I put the meat on so it could cook indirect and pick up some of that good oak and pecan smoky goodness.
20 mins later, and after flipping the meat earlier once, I moved it closer to the heat:
Another 10 mins or so later, I put it on the hot side for a good hot sear:
After the meat was done and had reached an internal temp of 140-145, I brought it inside and let it sit for about 10 mins. It sure looked good!
I began slicing the meat:
As I was slicing, I knew something was different about this tenderloin. It felt very firm, and the meat looked uniformly pink, despite my thermo reading. Upon tasting it, it had a distinctly "hammy" taste. It was then I realized the tenderloin had been sitting in some kind of brine/solution. Upon further examination of the meat wrapper, I was correct.
Not my cup of tea...it was edible, but I will avoid these at all cost in the future.
First, I seasoned it up with Rub Company Original & BBQ seasoning. I just love this stuff!
After letting the meat sit for a while, absorbing the delicious seasonings and spices, I prepped my Kingsford Oval for indirect, and threw on a piece of oak and pecan:
Then I put the meat on so it could cook indirect and pick up some of that good oak and pecan smoky goodness.
20 mins later, and after flipping the meat earlier once, I moved it closer to the heat:
Another 10 mins or so later, I put it on the hot side for a good hot sear:
After the meat was done and had reached an internal temp of 140-145, I brought it inside and let it sit for about 10 mins. It sure looked good!
I began slicing the meat:
As I was slicing, I knew something was different about this tenderloin. It felt very firm, and the meat looked uniformly pink, despite my thermo reading. Upon tasting it, it had a distinctly "hammy" taste. It was then I realized the tenderloin had been sitting in some kind of brine/solution. Upon further examination of the meat wrapper, I was correct.
Not my cup of tea...it was edible, but I will avoid these at all cost in the future.
