Michigan BBQ Fan
Take a breath!
Picked up some standard grocery store Pork Tenderloin and found a recipe I wanted to try from ThermoWorks.
https://blog.thermoworks.com/pork/pork-tenderloin-a-recipe-for-perfect-doneness/
Total weight about 2.23# for both loins...
Cooked up a brine. Zip locked for about 2 hours...
Made a bacon-lattice wrap...Why?...because I could...covered in rub...
Smokin' on an 18.5 WSM running around 275ish with Royal Oak lump...
Made an AMAZING Apple BBQ Buerre Blanc Sauce...
She's done...
Let's eat...Pork Tenderloin, Sweet Corn, Mashed Potatoes (heavy on the butter) w/ gravy, Italian Herb Bread (heavier on the butter)...
For my tastes...it turned out WONDERFUL. I pretty much followed the ThermoWorks recipe with only a few tweaks. Happy Smokin'
https://blog.thermoworks.com/pork/pork-tenderloin-a-recipe-for-perfect-doneness/
Total weight about 2.23# for both loins...
Cooked up a brine. Zip locked for about 2 hours...
Made a bacon-lattice wrap...Why?...because I could...covered in rub...
Smokin' on an 18.5 WSM running around 275ish with Royal Oak lump...
Made an AMAZING Apple BBQ Buerre Blanc Sauce...
She's done...
Let's eat...Pork Tenderloin, Sweet Corn, Mashed Potatoes (heavy on the butter) w/ gravy, Italian Herb Bread (heavier on the butter)...
For my tastes...it turned out WONDERFUL. I pretty much followed the ThermoWorks recipe with only a few tweaks. Happy Smokin'
