Its frickin awesome... youll love it.I copied EZ-E's recipe to try . That jalapeno popper stuffed pork loin is making my mouth water .
Theres another recipe for the oven where you sear the outside before you stick it in the oven.
Its frickin awesome... youll love it.I copied EZ-E's recipe to try . That jalapeno popper stuffed pork loin is making my mouth water .
Ah you must be catholic!
Up yonder when I lived in shame in Illinois most poor boy sammiches where basically a pounded out pork tenderloin that was chicken fried.The wife gets pork tenderloins pretty regular. Smoking them seems to be the best method I have found for cooking them. I keep the rub very simple, smoke them for about an hour on each side uncovered, then pull them, wrap them in foil and back on the smoker for about another two to three hours based on their size.
The rub I use is simple.
Salt.
Course ground black pepper.
Garlic powder.
Cayenne powder.
Brown sugar.
Smoke them with pecan and oak at about 200 to 225 degrees.
Pork Loin = Way to dry
Pork Tenderloin = Much better fat content if actual tenderloin the way it should be
Pork Shoulder = Yummy cause it's got lots of fat, much better for roasting, broiling, grilling or smoking
IMHO
Pork loin if cooked to the proper temperature of 145 is plenty juicy. Just did one the other night and it was awesome.
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My last boneless pork loin I cooked to 125 degrees. Wish it would go on sale cheap again.