Its frickin awesome... youll love it.
Theres another recipe for the oven where you sear the outside before you stick it in the oven.
Who likes pork loin?
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Theres another recipe for the oven where you sear the outside before you stick it in the oven.
jordanmills
TGT Addict
Ah you must be catholic!
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 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
Surplus Guy
Active Member
Man it all looks good to me.
Did a boneless pork loin last night. Cooked it to 123 degrees & let it rest On the pan I roasted my pork on I had 2 plum tomatoes, 1/4 red onion & large Hatch chilie.While the meat rest I threw the roasted veggies 3 cloves of roasted garlic & salt in the blender for a sauce. Dinner was great.
This morning I pan fried cubbed pork loin until just getting crispy. Took the leftover sauce & poached 2 eggs n that, then topped a plate of nachos with the pork eggs & sauce.
This morning I pan fried cubbed pork loin until just getting crispy. Took the leftover sauce & poached 2 eggs n that, then topped a plate of nachos with the pork eggs & sauce.
The wife made this; all I did was the eating part
It's like a turducken, except with pork...
First, smoke all veggies and cheeses on the cold smoke side
Then, using smoked jalapenos and smoked sharp cheddars from step 1, make smoked cheddar jalapeno kielbasa
Then, grind pork loin with cap 80:20 ratio or so depending on your cut, add egg if necessary for binder and mix with smoked monterey jack, smoked mild cheddar, smoked cherry tomatoes, smoked orange and red bell peppers, smoked asparagus tips, smoked and fresh basil. Make a smoked ground pork loin.
Smoke pork shoulder
Wrap kielbasa with ground pork loin, wrap that in the shoulder, serve
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Axxe55
Retiretgtshit stirrer
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.
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.
Up yonder when I lived in shame in Illinois most poor boy sammiches where basically a pounded out pork tenderloin that was chicken fried.
Mike_from_Texas
Well-Known
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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Axxe55
Retiretgtshit stirrer
I did a pork loin, a brisket and a whole chicken last night. None of them were dry. Anything but dry!
Axxe55
Retiretgtshit stirrer
Did you notice some of the conversation we were having yesterday afternoon is now missing!
