According to a search I just did on this blog, I've never blogged about making pork tenderloin, but I think maybe at least one of my Sheppy's Blog: Pork Loin posts may have actually been tenderloin.
It honestly doesn't matter. The only difference between how I would cook the two is that the pork loin would probably cook just a bit longer.
Anyway ... Tuesday, I wrapped these tenderloins in bacon, applied some rub and cooked them up on the Weber Kettle.
Guuud stuff.
Early in the day, I applied rub to the tenderloins. I let them sit in the fridge for an hour or two, theoretically allowing the meat to absorb some of the flavors.
A little later, I wrapped them in bacon, and applied some more rub on top of the bacon.
I got the tenderloins on the grill at about 250 to 275 degrees with hickory smoke.
About half-way through I flipped the tenderloins so that each side was closer to the heat about the same about of time.
After about 1 to 1.25 hours, the internal temperature measured 140 - 145. I pulled them off the grill and let them "rest" just a few minutes.
We sliced them up to eat.
Yummy. They turned out perfect. Nice and tender. Just a touch of pink juiciness. Great smoke character. We loved them.
We had a bunch left over, but that just means I've been able have smoked pork for lunches this week.
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Go Bears!
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