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Yet another big tenderloin tonight

MopMop Posts: 496
edited 6:46PM in EggHead Forum
My neighbor Karen is putting on a "ladies" cooking class on some cheese dish and the boys are going to watch the game, Karen`s husband invited me over for one or two beers, ok maybe 6 or 7, who`s counting..[p]I`m bringing over the same dish I had last night..[p]Fresh pork tenderloin rubbed up with some "Smokin' Guns" HOT rub, cooked indirect at 350º til an internal temp reaches 155º.......[p]nice plump shrimp simmered in soy,worchestershire,garlic butter or softened garlic and maybe a light sprinkle of Head Country rub, all poured over the sliced loin.......is your trap watering yet?[p]lifes finer than frog hair isn`t it![p]Mop
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Comments

  • djm5x9djm5x9 Posts: 1,342
    Mop:[p]And I thought "finer than frog hair" was a Southernism . . . I guess someone moved north of the Mason-Dixon and a little further . . . You guys ever say "hot damn"?[p]Try this recipe with your pork loins or tenderloins. The only modification I would make is to let a fresh selection soak for five days in a very cold refrigerator.[p]

    [ul][li]Santa Fe Cured Pork Loin[/ul]
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  • MopMop Posts: 496
    djm5x9, I would have never thought of marinating a loin in any solution for ANY length of time to be honest with you, If the tenderloins I do were any moister, you`d have to drink them...[p]Thanks for the link, I`ll think about it![p]mop[p]

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