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Tuscany Pork Loin

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mr toad
mr toad Posts: 780
edited November -1 in EggHead Forum
Tuscany Pork Loin[p]Pork Tenderloins
Bad Byrons Butt Rub
Fresh Spinach
Roasted Pepper Bruschetta – I use Delallo
Parmesan Cheese
Cashews
Butchers String for tying
Apple Wood[p]trim all fat from two pork tenderloins – butterfly – and coat lightly with rub of choice – i use bad byrons (no one can rub a butt like bad byron) – put two layers of fresh spinach on tenderloin followed by the bruschetta, drain and dry bruschetta with paper towel – sprinkle with cashew nuts and grated parmesan cheese – tie with butchers string – smoke at 325 – i use apple wood for flavor and color – i thickly coat the outside for taste and color – remove from egg when loin reaches 140 – let stand for 15 to 20 minutes – slice and enjoy![p]mr toad

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