Pork Squared

Austin Smoker

Went to the HEB today and low and behold - Pork Tenderloin on special for $1.99 a lb! I had some Prosciutto lefteover from wrapping asparagus last night and hatched this.

Starting ingredients; tenderloin, DP Swamp Venom & Dizzy Dust, and Fischer&Weiser Smokey, Sweet Mustard Sauce.



Slathered the Mustard Sauce on the loin and coated with a good sprinkle of both DP rubs:



Then wrapped in Prosciutto:



On the egg at 325, raised direct with a chunk of Hickory and Pecan until internal read 140. Allowed to rest for 5 minutes.



Smelled so good, forgot to snap it plated, but here it is sliced:



It was pretty nice, not too salty thanks to the low salt content of DP. The proscuitto picked up the smoke nicely - YUM! :woohoo:

Harleydog77

Hi. That looks delicious. I love prosciutto a lot. Did all of the spices you added kind of take over the prosciutto flavor. I am a new egg owner. How long did it take your pork loin to reach 140 at 325?

Austin Smoker

Not at all HarleyDog. I have always found DP rubs to be anything but overpowering, and the sameheld true here. This loin took about 45 minutes to reach 140 internal, but I've had them go shorter and longer.

One thing I've leanrned in the last year of eggin is to always cook to temperature.

Beli

Brad

that's some delicious looking tenderloin..nice pics too...

steveo29

OMG. Looks great. Great Job

Gunnar

What a steal on the pork tenderloin. That looks good and there are so many uses........