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Rum soaked raisin and apple stuffed, bacon wrapped pork tenderloin
Tjcoley
Posts: 3,551
This turned out amazing. Cooked it raised direct at 400, to an IT of 140. Added a chunk of apple wood for smoke. Very moist and flavorful. Will repeat this one for sure.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Was the apple soaked as well? Do you think the bacon could pick up rum if soaked? You got me thinking. Maybe sub pineapple for apple ( just thinking out load ). That sure looks good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Holy cow, that looks incredible! Well done.
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Soaked the raisins in Sailor Jerry Rum for half hour, then brought it to a boil, added the diced Granny Smith apple, some brown sugar and cinnamon and let it simmer for another half hour. Let it cool, then stuffed the pork with it.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I have picked up that run several times and will buy it the next time.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks deeeelicioous!
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Mickey said:Was the apple soaked as well? Do you think the bacon could pick up rum if soaked? You got me thinking. Maybe sub pineapple for apple ( just thinking out load ). That sure looks good.
If using pineapple, I'd consider Malibu Rum. Nice complement to the pineapple.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Yummy!! Pork, fruit & Liquor, what could be better than that? Nicely done.
Jim -
Looks great TJ, bookmarked! I'll be trying this one
LBGEGo Dawgs! - Marietta, GA
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