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Sunday Pork Loin with Blackberry Sauce ala @smokesniffer

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theyolksonyou
theyolksonyou Posts: 18,458
in Pork
Got up early this morning and got the egg rolling. Nice pork loin with S&P and red pepper flakes. Cooked indirect with over RW with no smoke. Cooked quick to get finished before church so we rolled at around 500. Overcooked for me, but it was going to the MIL house and they don't do med pork. Cooked to 160 IT. Topped with blackberry sauce I ripped off from @smokesniffer‌ and plated with steamed veggies and potato salad.

No egg pics as I was scrambling with kids etc. getting ready. sauce recipe here: http://eggheadforum.com/discussion/1148041/pork-tenderloin-with-black-berry-sauce-pics#latest
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  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited January 2015
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    don't know why this sliced pic wouldn't upload:image Ha! antigravity pork. PIGS IN SPAAAACE!
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  • smokesniffer
    smokesniffer Posts: 2,016
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    Hope y'all enjoy as much as we do..use lots of sauce.. ;)
    Large, small, and a mini
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  • smokesniffer
    smokesniffer Posts: 2,016
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    not sure why icons aren't working properly. wink wink
    Large, small, and a mini
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  • smokesniffer
    smokesniffer Posts: 2,016
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    and if you can't find blackberry jam, use bumble berry ( mixture of blackberry/blueberry)
    Large, small, and a mini
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  • Jeepster47
    Jeepster47 Posts: 3,827
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    @theyokesonyou ... that's quite the smoke ring for a 500 degree cook.  Looks like a great meal even if the pork was a little more done than you like ... keeping the peace is not over rated.

    Little semi-OT story.  I'd made a meat loaf a couple of weeks ago.  The missus leans towards the more-rather-than-under cooked theory.  She looked at the first cut, saw the smoke ring, and asked if the loaf was done.  Our 11 year old grandson was right there when she asked. He looked at it and said "yes it's done", and then, proceeded to explain smoke rings and why the ring looked red.  Good kid!!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me brother yolk. Excellent job =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anton
    anton Posts: 1,813
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    I'm prepping a loin right now. What internal finish would you consider the best? Not 160? Food safe chart says I could go as low as 145, your thoughts, @theyolksonyou?
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    @anton‌ Depending on size and cook temp, I'd pull 140 and let it carry over. I've started pulling chops and other lean pork between 135-140 and it makes a huge difference. The in laws eat their steaks like hockey pucks too. ~X(
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  • anton
    anton Posts: 1,813
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    @theyolksonyou, thanks, I got a real lean loin, will go with those temps. Not stuffing it this time. I appreciate the input brother, will post pics of it later, yours looks great by the way.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Jeepster47
    Jeepster47 Posts: 3,827
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    @theyolksonyou ... on a pork loin, like the Cosco holiday one, can you tell the difference between a 140 and a 145 degree pull?  I tried it at 140 and at 145 and couldn't really tell the difference.  

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Looks oh so good!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Jeepster47 said:
    @theyolksonyou ... on a pork loin, like the Cosco holiday one, can you tell the difference between a 140 and a 145 degree pull?  I tried it at 140 and at 145 and couldn't really tell the difference.  

    140-145 nah. 140-160 absolutely! My temps are approximations cooking or pulled IT. I used to cook pork to 160, but that's too done.
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  • Jeepster47
    Jeepster47 Posts: 3,827
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    theyolksonyou said:
    Jeepster47 said:
    @theyolksonyou ... on a pork loin, like the Cosco holiday one, can you tell the difference between a 140 and a 145 degree pull?  I tried it at 140 and at 145 and couldn't really tell the difference.  

    140-145 nah. 140-160 absolutely! My temps are approximations cooking or pulled IT. I used to cook pork to 160, but that's too done.
    Good!  Coasting to 150 is the secret to pleasing the wife. 

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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