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First Small Porkloin

Timba
Timba Posts: 34
in EggHead Forum
Pulled at 140F IT. Foiled and ready to enjoy
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Comments

  • RRP
    RRP Posts: 25,887
    Looks good! I like to treat them just as I would ribs - complete with the same rub and then sauce them at the end. Ends up tasting like ribs but without the hassle and mess!
    Re-gasketing America one yard at a time.
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  • RRP
    RRP Posts: 25,887
    RRP said:
    Looks good! I like to treat them just as I would ribs - complete with the same rub and then sauce them at the end. Ends up tasting like ribs but without the hassle and mess!
    This approach is especially a time saver if you have rug rats!

    Re-gasketing America one yard at a time.
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  • Timba
    Timba Posts: 34
    This was my 4th cook on my BGE.  These porkloins were very juicy and tender.  Next on my list is pizza. Made the dough today and it's in the frig. Tomorrow night is pizza night!  
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  • pgprescott
    pgprescott Posts: 14,544
    Looks delicious! I think they were so juicy and tender because they are Tenderloins. A much better cut than the lowly loin. 
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