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garlic stuffed pork tenderloin

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jwitheld
jwitheld Posts: 284
edited November -1 in EggHead Forum
on at 5:30, indirect guru set 200 and 160.
2 tendrloins at 2.55 total wieght.
pre roasted the garlic.
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  • jwitheld
    jwitheld Posts: 284
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    jwitheld,
    change of plan!
    Wife smells garlic and is chewing on the furniture, killed the ramp mode and reset to 275 pitt temp
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  • jwitheld
    jwitheld Posts: 284
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    jwitheld,
    off at 7:05. it was great.
    what would i do different?
    salt or brine, use hickory vs pecan.
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  • eggsfisherman
    eggsfisherman Posts: 3
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    jwitheld,[p]
    I used the same method, but I prepared the meat differently. I made a marinade for the pork loin. Honey, brown sugar, pinch of salt and a little water. I'm not sure the amount used of each. I did it to taste. Heat the mixture up in the microzap carefully. Stir and disslove, pour over loin. Add two cloves of choped garlic to mix and refridgerate. The loin marinaded for two hours or so. Very very tasty. I cooked with pecan and apple wood chips.
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