Pork fish

Lvnthedrm

Was at a farmers market recently and was introduced to a cut of meat that I had never heard of so bought one to try on the farmers recommendation. Got it home, prepped it with some simple dizzypig raging river and threw on the cast iron grate just above the coals with a dome temp of 400-450. Put a bit of bbq sauce on near the end and cooked to an internal temperature of 140. Let it rest to an internal temp of 145. Delicious!! Very tender and very good...much more so than a standard pork tenderloin. Highly recommend should you ever see it. Will definitely be buying more should he have it again.
Googled the cut afterward. Not much info but did find an old discussion on it...
http://chowhound.chow.com/topics/511516

theyolksonyou

So what is it?  Looks like pork tri tip. 

SGH

theyolksonyou said:

So what is it?  Looks like pork tri tip. 

It's the tapered end of a pork tenderloin. It's not a recognized cut by NAMP. But it's outstanding to say the least. 

SGH

@Lvnthedrm Great looking grub brother. Solid cook  

Lvnthedrm

@SGH Thank you sir. Looking forward to making this again.

SGH

Lvnthedrm said:

@SGH Thank you sir. 

My pleasure as always my friend.