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Pork fish
Lvnthedrm
Posts: 153
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
Googled the cut afterward. Not much info but did find an old discussion on it...
http://chowhound.chow.com/topics/511516
Comments
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So what is it? Looks like pork tri tip.
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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.theyolksonyou said:So what is it? Looks like pork tri tip.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. -
@Lvnthedrm Great looking grub brother. Solid cook
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. -
@SGH Thank you sir. Looking forward to making this again.
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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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