Shawn W
TVWBB Emerald Member
I flavor brine cured pork tenderloins with rosemary, thyme and garlic. Here they are after a rinse and 3 hours of fridge drying time with some white pepper sprinkled on:
After about 16 hours of 150ºF the tenderloins looked, felt and smelled done. The only issue was that at that low of a temp the outside didn't develop much color. So what I did was turn my oven on to 190ºF, mixed up 3/4 honey to 1/4 water, and basted the tenderloins a few times over an hour or so. They came out with a real nice color.
After another chill session ready for slicing and packaging:
This stuff is so good I am stunned. I used my keg (insulated steel kamado) for this but I still wanted to post it here. Running a keg that low for that long is virtually unheard of but TVWBB and it's members taught me everything that made this cook possible so thanks to all!
Here is my first cook using the smoked cured pork tenderloins: eggs benedict using a half bagel because I had no English muffins. I filled the centre with hollandaise sauce.
After about 16 hours of 150ºF the tenderloins looked, felt and smelled done. The only issue was that at that low of a temp the outside didn't develop much color. So what I did was turn my oven on to 190ºF, mixed up 3/4 honey to 1/4 water, and basted the tenderloins a few times over an hour or so. They came out with a real nice color.
After another chill session ready for slicing and packaging:
This stuff is so good I am stunned. I used my keg (insulated steel kamado) for this but I still wanted to post it here. Running a keg that low for that long is virtually unheard of but TVWBB and it's members taught me everything that made this cook possible so thanks to all!
Here is my first cook using the smoked cured pork tenderloins: eggs benedict using a half bagel because I had no English muffins. I filled the centre with hollandaise sauce.
Last edited:
