Unknown Territory


 

JeffG

TVWBB Emerald Member
Who knew the pork tenderloin package was not one piece of meat. Not me.

What to do with what i have..could fail miserably an still might.

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This is what i came up with..Asparagus and pepper jack cheese…..

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Backup plan Beer can chicken.
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Here we go.

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Wish me luck.
 
Last edited:
Good luck! Looks like you've got two good meals going there.

How long you planning on cooking? Temp?
 
Luke 3 + hours on the beer can chicken a 225* + and will be checking on the pork loin after one hour and flip i think,
as said unknown territory.

Any ideas/help will be appreciated with this cook.

Thanks Bill for your optimism..
 
The pork will be done at an internal of 140.......don't over cook it or it will be dry......................d
 
@David thanks for the heads up.

Had a few Adult beverages watching the Chargers beat KC today…ohhh yeah.
 
idea for next time...dust the loins w/rub. wrap the loin w/bacon strips(going around, not down) and secure w/toothpicks. dust bacon wrap sparingly w/s&p. cook over medium heat until bacon is crispy. rest tented for 15min. slice loin between the bacon strips and serve.
 

 

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