So I butterflied and pounded the hell out of a pork tenderloin...
Started with some Dijon mustard...
Then some Swiss...
Then some deli ham...
Some pickles...
Rolled it and tied it...
Made a spice paste and rubbed it on...
Weber is ready with indirect set up and some nice pecan smoke going, holding around 400.
Here she is just off the grill...pulled at IT of 140ish...
And the finale (along with a bunch of plated pics)....
Overall, it came out better than I hoped for...I was happy about my tying. I usually don't tie it well enough and everything oozes out but I have been practicing and it has paid off! It was moist and had a very nice pecan smoke taste. Tasted just like the Cuban sandwiches I make but without the bread. I had a lot of fun making this.
Thanks for looking!
-Chris
Started with some Dijon mustard...
Then some Swiss...
Then some deli ham...
Some pickles...
Rolled it and tied it...
Made a spice paste and rubbed it on...
Weber is ready with indirect set up and some nice pecan smoke going, holding around 400.
Here she is just off the grill...pulled at IT of 140ish...
And the finale (along with a bunch of plated pics)....
Overall, it came out better than I hoped for...I was happy about my tying. I usually don't tie it well enough and everything oozes out but I have been practicing and it has paid off! It was moist and had a very nice pecan smoke taste. Tasted just like the Cuban sandwiches I make but without the bread. I had a lot of fun making this.
Thanks for looking!
-Chris