I spied a good price on a little pork loin roast in a net. I cut the net to find a nice pair of tapering pork loin ends. I marinated them in mojo criollo for a while as I prepared the coals. Cooking them was like handling giant pork chops, but the grain of the meat ran the other way - so then at serving, slicing them was like a miniature version of slicing chops off of a roast. I'll do that again.
pork loin ends over charcoal
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Sounds good.....not much marbling on them so they go quick over coals. I recently butterflied a similar sized chunk of beef and grilled hot & fast over coals then sliced thin on the diagonal for Fajitas. Real good eating in quick time.....Willie. Oh, you're going to hear 'no pics---never happened'....so add pics next time <grin>