Original recipe from Jacked Up Grill. I used his recipe as a base and modified it to my friends tastes.
Full disclosure: This was a rush to put together and so I didn't get any of the procedure pictures. I'm really sorry in advance. All I got was a final picture in the roast rack.
Meat Supplies:
1 Pork tenderloin
1 Pork loin rib end
Salt Rub:
1 cup kosher salt (or sea salt)
2 tbsp black pepper (I used butcher grind)
2 tbsp crushed red pepper flakes (I used 1 tbsp because my friends ain't really about that heat)
1 tbsp crushed toasted fennel seed
1 tbsp crushed toasted coriander seed
1/2 tsp chopped dried rosemary
the zest of 2 lemons
Herb Rub:
Fresh Rosemary
Fresh Italian Parsley
Fresh Sage leaves
Fresh Fennel Fronds (this is the green part on top of the bulb that looks like a fern)
I started by butterflying the rib end wide open.
Then, I toasted the fennel seed and coriander seed in a small skillet for a couple of minutes until it got really fragrant and started making popping sounds. I ground the seeds in a mortar and pestle. This is honestly the best way to get your spices flavours to be all they can be. Roasting your own spices and grinding them yourself is also oddly satisfying.
I mixed the salt, black pepper, crushed red pepper, ground fennel seed, ground coriander seed, dried rosemary and lemon zest in a small bowl. Once combined, I applied the mixture to the meat side of the rib end fairly liberally. It seems like a lot of salt, but once you put all of this together, it practically disappears. If anything, this could have used a bit less black pepper. Maybe 1 tbsp instead of 2.
After this, I coarsely chopped up the fresh herbs, trying to remove as much of the stems as possible. The small fennel stems are easy enough to chop, but parsley stems etc had to go.
I applied the herb mixture on top of the salt rub on the meat side of the rib end.
After applying the salt rub and herb mixture, I cleaned the silver skin off the tenderloin, applied some salt rub to it, and placed it at the long end of the rib end. I then rolled the rib end around the tenderloin until the fat side was facing up. Then, I rubbed the whole beast with olive oil and then seasoned with salt rub to the outside. (Again, it seems like a lot of salt, but once all is said and done, you won't even be able to realize how much is in there.)
This is where things got messy. I didn't have butcher twine. The grocery store nearest me didn't have any either. So disappointed. I decided to try something new instead. I used my Weber rib rack inverted as a roast rack. I placed the whole thing inside the roast rack and it fit perfectly. As you'll see in the picture below, it's not as pretty as it could have been had it been tied, but all things considered, it sliced REALLY nicely and held together better than I expected.
I heated my smoker to 275° and put some pecan in. Waited for the smoke to turn clean and then loaded it in. Smoked for probably 3 hours or so, with the temperature falling to 225 towards the end. Once that was done, I fired up the broiler on the oven. Put this in there just to crisp the outside crust and render the surface fat a bit more. I then let it rest for approx 30 mins for the juices to redistribute.
Slicing into this was likely the most satisfying cook in a LONG time. Besides brisket, this may be my new no.1 for parties. Turned out really really juicy, tender and flavourful.
Positive take aways:
Amazing flavour.
Great texture, tenderness, moisture content.
Not the prettiest presentation, but given no butcher twine, this was a great success.
Things I would change:
Cut the pepper a bit. Perhaps 1.5 tbsp instead of 2
Cut the lemon zest a bit. Zest of 1 lemon should suffice.
Re-stock the butcher twine supply.
Cook approx 30 mins longer. Or flip at the 2 hour mark. The bottom side was more pink than I wanted, but read at 140. A bit longer should correct that.
Make more next time.
I am going to try and get a picture of it sliced. Somebody was taking pics, so I hope to have it tonight. I will add it to this thread.
Full disclosure: This was a rush to put together and so I didn't get any of the procedure pictures. I'm really sorry in advance. All I got was a final picture in the roast rack.
Meat Supplies:
1 Pork tenderloin
1 Pork loin rib end
Salt Rub:
1 cup kosher salt (or sea salt)
2 tbsp black pepper (I used butcher grind)
2 tbsp crushed red pepper flakes (I used 1 tbsp because my friends ain't really about that heat)
1 tbsp crushed toasted fennel seed
1 tbsp crushed toasted coriander seed
1/2 tsp chopped dried rosemary
the zest of 2 lemons
Herb Rub:
Fresh Rosemary
Fresh Italian Parsley
Fresh Sage leaves
Fresh Fennel Fronds (this is the green part on top of the bulb that looks like a fern)
I started by butterflying the rib end wide open.
Then, I toasted the fennel seed and coriander seed in a small skillet for a couple of minutes until it got really fragrant and started making popping sounds. I ground the seeds in a mortar and pestle. This is honestly the best way to get your spices flavours to be all they can be. Roasting your own spices and grinding them yourself is also oddly satisfying.
I mixed the salt, black pepper, crushed red pepper, ground fennel seed, ground coriander seed, dried rosemary and lemon zest in a small bowl. Once combined, I applied the mixture to the meat side of the rib end fairly liberally. It seems like a lot of salt, but once you put all of this together, it practically disappears. If anything, this could have used a bit less black pepper. Maybe 1 tbsp instead of 2.
After this, I coarsely chopped up the fresh herbs, trying to remove as much of the stems as possible. The small fennel stems are easy enough to chop, but parsley stems etc had to go.
I applied the herb mixture on top of the salt rub on the meat side of the rib end.
After applying the salt rub and herb mixture, I cleaned the silver skin off the tenderloin, applied some salt rub to it, and placed it at the long end of the rib end. I then rolled the rib end around the tenderloin until the fat side was facing up. Then, I rubbed the whole beast with olive oil and then seasoned with salt rub to the outside. (Again, it seems like a lot of salt, but once all is said and done, you won't even be able to realize how much is in there.)
This is where things got messy. I didn't have butcher twine. The grocery store nearest me didn't have any either. So disappointed. I decided to try something new instead. I used my Weber rib rack inverted as a roast rack. I placed the whole thing inside the roast rack and it fit perfectly. As you'll see in the picture below, it's not as pretty as it could have been had it been tied, but all things considered, it sliced REALLY nicely and held together better than I expected.
I heated my smoker to 275° and put some pecan in. Waited for the smoke to turn clean and then loaded it in. Smoked for probably 3 hours or so, with the temperature falling to 225 towards the end. Once that was done, I fired up the broiler on the oven. Put this in there just to crisp the outside crust and render the surface fat a bit more. I then let it rest for approx 30 mins for the juices to redistribute.
Slicing into this was likely the most satisfying cook in a LONG time. Besides brisket, this may be my new no.1 for parties. Turned out really really juicy, tender and flavourful.
Positive take aways:
Amazing flavour.
Great texture, tenderness, moisture content.
Not the prettiest presentation, but given no butcher twine, this was a great success.
Things I would change:
Cut the pepper a bit. Perhaps 1.5 tbsp instead of 2
Cut the lemon zest a bit. Zest of 1 lemon should suffice.
Re-stock the butcher twine supply.
Cook approx 30 mins longer. Or flip at the 2 hour mark. The bottom side was more pink than I wanted, but read at 140. A bit longer should correct that.
Make more next time.
I am going to try and get a picture of it sliced. Somebody was taking pics, so I hope to have it tonight. I will add it to this thread.
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