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My First Triple-P

post #1 of 10
Thread Starter 

I finally did the Triple-P - a recipe I learned from the Mixons.

 

It's a pork tenderloin, stuffed with pork sausage, wrapped in bacon with a grape glaze.

 

Didn't take but about 45 minutes on the grill, off-set at 275 to reach temp.

The sweet glaze, which is reduced grape juice with a few other little ingredients like cider, balances just right w/ the salty flavor of the bacon and rich flavor of the pork.

Cherry and hickory wood chips.

Basic BBQ rub and thin sliced bacon, so it can crisp up. Too thick, and it won't cook in time.

 

The hardest part was stuffing that loin, because I didn't have a baster to open it up and the loin wasn't super thick. So I had to cut it open and stick it in, then hold w/ toothpicks. Also recco using a frozen sausage link, to help it not come apart when stuffing.

 

Highly recco trying this one out! And about one piece is all ya need to fill ya up.

 

post #2 of 10

Looks delicious!

 

Al

post #3 of 10
Looks tasty!
post #4 of 10

Nice Triple P, that looks amazing.

post #5 of 10

45 minutes for the pork loin at 275 seems like not enough time?

post #6 of 10
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 

45 minutes for the pork loin at 275 seems like not enough time?

 

I know! I think it was because the loin was a little thin. I felt lucky I checked on it when I did.

post #7 of 10

Well you survived - so I guess that's good news!

I will buy a tenderloin from Costco and do this soon. Thanks for the idea

post #8 of 10
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 

Well you survived - so I guess that's good news!

I will buy a tenderloin from Costco and do this soon. Thanks for the idea


Yeah, with a Costco one, you're definitely going to be cooking longer.

I always wonder where they get their monstrous meats!

post #9 of 10

The meat looks great. Cooking a TENDERLoin to 145 does not take long as the whole thing is only 1-1.5 Pounds. Tenderloins are usually 2 to a small pack. This is not to be confused with a Pork Loin, the muscle often used for Pork Chops. With Loins, a small roast is 3 pounds, 4-5" Thick and 8" Long. A Whole Loin is 2 feet long and weighs 10 pounds or more. A stuffed Loin will take an hour or more because of it's thickness...JJ

post #10 of 10

Thanks - that makes sense

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