I had a 5 lb tenderloin in my freezer that I originally intended to make fried pork tenderloin sandwiches out of, but the new smoker got in the way of those plans. I cut it in half to make two small roasts, and dry rubbed it with a bottle of Caribbean Jerk seasoning from McCormick's. After letting it sit for a couple hours, I tossed them in freezer bags with a bottle each of KC Masterpiece Caribbean Jerk Marinade overnight. The next day I smoked them with cherry wood for about 2.5 at 225 hours until they reached 155, then pulled them to sit for a 1/2 hour on the counter in a foil tent.
While they were still tender on the inside, the flavor didn't really penetrate the meat as much as I had hoped, and they looked far better than they tasted. Perhaps if I had made some dipping sauce for the side it might have been better. Or even using pork butt instead of loin.
While they were still tender on the inside, the flavor didn't really penetrate the meat as much as I had hoped, and they looked far better than they tasted. Perhaps if I had made some dipping sauce for the side it might have been better. Or even using pork butt instead of loin.
