Always hunting a sale , picked these up at the local Food Lion for $1.99 lb.
Gave them a 4 hr soak in Tony C's creole butter then patted dry.
Coated one with Meat Church Honey Hog
and one (mine) with MC Holy Gospel for a little extra kick.
Had 1 lb of thick cut bacon so added a layer of Kosmo's Q Honey Pecan and put them in the oven for about 15 minutes @ 250 to help render the fat.
Then moved to a mesh rack for moving ease and wrapping process. Still need more practice but no toothpicks were harmed !
MBGF 1050 set at 250 with pecan chunks added to the coal. And as usual had to have cream cheese along for the ride !
That gives enough time for the requested,
ie demanded, melted potatoes !
In the pan with bacon grease and butter and a heavy sprinkling of Mc roasted garlic and herb.
After an hr or so the pork was around 140 and called done. Bacon was nice and a good bite and flavor. Tenderloin was very juicy and full of flavor from the creole bath and rub.
And the plate. Spuds were great 2 nights in a row. I love how the broth kicks up the herbs in the skillet and floats them to the top !
No ...they are not burned just loaded lol.
Smoked cream cheese on a Ritz with a dab of jalapeno pepper jelly. YUM YUM
Thanks for looking and for the inspiration!
Keith
Gave them a 4 hr soak in Tony C's creole butter then patted dry.
Coated one with Meat Church Honey Hog
and one (mine) with MC Holy Gospel for a little extra kick.
Had 1 lb of thick cut bacon so added a layer of Kosmo's Q Honey Pecan and put them in the oven for about 15 minutes @ 250 to help render the fat.
Then moved to a mesh rack for moving ease and wrapping process. Still need more practice but no toothpicks were harmed !
MBGF 1050 set at 250 with pecan chunks added to the coal. And as usual had to have cream cheese along for the ride !
That gives enough time for the requested,
ie demanded, melted potatoes !
In the pan with bacon grease and butter and a heavy sprinkling of Mc roasted garlic and herb.
After an hr or so the pork was around 140 and called done. Bacon was nice and a good bite and flavor. Tenderloin was very juicy and full of flavor from the creole bath and rub.
And the plate. Spuds were great 2 nights in a row. I love how the broth kicks up the herbs in the skillet and floats them to the top !
No ...they are not burned just loaded lol.
Smoked cream cheese on a Ritz with a dab of jalapeno pepper jelly. YUM YUM
Thanks for looking and for the inspiration!
Keith
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That pork looks perfect and good call on the cream cheese. I should start doing that with each cook!
. We love the CC but I usually let the girls enjoy the bulk of it . Daughter even takes it to work the next day ....if there's any left 
