Found a great blackberry fruit spread at our local Ocean State JobLot to glaze a pair of tenderloins.
The loins got an overnight soak in a cranberry based brine that was water, juice,Tbs of minced garlic. Just enough liquid to cover them.
Then taken out this morning to dry in the fridge for an hour or so and then glazed with the blackberry spread and another rest in the fridge for a couple of hours.
They went into the MES at 235. Half a 6" tube with pecan shell dust for smoke.
Two hours later pulled at 145 for a short rest in foil and then sliced and plated with steamed broccoli and black beans and rice. And some simmered pear slices.
The loins got an overnight soak in a cranberry based brine that was water, juice,Tbs of minced garlic. Just enough liquid to cover them.
Then taken out this morning to dry in the fridge for an hour or so and then glazed with the blackberry spread and another rest in the fridge for a couple of hours.
They went into the MES at 235. Half a 6" tube with pecan shell dust for smoke.
Two hours later pulled at 145 for a short rest in foil and then sliced and plated with steamed broccoli and black beans and rice. And some simmered pear slices.
