Garlic/Herb Crusted Pork Loin

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SmokyMose

Smoking Guru
Aug 13, 2015
5,269
2,837
Indianapolis, Indiana
Sorry for being so late to the congrats, Chilli!

I apologise for not being into seafood, but that loin is nothing short of amazing! It never occurred to me to cut that deep a hatch into the meat, but I just learned a lesson and can't wait to try it [emoji]129303[/emoji]

Dan
:points:
 

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
Damn My man!!! Kudos, looks fantabulous! Points!
Thanks Indaswamp.
I thought you might like the etouffee, even though I cheated on it.
Also, appreciate the Point.
That looks great Points for u
Richie
Thanks Richie, it tasted as good as it looked.
And thanks for the Point too.

Sorry for being so late to the congrats, Chilli!

I apologise for not being into seafood, but that loin is nothing short of amazing! It never occurred to me to cut that deep a hatch into the meat, but I just learned a lesson and can't wait to try it [emoji]129303[/emoji]

Dan
:points:
Thanks Dan, really appreciate the compliments and Point too.
LOL... You think you're not into seafood, I about had to prove to my allergic relative that the langostino never touched anything else.
 
Last edited:

chilerelleno

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Original poster
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Fantastic. Just plain fantastic. And the plated shot is pure artistry.

I love the spices you used on the loin. Miss Linda makes a delicious oven version of that--a tenderloin totally covered in crushed garlic and rosemary.

POINT

Gary
Thanks Gary. too generous with the compliments, but I'll take it. :biggrin:
I love my fresh herbs.
Sounds like we like much of the same things on pork, Garlic/Herbs and more garlic.
 

SmokyMose

Smoking Guru
Aug 13, 2015
5,269
2,837
Indianapolis, Indiana
Fantastic. Just plain fantastic. And the plated shot is pure artistry.

I love the spices you used on the loin. Miss Linda makes a delicious oven version of that--a tenderloin totally covered in crushed garlic and rosemary.

POINT

Gary
Thanks Gary. too generous with the compliments, but I'll take it. :biggrin:
I love my fresh herbs.
Sounds like we like much of the same things on pork, Garlic/Herbs and more garlic.

I always dice one more clove than what a recipe calls for. Ok, sometimes two...
 

kuddles

Fire Starter
Apr 14, 2017
37
10
Houston, TX
drool.gif
 

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