Hog trough

[kit s]

Ok tried something different...well at least for me.
Took a pork tenderloin (1/2 actually) and cut out a trough in the center.
Filled that with clarified butter with spices blended into it.
Crushed garlic 6 cloves
Parsley
Red chili flakes
Lea Perrins 1/2 tsp
Thyme 1/4 tsp
Rosemary 1/4 tsp
Black pepper 1/4 tsp
few leaves of cilantro.
dash of salt.
Browned the the trough side of the loin directly over coals. flipped and moved loin for indirect grilling. Filled trough with butter mix, covered and basted meat every 10 minutes with the butter mix that was melted in trough of the loin.
When IT hit 145 pulled and let rest while I fry up some cabbage use some more of the butter mix. That and some apple sauce and my peppers and then commenced to eat. Pretty dam tasty and man was that loin juicy.
Kit

 

[oddegan]

Definitely looks like something to try. No scorching on the greens or garlic in the butter?

 

[kit s]

Not really though they did turn darker from the heat they were not burnt...Butter and the juices of the meat stopped that process( well at least pretty sure that is why)
I was going to fry up the meat I removed from trough with the cabbage, but decided I would use it in a meal I plan for later this week.

 

[oddegan]

Nice. I really like the idea but scorched garlic is nasty. Sounds like it all turned out well. Gives me something new to try next week.

 

[kit s]

Oddegan
If you look at the picture of the close up of the meat you can see the spices as well as some of the garlic. Agree scorched or burnt garlic is not desirable to say the least...lol

 

[foamheart]

It looks delicious!

 

[kit s]

Thanks Foam.
I was hoping that some of the spice blend would leech into the meat...it did some, just not as much as i expected...still it was super juicy.

 

[SmokinAl]

That looks darn good Kit!
I usually flatten mine out & roll them up, but this would certainly be a alternative way to get some more flavor in the loin.
Great idea & congrats on making the carousel!!!
Al

 

[foamheart]

Thanks Foam.
I was hoping that some of the spice blend would leech into the meat...it did some, just not as much as i expected...still it was super juicy.

You might try using your spice blend steeped in a brine. It will increase the flavors while adding moisture to the meat.

 

[ab canuck]

Great looking smoke and meal, Like, Congrats on the carousel ride.

 

[kit s]

That looks darn good Kit!
I usually flatten mine out & roll them up, but this would certainly be a alternative way to get some more flavor in the loin.
Great idea & congrats on making the carousel!!!
Al

Wow Al thanks.

 

[gmc2003]

innovative idea I like. Loin boats.

Point for sure.

Chris

 

[kit s]

You might try using your spice blend steeped in a brine. It will increase the flavors while adding moisture to the meat.

Foam thought about that but really the butter did add some flavor and the blend in the trough once melted made some good juice and seasoning to bast were as didn't think a brine would have been as good it that area.

 

[kit s]

innovative idea I like. Loin boats.

Point for sure.

Chris

Thanks Chris...and you have turned out some good stuff your self that I tried so again thanks.

 

[foamheart]

Foam thought about that but really the butter did add some flavor and the blend in the trough once melted made some good juice and seasoning to bast were as didn't think a brine would have been as good it that area.

I was talking about doing the brine and then doing them exactly as you did, adding the brine not replacing with the brine.

 

[kit s]

Might try that....but then again i was pleased with the way it turned out....oh and forgot to mention to ll that some butter leach (drawn) through meat when it was cooking.