Made @Steve H mom's pork dish

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clifish

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I want to thank Steve H Steve H for posting his mothers beloved pork tenderloin dish. As soon as I saw it I knew I wanted to to make this. We had friends come over this weekend so the cook was started.

Started with the appetizer fresh guacamole for the 7 layer dip.
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Onto cutting down the pork loin, I used the jaccard needle meat tenderizer on the pork and it worked out great.
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spiced down with both smoked and regular paprika, pepper and some salt
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There was a lot of pork to sear and the weather held out better than I thought, so fired up the griddle to do a good a hard sear. Made it quick a great sear.
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crushed up the whole San Marzano tomatoes per Steve with the other spices suggested
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Onions getting happy in the CI
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Tomatoes, onions, pork and the kraut comingling before the hot bath, had way more than I thought.

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Into the oven they went.

Now onto the sides, first is something I am sure Steve H Steve H is very familiar with, Syracuse salt potatoes.
Over salt the water till it cannot hold anymore salt. Boil the baby tators, drain, melt the butter (I added some smoked butter) and serve. Notice the mess the salt spray makes around the stove...lol!
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Next was air fried brussels sprouts with oil, salt and pepper
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Plate shot
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Everyone absolutely loved the dish. I want to thank Steve H Steve H for posting this (especially his mom for creating it) I hope I did justice to him and his mom for my recreation of it...we absolutely loved it and have at least 3 extra meals to enjoy later.
 

clifish

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This site is just so awesome! I somehow missed this dish posted by Steve. So many good recipes get posted, it is very hard to look at them all.
I keep saying I want to make all my book marks but they keep coming!
 
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tx smoker

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Beautiful Cliff....just beautiful. It appears that you have done Steve's mom proud and turned out a perfect meal. This one is on my list also. Kind of amazing recently how many dishes that are being posted inspire others to make them. The recent forum content has been superb and this is a perfect example of the good folks here sharing meals that others make and live. Hats off to you and Steve H Steve H

Robert
 

GonnaSmoke

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I love that pork dish and that is on the menu for this coming week. I'm curious about those Syracuse Salt Potatoes, I've never heard of them and they look interesting, but how salty are they? These may be on the menu, as well.

For those who may have missed Steve's original post, I had it bookmarked and here's the link...
 
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Steve H

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I love that pork dish and that is on the menu for this coming week. I'm curious about those Syracuse Salt Potatoes, I've never heard of them and they look interesting, but how salty are they? These may be on the menu, as well.

For those who may have missed Steve's original post, I had it bookmarked and here's the link...

They're not super salty. There will be a salt residue on them that makes them special.
 
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clifish

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I love that pork dish and that is on the menu for this coming week. I'm curious about those Syracuse Salt Potatoes, I've never heard of them and they look interesting, but how salty are they? These may be on the menu, as well.

For those who may have missed Steve's original post, I had it bookmarked and here's the link...
Basically fill the pot with water and add salt until no more can be dissolved, Add the "new" or baby tators and boil until soft/cooked through. Pour into a colander and you will see a slight salt residue on the outside. I put back in the pot while hot and cut up a full stick of unsalted butter (I also used a quarter stick of smoked butter) and let it melt. Toss to coat and serve hot.
 

clifish

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Thanks for the likes everyone, this was one good dish that allowed me to spend time with friends while it was cooking. The blackstone really helped to sear off both cut up pork loins really fast.
 

bauchjw

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Awesome cook! Looks like an amazing meal! You definitely did that share from Steve H Steve H justice! This one has been on my list too, so many amazing threads lately!
 
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