Petite Longe De Cochon

[motocrash]

Sounds fancy huh? It's just a small pork loin with a soak,lipstick and rouge.Lest we forget the parfum of pecan and apple!
20 hr soak in an apple juice brine.

I saved this small end from a primal I used to make breakfast sausage for this purpose,because of the nice fat. It was 2 lbs before the soak.I took it out of the brine,let it drip over the sink and it was tacking up before my eyes. No pat down needed.

Lipstick and rouge.

The venue.

Ignition and smoker prepped with parfum nuggets. Yes,that is a lot of coals for a wee loin. Planning on cooking with pie irons later-dessert.

Ready to go in.

 

[kruizer]

Looks good so far.

 

[chilerelleno]

Pass me a cold drink, I'll wait on dinner.

 

[motocrash]

It went from 140 to 144 while I got the foil,towel and 6 pack cooler to put it in. Eating in ~ 2 hrs. Sliced pics to come.

 

[motocrash]

Despite it going a little higher than preferred,it was excellent. The brine makes it succulent.

Made some scalloped taters too. To keep the French theme,I used Le Creuset:rolleyes:

 

[chilerelleno]

Oh Man, it all looks great.
Like!

 

[motocrash]

Thanks fellers.Had a Texan to dinner,whom I have over quite often,he loved it.He even ate it without Rudy's Sause!That's saying a lot...