- Joined Jun 30, 2017
I am planning on smoking my first pack of pork tenderloins this weekend. Wondering if anyone has any helpful tips?
John makes a great point here. You can do a lot of different stuff with them, both while cooking and afterward as leftovers. Here are a couple I did last week that were marinated and glazed with a pineapple rum compote that I made. These were really good!!Quick and versatile and you can customize what flavor profiles you are going for fairly easy.
I'm with you on this! But my favorite is salt and pepper only on the smoker then a melted herbed butter drizzle over the top after slicing on the cutting board. Man that really hits the spot! Ive never served it up cold but I could se that working well.I either like a glazed finish or a dipping sauce
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