Taking a play off of
WaterRat
and his recent grilled pork tenderloin , I switched things up a bit.
I brined my pork tenderloin as he did but I made my glaze with Cherry Wine and Cherry Preserves and when it was finished I ran it through my blender so that I could apply it with a squeeze bottle. It was smoked on my Pit Boss Copperhead 5 and I used my Meater Plus to monitor the temps.
In the middle is hominy cooked in a cast iron skillet with scallions and hot smoked thick cut peppered bacon. (Also smoked on the Pit Boss Copperhead 5)
Finally, "blue" (technically purple) mashed potatoes mixed with sour cream that has been mixed with Ranch Dip Mix.

I brined my pork tenderloin as he did but I made my glaze with Cherry Wine and Cherry Preserves and when it was finished I ran it through my blender so that I could apply it with a squeeze bottle. It was smoked on my Pit Boss Copperhead 5 and I used my Meater Plus to monitor the temps.
In the middle is hominy cooked in a cast iron skillet with scallions and hot smoked thick cut peppered bacon. (Also smoked on the Pit Boss Copperhead 5)
Finally, "blue" (technically purple) mashed potatoes mixed with sour cream that has been mixed with Ranch Dip Mix.
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