Went to the store on Saturday and found pork tenderloins on manager special. Two per package for around $4-$5 a piece. Cant beat tenderloins for $2 a piece. Figured I would try each one with a different seasoning and see which one the family liked better.
Pulled all of them out of the package and trimmed off any excess fat or silver skin that was left on. I took 3 of them and tossed them in a bath of Italian dressing, Dales, and Worcestershire Sauce for a few hours in the fridge. I took the other and rubbed it down with Walkerswood Jamaican Seasoning/Rub.
Loin 1
Some Byron's Butt Rub I had on hand and some Light Brown Sugar
Loin 2
Salt, Pepper, Garlic Powder, and Onion Powder
Loin 3
Rosemary, Thyme, Garlic Powder, Pepper, Salt, and Pinch of Mustard Powder
Loin 4
Walkerswood Jamaican Rub(nothing else added)
Wanted to use my SV24 for this but realized I was out of wood chunks at the last minute so I tossed them in the MES40 along with my AMNPS with Hickory Pellets. I knew this would be a fairly short smoke. Ran steady at 225 for the whole smoke. Wanted to get as much smoke in them as I could but ended up hitting 145 after about 2 hours(was guessing 2 1/2-3 hrs).
I let them rest in foil for about 30 minutes in the Yeti with a blanket around them and then tossed them on the cutting board. These things smelled wonderful and were already juicy before I even cut into them.
Added some mashed potatoes, green beans, and garlic bread. Homemade Slaw and Cucumber/Tomato/Onion Salad(not pictured forgot to get pics).
The verdict: everyone loved it. These things were extremely juicy and had great smoke flavor to them. I liked the Jamaican jerk (was extremely spicy) it had great flavor just the right amount of kick and smoke to it. The kids like the SPOG one. My wife liked the Rosemary and Thyme crusted one. And everyone liked the BBQ rub one(it tasted kind of like pulled pork but not pulled if you know what I mean).
Thanks for looking!
Pulled all of them out of the package and trimmed off any excess fat or silver skin that was left on. I took 3 of them and tossed them in a bath of Italian dressing, Dales, and Worcestershire Sauce for a few hours in the fridge. I took the other and rubbed it down with Walkerswood Jamaican Seasoning/Rub.
Loin 1
Some Byron's Butt Rub I had on hand and some Light Brown Sugar
Loin 2
Salt, Pepper, Garlic Powder, and Onion Powder
Loin 3
Rosemary, Thyme, Garlic Powder, Pepper, Salt, and Pinch of Mustard Powder
Loin 4
Walkerswood Jamaican Rub(nothing else added)
Wanted to use my SV24 for this but realized I was out of wood chunks at the last minute so I tossed them in the MES40 along with my AMNPS with Hickory Pellets. I knew this would be a fairly short smoke. Ran steady at 225 for the whole smoke. Wanted to get as much smoke in them as I could but ended up hitting 145 after about 2 hours(was guessing 2 1/2-3 hrs).
I let them rest in foil for about 30 minutes in the Yeti with a blanket around them and then tossed them on the cutting board. These things smelled wonderful and were already juicy before I even cut into them.
Added some mashed potatoes, green beans, and garlic bread. Homemade Slaw and Cucumber/Tomato/Onion Salad(not pictured forgot to get pics).
The verdict: everyone loved it. These things were extremely juicy and had great smoke flavor to them. I liked the Jamaican jerk (was extremely spicy) it had great flavor just the right amount of kick and smoke to it. The kids like the SPOG one. My wife liked the Rosemary and Thyme crusted one. And everyone liked the BBQ rub one(it tasted kind of like pulled pork but not pulled if you know what I mean).
Thanks for looking!
