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Tuscan seasoned pork tenderloin wrapped in maple bacon and cooked on my new camp chef smoke pro SE with Pit Boss competition BBQ hardwood pellets and served with some boring flavored rice lol.
Other than chicken i cook everything low and slow and its done when its done so 225 is good temp . But 2-3 hours ( prob closer to 2 hours because of the small pieces of meat)is prob a good time frame to work off from.
there are a lot of different recipes out there that require some-work with grinding of different seasonings and what not but i tend to be a bit lazy and go for stuff thats easier to put together lol.
6 tablespoons dried basil
3 tablespoons granulated garlic
3 tablespoons kosher or flaked sea salt
2 tablespoons dried or crushed rosemary
2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon freshly ground black pepper
1 tablespoons dried parsley
2 teaspoons crushed red pepper flake
Combine all ingredients in a small mixing bowl or your favorite shaker and rub as you like. If any is left over you can store in an airtight container for up to a month, or in the freezer for up to three months. You can play with the amounts to suit your personal preferences.
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