Pulled a pork tenderloin out of the freezer and decided to butterfly it then, cover with blue cheese, chopped spinach, pine nuts, and season with salt and pepper. Then I rolled it up and covered the outside with a bacon weave. Next I smoked it for 2 hours and 40 minutes at 220 and it reached a IT of 150. Sorry about the picture quality they were taken with my iPhone.
Here is the finished the product.
(http://i1197.photobucket.com/albums/aa422/zueth/Port%20Tenderloin/IMG_0871.jpg)
Then let it rest for 15 minutes and sliced into it.
(http://i1197.photobucket.com/albums/aa422/zueth/Port%20Tenderloin/IMG_0872.jpg)
Here is dinner with corn on the cob and a yukon gold done in the TBE.
(http://i1197.photobucket.com/albums/aa422/zueth/Port%20Tenderloin/IMG_0873.jpg)
That'll work! Wow......
Looks great to me! I'll take a plate ;)
That looks goooooood
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- Mike.
Sent from my iPhone using Tapatalk
That'll work for me..............I'd hammer that!
What was that word Hal used? ......... Oh Yea .........
Hammerlicious!
Very well done, I can eat bleu cheese till it comes out of my ears...lol dang that looks so good...
zueth that all looks soooo good! Nice job!
Great hammers of fire!!!
Forgot to thank PensacolaJim because I got the idea from his entry and I believe winning dish in ICB I