A couple pork tenderloins all trimmed up and ready for a ride in the vacume tumbler
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4024.jpg)
Did a 20 min ride in the tumbler using some of Lawry's Steak & Chop Marinade with Garlic & Cracked Black Pepper,,,,,,,,,,gooood stuff!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4025.jpg)
The loins really suck up the marinade using the tumbler,,,,,,there was hardly any marinade left in the tumbler when done,,,,,,,,gotta love it
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4026.jpg)
Off to the smoker, set at 250 F, for 2 hr Hickory
Time to make some gravy and some veggies
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4027.jpg)
After a total of 2 1/2 hr in the smoker the IT was at 140 F and time to come out
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4029.jpg)
Wrapped in plastic then a towle and chucked in the microwave to rest 15 min then wa-la!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4030.jpg)
Ya Baby!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4031.jpg)
Lets eat!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4032.jpg)
Now THAT was gooood!!
looking good Curt
seemore
Looks Tremendous Curt, I would love a plate of that :)
Those tenderloins are beautiful. Looks as if that tumbeler does a great job. Keeping tenderloins moist is always a problem, but yours look great.
beautiful, beautiful beautiful
Mmmmmmmm!! Except for the mushrooms ;D
Sent from my iPhone 5 using Tapatalk
Looks great
Looks great I like mushrooms.
Yum! Says it all!
Thanks every body,,,,,,,,,,it was really, really moist N tender
The wife says I put to many mushrooms in the gravy
I says I chopped them up for ya ;D
140?
Quote from: jdhunt0 on January 17, 2013, 03:48:30 PM
140?
Yep
Wile its wrapped in the towel and resting the IT will climb to 145 F
Pork is fully cooked at 145 F
I have been going to 155. I thought 160 was for pork. Everything has turned out great.
Quote from: jdhunt0 on January 17, 2013, 04:00:31 PM
I have been going to 155. I thought 160 was for pork. Everything has turned out great.
The U.S. Department of Agriculture changed the decades-old guideline and now says that pork, and all whole meat cuts, only have to get to 145 degrees internally, not the 160 the agency had previously suggested.