Cooking something new that someone posted last 
week.
Dry brine pork tenderloin, mephis meat dust, bacon, pinapple, and PBC.
Dry brine pork tenderloin, mephis meat dust, bacon, pinapple, and PBC.
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Going Al Pastor via the shawarma. Nice! -
A little crispy...Comment
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My wife and kids would love that!Comment
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Yea, my wife would love that.Comment
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It is amazing how the pineapple tenderized the pork. The pinapple really compliments the pork.Comment
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You cut the top off the pineapple and save for the lid, then hollow out your pinapple and shave the skin off and set aside. I dry brine pork for a couple of hours. I then measured the depth of the hollowed out pineapple with my knife. Cut the pork tenderloin to the correct length, sliced it into strips, sprinkled with rub-I used mephis meat dust. Pack the strips in the pineapple, cut some of the frones off the lid and the secured it with long toothpicks or skewers. I the got thick bacon and draped it over pineapple in bands turn over the pineapple and put more strips of bacon to close the gap. I used tooth picks and twine to hold everything together. The bands of bacon sort of give you the place to slice the pinapple when it's done. Sprinkled some rub on the bacon and placed it on the PBC rack. I wanted to baste the bacon with pineapple juice but we went to church so I had to let it cook. I put it on around 9:30 and got home around 1 o'clock. I checked the temp and it was 168 degrees. That was the temp I was looking for. I pulled it off and put it in a bowl and wrapped it in foil. It took about another 30 to finish everything else.
It will feed about 4 adults.
Nothing really hard. The bacon got a little crispy and was breaking apart when I cut it. I am thinking maybe if the bacon get basted it won't get so crispy.Comment
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