Our church cooks’ dinner once a month for some unhoused guests in our community, last night I had the main course duty. I did 4 pork tenderloins, tied 2 together head to tail to get a more even cook. I used my last bit of Spogos to dry brine for several hours, then rubbed down with "W" sauce and seasoned with The Shed Rack Attack.
Cooked on the PK360 at 275-300 for about 1 hour 20 minutes and then seared each of the 4 sides for 1 minute each. No pictures of the sliced up pieces as the guests were ready to eat. I used the Dot on one and the Meater Pro on the other after about 1/2 hour both thermometers stayed within a couple of degrees of each other.
My wife made a delicious plum sauce to go with the pork. Here's the recipe she uses.
Cooked on the PK360 at 275-300 for about 1 hour 20 minutes and then seared each of the 4 sides for 1 minute each. No pictures of the sliced up pieces as the guests were ready to eat. I used the Dot on one and the Meater Pro on the other after about 1/2 hour both thermometers stayed within a couple of degrees of each other.
My wife made a delicious plum sauce to go with the pork. Here's the recipe she uses.
- 1-13 oz. jar red plum preserves
- 2 Tbl. butter
- 1 small onion diced
- 1/2 cup brown sugar
- 1/3 cup chili sauce
- ¼ cup soy sauce
- 2 TBL. lemon juice
- 2 tsp dry mustard
- 3 drops of hot sauce
- Directions
- Sauté onion in butter until clear, 4-5 minutes
- Mix plum preserves and all ingredients together, add to the onion, cook over medium heat, uncovered for 15 minutes, stirring often.
It will thicken and become a beautiful red color.
Should have been more careful when applying the glaze and kept it off the bone tips.
Comment