My wife and I had guests for dinner on Sunday. I had everything to make Huli-Huli Chicken. I made the marinade from MH recipe on this site. However my wife said once of the guests (a 93 year old lady) eats a lot of chicken and that she wanted pork. So I quickly ran to the store and picked up some one inch thick pork loin chops because I have substituted them for chicken breasts many times in recipes. They also usually cook very evenly.
I marinated the chops for 16 hours. I grilled them on my Traeger pellet grill at 225 F until an internal temperature of 140 F. I quickly seared them on a gas grill and when I pulled them, the internal temp was 143 F. They rested a bit while I got the rest of the meal together (grilled sesame green beans, grilled fresh pineapple rings glazed lightly with the Huli-Huli sauce, sautéed rainbow peppers and jasmine rice) but the final temperature was 146 F.
Everything tasted great except ... the meat was a bit tough and dry. I have rechecked everything and still can’t figure what I should have done differently.
I am looking for suggestions because the Huli-Huli mixture tasted really great with pork. I am thinking a tenderloin may be better.
Any ideas?
Many thanks
I marinated the chops for 16 hours. I grilled them on my Traeger pellet grill at 225 F until an internal temperature of 140 F. I quickly seared them on a gas grill and when I pulled them, the internal temp was 143 F. They rested a bit while I got the rest of the meal together (grilled sesame green beans, grilled fresh pineapple rings glazed lightly with the Huli-Huli sauce, sautéed rainbow peppers and jasmine rice) but the final temperature was 146 F.
Everything tasted great except ... the meat was a bit tough and dry. I have rechecked everything and still can’t figure what I should have done differently.
I am looking for suggestions because the Huli-Huli mixture tasted really great with pork. I am thinking a tenderloin may be better.
Any ideas?
Many thanks
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