ckreef Posted April 27, 2015 Report Posted April 27, 2015 You didn't think it was going to be a hot dog did you? Pork Tenderloin marinated and seared on Prometheus. Stuffed in a Cuban blanket then finished in a kamado oven. Served with Baby Red's and a side salad. This method has so much potential it will probably be my goto pork Tenderloin method in the future. I already have a great idea to really take it over the top. Presentation wise - on a yellow plate - what was I thinking??? I think I have Shack to thank for originally posting this method - TY Quote
skreef Posted April 28, 2015 Report Posted April 28, 2015 I had to say I really wasnt sure bout this but dang I want this again this week awesome ck... Quote
ckreef Posted April 28, 2015 Author Report Posted April 28, 2015 A lot of people looked but nobody commented. They just don't know what they are missing and the endless possibilities for this Tenderloin method. Quote
CeramicChef Posted April 28, 2015 Report Posted April 28, 2015 Charles - now that's a new cooking technique on me! First time I'm seeing this ... I think! At my age ... LOL! Really a nice cook. I'm inspired to try this on for size really soon. Kudos! I'm thinking a roll of garlic bread from the grocer is just the ticket. Quote
ckreef Posted April 28, 2015 Author Report Posted April 28, 2015 I'm thinking a roll of garlic bread from the grocer is just the ticket. Any soft crusted roll of the proper size should work. I used a Cuban roll because it was all they had at the local grocery store that was sized right for the Tenderloin I had. Slice down through the top (but not all the way) then scoop out enough of the inside so the Tenderloin has a nice pocket to fit in. A garlic roll would be awesome. 1 Quote
tinyfish Posted April 28, 2015 Report Posted April 28, 2015 Looking good as always. How long do you cook the meat in the bun. Quote
ckreef Posted April 28, 2015 Author Report Posted April 28, 2015 Looking good as always. How long do you cook the meat in the bun. About 30 minutes. I put it in the bun at IT of 133*. I think I pulled it a IT of 150* Quote
