A couple of days ago I smoked a couple of pork tenderloins on the Komodo Joe jr. For sure, I over-hickory-chipped the fire. First time I have smoked a pork tenderloin. Some meats take seasoning/smoke quicker than others and now I understand that pork tenderloin sucks up smoke more intensely. So the meat was over smoked. My bad.
Normally I cook pork tenderloins on the grill after marinating for an hour or so in Soy Sauce, chopped rosemary, minced garlic and dried mustard. So this was new ground for me.
I think I left the loin on the smoker a bit longer than necessary. Any thing in pork that can kill us is instantly dead at 138 degrees Fahrenheit. So I typically shoot for moist pork around 140 or so degrees, recognizing it will continue to cook after removal from heat.
Tonight was leftover night! If you have ever tried the pork tenderloin medallions with orzo sauce at Global Grill, it is great! I created a similar sauce by cooking some crumbled Chorizo sausage, removing from the pan, adding some butter and flour, and making a rue, about 5 minutes. I then added some milk, half and half, heavy cream, what ever you have, to get to the consistency I was looking for, added some chopped white onion and chopped mushrooms, added it all to the pan and simmered to heat through. I then sliced up some of the left over pork tenderloin and added to the sauce. Heated through and served. So, what do I drink with this?! About halfway through the cooking I started that search. I found some 2015 Finca Ambrosia Precioso from Argentina in the cellar and wondered how that might pair. Alone, while cooking, it was delicious. With the meal it was, in a word, awesome!
My notes do not reflect where I purchased it or how much I paid for it, but, as Lawrence Welk might have described it, “A wonderful, A wonderful!”
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