I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.
http://www.smokingmeatforums.com/t/253270/herb-crusted-garlic-studded-pork-roast
Been awhile since I cooked one, and today I saw Jeff's Herbed Pork Loin in the newsletter, so next thing I know I'm at Costco.
A beautiful whole Pork Loin, a few pounds of Langostino tails, a Cheesecake and Mother's Day Dinner for my wife and MiL is in the bag.
Menu
Garlic/Herb Crusted, Applewood Smoked Pork Loin
Langostino Etouffee over Rice
Fresh Green Bean with Onion
Cheesecake
The Pork
Cut Loin in half, trim fat and silver skin, square it off
Score it for extra nooks and crannies to let all the garlic/herbs take hold
Salt and Onion powder, minced garlic and a Herb rubbed into scoring
Fresh Lemon Thyme, fresh Rosemary and Italian Oregano minced and combined with EVOO
Truss with twine, wrap and refigerate overnight
A garden full of fresh herbs is a wonderful thing
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_183051704_zps7ldhhtjv.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_183051704_zps7ldhhtjv.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_185729916_zps1bivvvb9.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_185729916_zps1bivvvb9.jpg.html)
And lets look at the pork
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_184952088_zps7lzmj3di.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_184952088_zps7lzmj3di.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_185742956_zpsmoehixpj.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_185742956_zpsmoehixpj.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_185905052_zps35w3dkhr.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_185905052_zps35w3dkhr.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170512_190846903_zpspn4exlyn.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170512_190846903_zpspn4exlyn.jpg.html)
Lots more pics to come, jump in and hang on, cause you know I always give a good ride
oooooh, that already looks like it's going to be good!
I can't believe you didn't wrap that in bacon ;D
BT
Quote from: Big Tim on May 13, 2017, 04:24:32 PM
I can't believe you didn't wrap that in bacon ;D
BT
I guess it's not too late ;D
There is something about applewood smoked pork tenderloin. I have been meaning to cook one of these. I was considering stuffing it, since I've never done this.
Quote from: Tightlines666 on May 13, 2017, 07:03:47 PM
There is something about applewood smoked pork tenderloin. I have been meaning to cook one of these. I was considering stuffing it, since I've never done this.
You should definitely do one or three or more, there IS a resson why it's so popular... It's Scrumptious!
Plain smoked, smoked bbq glazed, bacon wrapped, herb crusted or stuffed, or any combo is a great way to go.
Mine just hit the smoker, dinner should be about 1800hrs.
Everything else is
mise en place for later.
One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_144046483_zpsiymb6j2w.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_144046483_zpsiymb6j2w.jpg.html)
Looking Good.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_155723775_zpsmxjjfbvt.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_155723775_zpsmxjjfbvt.jpg.html)
Quote from: ChileRelleno on May 13, 2017, 07:19:49 PM
Quote from: Tightlines666 on May 13, 2017, 07:03:47 PM
There is something about applewood smoked pork tenderloin. I have been meaning to cook one of these. I was considering stuffing it, since I've never done this.
You should definitely do one or three or more, there IS a resson why it's so popular... It's Scrumptious!
Plain smoked, smoked bbq glazed, bacon wrapped, herb crusted or stuffed, or any combo is a great way to go.
Mine just hit the smoker, dinner should be about 1800hrs.
Everything else is mise en place for later.
On my way to the grocery store now.
Langostino Etouffee
Basic etouffee sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water
Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_170330814_HDR_zpslcynpdjh.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_170330814_HDR_zpslcynpdjh.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_171346325_zpsdyimigkv.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_171346325_zpsdyimigkv.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_171431924_zps7lqwaafh.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_171431924_zps7lqwaafh.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_171746765_zps8zaq73i1.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_171746765_zps8zaq73i1.jpg.html)
Now here is where I'm going off the reservation
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.
The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_172914734_zps6giek7ij.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_172914734_zps6giek7ij.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_175552486_zpsxlda5kax.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_175552486_zpsxlda5kax.jpg.html)
Etouffee will be served over white rice.
Fresh Green Beans with Onion and Bacon
Fresh green beans with onion and bacon
Salt to taste
Sauteed in 50/50 EVOO/bacon grease
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_180044418_zpsvc2jd3it.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_180044418_zpsvc2jd3it.jpg.html)
The Pork! The Swine is Truly Divine!
This really came out good.
I pulled it at 142', tented it and let it rest while I sauteed the green beans and fried the Langostino.
My MiL declared the pork the winner.
But my Wife declared the etouffee her new favorite thing I cook, she went back for seconds of it.
I noticed she grabbed another small piece of pork too Thumbs Up
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_180600212_zps8hmvev7t.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_180600212_zps8hmvev7t.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_180609131_zpsoaecvlyo.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_180609131_zpsoaecvlyo.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_181023968_zpsbaoerdrz.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_181023968_zpsbaoerdrz.jpg.html)
Money Shots
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_181825622_zps1srszgxk.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_181825622_zps1srszgxk.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_181850521_zpslj12rqbg.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_181850521_zpslj12rqbg.jpg.html)
And we can't forget Dessert
Cheesecake drizzled with Chocolate
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170513_184449740_zpsxzsjvycj.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170513_184449740_zpsxzsjvycj.jpg.html)
Winner winner. Excellent work Chilli.
Quote from: David Hall on May 14, 2017, 01:17:30 AM
Winner winner. Excellent work Chilli.
Awww schucks :-[ Thanks David.
Nice work!
You inspired me...
http://alantani.com/index.php?topic=21626.0