Was planning to fire up the grill to cook a pork tenderloin for dinner tonight when i remembered i didn't have enough charcoal.
Instead i cooked it sousvide. Started by brining for a lil while, then coated it with my new aquired Big Dicks Oink It rub. After coming out of the water i seared it on tbe stove and made a pan sauce which i finished with a few more dashes of BDs.
Paired it up with some roasted brussels sprouts with shallots and balsamic.
Turn out to be a pretty good 2nd choice.
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