Still to cold to get the smoker going, the other day when I did this it was -25C (-13F). Here are the recipes that I used.
Pork Loin
http://www.foodnetwork.ca/recipe/bacon-roast-pork-tenderloin/12886/Green Beans
http://www.foodnetwork.com/recipes/guy-fieri/green-bean-casserole-with-homemade-mushroom-gravy-recipe.htmlTopping for the Green Beans
http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/
The rubs, one with a whole grain mustard and the other Dijon. Rosemary and Thyme were the herbs.
All rubbed up, and set a side.
Blanched the beans and into cold water,
Made the gravy, real easy
Cut the onions real thin and into buttermilk,
Again I wanted something different for a topping on the beans. I like the Pioneer Woman show,
Flour, salt and Lots of Pepper,
Deep fry the onions,
Mix the beans and gravy,
Wrap the loins in bacon. You need more than 4 slices,
Beans out of the oven,
Loin out and slicing,
My Wife says I'm messy in the kitchen
Your plate,
Looking thru the reviews of the loin one issue is smoke. With the oven at 500F you will have smoke in your house. I tried 475F, you still have smoke
Keep a door open a little and a fan on
I over cooked the loin trying to crisp up the bacon but it still tasted good. Need to mix in more of the herbs next time and plastic wrap in the fridge overnight. This is one I will try on the smoker as soon as I can.
The beans turned out real good
Thanks for viewing
