Found a package of two frozen pork tenderloins and decided now is the time.
After a I hr cold smoke, hickory, here is one:
Opened both and applied a spread of basil pesto:
I fine diced apple, celery, and chives. Mix and apply:
time to tie both, then apply seasoning:
Into the bath @ 140* for 4 1/2 hr. Now out of the bath, lot's of good juice:
Let the juice reabsorb for a short time. Have some salsa and chips, courtesy of Ms. Hickory, with a glass of Syrah wine:
Time to plate with cheesy scalloped potatoes and fresh ( from my garden ) tomatoes:
This was tasty, tender yet firm. Next time I may sear the slices just to warm up a bit. All in all, it was a fun and tasty cook.
