This was an outstanding meal and pretty easy to cook. The veggies cooked in a foil pack with a little pork rub and olive oil. The loin cooked indirect at 300°f for about 90 minutes and was pulled at an internal temperature of 148°f.
I cut this open, dusted with some pork rub, cream cheese and fresh spinach out of our garden.
Tied it up nice and tight and put in in the preheated Primo.
Just about ready!
Yum, the spinach was juicy and the cheese creamy.
The sprouts and asparagus steamed perfectly in their own juices and complimented the pork very well.
Had to have something refreshing to finish this meal with!
First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today...
Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video.
Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....
I went with a pineapple glazed pork tenderloin cooked to135 and served with a plate of grilled pineapple, watermelon, mango, strawberry and kiwi with a dressing for my salad. The salad challenge is tough because salad is a rare bird for dinner in my house. We do egg and tuna salads for different purposes, but generally they wind up in sandwiches or deviled eggs, not the star of the show. This was a fun challenge because I made two stabs at it and didn't post results because of epic fails. This cook was good. Brined a pork tenderloin in a brine of:
2 cans pineapple coconut nectar
juice of 2 limes
2" sprig rosemary
1/4 c kosher salt
Brined 4 hours, dried with paper towels and seasoned with Chupacabra Cajun seasoning.
Then made a pineapple glaze for the pork tenderloin:
1/2 cup pineapple preservers
2 T honey
1 T Soy sauce
1 T minced ginger
2 minced garlic cloves
the sprig of rosemary from the brine
Cook all of that until you're happy you have a glaze.
Dressing for fruit salad:
juice from 2 limes
1/4 t cayenne
The grilled fruit was watermelon. pineapple, kiwi, strawberries, pineapple and mango.