I brine it for 24 hours, then cut off all the fat.
Butterfly it, and hammer it out flat.
Sautee some onions and mushrooms, chop really small or smush them and smear on the flattened porkloin.
Roll it up, and wrap with bacon (this is important to add back in some fat).
Pin it with toothpicks (soak in water first, else they catch on fire in the oven) to hold it all together.
I'm gonna try it again this next time, and put it in the crock pot. The flavor is amazing, but the texture is a little tougher than I think it should be, so I'm gonna see if the slow cooker will make it just right.
Just inject with your favorite marinade, put a good rub on it and either smoke it or bake it.
Meat thermometer is a must as it's easy to over cook and dry it out. It's really not much different than cooking those pork tenderloins you can buy at the supermarket.
While your cutting out them back straps reach in there and toss those loins on the grill too. Best piece of food i have ever put in my mouth. They were on the grill within 20 minutes of the kill
I stuff mine with jalapenos and cream cheese, wrap in bacon and smoke low n slow until done. Got told this weekend its the best meal ive ever made at deer camp.
That's favorite way I've found to do them too!! Throw in a few onions and bell peppers in it too. My family loves it!! Y'all fixing make me thaw some out!!
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