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West Texas Tenderloin
Posted: Sun Sep 20, 2020 3:15 pm
by Boots
So, I wanted to do something different today and not feeling particularly Aloha, I once again turned to the blood heritage heart of my repertoire, the cross-border flare with Texas and New Mexico influences. Pork tenderloin on the docket, smothered in a Hatch red chili and molasses based barbecue sauce glaze with some apple cider vinegar, coarse black pepper, and the 10 or so secret spices. Thought about a little Sriracha but wanted a richer smokier heat and the Hatch just fills the bill all the way. Working it in Rosebud over a combination of Cherry and Hickory wood, we’ll see how we do in the next 3 to 4 hours.
Re: West Texas Tenderloin
Posted: Sun Sep 20, 2020 3:42 pm
by OldUsedParts
Re: West Texas Tenderloin
Posted: Sun Sep 20, 2020 4:42 pm
by bsooner75
Just reading the description I had to wipe some drool off my chin
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Re: West Texas Tenderloin
Posted: Sun Sep 20, 2020 11:10 pm
by Norway Joe
Just waking up and reading your description makes my breakfast look very pale. Sounds delicious.
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Re: West Texas Tenderloin
Posted: Mon Sep 21, 2020 8:22 am
by Boots
Finally got the photos together. Five hour cook. Results were very good.
Re: West Texas Tenderloin
Posted: Mon Sep 21, 2020 9:04 am
by OldUsedParts
Re: West Texas Tenderloin
Posted: Mon Sep 21, 2020 8:13 pm
by bsooner75
Wow Boots, nicely done
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