Tom
New member
I thought my first post on a smoker forum would be something smoked, but alas, it's not here yet, but I did just finish prepping my first 10 pounds of bacon in anticipation of the 3D's arrival. I'll have to do a pork butt and wait a few days before I can move on to the bacon.
Anyways, here's a very easy recipe that I stumbled into blindly on my own. I have in the past been the type of cook that felt that the seasonings needed to be 8 or so ingredients and complexity meant 'balanced'. But this is nothing more than a 2 ingredient prep and it's actually better than any other non-smoked form of pork loin/tenderloin/chop etc that I've done.
This is about a 3 pound center cut pork loin, I sprinted about 2 T of Penzey's Pork Chop Seasoning into the bag, massaged it around well and baptized it for 2.5 hours at 140º with the Anova. Then in a pan, with a bit of oil or ghee, I do the finish sauté for color and texture with a generous splash of real maple syrup, constantly turning it as it caramelizes on the surface. The maple sweetness compliments the Penzeys salty, slightly smoky note. It doesn't need to get much more complicated that this.
Anyways, here's a very easy recipe that I stumbled into blindly on my own. I have in the past been the type of cook that felt that the seasonings needed to be 8 or so ingredients and complexity meant 'balanced'. But this is nothing more than a 2 ingredient prep and it's actually better than any other non-smoked form of pork loin/tenderloin/chop etc that I've done.
This is about a 3 pound center cut pork loin, I sprinted about 2 T of Penzey's Pork Chop Seasoning into the bag, massaged it around well and baptized it for 2.5 hours at 140º with the Anova. Then in a pan, with a bit of oil or ghee, I do the finish sauté for color and texture with a generous splash of real maple syrup, constantly turning it as it caramelizes on the surface. The maple sweetness compliments the Penzeys salty, slightly smoky note. It doesn't need to get much more complicated that this.
I was making saganaki and heirloom tomatoes with a bit of Jamon Iberico just before!
