Pork Tenderloin and Painting pages for John Rhodes' Fatgirl

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Today we're setting up a pork tenderloin you can get at any butcher or grocery store. It turned out so good we were left with two servings as seen in the thumbnail. This was a big piece of meat!

In this video we wear out the liner in the ol' smoker!

If you need recipes I'll post them for you. Just let me know.

Pork Tenderloin needs to be tenderized on both sides and the middle--with a meat hammer. It has no fat so it really works against you until you bring your own fat to add a flavor.

The Missus added a healthy applesauce filling with butter and bacon. Let be honest, this is a homemade granny smith pie filling! She just diced it.

On top, we add more butter and some onions mostly for a moisture barrier but some flavor gets pulled in with the added fat.

You cook it at 300-350 in a pan because you want those dripping for an aus jus. It takes a solid 2 hours to get to an internal temp of 145 F. One degree over is dried out, one under and you make people sick.

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