Good lesson learned tonight. Trust your eyes (and your temp probe) when judging doneness. The Achiote A Bombs turned out all right, but they were somewhat overdone. The problem? I was too fixated on the recipe cooking time of 1.5 hours to trust what I saw was actually happening. The pork hit target temperature of 155F after 45 minutes. Not wanting to serve undercooked pork, I let it go another 30 minutes, and by then it was at 175F. When I sliced into the first loin, it was a lot drier than I had hoped for. However, that's what BBQ sauce is for, and a liberal dose of Crazy Rednecks sauce still made for a tasty treat. We also smoked acorn squash, which we glazed with a brown sugar/cinnamon/ancho chile infused butter sauce and topped with chopped walnuts. All in all, a really nice dinner.
Should've pulled the pork right after I saw this temp.
Here's the finished tenderloin rolls. Check the nice orange brown finish from the smoke reacting with the orange juice and achiote paste marinade.
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