White Beans and Grilled Pork Loin
I've been thinking about some good white beans and rice so last night I cooked a nice pot of them with some smoked sausage and pickled pork. Of course you have to start with some good meats to put in those beans. http://i1183.photobucket.com/albums/...e/DSC02224.jpg There's just something about the great smell of seasonings and sausage together. http://i1183.photobucket.com/albums/...e/DSC02226.jpg Add chicken stock and beans and let it simmer away for a couple of hours. http://i1183.photobucket.com/albums/...e/DSC02227.jpg Done! But this was for tonight's meal so after cooling into the fridge it went until late this afternoon. http://i1183.photobucket.com/albums/...DSC02230-1.jpg Initially I thought about having paneed pork tenderloin with the beans but none to be had. No problem I just seasoned up a hunk of pork loin with my Wild Citrus seasoning and put it on the Holland gas grill to cook until it was about 135* internal temp and let it rest to slice. http://i1183.photobucket.com/albums/...e/DSC02232.jpg I sliced some thin for sandwiches and the thicker pieces for eating with the white beans, http://i1183.photobucket.com/albums/...e/DSC02236.jpg Time to eat and I'm hungry! http://i1183.photobucket.com/albums/...e/DSC02238.jpg These were some of the best white beans ever! I used a little of my homemade jalapeno pepper relish to spice things up a bit. http://i1183.photobucket.com/albums/...e/DSC02242.jpg |
That looks amazing...home did white beans are the bomb
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Looks great!!!!
I'm still eating rabbit food and meat:cry::cry: |
Well now, I just added that to my list for dinner this week. Haven't had white beans in a long time. Looks awesome! Keep em coming!
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Dat will make a turd for shure....looks good
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Looks fantastic!!
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Yep. Dat will make a real purty turd.
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Looks good, did I read that right that you only cooked that pork to 135?
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Yeah, I took it off the grill and wrapped it in foil. The residual heat brought it up to about 145* which is the min. temp for cooking pork now. It stayed juicy and tender.
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Okay....... I like to hit it at least 150. My wife will not touch pork if it's just a tad but pink. She's used to eating her dads special "Pork Chop Jerkey". That man grills 3/8" thick pork chops for 10 minutes on each side over a hot fire.:shaking: Fried shrimp....... I timed him once 11 minutes in the grease:eek: Me and my brother in law call him the overcook specialist
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