hahabogus wrote:
> "cyberpurrs" > wrote in
> :
>
>> "mom peagram" > wrote in message
>> ...
>>> -= Exported from BigOven =-
>>>
>>> Roasted Pork Tenderloin
>>>
>>> I made this on January 31, 2009 using my own canned sauerkraut and
>>> baked for a little under 2 hours. The pork was delicious and tender
>>> and the sauerkraut was very good.
>>>
>>> Recipe By: WUNNIE
>>> Serving Size: 0
>>> Cuisine:
>>> Main Ingredient:
>>>
>>>
>>> -= Ingredients =-
>>> 2 pounds pork tenderloin
>>> garlic ; powder
>>> Salt
>>> Black pepper
>>> 1 jar sauerkraut ; drained and rinsed
>>> 1 apple ; sliced
>>> 3 slices onion ; chopped
>>> 1 tablespoon brown sugar ; heaped
>>> 4 strips Bacon
>>>
>>> -= Instructions =-
>>> Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and
>>> garlic powder and rub on tenderloin. Wrap tenderloin in bacon.
>>> Place tenderloin in a baking pan or casserole. Cover meat with half
>>> of the sauerkraut. Place the apple and onion, cut side down, on top
>>> of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with
>>> brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until
>>> internal temperature has reached 160 degrees F (70 degrees C).
>>>
>>>
>>>
>> Nix on the garlix powder. Fresh garlic.
>>
>>
>
> And use pork shoulder (pork butt roast) instead of tenderlloin.
> Shoulder is a good meat for this as it has excellent flavour, it is
> cheapper than tenderloin and takes a spice rub nicely.
>
> I like to get a pork butt roast and cut it into steaks....fries up or
> grills nicely. As a roast it even smokes well (depending on rub).
>

What do you use before you smoke your pork ?

2 what wood do you smoke with ?

3 hot or cold smoke ?