For the tenderloin, I didn't do anything but wrap it in bacon, using one of my new Cookamesh (like a frogmat) to hold it neatly together. The loin of pork I did with a simple dry rub of salt, black pepper, paprika, dark brown sugar and cinnamon. I then place it in a metal dish, on top of 2 cubed bramley apples and two cubed granny smiths.
Both went in the Traeger on smoke for an hour (cherry pellets), then got switched to medium (about 325 F) until done. The tenderloin was done first, so went into the cooler. When the loin was done, it joined it there.
While they were resting, I put on some boiled spuds, and then mashed up the mixture of cooked apple and pork juices. It need something so I added two spoons of my favourite onion relish and reheated it all as a serving sauce.
The meat carved beautifully, both were delicious, but the tenderloin was particularly succulent. The sauce was remarkable, considering how simple it was.
We finished the lot, plus a dozen pork bangers I'd put in the Traeger while it was hot - I'd intended them for later, but what the heck!
So you could say that I served a trio of pork!
