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In Reply to: Deep-frying pork loin and beef tenderloin posted by QSis on March 10, 2011 at 19:36:39:
Lee on the pork loin , Cajun Injector Creole Garlic works great.
I have a friend that does this and he cooks his about 6 mins per lb then checks it for his desired temp.
He serves it sliced in a roll . Not sure what type of roll but it's delicious.
I hope you try this and give a report back.
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