Reviews for Hatfields Dry Rub Pork Loin Tenderloin
Our Hatfield Texas smokehouse pork loin review volition take you lot through the grilling process of this pre-seasoned pork loin and give you our honest stance of the product. This is our commencement review of a nutrient production that was made for grilling. Hatfield pork products are available throughout the northeastern United states of america. The Texas Smokehouse Dry Rub Seasoned Pork Loin Filet is simply one of many pre-seasoned pork loins that Hatfield has available.
The loin we have is but about ane.25 pounds and at 3.99 a pound cost a fiddling over $5. When we showtime removed it from the package we were surprised at simply how dry it was. There was barely any excess liquid in the packet which means no money wasted.
What I noticed well-nigh the pork was the fat cap. I was working under the assumption that this was a tenderloin based on the size. Technically they refer to this equally a pork loin filet. What that is I don't know for sure but information technology is definitely part of a pork loin from the looks of it.
Before we have information technology out to the grill I wipe off any backlog rub with a paper towel. Not a lot came off and the loin remained the beautiful red color.
The grilling:
With the grill already preheated to a medium high rut I identify the pork between the two burners. The instructions telephone call for 10 to xv minutes per side so later I snap a few pics I ask Google to fix a timer for x minutes and close the chapeau.
When I open the lid I meet the small-scale flare ups the fat cap has caused but when I turn the loin over there is just a little char, which not only makes it wait beautiful, it looks just the correct amount. And so I flip it close the chapeau and fix some other timer for another 10 minutes.
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When the time comes nosotros check the temperature of our pork lion with our instant read thermometer and information technology is at 142 degrees. Perfect, whoever wrote the instructions for this was spot on. The bottom has a little more char so the top did bit information technology is non over powering. We pull the loin off the grill, plate information technology and tent it with tinfoil for 10 minutes. This should get the temp. to rising to the 145 we are looking for while letting the juices settle.
The Eating:
When the x minutes is upward nosotros encounter a lot of the juices are at present sitting on the plate and that is always disappointing. Then when we cut information technology in half nosotros notice that it is tough. That could exist due to the hot and fast cooking method or a side effect of the rub sitting on it in its package. Either fashion it is does not seem to be likewise tough to swallow.
I slice a piece out of the middle and give it the old gustation exam. As mentioned it is tough simply merely a piffling chewy tough, non to bad at all. It doesn't seem dry out but it is non juicy either.
Information technology really does tastes like something that merely came out of my smoker. I am very impressed with the flavour of this product. I have worked for hours to get a similar gustatory modality out of my smoker and this just took a few minutes with no prep at all. When eating the residue of it we add together barbecue sauce to information technology and it is excellent. Left overs likewise reheat well with some BBQ sauce on top.
The lesser line:
I would be happy purchase this product over again or try ane of the other flavors. I would endeavour a slower indirect heat cooking method though, to try to become it a piffling more tender. But the overall flavor really makes this pre-seasoned loin worthwhile.
Did we like a Smithfield pre-seasoned tenderloin equally well as this one?
Our review of the Smithfield garlic and herb pork loin.
It is important to annotation that we are not compensated or endorsed for this Hatfield Texas smokehouse pork loin review by anyone. Besides the production was purchased by us at total price though on sale at the fourth dimension.
Mike
aka Sultan of Sizzle
I accept been blogging most and selling grilling tool for over 12 years. A Certified Food Rubber Professional, KCBS fellow member, award winning writer and take over 10 years feel in the nutrient service manufacture.
"I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my ain grill!"
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Summary
Reviewer Mike 4theGrill
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Reviewed Item
Hatfield Texas smokehouse pork loin
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Source: https://www.4thegrill.com/hatfield-texas-smokehouse-pork-loin-review/
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