Okay, back from our Christmas trip, time to finish up the tenderloin "ham" One disadvantage of being away is that the bag of brine just sits there and doesn't get moved, leading to some surfaces not getting full contact:
But it didn't seem to be much of an issue with the final product. So the tenderloin is drained, rinsed and dried. The recipe I am following calls for it to be put in a baking dish on a thin layer of onion with some thyme and more of the white wine that went into the brine. I then covered it with foil and baked for about 45 minutes in a 350F oven. Pulled it out and let it cool for a while before cutting into it.
Baking in a wet environment gave the outside surface that typical white cooked pork color, but the interior did have a nice ham color. And it really did taste like ham, a mid grade store bought, better than I expected so I was a bit surprised. Nice texture, tender, good salt level, I overdid the thyme but not by that much. It really has me thinking what finishing in the smoker rather than the oven might do for it.
The taste also had notes of Canadian back bacon which reminded me of a certain egg dish. I cobbled up something with a couple slices of toasted French bread, the "ham", some snow crab meat and a poached egg:
The picture is really bad, and the hollandaise started to go limp while I was fussing with the camera. A tasty dish, though.
All in all I am happy with it. There are other ways I prefer to use pork tenderloin so I probably won't do this often. But I do wonder what a bit of smoke would do for this.
Tomorrow I'm thinking fresh biscuits, a slice of the ham, some cheese, ...