"This was the first time I tried cooking a bone-in pork tenderloin, and it won't be the last!!! Pork is pretty lean, so I brined it for several hours before putting it on the Lunchbox. After trussing it, seasoning with some Montreal, salt and pepper and putting it on the skewers, it was tough not to peak under the hood. But the amazing aroma and lid thermometer told me my patience would be rewarded. And was it ever!!! So juicy, great flavor and you'll notice that the plate shot already has a piece missing because I couldn't wait to dig in...."
Bruce Reeves, Warners, NY