Tonight I made a Smoked Pork Loin, Cauliflower Rice, and Steamed Veggies. For the Pork Loin, I did a very simple Seasoning – Salt, Pepper, and Seasoning Salt. Then I smoked it for about 2 1/2 hours, and I used Apple wood to smoke the meat. I smoked it to an internal temperature of 145 degrees. The Pork Loin come out super tender, and juicy – and the taste of the Apple wood smoke capped it off nicely.
Then, I made the Cauliflower Rice the same way I normally do – with Salt, Pepper, Cayenne, and Butter – in a cast iron skillet.
Then, for the Steamed Veggies – This was the first time I had ever Steamed anything! I Steamed some Mushrooms, Broccoli, Baby Carrots, and Zucchini. I Steamed them in 2 separate batches – and I learned some things along the way.
In the first batch, I put all of the Veggies in the steam pot at the same time. The carrots took the longest to cook – so for the second batch, I put the Baby Carrots in about 4 minutes earlier than the rest of the Veggies. The Zucchini was definitely over cooked – and the Mushrooms could have cooked longer. So, the next time I steam these Veggies, I will put the Baby Carrots and the Mushrooms in first – then put the Broccoli in – and put the Zucchini in last – with only a few minutes left.
Then, I put some Butter in with the cooked Veggies, and sprinkled them with some Montreal Steak Seasoning. The Veggies were a definite hit with everyone.
Here is the picture of the final product – right before I “dug in.” Lol This was a very good meal. I did have to back off the Cayenne in the Cauliflower Rice – because the last time we made it – some of the family thought it was too spicy. And, with me being such a picky eater, I am always sensitive to others thoughts on food.
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