Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork Tenderloin ???

Guys, pork tenderloin is, for some odd reason,something I've never eaten or bought but that came to halt the other day when I bought one the pre-packaged cuts that had been seasoned and marinated. It was pretty darn good but I think I can do better even though it practically melted in my mouth.

Given its small size I'm thinking they will be a pretty easy to do in a variety of methods. I just made my meat order from the butcher and will have them (3) tomorrow to cook over the holiday if I don't jump in the car and head out into the wild blue for a week or so.

Let 'er rip boyz !!!

Smoker? Charcoal grill? Rubbed? Marinated?

Brown both side over very high heat. Finish in cranberry sauce or chokecherry syrup. Do not use cranberries or syrup that contains high fructose corn syrup.

Why no HFCS ?

I marinade over night in this.



Then season with this.



Grill direct at medium high heat until internal temp is 135*. Let rest for 15 minutes, slice and enjoy.

Mike

Thanks, Mike. I've used the DP Jammy on chikken.

Any exp. with,...?They have a hot as well.
http://www.firecraft.com/product/sm...-Te7V2Ocxqa6118wNhKKbGMnTzOfsaAuoq8P8HAQ


Thought I'd ask.

Minimal seasonings, on the charcoal grill with some wood chips,

135 as mentioned and eat. It don't get much simpler, or better.

Don't marinate, season with your favorite rub or simply use Lawry's seasoned salt and put it in the smoker grill. With the smokey flavor, you don't need to marinate or do anything else that would ruin the taste of the pork and the smoke..

Don't overcook. It's prone to getting dry. I wrap mine in bacon.

Gentlemen, gentlemen,...... Please !!!!

I like to cook a plain terderloin on the back yardfire pit. I do them very simple. Rub with EVOO, salt and fresh ground black pepper. That is it.
Sometimes I'll 'roll' them out, stuff 'em and oven cook the tenderloin.

Are you going to listen to someone from Nebraska that eats meat that needs the flavor hidden by a jar of jerk, or do the right thing and have a good cut of meat properly seasoned and smoked to perfection on a smoker grill. I stand by my successes and warn you of putting some flavor doctoring solution that you would use on Armadillo chops...

I hear ya Shrap but DAMN I'ma torn 'twix n 'tween.

He has a BGE therefore we bow in submission.

My trucks and furnace run on gas. My grills and smokers don't. But hey, to each their own. You asked for ideas for tenderloin Denny and I gave you one. In all my years of cooking it never occurred to me to just cook one indirect under smoke. Sheeesh!

Mike

Gotta go with Shrapnel on this one guys.

A bit of a left turn on the topic, but I am always amazed to find folks who have never had a breaded tenderloin sandwich. Are all familiar with them?

You're suggestion will be used as will the others.

Hope we're not "at it" again and we remains internet friends.

Tried this rub, yet ????

http://www.firecraft.com/product/sm...tle-gunsswh26o/bbq-sauces-rubs-marinades

+1 season to taste, smoke bbq slow, drool all over it as you eat it.

I never thought we were "at it". Haven't tried that, but I've got a bunch to get rid of before I ever would.

Mike

Three ways.

Season with dry rub(or what ever you like) and olive oil, grill.

Split lengthwise, stuff with crushed seasoned croutons, feta cheese, and spinach mix. A little olive oil, garlic, and pepper, easy on the salt. The feta will be pretty salty. Tie, tooth pick, or other wise seal it up. Bake or grill till done. Slobber, drool, eat.

Season with a little salt, a lot of black pepper, and brown slowly in butter. When almost done drizzle with honey. Don't burn the butter or the honey and you will have dessert meat to die for. Also very good when done as medallions or butterflied steaks for a quicker meal.

I don't take it much past 125-130 and then let it rest. Pink pork won't kill you and tenderloin is very lean.

It doesn't carmelize properly and the result tastes like dog do-do. Lingon berry preserves work well on the pork too. Venison with any of them is pretty tasty too.