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.

I cook pork tenderloins the same way I cook venison backstrap.

Slice it about 3/8" thick, dip in flour, and fry it in a hot pan with butter. Season with garlic powder, salt and black pepper.


Simple and GOOD!


Virgil B.

Gas = gay ,....that's why they both start with g! ....cut the tender into > coin's... bout a 1/4-3/8 thick beer batter and deep fry .....yum x 10 😀

Throw in a few eggs over easy ,........ mmmmmmmmmmm Breakfast !!!!!

[quote=shrapnel]

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...



Well.........but have you really ever had armadillo chops? We just use the whole backstrap.

Well, I have two to cook tomorrow. Remove the silver skin, season about 15-20 min prior to cooking with a pork rub, BBQ powder, etc. - will be using some Larue Dillo Dust myself. When I'm lazy (or busy as I will be tomorrow), I cook 'em on a gas grill, BUT... I fill a smoke box with wet cherry wood chips, turn grill on high 'til the chips are smoking, then turn to low and place the tenderloins on the top rack for about 15-20mins. Then, I move them down to the lower part for a few mins on each side (prefer it med-med well myself, not too much pink, but not dried out).

Tomorrow they'll be served with fresh black-eyed peas cooked with some ham, cabbage fried in jalapeño bacon grease with some of the bacon in with it, homemade buttermilk cornbread a little on the sweet side, and ???

Cream cheese jalapeño and bell pepper bacon wrapped pork loin.



Looks a mess but was good.

i always inject pork tenderloins to keep them moist

i use what ever flavor tony chachere's i have
season outside 3-4 hours before cooking with what ever you like in rubs,i like to coat it with yellow mustard,makes great bark.spray with apple juice while cooking. i like to cook them on the gas grill on my rotissere.wrap in reynolds wrap for about 30min before slicing thin.pour the juices over it after slicing.

Are we talking about pork tenderloin ?

Seems like some of the descriptions & photographs, are describing/depicting pork loin/s.

They are 2 very different things !



& ideally, are best prepared using different cooking techniques & recipes.

Yeah, N2 99s. Seems to be confusion.

WTH ?

No confusion here. But they really can be cooked interchangeably if you know what you are doing.

I made my black pepper and honey tenderloin Saturday with asparagus and gnocchi. Mmm good.

Here's a method and not necessarily a recipe for cooking the packaged marinated pork tenderloins that you buy in the grocery store.

Brown the tenderloin in a cast iron skillet (with a little bit of oil) and then put the cast iron in a preheated 360 degree oven to finish for about 40 minutes (turning once about half ways through).

This method produces a very moist tender hunk of meat. I use this for not only tenderloins but also london broil, whole chicken sliced in half, pork loin, venison backstrap, etc. You can add mushrooms, onion, potato wedges, whatever goes with the meat of your choice, and have a complete one skillet dinner. Season appropriately.

If you've never tried this - give it a go. I'm sure you'll be pleasantly surprised.

+1, I'm beginning to love the prepacked tenderloins as a fairly quick and easy method using my oven as FH described in his post although I like to put my oiled cast iron in the oven as well while it's coming up to temp.
Love the sound of that sizzzzzzllle

How well done is a london broil after 40 min at 360*?

Love them, cut into 2 finger medallions, wrapped with good bacon, secured with a tooth pick, quick hard sear on both sides & finished in the oven for about 6-7 minutes @ 350. Tent with foil to rest while finishing of the herbed mash & quick pan sauce.

I'm with ya on this one: fresh tenderloins would likely be chewy after 40 minutes. I'd suspect, though, that the prepackaged "marinated" ones might stand up to it, on account of being injected with the marinade. The salt will keep moisture in even with a surprising amount of overcooking.

"Pumped Pork" was just being discussed during my brief tenure in the meat business. The marketing types thought that squirting 7 to 10% salt water (by weight) into fresh pork would be a tremendous benefit to the consumer, since it would be relatively tender even when overcooked. The old-timers said it would never fly, since butchers would immediately see through the callous ploy of charging them up to $3/lb. for water.

I guess it's caught on, however. Kroger is a big chain, and it's damned near impossible to buy any cut of pork there that's not "pumped". Or, as they label it, "Moist & Tender". I still like to get "unpumped" pork, because I want to be the one doing the flavoring, and I aint gonna overcook it.

After having had decent success with, "The Other White Meat" as a slogan, the National Pork Producers Council thought they could follow it up with, "Think Pink", to get people to abandon the centuries-old notion to overcook pork to make sure it was safe. Maybe it was easier to doctor-up the product, than to change consumer behavior.

As for recipes, here's a great place to start.

FC

The times I mentioned aren't applicable to every cut of meat. As an example, it takes longer to cook a pork loin. I might be off on the 40 min for a tenderloin - less time might be better.

I just hammered this out without thinking too much.

With a london broil you could do a shorter amount of time (30 min) to get it closer to med rare. With something tough like a london broil the dilemma is cooking it rare -ish or cooking it slightly longer to help break down the chewy - ness.

I wing it on cooking times depending on ...

Here's a tip. If your making a one skillet meal with potato wedges - nuke the taters first to get the cooking process started. That way they'll be done before the meat is overdone.

Gotcha. I'm thinking 20 min. @ 360* should be plenty fo a LB. I want it *just* a tad bloody in the center.

Did a LB on the gas grill last week and it was tender enough to cut the slices with a fork. Of course I cut thin and cross-grain.

Think I've posted this before, but when the kids were little, they always wanted Mumma's "pork nuggets" ! Way better for you than the commercial, or fast food chicken nuggets.

Little labour intensive, but the results always blessed us !

Cut tenderloin into thin "coins", seasoned flour, egg wash & Italian bread crumbs (or Panko, or cornflake crumbs, for a change up).

Shallow fry in your choice of oil, do not over cook, just looking for golden crumbs & drain on absorbent paper, S&P.

Serve with veges of choice.

Do what you want to the boneless tenderloin roast....pre heat oven to 500º...cook tenderloin for 5 1/2 minutes per pound.....turn oven off and allow roast to remain in oven for the next 45 minutes.....take out and wrap in foil and let rest for 15 minutes....unwrap and serve. You will be blown away with the results.
If you ever forget the recipe just remeber to look up 500º pork roast.
Enjoy.

Boots,

No offense intended;

But this is what I'm talking about. This recipe is for a pork loin roast;



Not a pork tenderloin;

That is exactly what I've been using to cook with, with that method.....absolutely incredible!

Yea, I shouldn't of said "tender"....this roast is the "backstrap" from the pig.

recipe

I'm tellin ya, I have cooked several this way, and I mean 8 - 9 of them over the past 6 months and I don't know if I'll cook em any other way.....nice bark and very moist! I normally rub EVOO, rice wine vinegar, a little dales and shake some S&P, GP,OP.

Looks good boots, I'll try it this week. I have a centre loin roast in the freezer, just waiting !!!

Here is one of them....it is a lot more juicy than the photo shows....


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I suggest skipping the Dale's since it's mostly chemistry set fake soy sauce. Use a little naturally brewed soy sauce instead, Kikkoman for example.

That's not a pork tenderloin, Boots. It's a pork loin.

Trust me on ths.

Many are confused, few are called.

Boots, the cut of meat below is a pork loin.


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...and if you could read before hand you would see no need for your response!

Then quit putting up erroneous pork !!!

Never did.

How did loins get in a tenderloin thread ? Somebody simply has to accept the blame.

I have found where I went awry! I thought I was helping 2 99 out regarding his pics but I was mistaken.....anyway IF you want to do a loin roast, it's the best.....grin... (just consider this thread a twofer!)

What about ...

If you do a loin and a tenderloin ... together?











Pics please.

Pork porn ?

How about a lion loin roast?

Smear gravy on it.

Ooh La La.

JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!




Ok, blood pressure back to normal…….



as you were.

I disagree!!!! One is a smallish almost delicate cut while the other is a big honking piece o meat !!!!!!

Yeah, will do.

It's what's in the cupboard !

The big honking boneless loins from Publix are some of the cheapest animal protein in the place. For something on a bun slice off finger width slices, pound them out with the back of you knife, dredge in seasoned flour and pan fry 'till gold. Hamburger bun, mayo, lettuce (or baby spinach).
Try one without any sauce first. Bon Appetit.

Alright, Denny. Give me one recipe that can't be scaled up or down and get the same results?

It's the pork version of the distinction between filet mignon and strip steak.

Heck any recipe can be scaled up or down which is like comparing burgers against briskets.

Tenderloin against loins ?? Kinds thought there would be confusion between the two. Even www.food.com doesn't know the difference as indicated by the link posted earlier.

My intent was to make you laugh, Sean.

DAMN,DAMN,DAMN !!!!! Another failure on the humor highway !!!

Off to makesome chikken fried steak !!!!!!

Peace brother.

I always called them either back strap or a roast.

Anyway you twist it, I cook'em all on the grill, low and slow and keep my digital wireless thermometer in it and take it out 5 or 10 degrees low and let it sit for a spell.

Neighbor lady is a darn good cook. Low and slow in her oven is the way she does her loins but she pulls them about 30-35 degrees early then slices into 3/8" pieces and finishes in a wonderful gravy until done.

Damn !!!! She swears the early slicing is the key.

There ya go, stick em inside a home made biscuit and enjoy....

Haha! No wadded panties here, Denny. With Keith gone, some one has to stir up the proverbial turd in the punch bowl! May as well be you and I.

Thought I'd bring this back up with another run from last week:

EVOO + some seasoning packet. (even plain ol' salt + pepper works great, though I'm a sucker for some Thyme, too):



Seared on all sides, then covered the "tails" with foil, and finished on med-low for about 8 more minutes:







Juicy & wonderful:





I slice 'em up like that, wrap them in 5 or 6 slice lots, and freeze them. I thaw them out & use 'em on salads, or with greens, or with eggs in the am. It's always nice to have some tasty grilled lean protein to add to stuff. But I have to wait 'til the kids leave. Otherwise, an awful lotta meat goes missing from the cutting board.

FC

What does 'wrapping the tails' accomplish?
Thanks

They're much thinner than the body, and can dry out. I view it kinda like foiling the wings & drumstick-ends on a turkey.

FC

That was the only thing I could 'guess', thanks.

Rocket science hey...

FC-
Do you pull those at a temp? And what temp?

A bit pinker than I like pork, hence my question.

That's what I call a KISS Home Run.

We do them much like that, using the olive oil, except we use Grub Rub, which is a sweet and spicy BBQ rub. Grill them good on two sides, then wrap in foil with another sprinkle of rub, return to grill on lower heat for another 10min or so until done. Let rest a few minutes and then open foil over a serving dish and you have your own "sauce" made from the juices and extra rub. Slice it up and coat all slices in the juices. My crew eats the heck out of it and it is super easy.