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Joined: Oct 2004
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Campfire Ranger
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OP
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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?
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Campfire Tracker
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Campfire Tracker
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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.
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Joined: Oct 2004
Posts: 16,915
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
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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
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Jan 2009
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Campfire Outfitter
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Campfire Outfitter
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Minimal seasonings, on the charcoal grill with some wood chips,
135 as mentioned and eat. It don't get much simpler, or better.
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Joined: Jun 2007
Posts: 24,577 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Jun 2007
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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..
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Joined: Mar 2008
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Campfire Tracker
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Campfire Tracker
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Don't overcook. It's prone to getting dry. I wrap mine in bacon.
Democracy is not freedom. Democracy is two wolves and a lamb voting on what to eat for lunch. Freedom comes from the recognition of certain rights which may not be taken, not even by a 99% vote. *Marvin Simkin* L.A. Times (1992)
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Joined: Oct 2004
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Campfire Ranger
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OP
Campfire Ranger
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Gentlemen, gentlemen,...... Please !!!!
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Joined: Nov 2003
Posts: 67,738
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,738 |
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.
Sam......
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Joined: Jun 2007
Posts: 24,577 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Jun 2007
Posts: 24,577 Likes: 2 |
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...
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Joined: Oct 2004
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Campfire Ranger
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OP
Campfire Ranger
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I hear ya Shrap but DAMN I'ma torn 'twix n 'tween. He has a BGE therefore we bow in submission.
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Joined: Aug 2002
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Campfire Tracker
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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
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Sep 2004
Posts: 7,437
Campfire Tracker
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Campfire Tracker
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Gotta go with Shrapnel on this one guys.
μολὼν λαβέ
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Joined: Jan 2005
Posts: 38,890 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,890 Likes: 4 |
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?
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Tracker
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Campfire Tracker
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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... +1 season to taste, smoke bbq slow, drool all over it as you eat it.
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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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
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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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.
Sean
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Campfire Tracker
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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.
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