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

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;