Author Topic: Pork Tenderloins  (Read 17649 times)

Offline hokerer

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Pork Tenderloins
« on: June 27, 2012, 01:42:55 PM »
Store had Pork Tenderloins on sale BOGO so I picked up a couple.  Anyone have any great recipes for what to do with the things?  preferably on the grill...
Joe

Offline Slowbrew

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Re: Pork Tenderloins
« Reply #1 on: June 27, 2012, 02:14:21 PM »
1) Marinade for 12 to 24 hours.  Wrap up tight in aluminum foil and cook low ans slow until up to temp.

2) Smoke for a couple of hours then wrap and go slow until up to temp.

You have to be careful to not dry them out.  They are typically very lean so you don't have much moisture to work with.

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Offline sparkleberry

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Re: Pork Tenderloins
« Reply #2 on: June 27, 2012, 02:28:14 PM »
i just give them a nice coating of olive oil and some s and p.  let them come up to room temperature. 

toss them on the grill over medium high heat for about 12-15 minutes.

wrap in foil for 5-10.  unwrap, slice.

juicy as all get out!

cheers.

ryan
« Last Edit: June 27, 2012, 02:32:12 PM by sparkleberry »
cheers.

rpl
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Offline Joe Sr.

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Re: Pork Tenderloins
« Reply #3 on: June 27, 2012, 02:37:02 PM »
i just give them a nice coating of olive oil and some s and p.  let them come up to room temperature. 

toss them on the grill over medium high heat for about 12-15 minutes.

wrap in foil for 5-10.  unwrap, slice.

juicy as all get out!

cheers.

ryan

This is just about what I do.  Super tender and easy to cook.  I've never had a problem drying them out.
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Offline euge

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Re: Pork Tenderloins
« Reply #4 on: June 27, 2012, 03:35:51 PM »
They are better cooked fast vs slow. For god's sale don't braise pork tenderloin it gets really dry.

Marinated or seasoned I think pork tenderloin is wonderful. Just serve it with a compote or chutney and it will be complete.


Or you can pound out medallions bread fry and make schnitzle.
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Offline nateo

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Re: Pork Tenderloins
« Reply #5 on: June 27, 2012, 03:37:02 PM »
You want a cooking method that's hot/fast/dry. Smoking is a bad idea IMO because it's low/slow/dry. Grilling would be your best bet. I agree with Joe and Ryan. This time of year I hate to turn on my oven so I'd probably grill them. Use a thermometer, you want to get the middle up to 145*, then let rest at that temp for 5-10min before slicing.

Edit: Euge beat me to it.

I don't often use pre-made spice mixes, but if I'm feeling lazy I'll use some "Canadian Steak Seasoning." It goes pretty well with pork.
« Last Edit: June 27, 2012, 03:39:28 PM by nateo »
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Offline tschmidlin

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Re: Pork Tenderloins
« Reply #6 on: June 27, 2012, 03:58:49 PM »
Peanut sauce and then quick cooing on the grill - really good.
Tom Schmidlin

Offline tubercle

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Re: Pork Tenderloins
« Reply #7 on: June 27, 2012, 05:45:11 PM »
Sausage
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Offline Joe Sr.

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Re: Pork Tenderloins
« Reply #8 on: June 28, 2012, 07:35:06 AM »
Sausage

Are you suggesting to butterfly the tenderloin and stuff it with sausage?  Mmmm...
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Offline mtnrockhopper

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Re: Pork Tenderloins
« Reply #9 on: June 28, 2012, 09:08:05 AM »
I like olive oil with lots of lemon and garlic.  Similar to souvlaki and I serve it with with grilled vegetables and tzatziki sauce.
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Offline bluesman

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Re: Pork Tenderloins
« Reply #10 on: June 28, 2012, 09:31:33 AM »
I like this cut grilled on a med/high heat after a coating of EVOO/salt/pepper or your favorite marinade (2-4hrs min.). I keep rotating until I get a nice sear on each side of the tenderloin. A little smoke while cooking also adds a nice flavor dimension.
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Offline Delo

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Re: Pork Tenderloins
« Reply #11 on: June 28, 2012, 09:44:27 AM »
We grill pork tenderloins marinated in some soy sauce, garlic, and brown sugar pretty frequently.  Easy and delicious.

Offline m.a.hummel

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Re: Pork Tenderloins
« Reply #12 on: June 28, 2012, 09:50:09 AM »
Give this a look. http://www.foodnetwork.com/recipes/bobby-flay/coconut-marinated-pork-tenderloin-recipe/index.html

I saw Bobby Flay make this on one of his shows on Sunday morning. I had most of the things required already. It turned out good. I wasn't able to get scotch bonnets though, only habanero.  I only marinated for about 3 hours....it would have better if I had more time.

Offline redbeerman

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Re: Pork Tenderloins
« Reply #13 on: June 28, 2012, 11:46:07 AM »
I like this cut grilled on a med/high heat after a coating of EVOO/salt/pepper or your favorite marinade (2-4hrs min.). I keep rotating until I get a nice sear on each side of the tenderloin. A little smoke while cooking also adds a nice flavor dimension.

I usually marinate over night in a marinade made of:

Lea and Perrins Worcestershire sauce - not the fake stuff
Franks Red Hot
Chnese rice cooking wine - the stuff from the asian grocery, not supermarket crap.
sweet aged soy sauce
sesame oil
oyster sauce
hoisin sauce
garlic
pepper
ginger

The key is high heat for short time.  Don't over cook.  If it goes to 160F it's overdone.  Better to undercook and let rest for 15 minutes to finish.
« Last Edit: June 28, 2012, 11:48:17 AM by redbeerman »
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Offline markaberrant

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Re: Pork Tenderloins
« Reply #14 on: June 28, 2012, 01:10:12 PM »
Another vote for hot and fast on the grill.  Cook to 140-145F then get them off!

Usually do a marinade of lemon juice, oil, oregano and a touch of salt and garlic powder.

I cut them into large cubes (up to 2"), large enough so they aren't falling through the grates, and absorb more of the marinade.

I make a lot of pork tenderloin, relatively inexpensive, incredibly lean, easy to prepare and cooking time is extremely short.  Yet I also get huge compliments from guests when I serve it.