Author Topic: Pork Tenderloins  (Read 17656 times)

Offline nateo

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Re: Pork Tenderloins
« Reply #15 on: June 28, 2012, 05:02:43 PM »
We do big picnics for our customers on the major warm-weather holidays (memorial day, labor day, 4th of july). We can buy pork from one of our customers who works a meat plant, though it just depends on what he can get. Usually it's ribs and loins. We smoke the ribs, and people always insist on me smoking the loins too. I pull them off at 140, but they take an hour or two to get there, and I always feel like they're way too dry. Some people really go crazy for them, though, so tastes are weird. Last year I braised some of the loin in a Texas BBQ inspired sauce with bacon, and I thought it turned out pretty well, but I still felt it was too dry. 
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Offline markaberrant

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Re: Pork Tenderloins
« Reply #16 on: June 28, 2012, 05:54:53 PM »
Yup, low and slow loin always seems dry no matter what, I even did a sausage stuffed, bacon weaved loin last year that was still on the dry side.




Offline bluesman

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Re: Pork Tenderloins
« Reply #17 on: June 28, 2012, 06:37:57 PM »
Ron Price

Offline bluesman

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Re: Pork Tenderloins
« Reply #18 on: June 28, 2012, 06:41:21 PM »
This is close but different.  A corn bread and sausage stuffed Pork Loin wrapped in bacon and smoked.  I'm doing a similar version this weekend.  8)





They go great with Kolsch!  ;)
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Offline euge

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Re: Pork Tenderloins
« Reply #19 on: June 28, 2012, 08:24:50 PM »
Damn both of those look good.  ;D
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Online mtnrockhopper

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Re: Pork Tenderloins
« Reply #20 on: July 14, 2012, 03:11:34 PM »
No they just look like cheating.
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Offline redbeerman

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Re: Pork Tenderloins
« Reply #21 on: July 16, 2012, 07:43:19 AM »
There is a big difference between pork loin and tenderloin.  Think about the difference between sirloin and filet of beef.  Pork tenderloin is much more tender than loin and takes up marinade much faster.
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