Pork Tender Loin

[willkat98]

I've been doing pork loins for years. Never did a pork tenderloin though.

Got those cryovacs with 2 each in them.

How do you guys do them? Give me some tips.

I have done them on the Kettle, offset wrapped in bacon.

Anyone ever tied the two pieces together with string to help keep it moist? The thin end seems like it might dry out.

So please, help a tender loin newbie out.

[Oldtimer]

Guess I'm confused between the diffrence of a Loin and a tenderloin ? Enlighten my dumbass ?

[david]

pork loin is like 4lbs, and the tenderloin is about 1.5lbs. The tenderloin is excellent cooked till just before all the pink is cooked out.

[willkat98]

The difference is more than just weight.

You might get a slight bit of tender loin in with a regular loin, but most of the loin is not the "tender loin" portion. Its similar to beef, I believe where the tender loin is the filet mignon method.

And David, at what point, short of cutting into it, is "till just before the pink is cooked out"? Any temps or times to go with that? Plus, what about methods. Do you wrap to stay moist? etc.

[Oldtimer]

Another words Backstrap at least on a deer. Backstrap is good breaded and chicken fried. Maybe a Texas Thing ?

[BBQchef33]

yup, backstraps the tenderloin....


Bill take it out at 140-145, let it rest 10 minutes with a piec of foil laying on top(covered very loosely). At 140 it will still have some pink, the 10 minute rest will catch it just in time before overcooked.

[willkat98]

I took it off at 145, only took little over an hour. Cherry splits and cotton candy wood. wrapped and in the cooler for 4 hours (not to tender it up, it was done way early.) heated it in a pan with 1/4" hot water, kinda steamed it. Sliced it up and it was tender and most. Those tenderloins are so small, there was this little tiny slit of grey in the middle, the rest was pure pink from smoke. The cherry wood came through nicely. Tenderloin sure soaks up the smoke more than oter cuts, especially in only 1.5 hours.

Thanks guys

[david]

Bill-
I've only had tenderloin once at a restaurant. I have no idea how they did it, but it was just a hint of pink left. Sounds like you turned out a success.

[chad]

Modern pork can be cooked to a much lower "done" temp. I had dinner the other night at a very nice restaurant in Rochester, NH, and was asked how I wanted my pork tenderloin cooked! Had a nice chat with the waitress, her husband is a chef, about pork and "doneness" -- she says they now ask since some people do prefer a little pink in the pork loin (be NICE! I just got back! :D).

Anyway, 145 and let it go up another 5-10 would/should leave just a hint of pink.

[Oldtimer]

If it's modern pork does that mean it's $ss isn't pork anymore ?

[chad]

:D Just means the chances of getting trichinosis is about zero!! It's also leaner.

[Oldtimer]

One entry found for trichinosis.


Main Entry: trich·i·no·sis
Pronunciation: "tri-k&-'nO-s&s
Function: noun
Etymology: New Latin
Date: 1866
: infestation with or disease caused by trichinae and marked especially by muscular pain, dyspnea, fever, and edema

Another words the trots....

[rbinms33]

Backstrap is good breaded and chicken fried. Maybe a Texas Thing ?



The way we do ours is cut off slices (we call 'em medallions) and just fry in a little oil....no breading....put on a hot biscuit with just a little mustard and chow down. Backstraps are the most valuable part of the deer. With that in mind, I guess I'll never get any "Bambi Babybacks", huh?

[parrothead]

Bill, I like doing the tenderloins. I like to stuff them. I lay the thing out and cut it like a cake and ice cream roll. I then fill it with already cooked bacon and scallops and a little southern flavor, roll the thing up, tie it with some baking twine and smoke away. I bought about a dozen of them a few months ago when they were on sale for 2.49 per pound. Even deep fried one, but it did not turn out right. I had it in there way to long. May try to deep fry another.

[BigAl]

If it's modern pork does that mean it's $ss isn't pork anymore ?

Just means it costs a lot more! :roll:

[chathorne]

Even deep fried one, but it did not turn out right. I had it in there way to long. May try to deep fry another



saw one recipie where it said to fry it in the turkey fryer andpoke a hole all the way through the middle long ways andstand itup in the oil ??
dunno never tried it

[parrothead]

That sounds like a plan. When I fried the thing, by the time the center was done, the outside was tough.

[Wayne]

Cooked one last week that was et up in one sittin'. I think it was Phil that recommended stuffing the tenderloin with your favorite smoked or Polish sausage. I put a hole in the thing length-wise and push the sausage through the hole. Then I stab it several times to put drain holes in the sausage for the fat to run out into the pork. On my own I browned the thing in bacon fat to seal up the roast so it will hold all the juice in. When I fix these babies there has never been a single left over slice. The kids really love the slices with the sausage in the center.

[smokeemifyougotem]

Love grilling pork tenders on the Weber Kettle. In fact I grilled 2 yesterday - they were marinated in a ginger soy dipping sauce - the kind of green sauce you find at Japanese Steak houses. Indirect heat for about 35-40 minutes gives you about 155-160 internal temp. Great flavor and really tender. Served with asparagus and white rice with the same sauce on top - yum!

OB