Pork tenderloin - what to do?
- Thread starter Kloogee
- Start date
benniesdad
Full Fledged Farker
We eat a lot of them at our house. Remove the silver skin and treat them the same as you do boneless skinless chicken breasts and you can't go wrong. My family prefers direct grilling after a quick marinade. Also a great cut to use for spiesbraten on the schwenkgrill over wood fire. I cook these by touch for doneness. Don't overcook or they get dry as a bone (think chicken breast). Some people brine them, but I don't see the need. We grill them both and thinly slice the leftovers and add to pasta later in the week. If the weather is bad, they are great fried as medallions with a pan gravy.
IamMadMan
somebody shut me the fark up.
Well put, I agree. Marinade, then cook (grill) hot and fast to keep moist and tender.
LM600
Full Fledged Farker
I'd turn it into bacon.
shucker
Is lookin for wood to cook with.
Marinate and grill one of them, but whatever you do, make sure you do this>>>>>>>>>
R
Rib-Man
Guest
I bought one and am trying to make Black Forest ham out of it. Curing it the same way and then smoking it.
Vision
is Blowin Smoke!
Can anyone recommend a great marinade?
Bluesman
Babbling Farker
Here's mine. it is really good. Shoot for a 150* internal then tent and rest for 10 minutes.
Pork Tenderloin Recipe
Marinade:
½ cup soy sauce
¼ cup sesame oil
2 tablespoons rice vinegar
2 cloves garlic – minced
2 teaspoons sugar
3 green onion – chopped
Marinate 4 hrs to overnight depending on flavor strength
This is enough marinade for 3 lbs. of tenderloin
The small thin ones are the best
Grill 12 minutes/side – Or broil 10-15 minutes/side
Cut into 1” medallions, check with meat thermometer
Pork Tenderloin Recipe
Marinade:
½ cup soy sauce
¼ cup sesame oil
2 tablespoons rice vinegar
2 cloves garlic – minced
2 teaspoons sugar
3 green onion – chopped
Marinate 4 hrs to overnight depending on flavor strength
This is enough marinade for 3 lbs. of tenderloin
The small thin ones are the best
Grill 12 minutes/side – Or broil 10-15 minutes/side
Cut into 1” medallions, check with meat thermometer
J
jmoney7269
Guest
1 cup hoisin sauce, 1/4 cup shiracha overnight, Hott and fast 350 till 145 internal in the thickest part. Light dusting of rub before the pit.
Hook'n Bull
Knows what a fatty is.
My favorite is butterfly them open, flatten out, cover each one with some boudain (I like it with jalapeno), roll them into logs, and finally wrap in a bacon weave (thin bacon) and dust with rub. I smoke mine at 250-275° until the bacon is crisp. Internal temp needs to be 165° min with the boudain. The flavor is awesome.
flyingbassman5
is one Smokin' Farker
I marinate in a mix of Italian dressing, lemon pepper, a little soy and Worcestershire sauce, and then dust with Italian seasoning before it hits the grill. Cook till its done and not a second longer. Dry pork loin is not fun.
Skidder
Babbling Farker
I stuffed mine with pork sausage,wrapped in bacon,dry rubbed and cooked to 155 internal.Kinda of a tri pig tenderloin. Glazed with a sweet/heat sauce.
benniesdad
Full Fledged Farker
See what ya'll did. All this talk about pork tenderloins talked me into picking some up on the way home tonight. Carried all this in the door a little after 4:00, fired up the Performer and had dinner on the table by 6:00. Definitely can be turned into a fast and tasty weeknight meal.
Kloogee
Full Fledged Farker
See what ya'll did. All this talk about pork tenderloins talked me into picking some up on the way home tonight. Carried all this in the door a little after 4:00, fired up the Performer and had dinner on the table by 6:00. Definitely can be turned into a fast and tasty weeknight meal.
Mmmm, I'll be right there!
NickyG
Knows what a fatty is.
If you're just looking for store bought marinade Stubb's pork one is pretty good. Usually marinating for 2-4 hours is plenty enough for me.
Skidder
Babbling Farker
As for marinade I just brine it.
