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Unread 06-24-2010, 02:48 PM   #1
Steelers252006
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Default Pork Tenderloin

Got a loin thawing out and going to put it on the grill in a bit. No time to marinade this thing. What's a good rule of thumb when cooking these, good spices to use, and what temp, how long?

Also, I have some hickory wood chunks and chips. I was going to throw one of the chunks in the grill shortly after lighting and get it smoking a bit. Will this type of wood be good with the loin? Thanks.
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Unread 06-24-2010, 03:08 PM   #2
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Montreal Steak Seasoning, hot and fast until it hit 145 internal. Rest, slice and serve.

Do you have time for a brine? Even 30 minutes can help a lot.
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Unread 06-24-2010, 03:12 PM   #3
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What temp for hot and fast, and what do I brine with? What is purpose of brining?
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Unread 06-24-2010, 03:23 PM   #4
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Next big question for you. Is it a pork loin or pork tenderloin? Huge difference.
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Unread 06-24-2010, 03:32 PM   #5
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Been a long time on pork tenderloin for me, but we used to brown it quick over open coals, then add rub, sometimes also fresh onions, and wrap it in foil and cook it slow. Very tender outcomes.
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Unread 06-24-2010, 03:41 PM   #6
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Quote:
Originally Posted by Ron_L View Post
Montreal Steak Seasoning, hot and fast until it hit 145 internal. Rest, slice and serve.

Do you have time for a brine? Even 30 minutes can help a lot.

Spot on RonL
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Unread 06-24-2010, 03:51 PM   #7
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Quote:
What temp for hot and fast, and what do I brine with? What is purpose of brining?
6 to 8 oz. of salt per gallon of water for a brine. You can add sugar also.
The purpose is to keep it moist.

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Unread 06-24-2010, 04:08 PM   #8
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Tenderloin.
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