pork loin question

[big blue bbq]

I started trimming my first boneless whole pork loin tonight. How much of the icky white stuff do you trim? I did all I could even the part where it went into the meat. I made a flap out of it. Did I do right or too much?

It is sitting wrapped in the fridge until morning. Used mustard and choula spelling mod for the slather and tried Paul Kirks BBQ pork rub for the first time. Hope it is good eating in the afternoon.
My son-in-law was trying his first shoulder today. I have not heard anything and that scares me. He is supposed to bring some over tomorrow to compare.

 

[Blutch]

depends on how you are going to cook it. I'm doing one tomorrow too and Im not trimming it at all.

B

 

[big blue bbq]

will the white stuff, I assume is like tendons stay tough or do they soften up when smokes. I am planning about 3 to 4 hours at 225.

 

[Blutch]

Tendons? Are you sure it isn't a pork TENDERLOIN? This is different from a pork loin. A whole pork loin is about 8 inches in diameter and about 2 feet long or longer.

B

 

[big blue bbq]

Just relooked at the label. It is a tenderloin. oooopps!!!

 

[Meat Burner]

Helping each other learn is what's soooo cool about this place. Thanks.

 

[Azinine]

Just relooked at the label. It is a tenderloin. oooopps!!!

I'm surprised that there was that much to trim on a tenderloin.

I would also recommend cooking a tenderloin hot and fast on the grill...

 

[Blutch]

agree... medium rare over hot coals.. yum yum yum.

B

 

[Plowboy]

I'm surprised that there was that much to trim on a tenderloin.

I would also recommend cooking a tenderloin hot and fast on the grill...

Pork tenderloins have a good deal of that silverskin on it. I trim what I can. What Big Blue described, is what I've experienced doing tenderloins. I remove what I can.

Cook to 150 over direct heat.

http://plowboysbbq.com/archives/178

 

[The Pigman]

I go for deepfrying it much, much, better, better. I inject, dip in milk/egg mix then in flour/spices. Cook in 325to 350 degrees deepfryer 10 min per lb. internal temp. 180 to 185 degrees. If you have a 10lb one cut it in half and now you are done cooking in 50 min. just make sure they dont touch in the fryer basket. By the way when you go to inject wrap in plastic wrap and inject through that and you wont get squrited.

 

[Bill-Chicago]

I know alot of folks, as noted above, like to do it hotter and faster, I am still an advocate of tenderloin smoked at 220 for about 2 hours or so.

It will not be dry in that amount of time, it will be near 160 or so, and best of all, there is usually a smoke ring that runs nearly completely through the loin, except for this itty bitty bullseye spot in the middle.

Mine come in 2 packs, I smoke both, slice one as a side dish, and slice one into the beans

Edit: will want to try frying after DaPigmans post above, thanks

 

[jt]

I know alot of folks, as noted above, like to do it hotter and faster, I am still an advocate of tenderloin smoked at 220 for about 2 hours or so.

It will not be dry in that amount of time, it will be near 160 or so, and best of all, there is usually a smoke ring that runs nearly completely through the loin, except for this itty bitty bullseye spot in the middle.

Mine come in 2 packs, I smoke both, slice one as a side dish, and slice one into the beans

Edit: will want to try frying after DaPigmans post above, thanks

Bill, are you talking about the little tenderloins?

 

[Bill-Chicago]

Bill, are you talking about the little tenderloins?

The pork tenderloin is packed in 2 long loins of approx 12" in length of 2-3" in diameter

both weigh about 4# or a little more packed together in the cryo-suc

Edit: oh yeah, I lay a strip of bacon on it, for good measure

 

[jt]

I only seem to see the pre-rubbed ones around here. Do you find them un-rubbed or do you use the pre-rubbed?

Just picked up a 18" kettle off CL so maybe I'll try them offset on it. Never done that before.

 

[biffleg]

I would also recommend cooking a tenderloin hot and fast on the grill...

I had two tenderloins the other night - chopped one up into 1" chops and smoked the other one whole. Let's just say the grilled chops won by a major land slide. Took the smoked one to 160 - flavored tasted good but outer part was dried out. Lesson learned!

 

[The Anchorman]

I trim them all of the silverskin, they do benifit from a brine also. For Grillin on the Bay I stuffed them in the middle with a mango salsa then marinated in a Mango Jerk concoction and grilled over direct heat to sear then indirect till done, glazing with a thinner glaze.
2nd place pork

 

[Bill-Chicago]

I only seem to see the pre-rubbed ones around here. Do you find them un-rubbed or do you use the pre-rubbed?

Just picked up a 18" kettle off CL so maybe I'll try them offset on it. Never done that before.

Un-rubbed.

Check Costco, I think thats where she gets them.

The 18" will run a little hotter, use lest coals.

I offset on the 22, and 1/2 chimney (Weber) and a hickory chunk will got 275* for a while, then 240* after I let it burn a bit (covered) then toss on the loins

 

[jt]

Un-rubbed.

Check Costco, I think thats where she gets them.

The 18" will run a little hotter, use lest coals.

I offset on the 22, and 1/2 chimney (Weber) and a hickory chunk will got 275* for a while, then 240* after I let it burn a bit (covered) then toss on the loins

Thanks, Bill. It'll be fun learning to tweak the temps on the little kettle.

Now, on to the Roadmap for loin rub recipes! :-D

 

[Bill-Chicago]

Now, on to the Roadmap for loin rub recipes! :-D

Stuff a smoked pork tenderloin into a pork loin.

Nothing goes better with pork, then pork

 

[Mooner]

I know alot of folks, as noted above, like to do it hotter and faster, I am still an advocate of tenderloin smoked at 220 for about 2 hours or so.

It will not be dry in that amount of time, it will be near 160 or so, and best of all, there is usually a smoke ring that runs nearly completely through the loin, except for this itty bitty bullseye spot in the middle.

Mine come in 2 packs, I smoke both, slice one as a side dish, and slice one into the beans

Edit: will want to try frying after DaPigmans post above, thanks

Im with Bill, I smoke mine too. make a little horseradish and some sour cream for dipping.....wow