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Simple/Fool Proof Pork Tenderloin recipes?
Posted on 7/18/23 at 7:09 pm
Posted on 7/18/23 at 7:09 pm
Need to feed about 30 ppl, so I need an easy recipe that will satisfy most tastes.
And it’s going to be heated and served 36 hrs after grilling.
I want to marinate overnight tomorrow night, grill them early Thursday morning, and then they’re going to be refrigerated and reheated in the oven Friday night.
And it’s going to be heated and served 36 hrs after grilling.
I want to marinate overnight tomorrow night, grill them early Thursday morning, and then they’re going to be refrigerated and reheated in the oven Friday night.
Posted on 7/18/23 at 7:18 pm to prostyleoffensetime
Pork tenderloin is simple and foolproof by nature.
Pick any marinade you want. Season with a barbecue rub or salt and pepper with whatever else you want to add.
Cook until you hit 145 and pull them. Really not much more to it.
Pick any marinade you want. Season with a barbecue rub or salt and pepper with whatever else you want to add.
Cook until you hit 145 and pull them. Really not much more to it.
Posted on 7/18/23 at 7:21 pm to prostyleoffensetime
quote:
Need to feed about 30 ppl, so I need an easy recipe that will satisfy most tastes.
And it’s going to be heated and served 36 hrs after grilling.
I want to marinate overnight tomorrow night, grill them early Thursday morning, and then they’re going to be refrigerated and reheated in the oven Friday night.
As long as you use a meat thermometer, pork tenderloin is simple.
Take it to 150 would be my suggestion.
But the cooking, grilling, then reheating is gonna not be optimal for texture and taste.
Posted on 7/18/23 at 7:22 pm to prostyleoffensetime
I mean for pure simplicity, get a decent store bought dry rub of your choosing, Meat Church, Killer Hogs, Hardcore Carnivore, anything of that ilk, liberally rub down the tenderloins, let ‘em sit for an hour or as long as you can, and probably par cook them to about 135. Or depending on how much time/equipment available to reheat them the next day, you could probably cook them to 140-145 on the initial cook.
ETA: nvm, you obviously said in the oven to reheat them.
ETA: nvm, you obviously said in the oven to reheat them.
This post was edited on 7/18/23 at 7:27 pm
Posted on 7/18/23 at 7:23 pm to SixthAndBarone
I’d definitely add some type of glaze if I was reheating. Make a glaze and when they get warm in the oven, begin glazing.
I googled bourbon honey glaze and this is the first one that came up:
¾ cup Bourbon
2/3 cup light brown sugar
2 tablespoons Dijon mustard or whole grain Dijon mustard
1 ½ tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon minced ginger
1 teaspoon apple cider vinegar
1 teaspoon Kosher salt
1 clove garlic, finely minced
¼ to ½ teaspoon **crushed red pepper flakes
I googled bourbon honey glaze and this is the first one that came up:
¾ cup Bourbon
2/3 cup light brown sugar
2 tablespoons Dijon mustard or whole grain Dijon mustard
1 ½ tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon minced ginger
1 teaspoon apple cider vinegar
1 teaspoon Kosher salt
1 clove garlic, finely minced
¼ to ½ teaspoon **crushed red pepper flakes
This post was edited on 7/18/23 at 7:24 pm
Posted on 7/18/23 at 7:31 pm to DanglingFury
quote:
How are you going to be able to reheat them?
We’re going to a big arse cabin with family. There’s an oven, but apparently no grill.
I know how to cook one. I grill one frequently.
Typically it sits overnight in some Allegro, then I put a bunch of Doe’s Seafood and Chicken seasoning and brush with Hoover Sauce while it’s grilling. It’s really good, but can turn out on the spicy side. But, the wife and I like it that way so I don’t divert much from it… I may just back way off on the Doe’s and go with it.
Posted on 7/18/23 at 7:36 pm to prostyleoffensetime
Sounds simple enough and it’s pleased people before, I’m sure it will do so again. If they can’t handle the spice, that’s on them.
Posted on 7/18/23 at 7:37 pm to prostyleoffensetime
Like someone already said, pork tenderloin is easy. It'll take whatever flavors you want.
I sear mine off over the hot coals then move to the other side for an offset cook. Typically, 375-400F for about 45 minutes.
This glaze is pretty good for inspiration.
I sear mine off over the hot coals then move to the other side for an offset cook. Typically, 375-400F for about 45 minutes.
This glaze is pretty good for inspiration.
Posted on 7/18/23 at 7:39 pm to prostyleoffensetime
quote:
We’re going to a big arse cabin with family. There’s an oven, but apparently no grill.
Is there a stove?
Reverse sear it in the oven, then sear on the stove would be my recommendation.
Posted on 7/18/23 at 10:56 pm to prostyleoffensetime
I have cooked a million of these in all different ways/smokers/grills and the most consistent method is to marinate them before, then pour the marinade in a foil boat and put the tenderloin inside and twist it all up.
put the boat in a pan so it doesn't accidently drip in your oven.
cook at 350 for 20ish minutes. Pull at 137 (a meat thermometer is crucial here) and let rest until it hits 145.This time is for the small ones. If you are doing one of those huge ones, do 350 but go by temp only.
The allegro marinades are full of flavor. Love the honey garlic. Easy and cheap.
They heat great later and the meat is still tender and delicious. I cooked some a few weeks ago and used the leftovers in sliders - still tender and marinade flavored.
put the boat in a pan so it doesn't accidently drip in your oven.
cook at 350 for 20ish minutes. Pull at 137 (a meat thermometer is crucial here) and let rest until it hits 145.This time is for the small ones. If you are doing one of those huge ones, do 350 but go by temp only.
The allegro marinades are full of flavor. Love the honey garlic. Easy and cheap.
They heat great later and the meat is still tender and delicious. I cooked some a few weeks ago and used the leftovers in sliders - still tender and marinade flavored.
Posted on 7/19/23 at 3:39 pm to prostyleoffensetime
This is a text book application for Sous Vide.
Posted on 7/19/23 at 5:21 pm to Whatafrekinchessiebr
quote:
This is a text book application for Sous Vide.
True but for 30 people?
Gonna need a relatively powerful sous vide machine for that.
Posted on 7/19/23 at 6:46 pm to KosmoCramer
Not sure how many tenderloins OP is planning to do but I use one of the early versions of the Anova and it works fine in a 40qt ice chest which should provide plenty of room for what he is needing.
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