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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
Best way to cook a Pork Tenderloin
Posted on 12/2/08 at 4:16 pm
Posted on 12/2/08 at 4:16 pm
My wife and I have started cooking one about once a week and I'm trying to figure out the best way to do it. So far I've only grilled it and broiled it. Any suggestions on marinades are welcome as well.
Posted on 12/2/08 at 4:18 pm to Antonio Moss
I did a dry rub one and dropped it in the turkey pot last weekend and it was the best i have ever had. Wasn't greasy at all, and really juicy.
I've also sliced one into thick discs, seasoned, seared on the stovetop then finish in the oven for a minute or two. Great crust, and still tender on the inside....and really quick.
I've also sliced one into thick discs, seasoned, seared on the stovetop then finish in the oven for a minute or two. Great crust, and still tender on the inside....and really quick.
Posted on 12/2/08 at 4:19 pm to Antonio Moss
Marinate them in a mixture of dijon mustard, soy sauce, a little brown sugar, garlic, ginger, and Jack Daniels (or any Bourbon).
Take it out, dry it off, brown in a skillet, and finish in a 400 degree oven.
I like to take it out, when it's still bordering on pink inside. Don't overcook it, till it's all white.
Sometimes I'll glaze it with a little pepper jelly, when I take it out.
Take it out, dry it off, brown in a skillet, and finish in a 400 degree oven.
I like to take it out, when it's still bordering on pink inside. Don't overcook it, till it's all white.
Sometimes I'll glaze it with a little pepper jelly, when I take it out.
Posted on 12/2/08 at 4:24 pm to Y.A. Tittle
How long do you marinate it for?
I usually go about 3 hours, but I was told that its too long.
I usually go about 3 hours, but I was told that its too long.
Posted on 12/2/08 at 4:24 pm to tigerdup07
whatever you do brine it first for SURE!! Weber has an excellent website with complete instructions. YOU absolutely will not believe the difference no matter what else you do to it.
Posted on 12/2/08 at 4:25 pm to Antonio Moss
quote:
I usually go about 3 hours, but I was told that its too long.
No, that would be about the minimum.
3-4 hours, I'd say.
Posted on 12/2/08 at 4:31 pm to Antonio Moss
I like to inject the small ones with any kind of fruit mixed with a little butter and worcestershire sauce and put them on the pit...I have also sliced medalions and pounded flat...season dredge in egg wash and the dredge in cornflake crumbs...pan fry and presto...easy schnitzel...Don't be afraid of adding some chipotles to any fruit and inject.
Posted on 12/2/08 at 4:39 pm to Y.A. Tittle
quote:
I like to take it out, when it's still bordering on pink inside. Don't overcook it, till it's all white.
Overcooking it is my biggest problem right now. I don't have a meat therm. and always seem to leave it in too long.
Posted on 12/2/08 at 4:51 pm to Antonio Moss
Split it open, fill with sundried tomatoes and feta cheese, tie it back up and grill it. Awesome!
Posted on 12/2/08 at 5:08 pm to Antonio Moss
Cut into aprox. 1 1/2 inch boneless chops and butterfly. Stuff with boudin, season, and grill..
Posted on 12/2/08 at 5:34 pm to Antonio Moss
Marinate it in whatever you choose, and then wrap it in bacon and smoke it! It'll take a while, but can't be beat.
Posted on 12/2/08 at 5:34 pm to Ole Geauxt
quote:
Tenderloin
You ARE talking about the tenderloin and not the loin right?
Tenderloin does well with a dry rub and high, hot and fast on grill or as above sear on cooktop then toss into oven. Serve medium at most. Let it rest prior to slicing on a bias.
Loins are the much larger pieces. I cook them a little slower the same way or cut into thick chops. Marinate, rub, inject, whatever.
These two are best grilled, pan sauteed or oven over dry heat. The loin doesn't take as long as you would think either. Don't dry it out.
Posted on 12/2/08 at 5:36 pm to Ole Geauxt
Cover with mustard before grilling.
Posted on 12/2/08 at 6:53 pm to Antonio Moss
Pork tenderloins hold up very well with sweet marinades and glazes. I was fooling around one time at a friends during a grill-a-thon and marinated a tenderloin in a raspberry vinegarette dressing. Most of the people at the party asked for more. Just use your imagination.
If you go to Juban's they always have pork tenderloin on the menu, and it seemingly always has a sweet sauce or marinade.
If you go to Juban's they always have pork tenderloin on the menu, and it seemingly always has a sweet sauce or marinade.
Posted on 12/2/08 at 7:06 pm to Poodlebrain
How undercooked can a pork tenderloin be? I usually have a little pink in the center pieces.
Posted on 12/2/08 at 7:12 pm to Poodlebrain
Stupid question, but do ya'll usually tie yours up when cooking it whole or cook it in two separate long pieces? It seems every time I buy a pork tenderloin, it's actually two pieces put together. I usually end up seasoning between the two pieces, tying them together, then sear it on the stove and finish it in the oven.
Posted on 12/2/08 at 7:26 pm to Antonio Moss
Deep fried, like a turkey.
Posted on 12/2/08 at 8:02 pm to Antonio Moss
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Pernil!
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Pernil!
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Posted on 12/2/08 at 8:12 pm to Afreaux
damn freaux, woudn't pernil be pretty bad with a pork tenderlolin? do that with a butt or shoulder, right?
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