Best way to cook a Pork Tenderloin

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.

cajun microwave

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.

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.

Split it open, fill with sundried tomatoes and feta cheese, tie it back up and grill it. Awesome!

Cut into aprox. 1 1/2 inch boneless chops and butterfly. Stuff with boudin, season, and grill..

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Tenderloin

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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.

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.

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.

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Pernil!

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