re: I've got a pork tenderloin. How should I cook it?

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I like to coat them lightly with whatever cajun seasoning I have on hand and brown in a bit of olive oil in a cast iron pan. I take it out and toss it in the oven to finish cooking to desired temp. In the meantime I throw about a quarter to a half an onion chopped finely in the pan with the olive oil and browned bits along with sliced mushrooms. When cooked down a bit I add a little bit of chicken broth (you can use wine I suppose or something else) to get all of the good stuff off the bottom of the pan. Then I add enough half and half or heavy cream to make a good sauce and cook it till it comes together and reduces to desired consistency. When tenderloin is done and rested a bit slice it up and serve with mushroom sauce layered on top. Any number of sides go well with it.

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I do something similar, based on an Emeril recipe in one of his cookbooks that I have. It uses bacon, onions, and red wine instead of mushrooms and chicken broth.

I forget all the specifics, but you cook several strips of bacon, and set aside to drain. Roll/tie the tenderloins, and the seasoning was just a simple salt and cracked pepper. Sear it in the bacon grease, then transfer to the oven to finish. Take it out and put it on a platter to rest, chop up the bacon and put it back in the pan and add onions, a little garlic, and something else, with some beef broth to cook down. Then you add the red wine and let it simmer and keep stirring often. Same slicing and serving this on top. We usually paired it with garlic mashed potatoes since we already had the garlic out. And some broiled asparagus.

fry it like you would a turkey!

Seer in a pan

Mix honey, Olive Oil, Dijon mustard, S&P
Brush with Honey Mustard

Bake to 145

Brush again at like 140

Literally ate this tonight

I've shared this recipe with many friends and family ... it's easy and produces consistent results. We also love the leftovers cold and thinly sliced ... enjoy

1. Rinse and pat dry the tenderloin with paper towels to remove excess moisture.

2. Coat the tenderloin liberally with Dijon mustard.

3. Season the outside with Montreal Steak Seasoning (or your favorite pork dry rub) right on top of the mustard. Allow to rest for at least 30 minutes before grilling. This will "set" the crust. Allow it to come to room temperature before grilling.

4. This is important - just before placing seasoned tenderloin on hot grill, spray outside with Pam spray... and GENTLY place on grill. Of primary importance is to handle as little as possible, ... I only turn the meat once on my grill. This will allow a mustard-seasoning crust to form.

5. Gently remove tenderloin from grill when ready, ... to avoid losing the crust. Allow it to fully rest for 10 minutes before slicing. I usually place a foil tent over it and enjoy a nice, cold Abita during this stage.

You won't be disappointed ....

Great underrated cut of meat. Can feed lots of people on the cheap if you get good at it. I would reverse sear on the grill.

Pat dry then Rub—I usually use Meat church honey hog hot. Use what you like.

Temp is your preference, and pork can be cooked to the same temp as beef, but some people are not fans of medium rare pork. I am for final resting temp of 138. Warm that thing up slowly with indirect heat, and when it is 15 deg from your desired final resting temp, pull it, tent with foil, and crank up your grill. When it is hot, sear it for a minute a side, maybe a little longer. I usually try to pull by 130-133 to get to my final target. I will often drizzle a little good butter on the edges to create flare ups for texture. Let it rest for 20 minutes before cutting into.

You can also warm it in the oven, go low, say 265, and then go sear it. I cook on a kettle, so I just do a small coal chamber with one chunk of wood for smoke to one side then light the chimney when I’m approaching sear time so it is ready to go.

Made one tonight. Would recommend.

Salt, pepper, garlic. Leave in fridge for a few hours to basically dry brine.

I sous vide at 135 for 2.5 hours.

Without sous vide. Reverse sear would be the way to go.

Cook in oven to 135 internal. Sear using bacon grease to baste. Comes out incredible.

The last one I did, I marinaded tandori style, yogurt, gram Marsala, ginger, garlic, cumin and coriander. Grill smoky hot fire turning every ten min or soto 135- 140 let rest. I wrapped one pice of peppered, wrights bacon around it as usual. (This will give you 10-15 mins more grill time.)
Serve with yellow rice.

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jesus

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Lol, if dude’s pork loins are coming out tough and nasty after sous vide he needs to hang up his apron.

Sounds like some others in the thread are confusing the tenderloin and the loin. I think both are great if they are not overcooked.