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Pork Tenderloin - First Time
Posted on 7/22/19 at 4:36 pm
Posted on 7/22/19 at 4:36 pm
I went out and got a pork tenderloin this weekend and am gonna try to cook it tonight. Whats the best method to not completely ruin it? I only have a gas grill in addition to my oven and stove top. TIA
14
Posted on 7/22/19 at 4:41 pm to Ruxins Rascals
Alton brown has a very good recipe but I think he does a marinade overnight
Iirc, he does say you can nix the overnight part
Iirc, he does say you can nix the overnight part
Posted on 7/22/19 at 4:54 pm to Ruxins Rascals
Season it however you would like.
I would grill it direct heat 2-3 minutes each side. Indirect until internal is 145 degrees.
Just don't overcook it. 145 internal temp.
I would grill it direct heat 2-3 minutes each side. Indirect until internal is 145 degrees.
Just don't overcook it. 145 internal temp.
Posted on 7/22/19 at 5:08 pm to Ruxins Rascals
Instant Pot it
Will turn out perfect
Will turn out perfect
Posted on 7/22/19 at 5:34 pm to Ruxins Rascals
Check out Sam the Cooking Guy's take on it. 45 minus on indirect heat. The rub and glaze is awesome. I've done this twice.
Video
Video
Posted on 7/22/19 at 6:28 pm to Ruxins Rascals
Season it and sear all four sides, move to the oven at 350 until 150-155 degrees internal temp. IMO the easiest
This post was edited on 7/22/19 at 6:30 pm
Posted on 7/22/19 at 6:56 pm to Ruxins Rascals
I cut them into medallions, bread in Italian bread crumbs and deep fry.
I then make a crawfish sauce with tails, onions, garlic,mushrooms and a little white wine.
Top the medallions with the sauce.
I then make a crawfish sauce with tails, onions, garlic,mushrooms and a little white wine.
Top the medallions with the sauce.
Posted on 7/22/19 at 6:59 pm to Cosmo
quote:
Instant Pot it
My wife got one today at Trader Joe’s and told her to bank it until the Ninja Foodi comes in to zap it with some crisp after the pressure cooking part.
Posted on 7/22/19 at 7:15 pm to Ruxins Rascals
Cut it into 1/3's and cook 1 at a time just so you don't waste the whole thing your 1st time out the gate potentially.
I think my 1st, I started at either 250 or 275 and cooked it a little longer than the others have stated. Tenderloin is kinda like tender loving, don't rush it, just ease into it and everything will be alright.
I think my 1st, I started at either 250 or 275 and cooked it a little longer than the others have stated. Tenderloin is kinda like tender loving, don't rush it, just ease into it and everything will be alright.
Posted on 7/22/19 at 7:45 pm to Ruxins Rascals
The worst possible thing you could do is cook it for one second longer than you need to.
Posted on 7/23/19 at 9:27 am to Pandy Fackler
Season it however you would like.
I would grill it direct heat 2-3 minutes each side. Indirect until internal is 145 degrees.
Just don't overcook it. 145 internal temp.
This is what I do but with one exception. When moving from direct to indirect grilling I re-season and wrap in foil with a few slices of fresh pineapple.
I would grill it direct heat 2-3 minutes each side. Indirect until internal is 145 degrees.
Just don't overcook it. 145 internal temp.
This is what I do but with one exception. When moving from direct to indirect grilling I re-season and wrap in foil with a few slices of fresh pineapple.
Posted on 7/23/19 at 10:13 am to Ruxins Rascals
Scroll down to the pork tenderloin recipe embedded in this Food and Wine Article. I have the underlying cookbook (Bistronomy) and make it very regularly. Delicious dish. Simple to put together, elegant but not much more difficult than anything else said above (all of which are great suggestions).
LINK
LINK
Posted on 7/23/19 at 10:20 am to Sprung
quote:
Season it and sear all four sides, move to the oven at 350 until 150-155 degrees internal temp. IMO the easiest
This. Usually the entire thing takes 25 minutes or so. Heat the oven while you turn burner on. takes 6-8 minutes to sear then finish in oven for 15-20
Posted on 7/23/19 at 10:22 am to Ruxins Rascals
Pork Diablo - google that. Simple and delicious. Can fiddle with the sauce to make it less or more hot very easily.
Posted on 7/23/19 at 10:29 am to Ruxins Rascals
quote:
Ruxins Rascals
Don't listen to these people telling you to cook it to 150-155, or more. You will also have carryover temperature, and have dry pork.
Don't go past 145.
Posted on 7/23/19 at 10:36 am to Ruxins Rascals
They are a snap to cool and cook fast on the grill. I like to season mine ahead of time and let it sit for a couple hours at a minimum before cooking it.
I'll sear it and then keep turning it to not overcook one area. I've been cooking so long I don't use a meat thermometer but rather go by feel and I'll pull them off when it's just medium rare on the inside and let it rest for about 15 minutes before cutting. They are juicy and tender that way.
Like others have mentioned, you don't want to overcook it and dry it out.
I'll sear it and then keep turning it to not overcook one area. I've been cooking so long I don't use a meat thermometer but rather go by feel and I'll pull them off when it's just medium rare on the inside and let it rest for about 15 minutes before cutting. They are juicy and tender that way.
Like others have mentioned, you don't want to overcook it and dry it out.
Posted on 7/23/19 at 10:39 am to DCLakeviewLife
quote:
Don't listen to these people telling you to cook it to 150-155, or more. You will also have carryover temperature, and have dry pork.
I personally like my pork more in the 155 range than the 148-150 range. Personal preference. MR is a bit chewy to me on pork but I've been going down on my sous vide slowly
Posted on 7/23/19 at 10:42 am to Ruxins Rascals
I like stuffing a loin with bacon, onions, and whatever cheese you like
Posted on 7/23/19 at 11:33 am to Ruxins Rascals
1. Preheat oven to 175
2. Season pork all over with garlic powder, salt, pepper in a glass Pyrex dish.
3. Melt butter on stove top with minced garlic and thyme.
4. Liberally apply garlic butter mixture all over the pork.
Cook for 200 minutes uncovered. Let sit for 5-10 minutes, cut, and eat.
5. Try to keep your wife off your dick before it’s too raw.
Ignore the pesto. I was just trying to use some basil. It worked well though.
2. Season pork all over with garlic powder, salt, pepper in a glass Pyrex dish.
3. Melt butter on stove top with minced garlic and thyme.
4. Liberally apply garlic butter mixture all over the pork.
Cook for 200 minutes uncovered. Let sit for 5-10 minutes, cut, and eat.
5. Try to keep your wife off your dick before it’s too raw.
Ignore the pesto. I was just trying to use some basil. It worked well though.
This post was edited on 7/23/19 at 11:37 am
Posted on 7/23/19 at 11:38 am to bayoubengals88
These thick cuts work well on the stove top too:
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