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Small pork tenderloins
Posted on 10/6/22 at 7:14 pm
Posted on 10/6/22 at 7:14 pm
I bought a 2 pack from Rouses awhile back. Total weight is 2.5lbs. Smoke them or slow cook on low in the oven? Open to suggestions other than these 2 and cooking methods. Tia
13
Posted on 10/6/22 at 7:17 pm to JBM210
wrap in bacon, smoke or oven to about IT 160. May need to turn the heat up at the end to crisp the bacon up, depending on thickness. I usually do that at IT 145
Posted on 10/6/22 at 7:20 pm to JBM210
I like to cook them hot and fast. Whether broiler or rolling around on a hot grill… pretty much like a steak seasoned however you like to 140 internal… or really shy of that if it’s just me eating.
This post was edited on 10/6/22 at 7:39 pm
Posted on 10/6/22 at 8:02 pm to JBM210
Posted on 10/6/22 at 8:40 pm to MeridianDog
Season. Sear in cast iron skillet. Put in 400° over until internal temp is 140°
Quick, easy and perfect every time.
Quick, easy and perfect every time.
Posted on 10/6/22 at 8:45 pm to JBM210
They are hard to mess up as long as you don't let internal temp get over about 145. If you take them to 160 degrees they get tough and dry.
Posted on 10/6/22 at 8:58 pm to JBM210
Those are prime candidates for a jerk marinade.
Posted on 10/7/22 at 7:56 am to JBM210
I cut them in about 1 1/4" medallions, sous vide to 140, Take them out and sear them for about 45 seconds on each side. I meal prep with them a lot. Very under-rated cut of meat.
Posted on 10/7/22 at 8:13 am to JBM210
I made this earlier this year and it was really, really good.
For those wary of a blind link: it's Malcom Reed's grinder sandwich, which has pork tenderloin.
For those wary of a blind link: it's Malcom Reed's grinder sandwich, which has pork tenderloin.
Posted on 10/7/22 at 8:50 am to JBM210
make tournedos. cut em in 1 1/4" medallions, wrap em in bacon, season and grill.
Posted on 10/7/22 at 9:26 am to Professor Dawghair
quote:
I like to cook them hot and fast.
Same.
Same temp too.
Posted on 10/7/22 at 9:47 am to SmokedBrisket2018
Lemon pepper & salt if needed, hot grill, turn 1/4 every 2-3 mins pending size, rest
Posted on 10/7/22 at 3:20 pm to JBM210
Olive Oil, Cavender's, hot and fast on the grill. Don't overcook. Let em rest for 10-15 before you cut.
Posted on 10/7/22 at 6:53 pm to JBM210
I do them on my gas grill on the cool side. If I have time I’ll let them marinate overnight with whatever I think sounds good. Season with S&P. Put them on the grill and bring them up to 135. Take them off and let them rest up to about 145. It might be lower temp than what is normally suggested but I haven’t died yet and everyone loves it because it stays tender. Serve with a habanero pineapple sauce. Perfect every time
Posted on 10/7/22 at 6:54 pm to JBM210
quote:
Small pork tenderloins
These things are like a blank canvas. The take marinade and seasoning very well. On the grill, I sear then cook on indirect heat (375-400) for about 40 minutes. Make a nice basting sauce, or not. Asian spicy, garlic teriyaki, steak seasoning, and honey ginger all make good flavor profiles.
Posted on 10/8/22 at 3:56 pm to Btrtigerfan
Always cook mine for 45 minutes, done perfect, not dry , etc
Posted on 10/9/22 at 11:24 am to JBM210
We buy the vacuum sealed ones when on sale often and freeze. Frozen tenderloin in the sous vide at 144°F for 1:45, quick sear on the skillet, eat.
That plus a bagged salad is my laziest weeknight meal.
That plus a bagged salad is my laziest weeknight meal.
Posted on 10/10/22 at 12:57 pm to JBM210
I love to butterfly them, fill them with cream cheese and jalapenos, and them wrap them in bacon. Cook them on 375 until 145 internal. Thank me later.
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