Favorite way to cook a pork tenderloin or two?

Alphonse

What is your favorite way to prepare pork tenderloin?  Please share meat preparation and cooking approach.

I have two in the frig and need to cook a birthday dinner tomorrow evening.

Thanks in advance for sharing.

Mickey

Few inches off the lump on a very hot CI gets it going. Then finish off up top. Simple S&P or coffee rub.

shadowcaster

I like doing bacon wrapped stuffed pork tenderloin, it is always a big hit. I usually do two like you have in the refrigerator now. To mix it up a bit, for different peoples taste, I generally do one stuffed with apple or peach pie filling and my other favorite is spinach and Gouda cheese. I cook indirect at 350 until IT of 160. The last ones I did I took the platesetter out at the end and put them back on for a few minutes on each side to let the bacon crisp up a bit. I finish with a whiskey glaze, if you want the recipe I will dig it up for you. My friends are still begging me to do it again.

Little Steven

Your pork tenderloins look a bit like beef striploins Mick...just sayin'. Getting old ain't for cissies

midwestsmoker

Thin layer of mustard, DP REE, sear @ 400, cook @ 250ish, pull @ 138 internal, foil for 15, slice and eat.

Little Steven

Stuffed is good. You can get more stuff in if you pound a few together

 

 

Little Steven

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good

Davekatz

I just did two using a brine and baste technique that I like a lot:
Brined, Grilled, and Basted Pork Tenderloins

Dead Simple Brine
1/4 cup kosher salt
1/4 cup sugar
2 cups water
2 cups ice water
2 pork tenderloins (about 1 1/2 pounds each)

Combine the salt, sugar, and un-iced water in a small pan and cook over high heat until salt and sugar dissolves. Remove from heat. Add the iced water and stir till the ice is dissolved.

Put the tenderloins in a zip-top bag, pour in the cooled brine, squeeze the air out, then seal the bag, Stash in the fridge for 2 to 3 hours.

Rojo Baste
1/4 cup olive oil
1/4 cup butter
4 cloves garlic, crushed and diced
1 tablespoon sea or kosher salt
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Mexican oregano

While the pork is brining, put the oil, butter, garlic, salt, juice, chili powder, cumin, and oregano in a large grill-safe pan (a 9×13 cake pan works fine).

Grilled raised direct at 400°F, moving the tenderloins back and forth between the fire and the basting pan until they were nice seared and hit 140°F internal.

Very tasty!

shadowcaster

Not nearly as nice of a presentation as LS but it was tasty!

Edit: do not cook to 160 IT like I said in my earlier post, if you do you will hate me forever! I meant 140

Mickey

Little Steven said:

Your pork tenderloins look a bit like beef striploins Mick...just sayin'. Getting old ain't for cissies

] #-o 3:-O :@) (:| I-)

ShadowNick

I really like @griffin recipe for compound butter tenderloin bacon-wrapped medallions located here: http://griffinsgrub.wordpress.com/2013/09/13/pork-medallions-with-garlic-mustard-butter/

Also, here is the thread where I posted the pork tenderloins I did at Eggtoberfest that got a really good reception:
http://eggheadforum.com/discussion/1158055/finally-getting-to-posting-my-eggtoberfest-recipes-long-post

Griffin

I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

yzzi

I've been doing them salt crusted from Naked Whiz's site. Did one on the egg and another on open fire last time I went camping. Did an asian/soy marinade that was really good. Here's a thread for when I did them on the egg: http://eggheadforum.com/discussion/1157531/salt-crusted-pork-tenderloin#latest

Alphonse

yzzi said:

I've been doing them salt crusted from Naked Whiz's site. Did one on the egg and another on open fire last time I went camping. Did an asian/soy marinade that was really good. .....

What was the Asian marinade you used?

Thx

pantsypants

Little Steven for the Win !!
I came in to post my stuffed Pork Tenderloin but after seeing that I am shy and its pointless

yzzi

I don't remember exactly, but something like this recipe (http://www.justapinch.com/recipes/sauce-spread/marinade/pork-tenderloin-in-a-soy-brown-sugar.html) but I changed it by using a few tablespoons of sesame oil, 1-2 tablespoons of hoisin sauce.

SmokinTiger81

Griffin said:

I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

Griffin--thanks for the link, I forget to check on Chris's site often enough.  Those look really good, so going to try soon.

Terrebandit

I stuff them too. Check out the "pork" forum for lots of ideas. Sometimes I just like them rubbed and cooked indirect. Simple is better, sometimes.

Griffin

SmokinTiger81 said:

Griffin said:

I'm a big fan of @NibbleMeThis Smokey Pork Tenderloin Sliders Made them this year for our annual Guys' Dove Hunt Weekend and they disappeared. Good stuff.

Griffin--thanks for the link, I forget to check on Chris's site often enough.  Those look really good, so going to try soon.

Chris is really a great guy. Super friendly and sas helped me a lot. He actually just sent me a package the other week of a bunch of rubs includings some of his own that he is working on. I need to get on the ball and get a package back out to him.

jcurran77

What exactly is bomba?

Little Steven

It translates to bomb. It is an Italian antipasto spread.

Lit

Raised direct hit with any pork rub if you are staying simple. If not we do bacon wrapped apple pie stuffed at eggtoberfest and egging in the mountains and they are great. Cook down some granny smith with brown sugar and walnuts and fillet the tenderloin and stuff and weave a bacon slab and then precook it a little then wrap the tenderloin and tie it off and cook to 140 raised direct at 350-400.

beteez

From Donald Link's latest book. Marinate in evoo, L&P, Cider vin, honey, sugar, garlic, oregano, salt pepper & paprika. Grill direct 400-500 flipping every 2 mins til desired temp. Rest then slice into medallions served under an arugala & parm salad dressed in evoo & lemon juice.

JohnInCarolina

Try this APL recipe - glazed with peach preserves and rosemary:

http://eggheadforum.com/discussion/1155938/pork-tenderloin-glazed-with-peach-preserves-and-rosemary-plus-applesauce

GeorgeS

I marinade mine in red wine, EVOO, garlic, onion, rosemary, thyme and pepper. Then cook at 400 for roughly 6-8 minutes per side, slice thin after the rest, serve like a gyro or sliced and served with potatoes and favorite veggie. My kids eat it up like candy!

piper1974

We always make the pork tenderloin from @smokesniffer with blackberry sauce. It's amazing!