Pork Tenderloin Help

HofstraJet

I received a fancy pork tenderloin and am looking for cooking suggestions/recipes. I don't want to drown it in rub/sauce as the flavor is supposed to be excellent. I'm thinking just S&P with an indirect reverse sear like I would do with a thick porterhouse, but I would like some sort of sauce with it.  I have an array of board fave rubs if any of those would be worth exploring.

Thanks!

theyolksonyou

A balsamic reduction with either apricot, blackberries or peach are all excellent with pork tenderloin. 

Fresh blackberries and balsamic are my favorite. Also great on vanilla ice cream. Truth. 

pgprescott

Apple pairs well also. I don't have a recipe, but I've sauted some shallots and garlic, followed by diced apple and some apple sauce, and then use whole grain mustard as an emulsifier. The mustard really makes the sauce pop, it's the real star. I've also dome the red wine and balsamic reductions. You can't miss IMO. I love coffee rubs on tenderloin too, but that would require a red eye pan sauce. Good luck, we'll be watching!

smokeyw

My favorite for pork tenderloin is to cut it into medalions about 1 1/2" thick, season them and cook hot and fast to 140 internal temp. In my opinion, tenderloin does not benefit from low and slow. You can cook it whole hot and fast as well but don't overcook it. It will dry out. Internal temp of 145 after resting is perfect.

outrageous

Cook it raised grid, direct.  Just use whatever rub you desire,  add sauce last 5 minutes or use sauce in tin foil as it rests. Do not go over 140#.   An Asian sweet n sour sauce is always good.  This is a simple n fast cook.

HofstraJet

Came in two pieces so I did one with each rub. Going raised direct top level of AR on CI at 350. Results later.