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Honey Mustard Pork Tenderloin

QBabeQBabe Posts: 2,275
edited 9:12AM in EggHead Forum
pork-tenderloin.jpg
<p />Tried one of the Hormel pre-marinated Honey Mustard Pork Tenderloins on our small recently. Another wonderful meal....![p]QBabe
:~)

Comments

  • BordelloBordello Posts: 5,926
    QBabe,
    Looks very good, did you do it direct? temp?
    Thanks,
    New Bob

  • QBabeQBabe Posts: 2,275
    New Bob,[p]Yep, around 350°. Took all of 30-40 minutes![p]Tonia
    :~)

  • CornfedCornfed Posts: 1,324
    QBabe,[p]Very nice! I cook those every now and then at Jets games direct at similar temps. Sometimes, I throw on some Dizzy Dust or other rub for an added kick. Also, I have stuffed the pre-marinaded versions for some extra flavor (jalapeno/cream cheese, bleu cheese, once with sausage, etc).[p]It all depends on where I shop. I like starting from scratch better than starting with the pre-marinaded versions. However, sometimes in a pinch I'll start with these for convenience.[p]Overall, I think your picture brings out the most important point - a properly cooked tenderloin is good no matter how it's seasoned. Thanks!
    Cornfed

  • Steve-OSteve-O Posts: 302
    QBabe,
    When you do your pork loins direct, do you turn them, and how often? I can see the advantage in terms of time saved. I have only done mine indirect, also at 350, and never even look at them until the internal temp is at 140, which takes an hour to an hour and a half.

  • QBabeQBabe Posts: 2,275
    Steve-O,[p]I flipped once about 15-20 minutes into the cook and that was the only time I opened up the cooker until the polder read 140°. [p]Tonia
    :~)

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