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Pork Tenderloin taste test
Misippi Egger
Posts: 5,095
I am planning pork tenderloins for a SS party on Dec. 4 and since I have come across several good recipes, I decided to test 4 recipes tonight. I invited our best friends /neighbors for the judging.
This morning I prepped the non-stuffed ones:
1) QBabe's coffee-crusted pork tenderloin recipe from the cookbook section on the Forum.
2) Egret's Maple/Bourbon Ham injection and rub.
Followed the recipes (about 2+ ounces of maple syrup injection in the tenderloin) pretty closely. Wrapped these two in plastic wrap, then in ziplocks in the fridge for about 9 hours.
This afternoon I butterflied 2 tenderloins and stuffed:
3) Bente's spinach/tomato/cheese stuffed (from a Forum post)/Dizzy Dust rub
4) An apple/carrot/onion/pecan stuffing with apricot preserve glaze from "Cooks.com"
All four elevated, direct at about 400*. Pulled between 138 and 145* (they cooked differently), foiled and rested.
Sliced (Coffee-rubbed in front, Maple/Bourbon in back.
Bente's coffee-rubbed - notice how juicy. :woohoo:
Egret's Maple/bourbon - also very juicy: :woohoo:
The stuffed ones (spinach/tomato on left, apple/carrot on right):
THE VERDICT:
Stuffed: 3 of 4 preferred the spinach/tomato version, but felt the tomato paste was too pronounced (our store didn't have sundried tomato paste, so I used regular tom paste mixed with some cut-up sundried tomatoes).
Non-stuffed: The Egret Maple/bourbon won out - the coffee-crusted one was a little strong / most preferred the sweeter taste.
Since I plan to offer the tenderloins in sandwiches, I think the non-stuffed versions will work the best. So it looks like I will be buying more maple syrup, bourbon and Dijon mustard next week. :ohmy:
This morning I prepped the non-stuffed ones:
1) QBabe's coffee-crusted pork tenderloin recipe from the cookbook section on the Forum.
2) Egret's Maple/Bourbon Ham injection and rub.
Followed the recipes (about 2+ ounces of maple syrup injection in the tenderloin) pretty closely. Wrapped these two in plastic wrap, then in ziplocks in the fridge for about 9 hours.
This afternoon I butterflied 2 tenderloins and stuffed:
3) Bente's spinach/tomato/cheese stuffed (from a Forum post)/Dizzy Dust rub
4) An apple/carrot/onion/pecan stuffing with apricot preserve glaze from "Cooks.com"
All four elevated, direct at about 400*. Pulled between 138 and 145* (they cooked differently), foiled and rested.
Sliced (Coffee-rubbed in front, Maple/Bourbon in back.
Bente's coffee-rubbed - notice how juicy. :woohoo:
Egret's Maple/bourbon - also very juicy: :woohoo:
The stuffed ones (spinach/tomato on left, apple/carrot on right):
THE VERDICT:
Stuffed: 3 of 4 preferred the spinach/tomato version, but felt the tomato paste was too pronounced (our store didn't have sundried tomato paste, so I used regular tom paste mixed with some cut-up sundried tomatoes).
Non-stuffed: The Egret Maple/bourbon won out - the coffee-crusted one was a little strong / most preferred the sweeter taste.
Since I plan to offer the tenderloins in sandwiches, I think the non-stuffed versions will work the best. So it looks like I will be buying more maple syrup, bourbon and Dijon mustard next week. :ohmy:
Comments
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Clark, did egrets ham tonight and got me thinking what else the paste would work with and your cook just answered it
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Pat, I was wanting to try this, but was concerned it would be too sweet. I cut back some on the maple syrup and only injected about 2-3 total ounces, though I believe it would have held more.
It was really the best of the 4 sampled.
Feeding 20-30 people on the 4th, so will be cooking 5-6 tenderloins. Gonna make a dent in my bottle of 'Jack' - may have to make a run to Sam's for one of those BIG bottles. :woohoo:
Also, will just call it a Maple syrup-injected tenderloin, since this IS a Baptist SS party. :laugh: :laugh: -
:laugh: :laugh: I used Brugal Dominican rum,, worked fine
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Misippi: Those look great! Nice job, and you have fortunate friends and neighbors!
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So you didn't use the Fab P ?
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Actually, I forgot until after I had injected them.
:( :ohmy:
Last night after the testing, I thought I might just add the FAB-P when I do the cook for the party, since it can't do anything but IMPROVE the flavor....... -
Good job! That looks great.This is the greatest signature EVAR!
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Clark,
Those look so good....
I love to mix up a dipping sauce for guest to use. Butter, brown mustard, brown sugar, and bourbon - adjust amounts for flavor you want :evil:Kent Madison MS -
Wow, that was quite a post! Now, you have me thinking on doing some pork tenderloins....... :laugh: I use Jim Beam bourbon, BTW.
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I am thinking of a mayo/horseradish type spread for making sandwiches, but also offering a brown mustard one is a good idea- just won't mention to the Baptists the addition of a little bourbon.
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Jim, Jack.....it's all good stuff!
BTW, I used smoked paprika, since I was out of plain paprika, on both the ham last week and the tenderloin last night. I think it really added more depth to the flavors! -
Thanks. Lots of left-overs.....come on over!
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Thanks, Michelle.
They gave us free tickets to the Fantastic Cirque de la Symphonie Saturday night. It's the least I could do in return. -
I'm going to try the burbon maple ham this week!
Alton Brown's pork loin is incredibly good as well. It has more of a citrus flavor from the lime juice in the marinade so it makes a great summer meal, but I highly recommend it as well. I've taken it to tailgates and folks rave over it. The link is below.
[url=]http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html[/url] -
Thanks. Substitute smoked paprika for the regular paprika -it kicks it up a notch.
Thanks for the link, I will put it on my 'to do' list.
BTW, where are you in Dixie? -
I'm actually over in Vicksburg. I've been here since 2003 after graduating from school. I see you're from Madison. That's actually where I bought my egg this past spring. They seem like good folks over at MF&P.
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:laugh: :laugh:
Reminds me of what my Dad used to say - how to you stop a Baptist from drinking your beer when your fishing? invite two of them!!! :woohoo: :woohoo:Kent Madison MS -
Wow!!
The pork looks super moist.
Great post -
:ohmy: :laugh: :laugh:
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Clark, all four looked fabulous to me! Yum.
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It really was moist, even though I let them get cooked a little more than originally intended - adult beverages :(
That's one of the things I love about the Egg, no need to brine things, unless for adding a particular flavor! -
They really were, Rebecca. It was a hard decision, with lots of prodding to get a commitment vote. :ohmy:
The stuffed ones were too time-consuming for a large cook and would be difficult for making small sandwiches. -
Clark have you used grade "B" maple? Started year before last on hams and has more flavor.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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MIckey,
When walking through Kroger yesterday, I searched through all the Maple Syrup and all they have is Grade A "Dark Amber", which we all know is "light" amber.
We have a 'Fresh Market" and I will look next time I am there, as well as a couple of specialty 'foodie' stores (with limited inventory). Will keep a look out for the Grade B, but it's looking like an Internet purchase is inevitable. :( -
wooooow....
4 pieces of art...
congrats -
Thanks!
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