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pork tenderloin recommendations

cbscbs Posts: 99
edited 1:33AM in EggHead Forum
I usually do raspberry chipotle, and I'm looking for a new way. Any suggestions. The easier the better for tonight's limited prep time.[p]And while I'm at it, still pull them at 135 and let them rest, correct?


  • bsfd806bsfd806 Posts: 24
    My Favorite way is to just put salt, pepper, and garlic powder on them and cook to desired doneness. I then rub just a little bbq sauce of choice, and let it set.[p]

  • AZRPAZRP Posts: 10,116
    I mix Wishbone Italian dressing and soy sauce, 50/50, in a ziplock with the tenderloins. Put them in the fridge for a couple hours then grill direct. 135-145 will work fine. -RP

  • TroubleTrouble Posts: 276
    A little olive oil, then a lemon-pepper mix if you have it. You can let those flavors soak in as long as you like--even just for egg warm-up time, but the longer the better.[p]I like the Italian dressing/soy marinade as well.[p]Some folks will say 135 is fine. It's a little low for me. I pull when the middle is 145. Still very juicy.[p]Pork tenderloin for me tonight, too. Haven't decided how I'm going to prep it yet. I might just cook the chicken instead and prep the pork t-loin for a cook tomorrow.[p]Happy grilling.

  • cbs,[p]I like to marinate the tenderloins in EVOO, soy, garlic, ginger (powder in a pinch) and black pepper for several hours to overnight. I like cherry wood for smoke. Cook to 140-145.[p]Eric
  • ConundrumConundrum Posts: 65
    I tried a 24 hour marinate in 3 parts molasses and 1 part dijon mustard - it was great - a definate do again.

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