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Sorta, Kinda, a Bit Like a Pork Tenderloin Slider?
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Lawn Ranger
Posts: 5,467
Saw a recipe similar to this in yesterday's food section of the San Antonio paper. Looked good so i gave my version a try. Marinated two 1.25 pound tenderloins for about 6 hours in a mixture of Raspberry Chipotle, Balsamic Vinegar, Worchestershire and mustard. (I'm really liking what the Worchestershire does to marinades.)
I then tied them together with the big end of one with little end of the other. Direct fire at 300 - 330 flipping every 8 to 10 minutes until 142 - 145 internal.
Took the remaining marinade and boiled down for sauce. Served on mini Kaiser Rolls with broccoli slaw (Marzetti Dressing)and marinated onions.
Man, it's hard to beat the price and ease of cook of a pork tenderloin.
Mike
I then tied them together with the big end of one with little end of the other. Direct fire at 300 - 330 flipping every 8 to 10 minutes until 142 - 145 internal.
Took the remaining marinade and boiled down for sauce. Served on mini Kaiser Rolls with broccoli slaw (Marzetti Dressing)and marinated onions.
Man, it's hard to beat the price and ease of cook of a pork tenderloin.
Mike
Comments
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Looks great!
Might be a good idea for the Super Bowl cookin'. -
That looks really good. What were the exact amounts of the Chipotle sauce, bv, mustard, and Worcestershire?
Definitely thinking this would be good for the superbowl. -
I'm never gonna be skinny if you keep pulling stunts like that LOL
Maybe a good recipe for the Texas Eggfest.
Spring "2944 Ounces Of Amazing Grace" Chicken
Spring Texas USA -
No set measurements...probably 6-8 ounces of Raspberry chipotle, 4 ounces of Balsamic, 4 ounces of worchestershire and a couple of tablespoons of mustard.
That should give you enough to cook down for sauce. It really was very good....and simple.
Mike -
If you got any skinnier you'd then be able to outrun all those women that are always chasing yopu...and you sure don't want that.
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made a rub for pork chops, turning it into a paste with a couble of tablespoons of Worc. sauce....Loved the way it turned out. May try it on chix and beef too.
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So THAT'S what the song "Slow Down You Run Too Fast" is all about???
Heck, if I get any slower I'll get in my way.
Spring "Always Bumping Into Me" Chicken -
Thanks Lawn Ranger
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At THE party you did slaw and I think used an HEB product. The slaw was very good and I can not think what the product was in it. HELPSalado 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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Great looking cook Mike!
Ross -
Mike,
About how long did it take to cook? -
Wow!! Does that look good. What a great idea! Your pictures are great too. Would make great sandwiches for Superbowl Sunday. Thanks!
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About 40 minutes give or take. I was constantly checking from end to end with my thermapen. That's why I usually do tenderloin in medallions,..so that the cook is really even. However, by tying thick to thin, and moving them around to counter the hotter spots, these cooked fairly uniformly and came out great. Just had some leftovers for lunch.
Mike -
That seems to be a common thread today.
Go Cards! -
Hi Mickey,
Spring Chicken must have left his roost for a while....If you are talking about the slaw we put on the top of the pulled pork, it was nothing more than a prepackaged salad kit from Dole. You have to look for the name Cole Slaw Kit. It has the dressing in the bag. We love it!
JudyJudy
Covington, Louisiana USA -
wow!..that's an awesome lookin TLoin LR!..one of my fav cuts of meat too...I like it! :woohoo:
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That looks really good.
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