Sorta, Kinda, a Bit Like a Pork Tenderloin Slider?

Lawn Ranger · January 2009

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

Misippi Egger · January 2009

Looks great!

Might be a good idea for the Super Bowl cookin'.

MeatosBanditos · January 2009

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.

Spring Chicken · January 2009

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

Lawn Ranger · January 2009

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

Lawn Ranger · January 2009

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.

crghc98 · January 2009

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.

Spring Chicken · January 2009

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

MeatosBanditos · January 2009

Thanks Lawn Ranger

Mickey · January 2009

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. HELP

Ross in Ventura · January 2009

Great looking cook Mike!
Ross

MountainEGGer · January 2009

Mike,

About how long did it take to cook?

reelgem · January 2009

Wow!! Does that look good. What a great idea! Your pictures are great too. Would make great sandwiches for Superbowl Sunday. Thanks!

Lawn Ranger · January 2009

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

Lawn Ranger · January 2009

That seems to be a common thread today.

Go Cards!

Spring Hen · January 2009

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!
Judy

Eggtucky · January 2009

wow!..that's an awesome lookin TLoin LR!..one of my fav cuts of meat too...I like it! :woohoo:

momcooks · January 2009

That looks really good.

Sorta, Kinda, a Bit Like a Pork Tenderloin Slider?

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