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Shredded pork tenderloin?

KingRoverKingRover Posts: 115
edited January 2012 in EggHead Forum

Hello everyone, I am a rookie that really appreciates the discussions on this forum. My wife wants to make this recipe for roast pork with noodles, I am in charge of the pork.

Recipe calls for 1/2 pound pork tenderloin, trimmed (I have a 2 lb tenderloin), baked at 425 for 20 minutes, flipped once; after rest, recipes says "shred pork into small pieces."

I was planning on cooking direct, under the felt line (I don't have a raised grid) at about 375 dome until pork temp hits 140. Should I get some fire bricks to raise the grid?

Does pork tenderloin shred? I have had it sliced before, but have never heard of shredded pork tenderloin.

I also don't have a remote thermometer. I was planning on taking the temp with a probe after 30 minutes or so. Combined with turning the pork every 10 minutes or so, is continually opening and closing the lid going to be a bad thing?

Thanks for the help!

Comments

  • gdenbygdenby Posts: 5,940
    A direct cook of a piece of pork tenderloin will go pretty quickly, possibly less than 30 minutes, with a couple of turns. They don't have much fat, and are easy to burn. I'd keep some basting sauce at hand.

    Raising the grill will help some, but direct cooks are hot. Not at all like an oven. The side facing the coals at the raised position is close to 600F.

    I did sausage that was frozen last night, on a raised grill, direct, and it took 25 min., tops.

    I think the recipe means to rip the meat up. It won't be fall apart like pulled pork, but the tenderloin IS tender.
  • There is a great recipe on here for pulled tenderloin. Using a Dutch oven on the egg. It comes out great! Do a search. You will find it
    XL   Walled Lake, MI

  • MickeyMickey Posts: 18,738
    First be sure you do not have two one pound tenderloins in the package.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • KingRoverKingRover Posts: 115

    Good to know, thanks for the tips folks.

  • stikestike Posts: 15,597
    edited January 2012
    pulled pork is traditionally done with shoulder, a big chunk of meat.  there are recipes that try to downsize that amount of food, and use tenderloin or a chunk of loin.  yeah, it will shred, any meat will.  though i don't think it will shred in that time (20 minutes, direct) like pulled pork will. 

    we used to get 'pulled pork' sandwiches about 15 years ago in boston, and i know now they were tenderloin or loin.  in hindsight, they weren't anything like true pulled pork either.  you cook a tenderloin in a slow cooker til it shreds, and it'll fall apart, but you will need to add sauce in order to add flavor and any 'succulence'.  there's no fat in them.  better (far better) to use a butt.

    still, even though tenderloin and loin can be made to shred, it can't be done in 20 minutes.  you'll need to physically shred it, almost like chicken for chicken salad.

    i guess it depends what it is you want in the end. 
    ed egli avea del cul fatto trombetta -Dante
  • Didn't thirdeye have a recipe for pulled tenderloin?

    The Naked Whiz
  • My wife wanted a lower fat pulled pork. I think it was third eyes recipe. You brown the outside cut into chunks. Put into Dutch oven with some liquids for a couple hours shred add bbq sauce AMD cook more.
    XL   Walled Lake, MI

  • Little StevenLittle Steven Posts: 28,817
    I know Clay Q had one

    Steve 

    Caledon, ON

     

  • Clay Q, that's what I'm thinking of!  Thanks LS!
    The Naked Whiz
  • Little StevenLittle Steven Posts: 28,817
    I remember Chris Tredwell (ctredwell) being the first to try it.

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    by the way.  a big happy birthday to Little Steven.  big 7-0 i believe. 
    enjoy your special day, brother.
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Not quite but thanks. I have been trying to keep it quiet

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    7-0 in elf years, i mean.

    booyah!


    ed egli avea del cul fatto trombetta -Dante
  • here is the link to the pulled Tenderloin.  this si great stuff. more expensive than Butt, and it keep sthe wife happy.  It will be the best pulled pork some people have eaten.

    http://eggheadforum.com/discussion/875466/x/p1

    XL   Walled Lake, MI

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