Oh, my tender loins

jerryb78 · July 2014

I made some pork tenderloins for the first time on the egg tonight. Couldn't get too much simpler. It's a nice fast cheap weeknight cook. I brined them for an hour or two, wish I would've had time to get them going sooner. Seasoned one with raging river and the other with pineapple head. They were both good but I think I prefer the slight heat of the RR.

400ish raised direct for maybe 30 minutes, pulled at IT of 140 and rested for 10 before slicing. Served with homemade applesauce that I made while the egg was warming up.

anzyegg · July 2014

Awesome looking cook. Yes, very easy but also very tasty. I love them with the dizzy coffee rub..

bigguy136 · July 2014

Doesn't get much better than that. One of my go to meals. To add a twist, wrap them in bacon. When done, cut next to each wrap of bacon, layout and add a butter compound of your choice. My mom's favorite meal I make for her.

Thatgrimguy · July 2014

Looks great. I read earlier today that the average Pork Tenderloin now has roughly the same fat content as chicken breast.

DMW · July 2014

Thatgrimguy said:
Looks great. I read earlier today that the average Pork Tenderloin now has roughly the same fat content as chicken breast.

Yep, they keep breeding all the flavor out of them.

Nice cook BTW!

jerryb78 · July 2014

@thatgrimguy Sounds about right. I look at them in the same way that I look at chicken breast. They're pretty boring on their own, but they're a blank canvas for whatever seasoning you want to apply to them.

@bigguy136 I may have to try the bacon wrap again at some point. I've had mediocre results with it in the past where the bacon just wouldn't crisp up the way I wanted, but it probably had more to do with my technique than anything. I'll get back on the horse eventually.