Tenderloin Taco Tuesday

HendersonTRKing

Pork tenderloin.  Rubbed, smoked, shredded, and taco’d. Pix out of order. Thx, Vanilla. 

Foghorn

Looks great.  What was the finishing temp on the pork?

saluki2007

Nice.  Never thought about using a loin for tacos.  Did you marinate it at all?

SonVolt

Interesting. Tenderloin is an unusual cut to shred. 

Carolina Q

SonVolt said:

Interesting. Tenderloin is an unusual cut to shred. 

Put it the stand mixer with paddle attachment. Shredded in seconds.
https://www.youtube.com/watch?v=dEX5coddlUs

HendersonTRKing

It shredded fine. Cooked it over a heat sink of onions and peppers and brown beer in some bacon fat. That all cooked down and we shredded the tenderloins into it. So that kept it nice and wet. Pork was pretty done 145/150. Some crispy bits on the outside. It worked and kept the Tuesday tradition alive. 

Foghorn

Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.

HendersonTRKing

Foghorn said:

Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.

I was definitely concerned about going to a more "shreddable" temp and drying it out as a result.  The compromise solution was to cook it over the onions and peppers and beer.  The thinner portions of the loin were around 170, but the thicks were far less.  The claws didn't really work for shredding -- we went to forks.  Once it was pulled and in the tray, it worked great.

thetrim

That looks great!

Foghorn

HendersonTRKing said:

Foghorn said:

Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.

I was definitely concerned about going to a more "shreddable" temp and drying it out as a result.  The compromise solution was to cook it over the onions and peppers and beer.  The thinner portions of the loin were around 170, but the thicks were far less.  The claws didn't really work for shredding -- we went to forks.  Once it was pulled and in the tray, it worked great.

That's very helpful.  Thank you.