Pork Tenderloin

Jason in MN

I am looking for some ideas for pork tenderloin. I got a twin pack of plain tenderloins (plain - no enhancing solution) and want to cook them tonight, I could make a marinade over my lunch hour. Any help would be appreciated.

Rusty Rooster

Jason in MN,
Go to THW and look up his stuffed loin, it is GREAT!!

Wise One

Jason in MN, pork tenderloins are on eof the most forgiving items you can cook. Hard to mess them up. About the only thing you could do wrong woul dbe to cook them to a char. I think even raw they might be tasty (DO NOT TRY THAT - IT WAS A JOKE) They are good and tender. I used a couple last weekend and stuffed with Chorizo sausage. It was a bit difficult to butterfly since they were small but they did OK. You can sometimes find those pre-marinated and it makes them sooooo easy but it's not difficult to marinate your own. I have used a basic marinade with soy and worchestershire sauce and have also used a mustard marinade. Adding a bit of pineapple juice gives it a Hawaiian flavor. I think you could also marinade it in a good thin BBQ sauce and come out with a winner. I cook direct for about an hour at 325 or so.

Wise One

Wise One, here's one that just came in from the "About Barbecuing" newsletter.[p]Grilled Balsamic-Herb Pork Chops[p]2 pork tenderloins
1/2 cup balsamic vinegar
1/4 cup olive oil
6 large sprigs of fresh rosemary
6 large sprigs of fresh thyme
3 cloves garlic, minced
1/4 teaspoon black pepper[p]Cut pork tenderloin into 6-8, 1 inch round pieces. Place pork into a resealable plastic bag. Add sprigs of thyme and rosemary. Combine remaining ingredients in a small bowl. Pour mixture over pork, seal bag, and allow to marinate in refrigerator for 4-12 hours. Preheat grill for medium heat. Remove pork from bag and place onto grill. Reserve marinade. Brush with marinade and cook for 7 minutes. Turn pork and cook for additional 7 minutes. When meat is no longer pink, remove from heat and serve.

Lawn Ranger

<p />Jason in MN,[p]Love those tenderloins. My all-time favorite way to cook them is as medallions about 1 1/2" thick. I marinate them in a sweet/tangy mixture of balsamic vinegar, soy, worchestershire, brown sugar, mustard and a dab of catsup. However, I believe that these were done with Raspberry Chipotle. I cut them before marinating them so that each piece gets the good stuff. I season with kosher salt and pepper after removing from the marinade. Sometimes I wrap with bacon,...sometimes not.[p]The reason i like the medallions is that each piece is approx. the same size and I don't worry about the thin tail end getting overdone while waiting on the thick end. The cook is done direct at 325-350, and is considerably quicker then cooking a whole. Because each medallion gets individual heat, I keep my Thermapen closeby and check each piece frequently. I turn the skewers midway through the cook and pull at 145.[p]It makes for good individual presentation, also.[p]Hope this helps.[p]Mike[p][p]
[p]

Jason in MN

Wise One,[p]I like the idea of a mustard marinade, do you know where I can find a recipe?

Jason in MN

Lawn Ranger,[p]Yum! Pork wrapped in pork, I like it!

Wise One

Jason in MN, here's one. There are probably thousands out there:[p]Mustard-Vinegar Marinade
From Derrick Riches,
Your Guide to Barbecues & Grilling.
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This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork and poultry.
INGREDIENTS:
1/3 cup Dijon mustard
1/4 cup olive oil
1/4 cup white vinegar
1 tablespoon dry sage
1 tablespoon dry bay leaves
1 clove garlic, crushed
PREPARATION:
Mix mustard and vinager. Add garlic, sage and bay leaves. Mix while adding oil. Store in refrigerator in air tight container.[p]

Jason in MN

Wise One,[p]Thanks, I will try it tonight.