cooking 12 pork tenderloins...need ideas !!!!

mikeb6109

well doing a cook at the store for all the staff and some familly since it is a familly buisness.
so will be doing baked potatoes and pork tenderloins. i am going to do 12 so would love to do some variety! will be doing the wessb methode injected with the maple syrop and rubbed but need more ideas to give some selection. can't make 12 all the same right?
thanks.

lowercasebill

i cook the smaller grocery store ones direct and crisp up the outside and pull before they are done and foil with tonkatsu sauce [japanese bbq sauce] and put back on the grill for a few minutes and then let rest . the sauce moistens up the ouside char a bit , very tasty. but you need a asain market or time to order from world pantry or amazon,
around here you can buy teryaki, and other pre-marinaded loins get one of each flavor do some of your own and don't tell anyone the difference

Cecil

I have done them with a recipe I got from here and don't remember it exactly or where I got it. That said; inject with coco lopez or similar and use favorite rub(I like DP Firewalk), make a sauce of equal parts crushed p'apple,sour cream, amd malibu or other coconut rum. The sweet/ hot thing works well. Try it!
Walt

NibbleMeThis

Here's one of our favorites, but since I've only had an Egg for 10 days, I haven't converted it from egg to grill, but it shouldn't be too much different.

Sesame Pork Tenderloin s

Yields: 8 posted as 159748

Ingredients

1 1/2 pounds pork tenderloin
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
2 teaspoons brown sugar
1 teaspoon garlic
1 teaspoon pepper
1 teaspoon ginger
1 teaspoon sesame oil

Instructions
Mix all ingredients except pork. Marinate pork in mix for 2 - 24 hours. Remove and drain marinade. Roll each piece of meat in sesame seeds (coat). Preheat oven to 500 degrees and cook for 20 minutes until pork has an internal temp of 150 to 155. Slice across the grain and serve with fried rice. Drizzle sauce on sliced pork and rice.

Our tips:Substitue 1 tablespoon molasses and 2 tablespoon granulated sugar for brown sugar. Sure it's the same thing but swear it tastes better!
This does MUCH better on the grill on medium-high heat. If you have extra sauce from the marinade, bring to a boil and then use as a glaze or baste while grilling.

NibbleMeThis

Here's another favorite!

Oriental Bar-b-q Pork Tenderloin

Ingredients
2 pounds pork tenderloin
1/6 cup Oriental Toasted Sesame Oil
1/4 teaspoon ginger
4 3/4 ounces Bottled Bar-B-Q Sauce
1/3 cups soy sauce
1 garlic
1/4 teaspoon MSG


Instructions
Original instructions - skip below for our version:
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.

Our Variation: I screwed up when we first made this. Made it right the second time and found out our screw up tasted better.

Mix all ingredients except the pork. (Note: depending on our mood, we have added red pepper flakes, chopped cilantro, fish sauce, or substituted hoison sauce for the bbq sauce.)
-Use 1/2 of the mixture as a marinade (pour over the tenderloins in a ziplock bag).
-Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.
-Save the last 1/4 of the mixture as a dipping sauce. (note....we often make extra!)

Grill via direct heat over a medium hot bed of coals (I like a 50/50 mix of lump coal/hickory). Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155f internal temp. Wrap and foil and let rest about 20 minutes.

Slice the loins on a bias and serve with the remaining dipping sauce.

BajaTom

You might try cubing the tenderloins for shish kabobs. Then try try diffrent combinations of veggies and fruit with marinades. Someone will post Qbabes coffee encrusted tenderloins. I don't know how to link. Good luck, Tom It's late and the picture might be chicken but you will get the idea. How about bacon wrapped tenderloins. Good luck, Tom

Eggscaper

I would try pinging MR. TOAD who has done great things with pork tenderloins

citychicken

here are my favorites. some were originally posted by other egg users.

Posted by egret on May 25, 2007 at 07:52:54:
In Reply to: Pork Tenderloin posted by Smoking Jacket on May 25, 2007 at 07:44:26:
Try this one, modified slightly from QBabe's recipe :
Coffee-Crusted Pork Tenderloins*
Ingredients :
4 Tbls. freshly ground Coffee Beans
1 1/4 tsp. Onion Powder
4 tsp. Coarse Salt, kosher or sea
3/4 tsp. ground Cumin
4 tsp. Dark Brown Sugar
3/4 tsp. ground Coriander
2 tsp. sweet Paprika
3/4 tsp. unsweetened Cocoa Powder
1 1/4 tsp. freshly ground Black Pepper
1 1/4 tsp. Garlic Powder
1/3 cup Turbinado Sugar
1-2 lbs. Pork Tenderloin (usually come 2 to a pkg)
2 Tbls. Canola or Vegetable Oil
Preparation :
In a small bowl, mix together the first 11 ingredients (coffee through sugar).
Sprinkle this mixture on the tenderloins.
Drizzle the tenderloins with oil and rub it in well.
Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
Preheat the egg to 400° dome temperature.
Cook tenderloins direct on a raised grid for about 20 minutes, flipping every few
minutes, until they reach an internal temperature of 145°.
Remove from cooker and let rest 5-10 minutes before slicing.
* This is QBabe’s recipe that I’ve modified slightly by adding Turbinado Sugar and
cooking at a higher temperature. I cook this on a regular basis at my dealer and it’s
always a big hit even without the Redeye Barbecue Sauce (see Sauces section on
BGE site) that she recommends.

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The hickory plank provided one of the best back flavors I have experienced on a tenderloin. The slather was a nice touch and it may have contributed to keeping it moist.

Here is the lowdown:

1 pork tenderloin
Rub*
Canadian steak seasoning
Horseradish mustard (Inglehoffer brand)
Wooster
Balsamic vinegar (Villa Manodori Aceto)
Butter
Hickory grilling plank
Rosemary sprigs

*I used some of Rocky's pork rub, sorry no recipe but it is a sugar based rub which has a touch of cinnamon in it. I would think that some Dizzy Dust laced with cinnamon would work fine.

I folded the thin end of the tenderloin back on itself (about 2" or so) and tied it with string. This evened out the thickness. Season with rub & Canadian seasoning.

Mix a slather with mustard and a little wooster then add balsamic until it is just sweet to the taste.

Put a pre-soaked hickory plank on a 400° Egg, grate in normal position.

Melt some butter in a skillet and add a sprig of rosemary to flavor it. Remove the rosemary. Do a quick saute/sear on all sides of the tenderloin. Don't burn the rub. Remove from the skillet and paint a thin coat of the slather on the seared pork, move to the hot plank, add some fresh sprigs of rosemary. Cook until the internal is 145°, turning once.

~thirdeye~

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Herb Crusted Pork Tenderloin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven / egg to 425 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30-60 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


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even though this one calls for jalapenos, it is not spicy hot if you follow the recipe.

Pork Tenderloin with Chimichurri
Chimichurri:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns

2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano,
and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well
and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put
the pork and marinade in a sealable plastic bag and set aside in the refrigerator
for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides
with a generous amount of salt and pepper. Drizzle with olive oil and place on the
grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until
well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.
Spoon some chimichurri over the meat, drizzle with lime juice, garnish with
parsley, and serve with the remaining sauce at the table.

fishlessman

these were pretty good, and if you follow the links there is a dipping sauce in there that goes well with it. the marinade is a chicken marinade that really works for boneless chicken thighs with the dipping sauce as well. i cooked them pretty hot for the charring, but they dont need to be cooked so hot
http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=396320&catid=1