pork tenderloins - who ever knew??

TRex

Cooked some pork tenderloins (2) on the Medium last night. This was my third or fourth time doing these. On previous cooks, I had marinated them in various mixtures, e.g., Worchestshire, Soy sauce, etc., but not enough time for that last night. So, I mixed up a dry rub consisting of (sorry, I didn't measure) Kosher salt (main constituent), ground black pepper, cayenne pepper, cumin, garlic powder, Hungarian paprika (thanks Leah!), and turbinado sugar. First wiped both tenderloins down with olive oil, then slathered my favorite mystery ingredient, Spicy Porter Brown Mustard, on both, then applied the rub. Cooked direct at 350 for about 30 minutes, until internal temp read 145 on the Polder. Let rest for 5 minutes.[p]Okay, these things were AMAZING. I felt like I was eating Prime aged beef tenderloin or something. The taste was incredible, juice was going everywhere, and you could literally cut these things with a fork. My wife and our Hungarian Paprika Provider friend were VERY pleased.[p]Please, if you have not tried pork tenderloins yet, do them tonight! You'll love them[p]TRex

Shelby

TRex,
You hit my favorite cook! I had a friend over a few weeks ago and only had time for limited cooking so I did a pork tenderloin, then while we were snacking on it, did a pizza. He's still raving about the pork. Can't go wrong with pork tenderloin.[p]Know what you mean on the digital camera...wish I had one and knew how to post pics.