Any good ideas for Thursday dinner?

Mark0525

Trying to think of something different to cook tomorrow night instead of chicken. Any ideas?

Doug in Eggmonton

In amongst the eggfest recipes on the right theres a nice stuffed pork tenderloin. I did it last night and it turned out great. If I get off my ass I'll post the pictures tonight.

Doug

Mark0525

Thanks Doug, I was thinking of that but I'm afraid of it being dry. Was yours at all?

Doug in Eggmonton

Do you have a thermapen. It solves that problem completely...

Doug

Doug in Eggmonton

THe good thing about pork these days is you can take it off at 140/145 and it is still moist and food safe.

Doug

Mark0525

Yes I do. I will try it. If you get time post a pic of it. Thanks

Jeffersonian

I've cooked tenderloin to 160* and still had it come out very moist. Pork loin, that's another story...

Mark0525

Jeffersonian wrote:

I've cooked tenderloin to 160* and still had it come out very moist. Pork loin, that's another story...

do you mean beef tenderloin over pork? I've never done pork on the egg other than the butt I cooked but when I would do pork on the gasser they would dry out so bad.

Doug in Eggmonton

The egg's good that way for sure. But I like mine (pork loin or tenderloin) with a hint of pink. So tender, so moist.

Doug

Mark0525

Thanks I will try it tomorrow.

Jeffersonian

No, I meant pork tenderloin. They're the skinny ends of the loin (IIRC) that will cook in about 45 minutes or so. That's as opposed to the whole loin, which is much thicker and takes a couple of hours to cook to ~150* or so. The tenderloin, in my experience, will stay quite moist if cooked to even 160*, but the loin tends to dry out if cooked to that temperature, and even then you have to be careful to not let it dry out.

Jeffersonian

Pork tenderloin:


Pork loin:

Humphrey Chimpden Earwicker

the only reason meat is ever dry is because it is overcooked. there is no other cause

just don't overcook it.

Mr. & Mrs Potatohead

Sooooo….
I’m confused at this point, but that’s nothing new.
I do NOT claim to know much about meat cuts or meat cutting! I have never cut beef or pork, but I have cut a lot of venison.
In my mind:
The Loin is along the back, on the outside of the rib. If I were cutting bone in-chops, this would be the “eye” of the chop. We refer to this cut, when taken out in one piece as the Loin or “Back-Strap”, at least here in the North Woods of Minnesota!
The Tenderloin, on the other hand, is on the inside of the rib (inside the cavity, opposite the Loin) kind of like, one above the other as the critter is standing. They are basically an inside and an outside strap running along each side of the back bone.
The inside strap (Tenderloin) is MUCH smaller and MUCH more tender than the outside strap (Loin), but both are to die for if cooked properly!
Is this not the same on Pork and Beef?

Mr. & Mrs Potatohead

I just did one low and slow, indirect, with cherry smoke-wood, rubbed down with oil and Richard’s Kona Rub!
It was moist and tender. Pull it at 140 – 145 tops!

Jeffersonian

I'm a complete dope about meat cutting, to be honest, but here's a LINK that may help.

Mr. & Mrs Potatohead

WOW!!
Great charts / pictorials! Thanks!
I’m going to have to figure out how to save / print theses, as to have them to reference.
When I’m looking at the pork “break-down”, I see that the Loin and Tenderloin are the same as I take when cutting venison, so they really are two different “strips” of mussel on a porker too.
This makes all the sense, because of the size.

Mark0525

I once again have backed off from trying pork on the egg as of yet. I am marinading a roast which I figured would be a simple cook and of course my veggies under the roast. Hope it doesn't come out tough.