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Pork Tenderloin

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pressedmeat
pressedmeat Posts: 20
edited November -1 in EggHead Forum
Looking for a new way to make a tenderloin. Making it tomorrow, and I am drawing a blank on how I should cook it.
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  • Capt Frank
    Capt Frank Posts: 2,578
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    I'm not trying to be sarcastic, but we don't know what your old way is. Tenderloin is a quick cook, use your favorite rub/marinade and cook direct at 450-500 to internal temp of 140-150.

    Capt Frank
    Homosassa, FL
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I usually keep mine simple. Sometimes just S&P, other times, that plus herbes de Provence (LOVE that stuff!). I've also used Dizzy Dust. Maybe some olive oil. You could also cut slits in it and slip in a few thin slices of garlic. Haven't had a bad one yet.

    Some folks stuff it, but I haven't tried that yet. Raised direct at about 375° always works for me. Turn occasionally.

    For all I know, you have already tried the above though. You are looking for "new", but you didn't tell us what "old" was.

    Good luck.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • pressedmeat
    pressedmeat Posts: 20
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    You're both right....didn't mean to say old way. I was really thinking out loud. I was really looking for a new homemade rub or sauce. Sorry for the confusion.
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  • Capt Frank
    Capt Frank Posts: 2,578
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    No problem, tenderloin is easy and good. Use what ever you want on it, just remember that it is very low fat, so does not lend itself to a lo & slo, cook it pretty hot and fast.
    My local dealer is in a Strip Mall. Saturdays he likes to set his egg out front and use the BGE 1/2 stone for frozen biscuits and the grid for tenderloin w/BGE Gourmet rub. They both take about the same amount of time, and he hands the little sandwiches to folks
    in the Mall. He sells a lot of Eggs :woohoo: It is that easy :cheer:

    Capt Frank
    Homosassa, FL
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  • Sir SmokeAlot
    Sir SmokeAlot Posts: 28
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    Steve Rachailen (sp) has several great looking recipes. For whole large pork loin he has a Rosemary Garlic stuffed with a pesto paste. Outstanding but watch the salt. For the smaller tenderloin, he's got one marinated in a mojo that was life changing. See if you can find the recipes on the web if you dont want to buy his book.
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  • Ripnem
    Ripnem Posts: 5,511
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    pressed,

    Give this a whirl ;)

    It's either ZippyLips or Little Stevens idea.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=874776&catid=1

    It is outathis World :)
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