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Tenderloin Taco Tuesday

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Pork tenderloin.  Rubbed, smoked, shredded, and taco’d. Pix out of order. Thx, Vanilla. 


It's a 302 thing . . .
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Looks great.  What was the finishing temp on the pork?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • saluki2007
    saluki2007 Posts: 6,354
    Nice.  Never thought about using a loin for tacos.  Did you marinate it at all?
    Large and Small BGE
    Central, IL

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  • SonVolt
    SonVolt Posts: 3,316
    Interesting. Tenderloin is an unusual cut to shred. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Carolina Q
    Carolina Q Posts: 14,831
    SonVolt said:
    Interesting. Tenderloin is an unusual cut to shred. 
    Put it the stand mixer with paddle attachment. Shredded in seconds.
    https://www.youtube.com/watch?v=dEX5coddlUs

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

    Michael 
    Central Connecticut 

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    It shredded fine. Cooked it over a heat sink of onions and peppers and brown beer in some bacon fat. That all cooked down and we shredded the tenderloins into it. So that kept it nice and wet. Pork was pretty done 145/150. Some crispy bits on the outside. It worked and kept the Tuesday tradition alive. 
    It's a 302 thing . . .
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  • Foghorn
    Foghorn Posts: 10,227
    Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

    I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Foghorn said:
    Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

    I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.
    I was definitely concerned about going to a more "shreddable" temp and drying it out as a result.  The compromise solution was to cook it over the onions and peppers and beer.  The thinner portions of the loin were around 170, but the thicks were far less.  The claws didn't really work for shredding -- we went to forks.  Once it was pulled and in the tray, it worked great.
    It's a 302 thing . . .
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  • thetrim
    thetrim Posts: 11,387
    That looks great!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Foghorn
    Foghorn Posts: 10,227
    HendersonTRKing said:
    Foghorn said:
    Thanks.  Was just wondering if you needed to go to 200 or so for it to shred.

    I recently shared that I had done a pepper stout beef cook with a friend and he said he thought it sounded like a great idea for venison - which is lean like a pork tenderloin.  I'm looking forward to him doing it and learning what temp he uses for the venison.
    I was definitely concerned about going to a more "shreddable" temp and drying it out as a result.  The compromise solution was to cook it over the onions and peppers and beer.  The thinner portions of the loin were around 170, but the thicks were far less.  The claws didn't really work for shredding -- we went to forks.  Once it was pulled and in the tray, it worked great.
    That's very helpful.  Thank you.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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