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Quick help needed Slicing raw pork tenderloin

BajaTom
BajaTom Posts: 1,269
edited November -0001 in EggHead Forum
How do you slice a raw pork tenderloin for marinating? Do you cut with the grain or somewhat across the grain? I want to skewer like a sate(sp) to grill tommorow. Any good marinade ideas would be apprciated as well. Thanks, Tom
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Comments

  • AZRP
    AZRP Posts: 10,116
    BajaTom,
    I'd slice it lengthwise, with the grain for sate. If you put it in the freezer until it partially frozen, it makes the job a little easier. -RP
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  • Chubby
    Chubby Posts: 2,955
    P1010017-1.jpg
    <p />BajaTom,[p]I'd cut across the grain...like medallions.[p]Three or four hours ...max on the marimade!![p]They are delicate, and will get mushy if over exposed to saline or acidic marinades for that amount of time![p]I wraped these with bacon to help with shape and a little flavor as well!![p]Evans[p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • thirdeye
    thirdeye Posts: 7,428
    BajaTom,[p]I guess I marinate them whole, but the good news is .... later on when the time is right , you can slice a tenderloin any which way you want to.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    Chubby,
    try this. Pork Tenderloin Kabobs.
    Marinade
    1 1/2 tbsp. sugar in the raw
    1 tbsp kosher salt
    1 tbsp hoisin sauce
    1/4 cup EVOO
    3 tbsp balsamic vinegar
    3 tbsp mirin
    1 tbsp worcestershire sauce
    1 tbsp chili sauce
    2 pork tenderloins
    3/4 pound bacon
    slice tenderloins 1 1/4 thick. combine marinade ingridients and whisk. put marinade and tenderloin in lg. ziplock for 2 to 3 hrs. Nuke baco til 3/4's done. Wrap tenderloin with bacon and onto skewer. Boil leftover marinade for basting. Cook at medium heat til done. 145 degrees. It will look like Chubby's picture.

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