Hard to beat pork tenderloin

MrCookingNurse06 · March 6

They’re just stupid simple and so good. A little rainy, so I made a hat

Ragingirishman2 · March 6

Those look delicious and a good improvisation.

RRP · March 6

I agree - and I cut mine more thin than that into what I call medallions and then serve them drenched with heated Blue's Tennessee Red as a finishing sauce. I have lied for years telling my guests that I "slaved" over the stove for 3 hours making that WONDERFUL finishing sauce! LOL

Gulfcoastguy · March 6

They are almost impossible to mess up provided that they aren’t overcooked.

MrCookingNurse06 · March 6

Gulfcoastguy said:

They are almost impossible to mess up provided that they aren’t overcooked.

Yes sir. I pull chicken and pork well before the charts recommend. It’ll be safe, juicy and tender.

Mark_B_Good · March 6

Yeah man, if you get the temperature right, it is so delicious, and so many possibilities with seasoning them ... from sweet to savory. I usually pull off at 145F ... they are so juicy at that temp. Easy to cook as well.

Gulfcoastguy · March 6

I taught my nephew to pull them at 145F if at all possible and to throw them away past 150 F. Or give them to the mother in law.

bluebird66 · March 7

That looks great!

Hard to beat pork tenderloin

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