Bland pork tenderloins?

Unknown · October 2007

Hi All,[p]I love the texture and juicyness of the pork tenderloins I've been cooking, and I love the dizzy pig rubs, but there just isn't a lot of flavor at the center.[p]I haven't been marinating or brining - Just spice rubs, and cooking at 350 degrees direct. (on grid, elevated grid or v-rack.)[p]What do you guys and gals do to kick up your tenderloins?[p]Thanks!

Rusty Rooster · October 2007

NJKel,
Try a little raspberry chipolte sauce on the side for dipping.

Bordello · October 2007

NJKel,
As Rusty Rooster said about the chipolte sauce and dipping it is fine but I had injected it to the center of the tenderloin and was very happy with the results.[p]Probably not much different but I did not have to dip and seeing the sauce in the meat was kind of cool. Next time I will inject a bit more.[p]You have to strain the seed out of the chipolte sauce so it does not plug up the needle.[p]Good Luck,
Bordello
[ul][li]Link[/ul]

Unknown · October 2007

NJKel,[p]I cooked 4 tenderloins (2 packages) this weekend for a get together. I used a light coating of Dijon mustard then rubbed with Commissary rub. The mustard gave it a dark brown bark and lots of flavor. Cooked @ 350 direct turning once.
[ul][li]Memphis Commissary[/ul]

Big Daddy - OCT · October 2007

NJKel,
I cooked a couple two nights ago that were awesome. My family went nuts over them. All I did was marinate them Soy Vay's Veri Veri Teriyaki. We loved the flavor and texture of the sesame seeds. I will note that they were in the marinade for two days as I had to work too late on the first night to get them cooked.[p]Good luck,[p]Bruce

mr toad · October 2007

<p />NJKel,[p]stuffing is one of the best methods for me - many ways - this loin is stuffed with spinach, roasted pepper bruschetta, parmesan cheese - loin is liberally coated with "bad byron butt rub"[p]mr toad

mr toad · October 2007

mr toad,[p]

Roudy · October 2007

NJKel,[p]Since QBabe hasn't chimed in I'll put in a recommendation of her coffee crusted tenderloin. Follow the directions and you won't accuse this cut of meat to be bland.[p]Roudy

[ul][li]http://www.phhp.ufl.edu/~tlambert/recipes/Coffee-Crusted-Pork-Tenderloins.htm[/ul]

Unknown · October 2007

Thanks guys, lots of really good ideas here! They don't take long to cook, even stuffed ones would probably be doable for a weeknight dinner.[p]Thanks!

Bland pork tenderloins?

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