Pork Tenderloin help

Smoking Jacket · January 2008

I have a 6 pound pork loin to cook on the egg. Would appreciate any suggestions on the best way to cook this thing. Direct? Indirect? What type rub? dome temp? Internal temp? etc. Thanks in advance for your eggspert help.

BENTE · January 2008

Smoking Jacket,
here is one that several seem to like[p]
Pork, Tenderloins, Coffee-Crusted*
Ingredients
1-2 lbs Pork Tenderloin (usually come 2 to a pkg)
4 Tbs Freshly ground Coffee Beans
1 1/4 tsp Onion Powder
4 tsp Coarse Salt, kosher or sea
3/4 tsp ground Cumin
4 tsp Dark Brown Sugar
3/4 tsp ground Coriander
2 tsp sweet Paprika
3/4 tsp unsweetened Cocoa Powder
1 1/4 tsp freshly ground Black Pepper
1 1/4 tsp Garlic Powder
1/3 cup Turbinado Sugar
2 Tbls. Canola or Vegetable Oil [p][p]
Preparation :
1 In a small bowl, mix together the first 11 ingredients (coffee through
2 sugar).
3 Sprinkle this mixture on the tenderloins.
4 Drizzle the tenderloins with oil and rub it in well.
5 Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
6 Preheat the egg to 400° dome temperature.
7 Cook tenderloins direct on a raised grid for about 20 minutes, flipping
8 every few minutes, until they reach an internal temperature of 145°.
9 Remove from cooker and let rest 5-10 minutes before slicing.
10 * This is QBabe’s recipe that I’ve modified slightly by adding Turbinado
11 Sugar and cooking at a higher temperature. I cook this on a regular basis
12 at my dealer and it’s always a big hit even without the Redeye Barbecue
13 Sauce (see Sauces section on BGE site) that she recommends. [p]
Recipe Type
Main Dish, Meat [p]Recipe Source
Author: John Hall (egret)
Source: BGE Florida Eggfest '07, Egret[p][p][p][p]or here is one i seen and i will try here in the near future[p][p][p]Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes is served at Siena Italian Grill and Bar for $23.95. This recipe serves 4 people.
This is a 2-part recipe:
Pork Tenderloin
Red Wine Reduction Sauce
Stuffed Pork Tenderloin Ingredients
1 whole pork tenderloin, about 1 1/2 pounds
6 oz. fresh baby spinach (1 bag)
6 oz. fontina cheese
5 oz. sun dried tomatoes in olive oil
Kosher salt and fresh ground black pepper
2 tbsp olive oil
Stuffed Pork Tenderloin Steal This Recipe® step-by-step instructions:
1) Sautee spinach in a covered saucepan with 2 tbsp water until it is wilted.
2) Drain and cool.
3) Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
4) Pound the tenderloin even thinner between two sheets of cellophane wrap. If you don’t have a pounder, use the flat bottom of a small, heavy cooking pan.
5) Remove cellophane and spread the spinach, fontina, and tomatoes along the whole length of the piece of meat.
6) Roll the tenderloin up, and hold it together with kitchen string (in a pinch, use toothpicks).
7) Rub the entire outside of the roast with salt and pepper. Wrap it in cellophane if you will be cooking it later. [You can prepare the roast up to 1 day ahead, as far as this step]
8) Preheat oven to 400ºF. If roast was prepared in advance, take it out of the refrigerator while oven is heating.
9) Place olive oil in an oven-proof skillet over medium-high heat. Add pork loin and brown on all sides.
10) Place in oven and roast for 10-15 minutes -- until meat reaches an internal temperature of 150ºF.
11) Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes. Slice the roast diagonally, and pour the Red Wine Reduction Sauce over the pieces.
Source supermarketguru.com
Posted12-23-07 by VienniaJack[p][p][p][p]
happy eggin
tb

Big'un · January 2008

Smoking Jacket,
Pork loins are very lean. I like to put on some add ons to keep it moist. This is called a triple threat.[p]

QBabe · January 2008

Smoking Jacket,[p]Pork loin and pork tenderloin are two different things. Tenderloins are usually about a pound each and come two to a package. Loin roasts are larger. Both are very lean, so can dry out easily.[p]I usually do my tenderloins direct, on a raised grid at about 350 to 375 dome temp. They usually only take about 30-45 minutes total to cook, turning about every 10 minutes or so. Keep a close eye on them. You don't want them to get much above 145 internal, or you'll end up with dried out shoe leather. I don't do loins much, so can't help with times. Dome temps should be about the same, as well as finished internal temp.[p]Here's one of my favorite recipes. Don't skip doing the sauce. It is incredible...[p]Tonia
:~)
[ul][li]Coffee Crusted Pork Tenderloins[/ul]

Chubby · January 2008

QBabe,[p]I can attest to that!![p]Evans

QBabe · January 2008

Chubby,[p]Thanks![p]Hugs to both you and Ann,
Tonia
:~)

Unknown · January 2008

Smoking Jacket,[p]I have, over the past six months, cooked pork lon for groups of 30, 40 and 150 -- on my Medium, no less! [p]To help keep the meat moist, I ALWAYS butterfly the loin -- that is, slice it so that it lays out, like unrolling a scroll. It's best to get the meat quite cold [but not frozen] to do this. When the meat is stiff, it's easier to control when slicing.[p]I season the inside [S & P, herbs, sauteed garlic and onion] and layer it with fruit,nuts, sometimes Italian sausage... Italian sausage and apricots -- yum! The sky's the limit![p]Then, I roll it back up, so it now loooks like a "jellyroll". Tie it every 1.5 inches or so.[p]Apply your favorite dry rub to the exterior, wrap it in plastic -- and put it in the fridge overnight.[p]Next Day -- Cook Day...[p]Let the pork sit out for up to an hour to warm up a bit. [p]Bring the Egg to HOT -- as in 600+F. Sear the roast about 2 min on all sides. Pull the roast, and drop the Egg to 350F.[p]Set up in direct, 350F, with drip pan.[p]Keep liquid in the drip pan [anything, even water. I use apple cider.] Don't let the drip pan dry out.[p]Roast until 140F internal -- won't take long... maybe 40+ minutes.[p]Pull and double wrap in heavy duty foil. Wrap with several old towels, and place in oven, or "cooler" chest for at least 1/2 hour -- up to four hours. Roast with "carry over" cook another 6 - 12 degrees, and get very juicy.[p]Slice-'n-serve...[p]Get used to hearing... "I've never eaten a pork loin this good!"[p]Respond with modesty, and give all credit to the Egg.[p]Smiles![p]~ Broc[p]
P: I use lightly sauteed apples, too...
Sometimes I lay bacon over the top of the roast.
I always add par-fried bacon to the roulade [guts].[p]

Pork Tenderloin help

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