Pork Tenderloin ideas?

Stanley · August 2008

I have a small (1.4 lb) pork tenderloin and I'm searching for recipe ideas that are fairly simple and don't require a bunch of marinating time. Anyone?

Gunnar · August 2008

Divided into 3 equal pieces weight wise. Bacon wrap each one till it looks like a steak filet. Salt/pepper cook to 145 deg. While the meat is resting off the BGE I throw the bacon back on grid to crisp it.

aaind · August 2008

I did the same but left it whole ,and stuffed with onion
Was awsome
Dave

RRP · August 2008

I fav around here is to wet it with Worcestershire, then rub with our favorite rib rub, sprinkle with kosher salt, coat with yellow mustard and smoke indirectly by sitting the meat on a small wire rack straddling a dry pan. Egg at 300° to an internal temp of 143°. Serve with either Blue's Tenn Red sauce or raspberry-chipotle sauce. It's simple, but so delicious!

thebtls · August 2008

Here are some tenderloin ideas from my blogsite.

http://bigtsbge.blogspot.com/2008/07/parmesan-pork-tenderloin-with-garlic.html

http://bigtsbge.blogspot.com/2008/03/spiral-stuffed-pork-tenderloin_23.html

http://bigtsbge.blogspot.com/2008/08/balsamic-grilled-pork-chops-on-big.html

Stanley · August 2008

What dome temp? Direct? Grid extender or regular grid height? Thanks.

fishlessman · August 2008

i find pork tenderloin to be lacking in flavor, this recipe though does not lack flavor
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=396320&catid=1

aaind · August 2008

I did it at 350 till the bacon looked done
Dave

Buckethead · August 2008

Easy, in a zip lock bag

1/4 cup soy sauce
1/4 cup veg oil
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/2 teaspoon garlic

marinate for 1 hr, cook to 145 rest slice.
serve with combo of orange marmalade and horseradish.
Doug

Grandpas Grub · August 2008

RRP,

An I rading correctly, seasoning then mustard... I thought the mustard first - to hold the seasoning?

GG

thebtls · August 2008

Slice it into 1/2' medalions and cook it on a 350 grill and baste it with bbq sauce...they will be done in minutes.

Grandpas Grub · August 2008

Pork tenderloin is small apx. the size you have.

Loin is bigger.

check you email.

Kent

Mainegg · August 2008

slice a pocket in it the long way and fill with mango chutney. Tie to hold close and do a spicy rub on the out side or just rub with a little chili powder and ginger. yummy!

RRP · August 2008

Kent,
I have always whetted with the Worcestershire which sort of liquidfies most rubs into a thin coating or paste. Then the yellow mustard seals it to my way of thinking. Maybe I do it basskwards but whether it's butts, ribs or roasts it's the way I do it!

Broc · August 2008

Wrap it, butterfly and stuff it, sizzle it hot, roast it slow, any way ya likes it! -- Just make sure to pull it when 140F internal, wrap in AlFoil and let it rest a while, and you'll be fine.

Really hard to mess this up!

~ B

:laugh:

Stanley · August 2008

Thanks to all! aaind's idea sounded good, so I stuffed it whole with chopped spring onions and some Tsunami Spin, wrapped in bacon. Going direct on a raised grid @ 350°. Wish me luck!

bubba tim · August 2008

mustard first then the rub. wrap in plastic overnight.

Broc · August 2008

Enjoy!

Turn it ever-so-often, and again -- pull @ 140F internal.

BTW -- Wiping the outside with OO and applying simple S & P seasons the outside real well... though many will find such simple tastin's a little bland...

Best Wishes!

~ Broc
The PorkMeister von den Pig-Infested-Karnfields-of-I-o-Way!

aaind · August 2008

Photos would be nice ,if you got a camera

Ar-Cee · August 2008

Ok, I just went up and pulled a couple of tenderloins for tonight. :laugh: thanks rc

Pork Tenderloin ideas?

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