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Pork tenderloin
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Steelers252006
Posts: 115
Got a tenderloin in frige. Not much time to prepare. Should I brine? How do you brine?
Second, have some hickory chunks. Should I toss in the fire with this, or would these two not go well together?
Three, what temp to cook at, and what internal temp do I want? Thanks.
Second, have some hickory chunks. Should I toss in the fire with this, or would these two not go well together?
Three, what temp to cook at, and what internal temp do I want? Thanks.
Comments
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I think hickory is too strong. A fruit wood would be better.
I pull at 140 deg and let it sit. -
Steelers252006,
You don't need to brine tenderloin. You are going to cook hot and fast so it won't take on a lot of smoke flavour anyway. I would use a rub or marinate it quickly in teryaki or something.
SteveSteve
Caledon, ON
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What exactly is brining, and what are you trying to accomplish by doing so? So sweeter woods with tenderloin, got you. Is there a good reference list somewhere I can print to have this info available when needed?
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Use a raised grid setup,grid at the feltline, dome 375-400, rub w/ dizzy dust, or any other favorite, grill to internal about 140, only takes 30min or thereabouts, depending on thickness of tenderloin. Very easy, very tasty :P
A good side is to parboil some sweet potato slices 1/4" thick, use evoo and a sweeter rub like raging river, and grill right along with the tenderloin. :woohoo:
Capt Frank
Homosassa, FL -
Back in the day brining was about food preservation now days the process is mostly used to impart flavor and moisture into the meat. I sometimes brine chicken and pork tenderloin. The brine solutions are basically water salt and sugar with whatever flavoring agents added. As for recipes there are a million of them all slightly different. When I have time I do brine my pork tenderloin I feel that it results in a more juicy finished product. But I do cut back how much salt goes in my rub when brining so that things do not get too salty. Good luck.
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What they said but I would pull at 135 and foil for 10-15 minutes. It will coast to 140 and be very moist. No smoke. Sweet potatoes are eggcelent with any pork.
Good luck with it. -
This should help a little with wood selection.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=849152&catid=1 -
Hi,
Not sure how much time you have to let it marinate, but here are a few ideas for some tasty pork tenderloin recipes. The coffee crusted one is awesome, and came from the recipe section of the forum. The others are good too.
To avoid a 3 page post, I've linked to the writeups on our blog for details. Click on the name of the dish to follow the link.
Coffee Grilled Pork Tenderloin
Tequila Pork Tenderloin
Pork Tenderloin With Apple Maple Sauce
Enjoy!
-John -
the tequila pork tenderloin link does not work.. looks great thoughXL Walled Lake, MI
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I cook it au natural and toward the end I baste it with the following sauce and use the rest to dip at the table.
PattyO
Pork with Honey Mustard Sauce
1/2 Cup Dijon mustard
1 tsp. dry mustard
1/3 cup cider vinegar
1/3 cup packed light brown sugar
1/2 cup honey
1 Tbls. Soy sauce
1 Tbls. Sesame oil.
Makes one cup
Combine mustards and whisk together in small saucepan. Whisk remaining ingredients and
simmer for 5 minutes. Cool. -
Thank you for your ideas everybody. Tenderloin came out great. Got a pic and when sign up to photobucket will submit.
-
Fearlessgrill
that's a fine looking mess of tenderloins!Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
Fixed it. Thanks for the heads up.
-John
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