Dibbler

I bought a pork tenderloin (the long tube looking thing) a couple of week ago becuase the store was having an incredible meat sale. I think I paid like $1.17/pound.

Anyway, I want to know how to cook something like this. Can I just slice it into mini steaks and grill them or is that a waste of "good meat". I've found lots of recipes dealing with stuffing it with all kinds of crap like cranberries and raisins but I don't like that kind of stuff. Keep the fruit off my meat!!!

So what's some good old fashoned grilling recipes that don't involve anything weird. I love BBQ and grilling so something along those lines is what I'm looking for.

Thanks...

steelerz

I grill whole tenderloins all the time. I just use olive oil, garlic, thyme,ect. Try whatever seasoning you like on it. I throw the tenderloin on the grill at around 350 degrees, turn it a couple times and in about 20 to 30 min. (depending on how you like it cooked) it's ready.

TonySpilotro

I COULD USE SOME RECIPES TOO DIBBLER, I ACTUALLY HAVE 3 TENDERLOINS IN THE FREEZER RIGHT NOW. USUALLY I RUB IT DOWN WITH SEASONINGS, THEN APPLY OLIVE OIL ALL OVER BEFORE PUTTING ON THE GRILL. SEAR IT ON HIGH HEAT FOR A FEW MINUTES TO GET A BIT OF A CRUST ON IT, THEN COOK AT MEDIUM FOR ANOTHER 20-30 MINUTES OR SO. YOU CAN TAKE IT ANYWHERE FROM THERE. IF YOU'RE HAVING A GROUP OVER, TRY GETTING SOME MINI ROLLS FROM A LOCAL BAKERY AND MAKING TENDERLOIN SANDWICHES. WHIP UP A HOMEADE HORSERADISH SAUCE (FRESH HORSERADISH & SOUR CREAM), THIN SLICE SOME ONIONS, AND YOU'RE GOOD TO GO. YOUR FRIENDS/FAMILY WILL LOVE IT. REMEMBER TO NOT SLICE THE TENDERLOIN UNTIL IT'S BEEN OFF THE GRILL FOR ABOUT 7-10 MINUTES. GOOD LUCK...

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davik

Have one I just posted on seeing this thread, it's here: http://www.tfproject.org/tfp/showthr...threadid=52379

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Chingal0

Pork tenderloin is good with salt n pepper or with other spices. We did alot of cumin crusted or chipotle tenderloin and it goes great with cream sauces or whatever you wanna make.. plum demi, apricot demi, chutneys, corn cream.. etc.

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nosuchuserexist

My wife usually cooks PT in the crock pot. (slow cooker, or as we call it due to a slip of the tongue one day, the "Crotch Pot")

I don't know what she does to it but it usually comes out so tender you can barely get the damn thing out of the pot.

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mofunk

I love crusting my tenderloin with everything. My new kick is curry powder, blended with lots of pepper and mustard powder. Sauce it up.

I'm trying to copy a restaurant's fig stuffed pork tenderloin with marscapone and something sauce. If I succeed, I'll pass it on. If I fail, well, I won't subject you to the results.

Blackthorn

Here's one that's a real fave and VERY easy.

BBQ Pulled Pork

Ingredients

4.5 to 5 lbs - Pork Tenderloin
2 - Medium Onions (or one large)
1 can - Coke
1 28oz - Montgomery Inn BBQ Sauce (or other sweet molasses sauce)
1 28oz - Sweet Baby Ray’s BBQ Sauce – original
5 tsp - Liquid Smoke (1 tsp per pound of pork)
- Coarse Grind Black Pepper
- Dried Crushed Thyme
- Onion Salt
- Red Cayenne Pepper

Preparation

• Season pork with black pepper, thyme, dusting of onion salt, and dusting of cayenne pepper (to taste so more if you like it warmer on the heat scale).
• Wrap in plastic and refrigerate 4hrs (dry marinade) – you can also skip this step if you need to get the pork in the crock pot.
• Slice onions to about ¼ thickness
• Line the bottom of a 5qt crock pot with one layer of onions
• Place pork in the crock pot on top of onions
• Cover pork with remaining onion slices
• Drizzle coke over onions and pork ensuring that pork is covered by at least ¼ “
• Set crock pot on low setting and cook at that temperature for 12-13 hours (onions will become nice and carmelized during cooking)
• Remove onions from top layer and reserve
• Drain juice from pork using turkey baster and discard
• Remove pork from crock pot carefully (it should start to fall apart)
• Remove onions from lower layer and reserve
• Rinse the crock pot free of any remains from coke, juice, etc.
• Place pork back into crock pot in small chunks and begin to separate it with a fork. It will string apart rather easily.
• Once pork is completely strung apart begin adding the Montgomery Inn Sauce slowly and gently working it in with reserved onions until the whole bottle is gone.
• Begin slowly and gently working in Sweet Baby Ray’s sauce until approximately 2/3 of the bottle is gone (or until it suits your taste). Also work in 5 tsp of liquid smoke.

This can be served on buns, or on toasted bread of almost any variety. It’s also good plain.

You can also half the recipe and just mix enough sauce to suit your taste.

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Hanxter

mine is a family favorite... http://www.tfproject.org/tfp/showthr...ork+tenderloin

pmkuon

Cajun recipe:
Butterfly loin, Spread finely chopped garlic,onion,bell pepper on spread out loin. Roll up and tie with butcher twine. season with cayenne pepper, black pepper, salt, garlic powder, soy sauce. Let sit overnight covered in fridge.

Cook over very slow fire till done (3-4 hours)
ENJOY

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Cynthetiq

stuff with dried plums and apricots... tie up and season with salt and pepper, and roast at 350.

yummm....

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Egret

I think some of these suggestions might be talking about pork loin, not tenderloin. Tenderloin is very lean and not very thick, and so works best with quick cooking methods like grilling and higher heat roasting. I'd stick with the faster cooking suggestions.

thingstodo

Here are three favorites of mine:

1. mix fresh ground pepper - a lot - ground rosemary, minced garlic and olive oil. Dredge the ternderloin through this and then sear well all over in a hot pan. Toss it in the oven on at least 450 for about 20 minutes. A convection oven works the best.

2. Sear with a little olive oil and fresh ground pepper. Place in a glass bread loaf pan and cover with apricot preserves. Cook around 400 for about 30 minutes or longer - until the preserves are getting crusty and gooey.

3. Go to http://www.chefscatalog.com/ and get one of the stainless steel stovetop smokers http://www.chefscatalog.com/store/ca...d=cprod2300034

Sear the tenerloin with whatever you want.... I still like the olive oil/garlic/pepper/rosemary mixture. Then stick it in the smoker on your stovetop for 20 minutes. Wow.... nicely smoked. Serve with some Major Grays chutney. It is especially good the next day cold with a salad with some sort of fruity or balsamic vinagrette type dressing.

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joeb1

My favorite for pork tenderloin is really simple. Take you favorite Italian Dressing. You can either marinate the tenderloin in this. Or use an injector to inject the dressing into the tenderloin. I have to filter the spices to get it through the injector. But I do paint the spices on while cooking. (My favorite)

What you cook it with is just as important as the cut of meat and the spices. Pecan Wood! I have found it is the best for any pork really. Especially for smoking a "picnic". You wanna talk about flavor. It is smack yo momma good flavor! Just take your grill, get a few coals going. Chop up some pecan wood. Get a few sticks going really well. If you have time, soak some of the wood in water for a day. Save this for when the fire and wood are really burning. Throw some of the wet wood on top of the hot fire/coals. Put your tenderloin on the grate. And close the top of the grill with all the vents open. It should look as if puff the magic dragon has a cold. The more smoke the better! Cook until done.

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Mbwuto

Ok, first marinate your pork tenderloin for at least eight hours. I usually go with Stubb's pork marinade beacuse of it's nice heat and flavor.

When ready to cook, heat an oven safe pan on medium-high or high, while the oven heats to 450. Remove the tenderloin from the marinade and sear quickly on all sides. Stick the pork tenderloin into the oven and let cook at 450 for 15-20 minutes. I like fifteen personally. After this turn off the oven, BUT DO NOT OPEN IT. Let it bake with residual heat for at least forty five minutes or until you are ready to eat.

I like to pour a cup or so of the marinade into the pan while it bakes. Makes the pork super moist and, if I could ever work out a decent recipe, could make a great sauce.

hotdogg

I score it about a 1/4" deep with a knife every 1" or so and then rub fresh rosmary, coarse salt, coarse pepper and fresh garlic into the pork roast...High heat to sear and then low heat to finish (about an hour)...Let rest and serve (pink in the center)...
Great with a raspberry chipotle sause, or even an apple caranberry...I love pork and game with a sweet and either tart or hot thing going on.

glasscutter43

I remove the white membrane off the outside. Cut the tenderloin nearly in half lengthwise (butterfly) and lay open. Rub with a sweet mustard. BBQ until just cooked. Prepare a sauce of warmed apricot jam with a dash of vinegar to cut the sweetness. Cut the pork 1/4 - 1/2 inch thick on the bias. Plate and ladle sauce over.

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