Pork Tenderloin on the SnS.......

Polak

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Location: KIND
#1

Pork Tenderloin on the SnS.......

June 15, 2016, 05:55 AM

Well, this went over well with the wife and kids. Oldest had 3 helpings and he's only 7yo! I don't know how we're going to afford feeding him when he's older.....

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PBCDad

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#2

June 15, 2016, 05:58 AM

Very cool, looks great! How big was the tenderloin? How long did it take you total? I assume that is MMD for rub? Did you do a quick sear at the end, or not needed?
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#2.1

Polak commented

June 15, 2016, 06:54 AM

Editing a comment

Little over 3lbs, yes MMD, no sear at the end. Cooked a little too long at 300* for 1hr & 45min. The ends (1&quot were dry, but the rest was perfect!
Jerod Broussard

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"Spray cheese, from the famous family of aerosol cheeses."
#3

June 15, 2016, 06:00 AM

Sweet. I did 2 tenderloins yesterday that had been cured for 7 days. I ran 350+ so they were done in about an hour.
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CeramicChef

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#4

June 15, 2016, 07:40 AM

I just got back from lunch and after seeing this, my stomach thinks my throat has been slit!
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RonB

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#5

June 15, 2016, 07:48 AM

To heck with taking a bite out of crime - I want a bite of this.
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fuzzydaddy

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#6

June 15, 2016, 08:00 AM

Beautiful tenderloin! You did good!
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#7

June 15, 2016, 08:01 AM

Wow! That tenderloin looks great!
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martybartram

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#8

June 15, 2016, 11:58 PM

Very, very nice, love that you can still see some pink in the loin.

Last edited by martybartram; June 16, 2016, 04:22 AM.
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2 comments

#8.1

Polak commented

June 16, 2016, 02:32 AM

Editing a comment

Juicy! Worried the wife, but I showed here the temp on the thremapen.

#8.2

martybartram commented

June 16, 2016, 03:20 AM

Editing a comment

That has been a work in process for me as well. I have learned when reiterating the 'its not blood its myoglobin' lesson that I have to leave out the word blood because it immediately turns her off lol
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#9

June 16, 2016, 04:14 AM

Not to sound uppity (if it does, please forgive), but that looks more like what I'd call a pork loin roast. The pork tenderloins I get around here are small and skinny, 1.5 lbs or less. Usually less.

Here's Meathead's photo:
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6 comments

#9.4

fzxdoc commented

June 20, 2016, 06:44 PM

Editing a comment

Beef tenderloins are usually larger than pork tenderloins, JDenver , but the shape is similar. Here's a link that shows beef tenderloin:

Beef Tenderloin Steak Cut | Chef's Information on Beef Tenderloin

http://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/beef-tenderloin/

Meat Buyer's Guide Beef Tenderloin specifications and Filet Mignon Steak cuts. The beef tenderloin is a coveted cut of beef. Learn more at Chefs Resources.

#9.5

Potkettleblack commented

July 21, 2016, 02:40 PM

Editing a comment

Considering that cows mass about a ton and pigs go between 200 and 500 pounds, pretty much everything on a beef is bigger than the pork equivalent. A full beef tenderloin subprimal is closer to a pork loin subprimal than it is the pork t-loin

#9.6

Thunder77 commented

July 21, 2016, 03:35 PM

Editing a comment

Kathryn, I was kind of thinking the same thing...
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#10

July 21, 2016, 02:10 PM

fzxdoc, I thought you were going to send us all to some Magic Mike site.
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DWCowles

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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#11

July 21, 2016, 02:26 PM

Looks great Polak
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