Cured pork tenderloin?

[bbq_esq]

I thawed out two pork tenderloins but realized I’m not gonna be able to cook them for dinner because of other plans. I was thinking of a way to avoid them going to waste, and I got thinking about curing. I know curing/smoking pork loin is how you get Canadian bacon - any reason I couldn’t do the same to tenderloin (adjusting measurements and time accordingly )?

[mnavarre]

Can't see any reason not to except you'd need 4-5 slices for a proper breakfast sammich.

[bbq_esq]

Right, going to be small slices. But perfect size for a Martins roll

[Jerod Broussard]

I did a couple years ago. They were awesome.

[bbq_esq]

Well now I gotta do it. Did you follow a recipe or basically go by the the main page procedure for pork loin and just adjust weight accordingly

[Jerod Broussard]

Main page procedure.

[IowaGirl]

I would rather cure tenderloins into Canadian bacon rather than use loins. Turns out good. I use Doc Blonder's cure calculator to determine the cure time and curing salt amount based on the size and weight of the tenderloin.

[fzxdoc]

I personally dislike meat of any kind swimming in liquid in my refrigerators. Messy accidents, waiting to happen, I tell myself each time I load in another 2 gallon water-and-meat-filled baggie, corralled in a large foil pan, into the fridge.

I just did it with 5 hunks (19 lbs) of corned beef for pastrami last week (5 bags, 5 pans), and let me tell you I decontaminated any surface that those bags touched, including myself. Twice. After the water changes.

Doing this with a couple of little pork tenderloins, though, sounds like a fun experiment to try. Thanks to all who posted (and will post) their tips for success in this endeavor.

bbq_esq , let us know how your particular endeavor turns out.

P.S. FWIW, it doesn't hurt to re-freeze food, well, not too much. There are some minor changes, usually, but none that you couldn't live with if you want to do something else with the tenderloins.

Kathryn

[Murdy]

If they are vacuum packed, they will last in your fridge for a while.

[Steve R.]

Pork tenderloin always goes over well in my house, and I grab a few when Kroger puts them on sale for $2.99/lb. Tenderloin Canadian bacon sounds amazing.

[Jfrosty27]

When I have a change of plans like this I just cook them up on the pellet cooker and freeze the result for sammies. They only take 60-90 min. I cut them in half and vac pack to freeze. Awesome sandwiches.

[bbqLuv]

Go for it. Take pictures along the way.
Look forward to your write up.