Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pork Tenderloin

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Strat50
    commented on 's reply
    No, I don't, unfortunately. I usually cook on the fly and rarely have time for pics.

  • Ray
    commented on 's reply
    Hey Strat...got any pics of the tenderloin from this recipe? Sounds great!

  • Strat50
    commented on 's reply
    Okay, here goes:

    1 pork tenderloin denuded of all silver-skin and sliced ¼" thick. Sprinkle with salt and pepper and set aside

    In a bowl, place the juice and zest of 2 limes, the zest of 1 orange(dried is fine) , 2 Tblsp. chopped garlic, 1 tsp. chipotle powder, ½ tsp cumin, and 2 Tblsp. coarse black pepper. Combine the above with about ½ cup oil(olive, avocado, etc.). When combined, place sliced meat in bowl with the marinade, mix well, and let marinade for about an hour. Longer is fine. When marinated, place folded medallions loosely on skewers(soaked bamboo is fine, so are metal skewers). Cook skewers on a screaming hot grill till barely cooked through. You want the outsides to be crusty. I max out my kamado for this(700 degrees). Once cooked, serve with tortillas, lime, cilantro, etc.

    The slaw is real easy too. Shred 4 cups of green cabbage. Napa cabbage, savoy cabbage are also good. You can even just get a "slaw" kit at the store. The dressing is just ranch or Italian dressing with a bit of chipotle powder mixed in. For every cup of dressing, use ¼ tsp. chipotle. Enjoy. Oh, by the way, this recipe also works well with sliced tri-tip steak too!
    Last edited by Strat50; February 16, 2015, 12:38 PM. Reason: Omission

  • ontheranch
    commented on 's reply
    I would love the recipe! Thx so much

  • ontheranch
    commented on 's reply
    thx for the tip on gluten-free soy sauce...my little mom and pop store doesn't have but when I get to the city, I will get some. So many marinades call for soy sauce.

  • ontheranch
    commented on 's reply
    oh wow!

  • ontheranch
    commented on 's reply
    This sounds like something even I can handle. And I always have S&G Rub. A small foil packet of wood chips for a little smoke.....gonna try it!

  • Spinaker
    commented on 's reply
    id love to get this one!!! Ive got a tenderloin thats ready to go in the fridge.

  • Huskee
    commented on 's reply
    Yes, pork loin an salt, pepper and smoke is a beautiful thing. Your sauce sounds great, I love all those things too.

  • carolts
    replied
    Last time I did a pork loin, I just used Kosher salt and cracked pepper and smoked to an IT of 140. I then sliced it and topped with a Marsala wine/mushroom/baby spinach Bechamel sauce on top of fresh baby spinach (yeah, I like spinach). Next time I'll use bacon to start my sauce, because everything is better with bacon (and Bluetooth )

    Leave a comment:


  • carolts
    commented on 's reply
    That looks amazing.

  • Medusa
    replied
    Hi ontheranch!

    The one below came in @ 2.6 lbs. I had cut a full loin in half.

    If you have an injector, then try using MH's injection for pork. Rub it down with your favorite rub or 1 of the recipes on this site prior to the cook. You can see that I only rubbed the left half of this one as I was performing a "flavor test". I will rub the entire loin next time.

    Make sure you tie if off at about 1+ inch intervals. Helps the meat keep shape for a better cook.

    --Ed

    Click image for larger version

Name:	BNLS_Pork_Loin_111114.JPG
Views:	49
Size:	123.7 KB
ID:	62841

    Leave a comment:


  • Strat50
    replied
    I love to use pork tenderloin for broiled carnitas tacos. Served with avocado, lime, cilantro, and a nice cabbage slaw. Killer! If you would like a recipe and procedures, feel free to ask. It's an easy, easy cook.

    Leave a comment:


  • mgaretz
    replied
    Originally posted by ontheranch View Post
    I have a 2 1/4 lb pork tenderloin I would like to do on my Weber Q. I can google a zillion recipes but would rather trust the great cooks on here. So any suggestions would be appreciated. Bacon wrapped? A marinade? I am gluten-intolerant so any marinade with soy sauce is out. Thoughts anyone?

    I wouldn't normally use soy sauce, but gluten-free soy sauce is pretty easy to find.

    Leave a comment:


  • Spinaker
    replied
    I usually do mine like MH's but I also do a bacon weave that wraps around the tenderloin. After I wrap the tenderloin in the bacon, I put a dusting of saltless sweet pork rub on the bacon. Cook it to a IT of 140 F, Man does it ever taste good. I cook it on the Lodge griddle in the smoker so the bacon doesn't stick to the grate and pull apart after the cooking is finished. (This is actually two small tenderloins wrapped together.)
    Click image for larger version

Name:	IMG_2891.JPG
Views:	55
Size:	84.3 KB
ID:	62704 Click image for larger version

Name:	IMG_2908.jpg
Views:	69
Size:	100.1 KB
ID:	62707 Click image for larger version

Name:	IMG_2903.jpg
Views:	45
Size:	97.6 KB
ID:	62706
    Last edited by Spinaker; February 15, 2015, 06:19 PM.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis