First pork tenderloins? What now?

[jfmorris]

Ok, believe it not, I've been smoking and grilling for going on 30 years, and for some reason, picked up my first ever 4 pork tenderloins while at Costco this morning (along with 2 chickens and a 17 pound brisket). I was also tasked with getting turnip greens and black eyed peas, and thought the tenderloins would be a nice ham substitute for New Year's Day lunch.

So... I've smoked and sous-vided full pork loins (5 or 10 pounders), but never one of these skinny pork loins. Anyone have a favorite recipe, since the free side of AR has ZERO on pork tenderloins? I also assume just cook to 140-145 like I would its big brother, the pork loin?

If no one has better advice, I will dry brine overnight, rub down with MMD, and smoke at 225 on the kettle + SnS until they reach an IT of 140 to 145.

[Jim White]

My go to on pork tenderloin is the Epicurious Island Pork (I never bother with the salad part...). It's incredibly easy and turns out to be a spectacular dish that guests always rave over.

With four of them, you might get lucky enough to have leftovers for delicious sliders on King's Hawaiian dinner rolls.

[jfmorris]

That recipe looks good, and I think I have almost everything in the pantry without a trip to the store. No chili powder though, but I could probably mix some up from spices on hand. So you just make the rub for the pork, and the glaze?

[Jim White]

Yes. And then the pork gets seared in a hot pan, covered with the brown sugar mix and popped into the oven in the same pan. Comes out beautiful!

[Dan Deter]

Originally from the Weber Big Book of Grilling, Disappearing Pork Tenderloin with Pico. This is our go-to for tenderloin.

http://www.dvo.com/recipe_pages/weber/Disappearing_Tenderloin_With_Pico_De_Gallo.php

[RustyHaines]

I cook these often. Dry brine, no rub though. Instead I sprinkle with Montreal. 225-250 indirect with small amount of apple. I cook to 128-130 IT and then cold grate sear them 1 minute per side times 2. They are very easy to overcook so watch them closely

They should be juicy and very tender. Enjoy and Happy New Year.

[texastweeter]

Treat it either like a large chop as RustyHaines said above, or roll fillet and make a roulade out of it.

[bardsleyque]

I combine chopped garlic,fresh oregano,kosher salt,and olive oil,then just grill about ten minutes per "side".
add cayenne if you like a little heat.(this is good on ribs and chicken as well)

[Dewesq55]

They are really lean and really tender. Very analogous to been tenderloin/fillet mignon. DO NOT OVERCOOK THEM and you will be good.140-ish only.

[tbob4]

Right on. Tenderloin is delicious. I have to do a lot to a whole loin to keep it moist but a tenderloin is all about cooking and temping. Treating it like filet is the best advice - that even includes cutting it into steaks.

[Skip]

I agree totally. Don't overcook. I go Hot and Fast to 140. I think it's a favorite meat to make for a crowd. They usually get to 140 in about 30 minutes then you can tent them. I like to slice & serve with a Cranberry Sauce or BBQ/Apple Jelly Sauce.

[Troutman]

Yes definitely pair it with something sweet, like a raspberry chipotle glaze, some apple or pear sauce, all work well.

[HawkerXP]

Hot and fast. Those Costco packs have two tenderloins in them. I occasionally will use whatever pork rub I have,rub them, tie them together and cook indirect between the charcoal baskets. As stated above do not overcook. Happy New Year!

[Red Man]

I usually go hot and fast indirect. Pull at 140. I prefer a rub with less sugar than MMD for these, I’ll usually just whip up a rub for them with whatever I feel like using that day.

[jfmorris]

Thanks for all the advice folks. I'm going to probably try the "Island" recipe from Jim White with two, but use the gas grill indirect instead of the oven - I'll just take my Lodge 12" out there to the Genesis. In the meantime, I'm going to marinate the other two overnight in a chipotle marinade and will direct/indirect grill them on the kettle with that recipe. I've got two chickens I'm going to split and grill as well. Should make for some interesting flavors.

[Jim White]

Yum. I've been contemplating moving that recipe to the grill. I may do the next one starting direct on the grill to get some marks and sear and then moving into a hot pan in the oven.

[tbob4]

I’m looking forward to your reviews!

[jfmorris]

Jim White my plan is start with the skillet over a burner, then turn off that burner but leave the others on for indirect heat. Mostly so I can stay out of the kitchen, and also to watch the other stuff on the grill.

[DavidNorcross]

By far my favorite recipe - https://heygrillhey.com/stuffed-pork-tenderloin/

[HawkerXP]

This looks good. Thanks!

[fzxdoc]

I made this Jeff Phillips recipe and it was sooo good.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-food-talk/699857-show-us-what-you-re-cooking-suwyc-volume-14-summer-2019?p=732102#post732102

Kathryn

[HawkerXP]

This also looks good. Thanks! Happy New Year K!

[58limited]

That looks great! I might try your version with the four deer tenderloins that I have. I'll probably use Kent Rollins' Mesquite rub for them.

[jgreen]

Been planning to try that. Thanks for the reminder and the endorsement.

[jfmorris]

Well, no one told me that these 2 packs from Costco actually contain 4 tenderloins - they are even skinnier than I expected! The packaging had them bundled up in 2’s. So, one pack went to the freezer, and I am cooking 4 of them ‘Island’ style, hoping to cram them all into a single 12” Lodge. If need be, I’ll carry my Lodge 14” pizza pan ‘ griddle outside. In fact, think I will preheat it too ‘just in case’.

[Thunder77]

I have only made tenderloin once, and we didn’t like it. Maybe it was the meat quality, or the way I cooked it, but it was mushy. Haven’t had the nerve to try it since.

[rickgregory]

Tenderloin shouldn't be mushy. You don't want to wet brine it since it's not a cut that you want to cook in long dry heat. You want to either sear, then roast (basically, see above) or reverse sear. But I think reverse sear or SV is overkill here.

I keep things simple - dry brine, rub, sear or cook on high heat, sauce.