Store had Pork Tenderloins on sale BOGO so I picked up a couple. Anyone have any great recipes for what to do with the things? preferably on the grill…
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Marinade for 12 to 24 hours. Wrap up tight in aluminum foil and cook low ans slow until up to temp.
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Smoke for a couple of hours then wrap and go slow until up to temp.
You have to be careful to not dry them out. They are typically very lean so you don’t have much moisture to work with.
Paul
i just give them a nice coating of olive oil and some s and p. let them come up to room temperature.
toss them on the grill over medium high heat for about 12-15 minutes.
wrap in foil for 5-10. unwrap, slice.
juicy as all get out!
cheers.
ryan
This is just about what I do. Super tender and easy to cook. I’ve never had a problem drying them out.
They are better cooked fast vs slow. For god’s sale don’t braise pork tenderloin it gets really dry.
Marinated or seasoned I think pork tenderloin is wonderful. Just serve it with a compote or chutney and it will be complete.
Or you can pound out medallions bread fry and make schnitzle.
You want a cooking method that’s hot/fast/dry. Smoking is a bad idea IMO because it’s low/slow/dry. Grilling would be your best bet. I agree with Joe and Ryan. This time of year I hate to turn on my oven so I’d probably grill them. Use a thermometer, you want to get the middle up to 145*, then let rest at that temp for 5-10min before slicing.
Edit: Euge beat me to it.
I don’t often use pre-made spice mixes, but if I’m feeling lazy I’ll use some “Canadian Steak Seasoning.” It goes pretty well with pork.
Peanut sauce and then quick cooing on the grill - really good.
Sausage
Are you suggesting to butterfly the tenderloin and stuff it with sausage? Mmmm…
I like olive oil with lots of lemon and garlic. Similar to souvlaki and I serve it with with grilled vegetables and tzatziki sauce.
I like this cut grilled on a med/high heat after a coating of EVOO/salt/pepper or your favorite marinade (2-4hrs min.). I keep rotating until I get a nice sear on each side of the tenderloin. A little smoke while cooking also adds a nice flavor dimension.
We grill pork tenderloins marinated in some soy sauce, garlic, and brown sugar pretty frequently. Easy and delicious.
Give this a look. http://www.foodnetwork.com/recipes/bobby-flay/coconut-marinated-pork-tenderloin-recipe/index.html
I saw Bobby Flay make this on one of his shows on Sunday morning. I had most of the things required already. It turned out good. I wasn’t able to get scotch bonnets though, only habanero. I only marinated for about 3 hours…it would have better if I had more time.
I usually marinate over night in a marinade made of:
Lea and Perrins Worcestershire sauce - not the fake stuff
Franks Red Hot
Chnese rice cooking wine - the stuff from the asian grocery, not supermarket crap.
sweet aged soy sauce
sesame oil
oyster sauce
hoisin sauce
garlic
pepper
ginger
The key is high heat for short time. Don’t over cook. If it goes to 160F it’s overdone. Better to undercook and let rest for 15 minutes to finish.
Another vote for hot and fast on the grill. Cook to 140-145F then get them off!
Usually do a marinade of lemon juice, oil, oregano and a touch of salt and garlic powder.
I cut them into large cubes (up to 2"), large enough so they aren’t falling through the grates, and absorb more of the marinade.
I make a lot of pork tenderloin, relatively inexpensive, incredibly lean, easy to prepare and cooking time is extremely short. Yet I also get huge compliments from guests when I serve it.
We do big picnics for our customers on the major warm-weather holidays (memorial day, labor day, 4th of july). We can buy pork from one of our customers who works a meat plant, though it just depends on what he can get. Usually it’s ribs and loins. We smoke the ribs, and people always insist on me smoking the loins too. I pull them off at 140, but they take an hour or two to get there, and I always feel like they’re way too dry. Some people really go crazy for them, though, so tastes are weird. Last year I braised some of the loin in a Texas BBQ inspired sauce with bacon, and I thought it turned out pretty well, but I still felt it was too dry.
Yup, low and slow loin always seems dry no matter what, I even did a sausage stuffed, bacon weaved loin last year that was still on the dry side.
That looks awfully delicious. 8)
This is close but different. A corn bread and sausage stuffed Pork Loin wrapped in bacon and smoked. I’m doing a similar version this weekend. 8)
They go great with Kolsch! 
Damn both of those look good. ;D