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Home Brew Forums > Food and Beverage > Cooking & Pairing > Costco Pork Tenderloin
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Old 04-03-2008, 03:52 PM   #1
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Default Costco Pork Tenderloin

Anyone do anything cool with pork tenderloin? I buy the costco tenderloin every 2 weeks because it's incredibly cheap and some of the softest, juciest meat ever. Typically we just grill on low heat with very little rubs or anything for 30-40 minutes. Outside is just crispy and inside is soft, moist, just barely at the point of minimum cooking through.

I'd like to change it up a bit, though, as I'm tiring of your basic plain pork tenderloin and mashed potato side.

Any good rubs or marinades?

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Old 04-03-2008, 03:59 PM   #2
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Default my old stand-by

1 part brown sugar
1 part salt
1 part cracked black pepper
.5 part ground coffee
onion/garlic powder, thyme or rosemary to taste.


wet wood chips on coals or in foil under the roast for the first 15 mins
then the roast in foil after it has a decent char to finish it off.

That's just how I usually do it-

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Old 04-03-2008, 04:03 PM   #3
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Oh hell yes! Can you smoke it? I smoke in my gas grill, so you probably can.

Regardless, I have recipes but they are at home. My wife has one of Emeril's cookbooks and it has a recipe for essence that is awesome.

1 cup paprika
1 tbsp cayenne
1 tbsp salt
2 tsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tsp oregano
1 tsp thyme

Mix thoroughly and rub the whole mess on the tenderloin.

I reserve 1 tbsp or so, mix it with beer and inject it into the center, but it would come out good without this.

A digital probe thermometer is necessary too! Never over cooked.

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Old 04-03-2008, 04:07 PM   #4
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They make great kabobs.

A little pineapple juice boiled down to a syrup along with some soy sauce & brown sugar...

Nice a caramelized. And the kabob cuts give you more of that great grilled surface.

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Old 04-03-2008, 04:13 PM   #5
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2 12 oz tenderloins
2 tbls Dijon mustard
2 tbls fresh sage
2 tbls fresh thyme
1 tbls fresh rosemary
Salt and pepper
1 cedar plank (properly soaked)

Brush pork with mustard, hit with salt and pepper, and mixture of the herbs. Put the tenderloins on the plank and grill on barbeque until temp hits 160f (probably 30 to 35 min at medium)

This is really simple, but really tasty.

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Old 04-03-2008, 04:32 PM   #6
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Don't know about the smoking - I have just your average $100 prop grill from Home Depot. I want to buy one of those apartment living smokers I saw someone else has, but when I went to Kitchen & Co, they only had the Emeril one which is like twice the cost of any other item in the store, so I figured I would wait.

My house stove is electric, so that may or may not be a problem. We are going to buy a smoker once we move out of this townhouse, but that will be a while.

I'm going to start a thread on that subject...

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Old 04-03-2008, 04:42 PM   #7
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Quote:
Originally Posted by jezter6
Don't know about the smoking - I have just your average $100 prop grill from Home Depot.
I used to smoke my tri tips on one of those all the time, just put your wood chips in a foil envelope over the burner (on top of the drip shield if possible) under the grate. Another option is to buy a cast iron chip box ~$7) at HD or Lowes and use it like you would the foil envelopw. Experiment on where to put you meat (is there a right way to say that?) Try upper rack oposite side from the source of smoke to slow cook it if you want more smoke flavor etc.
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Old 04-03-2008, 05:02 PM   #8
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The cedar plank is a little different than traditional smoking. You soak the cedar plank and place the meat directly on the plank and set the whole thing on the grill. Very simple with even the cheapest barbeque. You may need to move the plank to one side if it gets too hot from direct heat underneath and starts to catch fire.

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Old 04-03-2008, 06:03 PM   #9
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Yeah, wood potentially catching fire inside the grill and burning the hell outta the meat - seems like a very scary way to smoke.

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Old 04-03-2008, 06:08 PM   #10
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Nah, it's really easy to prevent - you just soak the board and keep it on the low heat side of the BBQ. You can even turn off the direct heat after a bit once the wood has charred. Cedar planked pork and salmon are the best. It's a flavour you don't get from smoking.

I know Costco carries the planks, and so do all major grocery stores. Usually in the fish section. Yo can also get maple planks which I'm going to try with some trout.

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