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06-28-2010, 06:49 PM
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#1
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PKU
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pork tenderloin recipes - help me out!
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So I love pork tenderloins, but I'm lazy and always cook them the same way...
crock pot with red potatoes, carrots, mushrooms, onion soup mix and chicken stock....
Anyone have any new recipes (and yep, I've read some of the other threads on here....just looking for something new...)
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06-28-2010, 07:30 PM
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#2
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I like rubbing mine with Stubb's Rub and grilling it. It's usually great and perfectly tender with a nice crust. I like to supplement it with egg noddles in a butter and garlic sauce.
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06-28-2010, 07:41 PM
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#3
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I also love to grill my pork tenderloin, but it's easy to overdo it. To reduce the chances you'll dry it out, brine the meat for a couple days beforehand. It's so hard to go wrong that way.
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06-28-2010, 07:44 PM
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#4
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50/50 blend of good apple juice and your choice of a belgian trippel, golden, or dark strong + corriander and another floral/fruity spice (I like allspice) to taste. Let soak 5-6 hours then grill over indirect heat. Simple, but the apple and the belgian character really works well with pork.
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06-28-2010, 07:48 PM
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#5
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Make a sheet of bacon by doing over/under lattace effect. then roll the tenderloin in the bacon and throw on the grill.
Sorry I dont have time to provide a direct link, but i found it on baconporn.me. This is a safe for work site. Its a ways to cook with bacon site.
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06-28-2010, 08:02 PM
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#6
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Here's the Beers!
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Wiener Schnitzel vom Schwein Is a favorite in my house since my wife does not like veal. I cut the tenderloin on the bias and give them a pounding, then bread and fry, serve with lemon wedges and some fresh spaetzle browned lightly in butter. otherwise I put the pork in my vacuumpacker marinating bowl after rubbing it down with some olive oil and some Williams-Sonoma chipotle rub overnight, then grill it indirect to medium doneness. |
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06-28-2010, 08:14 PM
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#7
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PKU
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****! looks like I need some more tenderloins! all of these sound awesome!!!
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06-28-2010, 08:18 PM
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#8
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Blackened with course black pepper, lemon pepper and garlic pepper. Grilled on high heat until done. Allow to rest at least 15 minutes and slice.
Can also be served as an appetizer. cut loin into cracker sized portions and serve with various cheeses and crackers.
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Pigs are fantastic creatures. They convert vegetables into bacon.
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06-28-2010, 08:40 PM
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#9
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Quote:
Originally Posted by 509inc
Make a sheet of bacon by doing over/under lattace effect. then roll the tenderloin in the bacon and throw on the grill.
Sorry I dont have time to provide a direct link, but i found it on baconporn.me. This is a safe for work site. Its a ways to cook with bacon site.
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Now THAT sounds good. Need to use more bacon in my cooking. |
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06-28-2010, 08:52 PM
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#10
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PKU
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ok - here's what I'm thinking; a hybrid of pretty much all of the suggestions so far.
I'm gonna brine the tenderloin tonight (1/4 c. sugar, 1/4 c. salt, 1 qt. veg. broth, some peppercorns)
Tomorrow, I'll dry & dry, rub with some kind of rub; wrap in bacon, and grill over direct heat for a few minutes each side, then over indirect heat till ~155*.
I'll slice into medallions, and add that to a garlic/shallot/butter/parm cheese & egg noodle dish.
Pics to follow!
For those that don't know, I've been known to use the bacon-lattice concept a time or two 
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