Interesting pork tenderloin recipe

[Luke Duke]

I saw this recipe in an article that I just read. I haven't tried it.

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[Mrmyke709]

New York City?
Get a rope.
Mine's staying on the grill.

 

[NCAAFBALLROX]

I'll get the rope if you find the right tree...

That seems like a LOT of work when a smoker will kick *** on anything else you could get near it.

Meat is made for Hickory, Oak or Pecan.

 

[TexasHooch]

Well step 1 looks ok... I'm quickly lost after that. I agree with your title but will never, ever do this.

 

[LosIllini]

Probably boil their ribs and sausage too. Blasphemists.

 

[Basketball Jones]

Here's my pork loin recipe:

Need 2 good sized pork tenderloins Butterfly the pork loin twice. PLace between sheets of plastic wrap and pound with a meat mallet to flatten. Saeason with cajun seasoning

Grind (in a food processer) 1 lb. of andouille sausage. If you can't find it, brown some Jimmy Dean hot sausage instead. In a pan, Mix the sausage with 3-4 cloves minced garlic, bread crumbs, and some chicken broth to make a paste.

Spread the paste on the pork loins. Roll the loins, then place strips of bacon (preferably thick, applewood smoked slices) aroiund the pork loin, and tie the pork loin with string.

Grill on a medium hot grill until done. The bacon will add flavor and keep the porkloin moist. Slice in rounds and serve.

 

[Idahorn2]

My boy has been talking about this technique for a year or so. It is at least part of the reason we got one of the Food Saver things a couple weeks ago (not as big a reason as having manageable sizes of brisket). I expect we will try it, but it would have to be pretty good to beat or even compete with the grill. Might be useful for river trips.

Sounds like it may cause the seasoning to really penetrate the pork. With the equipment already at hand, could be worth a try. Might not look very appetizing.

 

[judgroybeanbag]

Somehow wrapping meat in plastic and weatherstripping doesn't sound very appealing. Might be good technique for a dead human body but not pork loin.

 

[C-Man]

Here's what I've been doing to my pork tenderloins lately. First, I rub some good olive oil on the tenderloin, season it with Cooper's Dry Rub and dump it in a bag with Butler's Texas Gold BBQ sauce. Just before throwing it on the grill, I sprinkle on a healthy dose of sweet basil. (I also use this same technique on my thick Berkshire bone-in pork chops.)