Pork tenderloin?

T

TheFied

2,500+ Posts
I bought a couple of pork tenderloins at HEB. I am going to cook them tomorrow on the grill. Any recipe recs?
 
I was going to grill a couple tonight. Here is what I will probably do (although simply coating them in sea salt, cracked black pepper and olive oil is pretty hard to beat):

- remove the silver from the outside of the loins
- prep as above
- add chopped rosemary
- grill (don't overcook. slightly pink inside is perfect. no pink is overdone imo)

While grilling I will make a orange juice reduction sauce in a pan:

- bring half a cup of water, beer or chicken stock to boil in a pan.
- add juice of two oranges
- add a little orange zest
- maybe a 1/4 c of soy sauce
- salt
- pepper
- extra spices if wanted (allspice, more rosemary...)
- fresh minced garlic
- simmer on medium low until reduced by half

let meat rest 5 minutes or so and carve.
Serve with sauce.

mmm
 
This is how I'm doing my pork tenderloins and pork chops:

1. Prep the meat (if needed)
2. Coat it with olive oil
3. Cooper's BBQ dry rub (mostly a salt and pepper mix)
4. Coat it with Butler's Texas Gold BBQ Sauce (mustard-based), which you can get at Central Market -- it's fantabulous
5. Finally, I use a healthy amount of sweet basil
6. Grill -- it needs to be pink on the inside
 
Easiest, quick grilling meat for during the week.
I just use a good rub, then serve them with raspberry chipotle sauce.
Serve with some new potatoes or couscous, and some fresh steamed broccoli.
 
I like to slice it in rounds before grilling to give more grilled surface area, but I can understand if that is considered blasphemy somehow. I marinate in anything from green enchilada sauce (can) to teriyaki and serve with anything from pasta to rice to potatos. Very versatile and quick on the gas grill; as MrMyke says a great weeknight meal.
 
and when i say to cook to 145 or less, i mean to pull it from the heat and wrap in foil when it hits about 135.

search for hornian's thread/posts on this. his loin is moist and delicious.
 
At my family's restaurant we use a blend of lemon pepper, cracked black pepper, and garlic powder and coat the pork in the seasoning. Once done, we had a jalapeno and peach glaze and it's fantastic. The chipolte sauce would be great as well, we use it on our pork chops.
 
that fisher & weiser sauce makes grilled pork tenderloin incredible. we eat that for dinner about once a week.

the f&w hot plum chipotle and the pomegranate & mango chipotle sauces are also outstanding on pork tenderloin.
 
Smoke by any method.

Sauce:
1 cup red currant preserves
3 tbsp Dijon mustard
mix and heat til bubbling in saucepan
hit it with a quarter cup/third of a cup good white whine vinegar
whisk vigorously until you get the consistency you want.

Slice meat into medallions, plate, and pour a line of sauce down the middle of overlapping medallions
 
I just made pulled pork sandwiches with a tenderloin last night...

I did it more basic BBQ style than Carolina style with the sauce though...

Apple Cider vinegar
Ketchup
Molasses
Worchestershire sauce - a couple of squirts
Dry mustard powder
Salt
Pepper
Diced onion

I was also really lazy with the cooking because I was busy, so I cooked the tenderloin in our slow cooker.

It turned out pretty dang good...even my one picky kid loved it...and ate leftovers today (which he doesn't like to do, but does) happily...
 
I have used MrMyke's recipe (found in a thread a while back )many times. Stubb's rub, grilled for 20-30 min, then wrapped in foil and set in the oven while I finish the rest of the stuff. Serve with this sauce: Raspberry Chipotle sauce
I found the sauce at HEB or Randalls. They have an apricot mango one that is good too.

Took some Stubb's and sauce up to Chicago with me and made dinner one night for family. Rave reviews and very easy! Three ingredients - pork roast, rub, sauce - oh and foil.
 
I promise you that if you make this for your tailgate or just for your friends you will receive rave reviews. It has an awesome, deep, sweet smoky taste. MrMyke posted this awhile back:





This is Diane Kennedy's recipe. It is simple yet intense.


8 dried ancho peppers, deveined, washed, and seeded. Find the best peppers that are still pliable, they should be glossy red.
Make SURE you wash your hands after handling them.
3 cloves garlic crushed
1 dash oregano
salt to taste
2- 3 cups chicken stock
grapeseed or safflower oil
3 tsp flour
2 lbs. pork meat, remove as much sinew and fat as possible.
I found a cut called pork sirloin, it was cheaper than loin.



Add chilis, garlic, oregano, and salt to 2 cups chicken stock and bring to boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and let chilis soak for about an hour.
They should be covered by the liquid.
Put the chilis into a food processor and puree till smooth.
Add the stock from the pan till the mixture is at the desired consistency. I used pretty much all of the liquid from the pan, and all the good stuff that had simmered into the stock. The chilis will soak up some stock, so have extra stock available.
Set aside.
Cube the pork, add 3 tbsp of oil to a non-reactive pan and brown the pork.
When it is done, add the flour to the pan. Watch the heat, it will stick if you're not careful.
Stir for about 5 minutes at medium heat.
Stir in the chili mixture. She recommended straining it, I like the consistency of the non-strained mixture.
Add any additional stock until the mixture is well coated.
I like mine thick, almost like a paste. She recommends adding stock until it is more thin.
Simmer for 20-30 minutes.
Serve with refried black beans, some good Spanish rice, and soft flour tortillas.
 
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