For those into Pork Tenderloin

[CobNole]

I used this recipe last night for an amazing tasting tenderloin. Grilled it on my primo at 500 degrees. 5 minutes each side. Took it off with an internal temp of 145. Rested for about 10 minutes and was as lean and moist as any I've ever had.

http://www.101cookingfortwo.com/my-best-grilled-pork-tenderloin-memphis/

 

[BelemNole]

So you have to brine it and then wrap it in the rub for a few hours too?

 

[CobNole]

Yes. Brined it for 4 hours. Rinsed it then wrapped it and put into frig for 19 hours. Then took it out for 30 minutes before I put on grill.

 

[FSUTribe76]

I used this recipe last night for an amazing tasting tenderloin. Grilled it on my primo at 500 degrees. 5 minutes each side. Took it off with an internal temp of 145. Rested for about 10 minutes and was as lean and moist as any I've ever had.

http://www.101cookingfortwo.com/my-best-grilled-pork-tenderloin-memphis/

I'm surprised you're into tenderloin, there's just not a lot of flavor there in a typical farm raised pig. So I usually go with shoulder myself. Boar...I might actually prefer the tenderloin.

But when I'm cooking pig I usually go shoulder for roasts, bbq, etc, "Sirloin" for pan seared preps or sometimes the more expensive and less flavorful chops, and then shanks and tails for "pig wings". Occasionally I'll do ribs if there's a big sale and will use jowels, shanks and pigtails to make head cheese rather than the full head. But I almost never do tenderloin, it's too bland. And I know you're argument is "not if done right" but if the shoulder is done right as well it blows away the tenderloin imo.

 

[CobNole]

Pork shoulder is a completely different muscle and shouldn't even be compared. When you have 4 kids sitting around the table taking seconds and thirds, and saying it tastes good, that's good enough for me. That recipe is plenty of flavor. Usually pork tenderloin has no flavor because it has been overcooked.

 

[FSUTribe76]

Pork shoulder is a completely different muscle and shouldn't even be compared. When you have 4 kids sitting around the table taking seconds and thirds, and saying it tastes good, that's good enough for me. That recipe is plenty of flavor. Usually pork tenderloin has no flavor because it has been overcooked.

Eh it's an unused muscle which means it has little flavor. I'm not a fan of steak filets either for basically the same reason. Very mild compared to the rest. For something with some funk to it like boar or even free range domesticated pigs I probably even prefer the tenderloin as it's still got some flavor. But the pigs crated so they can't even turn around ie regular pork at the supermarket is just bland. And you should know I can cook it just fine, I didn't say it was bland and dry just bland. When overcooked its bland AND dry and basically inedible to me. But to each their own, I'm not a fan of white meat chicken and turkey either I was just surprised you were at least when it comes to pork.

 

[Mugsy101]

Have you ever done a pork tenderloin where you roasted slow on a low temp and then finished it off by searing it at a high temp?

 

[jy2581]

Eh it's an unused muscle which means it has little flavor. I'm not a fan of steak filets either for basically the same reason. Very mild compared to the rest. For something with some funk to it like boar or even free range domesticated pigs I probably even prefer the tenderloin as it's still got some flavor. But the pigs crated so they can't even turn around ie regular pork at the supermarket is just bland. And you should know I can cook it just fine, I didn't say it was bland and dry just bland. When overcooked its bland AND dry and basically inedible to me. But to each their own, I'm not a fan of white meat chicken and turkey either I was just surprised you were at least when it comes to pork.

LOL We know. You're the best at everything.

 

[BelemNole]

lol, only Tribe could trash talk a tenderloin. "I'd much prefer a flank steak prepared with the heirloom potatoes I grow in my backyard! Let me give the recipe that no one asked for!"

 

[FSUTribe76]

LOL We know. You're the best at everything.

I've never said I was the best. But I'm more than competent when it comes to the kitchen.

This is what I made two nights ago since we're talking about pork. I oven roasted some ancho peppers until dry enough to pestle, then made a rub of the ground ancho peppers, garlic powder, some cayenne, ground cumin, some pestled fresh basil, some pestled dried savory & tarragon, mustard pepper and a little dark brown sugar. After I rubbed in the aforementioned on the pork chops, I panfried it in about two teaspoons of butter and a drop of real not typical fake truffle oil. When it was done, I deglazed the pan with a little Chinese black vinegar.

I then pan griddled some premade flour tortillas (this was a workweek meal so I didn't have time to make my own), made a quick loose tomatillo salsa with lime juice and onions, added in some baby spinach and sliced radishes for a peppery crunch and some sour cream (aka creme fraiche Id made over the weekend so a little firmer and more sour) to the taco. What's missing from the picture is after taking it I added in some shaved young havarti cheese. If the pork chop picture looks messy its only because that's after I immediately removed it from the pan and it hadn't rested yet.

 

[DFSNOLE]

That recipe is plenty of flavor. Usually pork tenderloin has no flavor because it has been overcooked.

Truth. Medium is fine for pork too.

 

[FSUTribe76]

On the week days I try to do quicker meals like the above but still basically create my own recipes. Here's one that was absolutely amazing yet was pretty quick. I microwaved a sweet potato then mashed it with some butter, a little brown sugar, cinnamon, white pepper and pink pepper. Then while that was cooling I made a Moroccan influenced rub out of cumin, ground coriander, cinnamon, black pepper, garlic powder, the tiniest bit ground curry leaves (not "curry powder" which has none), ground caraway seeds and some celery seeds. I pounded out some beef heart and applied the rub then pan seared it in some olive oil leaving it rare. Then I added some okra I pickled earlier. So it's very simple, just three main ingredients, but it has everything in one bite sweet from the sweet potato and brown sugar, salt from the pickled okra, savory/"umami" from the beef heart, sour from the pickled okra and a little bitter from the okra and charred spices. And it's got a balance of textures, the sweet potato mash as the rich creaminess of a sour cream or guacamole, the pounded out rare heart still had some meaty "toothiness" to it and the pickled okra has a nice crunch because I pickle it with grape leaves which through a chemical in the leaf keeps the okra fresher than without. All told it took me maybe ten minutes tops for this quick weekday taco.

 

[Bud Fox]

Truth. Medium is fine for pork too.

I actually think Cob & Tribe are two of the most respected "chef/food/smoker" contributors to these boards, and I enjoy them both. However, I am with Cob here, Pork Tenderloin, done with that recipe would be very good. He wasn't trying to cook for the Pope.

That being said, sometimes, I think we need to get Tribe a Food Network show with the Hannibal Lecter type detailed meals he makes.

 

[FSUTribe76]

So I make s

I actually think Cob & Tribe are two of the most respected "chef/food/smoker" contributors to these boards, and I enjoy them both. However, I am with Cob here, Pork Tenderloin, done with that recipe would be very good. He wasn't trying to cook for the Pope.

That being said, sometimes, I think we need to get Tribe a Food Network show with the Hannibal Lecter type detailed meals he makes.

Maybe just with quick tacos. I make "tacos" at least once a week, but it's never ground beef with some taco bell prepackaged seasoning (although I will admit I did that in college), I try to make up something new each time (although my wife makes a good chicken tinga that we remake about once a month now). This one was the absolute best from about a month ago. I pan sauteed some shrimp in a curried coconut korma sauce I made up (cream, tomato paste, coconut cream, and a ton of different spices plus some prepackaged "hot curry" powder from India). Then to the shrimp I added some storebought pickled ginger for sweetness and crunch, some speared/sticked out cucumber and some shaved young havarti cheese.

I'm planning on making this sucker again, maybe tomorrow if I don't go out to eat.

 

[Formerly Rockymtnole]

Here's a quick and easy meal I made this weekend. The kids really enjoyed it.

I started with some mechanically separated poultry and beef, mixed in a little nitrite and sodium that I had on hand. I then whipped up some hand-rolled, organic stone-ground steel-cut free-range pasta, and mixed it with a homemade cheese sauce made from unpasteurized goat milk and yellow dye No. 6 to add a little pizzazz.

 

[RTM58]

It's pork!

 

[FSUTribe76]

And my wife is a pretty good cook as well. Here's her main contribution to our "taco night" besides the obvious. I'll roast my own or sometimes buy a Publix rotisseried chicken and we love the wings, legs, and thighs but always have leftover breast meat. I usually just use it to make chicken salad the next day (although MY chicken salad with dijon mustard, Thai fish sauce, a little vegemite, kewpie mayo, sriracha, a little radish and chopped sweet pickle) but she used it to make this pan seared version of chicken tinga which is...out of this world good. I don't know what all she puts in it other than canned adobo in sauce, but it is great. Anyways, she added the chicken tinga to some fresh goat cheese and a purple apple slaw and BAM....magic.

 

[FSUTribe76]

Here's a quick and easy meal I made this weekend. The kids really enjoyed it.

I started with some mechanically separated poultry and beef, mixed in a little nitrite and sodium that I had on hand. I then whipped up some hand-rolled, organic stone-ground steel-cut free-range pasta, and mixed it with a homemade cheese sauce made from unpasteurized goat milk and yellow dye No. 6 to add a little pizzazz.

Hey, I bet my quasi-Ethiopian beef heart taco took half the time.

 

[ericram]

We do a lot of pork tenderloin. One of our favorite is Jamaican Pork tenderloin. It has an awesome marinade that it sits in over night. Then grilling on high for 5 minutes on each side. Both delicious and moist.

 

[Formerly Rockymtnole]

.

I made something like that at FSU...early one morning after binging on nickel wings and closing down The Palace.

 

[F4Gary]

I'm actually doing a pork tenderloin tonight on the grill.

This one:

Tastes good to me and easy to cook. I hate to cook.

 

[jy2581]

I've never said I was the best. But I'm more than competent when it comes to the kitchen.

This is what I made two nights ago since we're talking about pork. I oven roasted some ancho peppers until dry enough to pestle, then made a rub of the ground ancho peppers, garlic powder, some cayenne, ground cumin, some pestled fresh basil, some pestled dried savory & tarragon, mustard pepper and a little dark brown sugar. After I rubbed in the aforementioned on the pork chops, I panfried it in about two teaspoons of butter and a drop of real not typical fake truffle oil. When it was done, I deglazed the pan with a little Chinese black vinegar.

I then pan griddled some premade flour tortillas (this was a workweek meal so I didn't have time to make my own), made a quick loose tomatillo salsa with lime juice and onions, added in some baby spinach and sliced radishes for a peppery crunch and some sour cream (aka creme fraiche Id made over the weekend so a little firmer and more sour) to the taco. What's missing from the picture is after taking it I added in some shaved young havarti cheese. If the pork chop picture looks messy its only because that's after I immediately removed it from the pan and it hadn't rested yet.

Honestly, for the longest time I thought you were this uber clever troll. I get it now that you're this kind of weird, hyper eclectic foodie/world traveler dude. I just think sometimes there are certain threads where you don't belong. This was one. We are talking about a normal, everyday family type of meal. And you come in and start adding all of your exotic, three paragraph long meals. It's annoying, and it's weird you don't see that.

 

[RunRonnieRun]

I'd give anything to read an article about Tribe and autoerotic asphyxiation.

 

[FSUTribe76]

Honestly, for the longest time I thought you were this uber clever troll. I get it now that you're this kind of weird, hyper eclectic foodie/world traveler dude. I just think sometimes there are certain threads where you don't belong. This was one. We are talking about a normal, everyday family type of meal. And you come in and start adding all of your exotic, three paragraph long meals. It's annoying, and it's weird you don't see that.

Not really it went how these usually goes. Cob brags, I say I'm surprised you like a bland cut, Cob gets supersensitive and implies I can't cook, I tell Cob to stop being sensitive I was just saying I was surprised he liked bland cuts, some rando says I'M bragging because I said in passing I know how to cook even though I never start threads about my food just comment on already existing ones and never before posted pics here of my food so I decide ^&*^ it I'll show off my simple weekday foods.

So typical Warchant thread. Lots of butthurt, braggadocio and random people I've set to ignore and can't see I'm sure attempting to troll me.

 

[DFSNOLE]

And we'll let that be the last word.