Life Pork tenderloin

crispystl · 06-28-2009, 08:34 AM

Does anyone have a good pork tenderloin marinade??

**Gonzo** · 06-28-2009, 08:40 AM

A little white wine, crushed garlic, mustard seed and black pepper ususally does the trick. You can add some lemon as well.
Posted via Mobile Device

Hog's Gone Fishin · 06-28-2009, 08:41 AM

I use KY

**Gonzo** · 06-28-2009, 08:42 AM

Quote:

Originally Posted by Hog Farmer

I use KY

Posted via Mobile Device

**Bugeater** · 06-28-2009, 09:44 AM

We always buy the Hormel pre-marinated ones.

**bevischief** · 06-28-2009, 10:13 AM

Quote:

Originally Posted by Hog Farmer

I use KY

**bevischief** · 06-28-2009, 10:14 AM

Those dry rubs are good. Stubbs is a good one too.

2bikemike · 06-28-2009, 10:28 AM

I usually slice it thick pound it flat and thin then Flour it dredge it in an egg mixture and drop it in some bread crumbs before it hits the skillet of oil.

LaChapelle · 06-28-2009, 10:33 AM

My belly acid.

chiefzilla1501 · 06-28-2009, 10:34 AM

Make sure you brine your pork first. 1 tablespoon of table salt (not kosher) for every 1 cup of water. Soak it in that solution for 12 hours and make sure not to overdo it. Pork can be really dry, and brining will make it much juicier.

After that, I have no real great suggestions. With chops, I usually use honey, orange juice, ginger, a little vinegar and a little chili sauce. Not a marinade, but something I brush onto the chops.

Mr. Wizard · 06-28-2009, 10:47 AM

That pig jerker is one funny dude

Pork tenderlion does not need to be brined, being a loin cut it is very tender and VERY easy to prepare. We have probably cooked 2 or 3 hundred for banquets.

We do it several ways, the easiest is cover it with lawrys seasoning salt put it on a hot grill and roll it around quickly to sear it, wrap in tin foil, let cook on slow to medium heat til done.

To test for this open foil and make a cut in the top middle and open, should be white not red or you can just use a meat thermometer in the top middle. When it is done do not take the foil off, just let it cool for 10 minutes before eating, when cooling meat draws moisture to its center.

BigOlChiefsfan · 06-28-2009, 01:21 PM

I make a pork dry rub that is 2 parts brown sugar, 1 part paprika, 1 part black pepper. To this basic rub you can add some fennel seed, crushed red pepper and oregano (1 part each) to this if you like the taste of italian sausage.
I usually cook mine about the way Mr. Wizard (above) does his. They don't take long. Before I throw the pork on the fire I usually grill several red bell peppers. Cool for 10 minutes in a paper bag, then peel the charred-all-over peppers, marinate w/some zesty italian dressing and when your pigmeat's done make sandwiches with the grilled pork, peppers and your favorite cheese. I like havarti or muenster with this.
FWIW, I usually rub a peeled clove of raw garlic onto a couple of fresh baguettes, then grill them for 10 seconds per side to make my sandwich, turn constantly to 'toast' but not burn. Make a couple because I always want to eat one of them while I'm making sandwiches. Fresh, hot grilled garlicky bread is one of life's little pleasures.
Roast pork, garlic bread, roasted peppers, cold beer and a long afternoon nap. These things don't get as much praise as they deserve.

**KC Dan** · 06-28-2009, 01:27 PM

Quote:

Originally Posted by chevy369

Those dry rubs are good. Stubbs is a good one too.

Marinated some over night in Stubbs Spicy. Can't wait for dinner tonight...

Stewie · 06-28-2009, 01:35 PM

I wouldn't marinate a tenderloin. A little salt/pepper/garlic and don't overcook.

06-28-2009, 08:34 AM
crispystl MVP Join Date: Jun 2004 Casino cash: $1445140	Pork tenderloin Does anyone have a good pork tenderloin marinade??
Posts: 6,660

06-28-2009, 08:40 AM	#2
Gonzo Stuff & Things Join Date: Jan 2006 Location: The Yukon Casino cash: $10126924	A little white wine, crushed garlic, mustard seed and black pepper ususally does the trick. You can add some lemon as well. Posted via Mobile Device
Posts: 21,498

06-28-2009, 08:41 AM	#3
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $1470477	I use KY
Posts: 40,384

06-28-2009, 09:44 AM	#5
Bugeater The Maintenance Guy Join Date: Sep 2005 Location: Renovated Bugeater Estate Casino cash: $6232680	We always buy the Hormel pre-marinated ones.
Posts: 70,443

06-28-2009, 10:14 AM	#7
bevischief .... Join Date: Apr 2009 Location: Somewhere Kansas Casino cash: $8659352 VARSITY	Those dry rubs are good. Stubbs is a good one too.
Posts: 27,731

06-28-2009, 10:28 AM	#8
2bikemike Born to Ride Join Date: Sep 2002 Location: NWA Casino cash: $2235377	I usually slice it thick pound it flat and thin then Flour it dredge it in an egg mixture and drop it in some bread crumbs before it hits the skillet of oil.
Posts: 16,304

06-28-2009, 10:33 AM	#9
LaChapelle Banned Join Date: Mar 2009 Casino cash: $10004900	My belly acid.
Posts: 8,588

06-28-2009, 10:34 AM	#10
chiefzilla1501 In Search of a Life Join Date: Aug 2008 Casino cash: $1854497	Make sure you brine your pork first. 1 tablespoon of table salt (not kosher) for every 1 cup of water. Soak it in that solution for 12 hours and make sure not to overdo it. Pork can be really dry, and brining will make it much juicier. After that, I have no real great suggestions. With chops, I usually use honey, orange juice, ginger, a little vinegar and a little chili sauce. Not a marinade, but something I brush onto the chops.
Posts: 48,419

06-28-2009, 10:47 AM	#11
Mr. Wizard "I'm with you fellers" Join Date: Oct 2008 Casino cash: $5324495	That pig jerker is one funny dude Pork tenderlion does not need to be brined, being a loin cut it is very tender and VERY easy to prepare. We have probably cooked 2 or 3 hundred for banquets. We do it several ways, the easiest is cover it with lawrys seasoning salt put it on a hot grill and roll it around quickly to sear it, wrap in tin foil, let cook on slow to medium heat til done. To test for this open foil and make a cut in the top middle and open, should be white not red or you can just use a meat thermometer in the top middle. When it is done do not take the foil off, just let it cool for 10 minutes before eating, when cooling meat draws moisture to its center.
Posts: 713

06-28-2009, 01:21 PM	#12
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $7190157	I make a pork dry rub that is 2 parts brown sugar, 1 part paprika, 1 part black pepper. To this basic rub you can add some fennel seed, crushed red pepper and oregano (1 part each) to this if you like the taste of italian sausage. I usually cook mine about the way Mr. Wizard (above) does his. They don't take long. Before I throw the pork on the fire I usually grill several red bell peppers. Cool for 10 minutes in a paper bag, then peel the charred-all-over peppers, marinate w/some zesty italian dressing and when your pigmeat's done make sandwiches with the grilled pork, peppers and your favorite cheese. I like havarti or muenster with this. FWIW, I usually rub a peeled clove of raw garlic onto a couple of fresh baguettes, then grill them for 10 seconds per side to make my sandwich, turn constantly to 'toast' but not burn. Make a couple because I always want to eat one of them while I'm making sandwiches. Fresh, hot grilled garlicky bread is one of life's little pleasures. Roast pork, garlic bread, roasted peppers, cold beer and a long afternoon nap. These things don't get as much praise as they deserve. __________________ A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,036

06-28-2009, 01:35 PM	#14
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $1659901	I wouldn't marinate a tenderloin. A little salt/pepper/garlic and don't overcook.
Posts: 13,628