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Name:   Tall Cotton - Email Member
Subject:   Pork Tenderloin
Date:   2/19/2018 8:59:30 AM

I'm cooking prok tenderloin for 14 people this weekend. I don't know that I've ever done anything except slice, bread and fry ternderloin for sandwiches. Any suggestions on how to jazz it up a little for a more formal dinner? Real tenderloin, not pork loin.

 

Thanks!





Name:   Jim Dandy - Email Member
Subject:   Pork Tenderloin
Date:   2/19/2018 9:53:46 AM

I use two pieces of tenderloin put together 69 style. Cut each piece lengthwise to create space for stuffing. Stuff with whatever: cooked sausage, basil leaves, pesto, mushrooms, cooked bacon.....
 
Tie with at least 5 pieces of string. Rub with oil, seasoning...
 
Cook:  brown in pan then bake; smoke; grill. Go for internal temp of 135
 
 Above is from a friend who is a better than average cook/chef. 




Name:   wix - Email Member
Subject:   Pork Tenderloin
Date:   2/19/2018 11:30:11 PM

I get good results by wrapping 3 pieces of partially cooked bacon around whole tenderloin (secure bacon with toothpicks), then put good barbeque paprika based spicy rub all over meat and bacon.  Cook at 350 in green egg till core temp is 135.  Never have leftovers.





Name:   Tall Cotton - Email Member
Subject:   Pork Tenderloin Marinates/glazes/sauce
Date:   2/26/2018 10:30:07 AM

We ended up grilling the tenderloins and then adding three different glazes to them. One was a soy/ginger/onion/brown sugar sauce, one an orange/rosemary/brown sugar sauce, and my favorite, a basalmic/maple syrup reduction. Recipes are available if you want them.







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