Pork tenderloins are delicious. These pork tenderloin recipes take advantage of the perfect size, convenience and incredible tenderness of this great cut of meat. There is nothing not to like about this cut of meat; it is a chefs best friend. The beef anatomical equivalent of the tenderloin is the filet mignon. It amazes me that the filet has taken on such an esteemed status that commands fifteen dollars a pound while the pork equivalent costs five times less. Hey, that’s fine with me; I’ll eat the pork all day long!
Grilled Pork Tenderloin!
UPDATE: 12/8/12 I wanted folks to know about how much I am loving cooking smoked pork tenderloin on my stove top! Click here to see how!
In general this site covers the following topics:
Pork tenderloin recipes
Pork tenderloin rubs and marinades
Preparation: Buying, trimming and cutting, brining, marinades and rubs. There is a heck of a difference between the loin and the tenderloin and a lot of folks get the two confused. There are also a multitude of pre-marinated and “flavor enhanced” products out there. Some of them are okay but not all of them are obvious. I’ll take a shot at working you through which brines, marinades and rubs work well with tenderloins and then spend some time showing you how to stuff one.
Cooking: Outdoor grilling, indoor grilling, roasting and pan fried cutlets. How long do you cook them and at what temperature? How do you know when they’re done? What type of wood do you smoke with? What type of breading is best for frying? The biggest cooking tip I can give anybody is to buy an accurate and fast digital thermometer. The one I have linked to costs less than $20 on Amazon and gives a reading in 5 seconds.
Serving: Side dishes. This is for those of you who refrain from chomping on it right off the grill. Probably not much revolutionary here but I’ll see if I can come up with some good pairings that you haven’t tried yet. I’ll also cover a few pretty routine serving ideas just because it is what we usually eat at our house.
Cured : Let’s call this the best kept secret about how to enjoy pork tenderloins. This is one of those things that you either love or hate. Salt cured, air dried tenderloins are the easiest way to get an introduction into the world of homemade salumes and salamis.
Jerk rubbed pork tenderloin
If you have a great post about pork tenderloins let me know and I’ll be glad to share it here. I would love to hear any suggestion to improve this site. You can drop me a line at David@porktenderloin.org
Thanks for stopping by!
 |
This site is a member of The Smoke RingNext BBQ Site - Next 5 BBQ Sites - Prev BBQ Site - Random BBQ SiteJoin the BBQ ring or browse a complete list of The Smoke Ring BBQ member sitesThe Smoke Ring – All you need to know about BarbecueA service of netRelief Consulting |
Great site! I like how you have concentrated on one type of meat. Keep up the good work. I’ll keep visiting for updates!
November 20, 2011 @ 6:56 pm
Thanks for the note, Coshon. I’m glad you like the site, I’ll keep working on it!
November 22, 2011 @ 2:39 pm
Is the crock-pot a definite no-no with pork tenderloin?
December 30, 2011 @ 5:37 pm
Hi, Craig! Sure, you can cook a tenderloin in a crock pot. It will probably end up like pulled pork but that’s okay. I have never tried it this way myself but can’t think why it wouldn’t work. Thanks for the question!
December 30, 2011 @ 7:44 pm
So I have to say, I had fallen out of love with pork for a long time. I love my mother, but her pork loins were always made out of the wrapper, a dash of salt and pepper, and into the oven. It also usually came out a little dry.
But my brother brought home pork tenderloin to cook and I had no idea how to make it. Searching the web, I found your site and immediately ran to the kitchen to brine my pork tenderloin. I also used one of your rubs.
And the final result…I have fallen back in love with pork. So thank you. It came out tender and juicy, bursting with flavor, and probably some of the most amazing pork I’ve ever eaten. This site now has a place in my favorites bar, and I will be returning often. Thank you!
January 25, 2012 @ 7:09 pm
Kat, You are welcome!! Thanks for visiting. If there is anything else you would like for me to add to the site please let me know!!
March 3, 2012 @ 10:11 pm
I’m drooling now after brining my pork tenderloin according to your directions! I’m going to follow your “longer version” of roasting the tenderloin this evening. Like “Kat says” I, too, have placed your site in my favorites. My dinner this evening will be roasted pork tenderloin, garlic mashed potatoes, steamed and then roasted brussels sprouts and a salad! Thank you for a great site!
April 1, 2012 @ 3:29 pm
Maria, Thank you for the wonderful note! I hope everything is delicious and that you have a great day!
April 1, 2012 @ 4:00 pm
Usually when i buy this cut is is pre-packaged and is actually two long pieces. today we cooked one tha came as 1 long piece and it was incredible, best one ever. is there a difference in what end of the loin is better?
March 31, 2013 @ 6:23 pm
Hi Beckie!
Whenever I find a single tenderloin instead of the double pack it has been “pre-brined”. Hormel sells these under these “Always Tender” label. There are many variations and its not obvious that they are pre-brined unless you look carefully at the label.
These per-brined tenderloins are usually “no-fail”. Glad it worked out for you!! The downside to these is that it is hard to add any extra flavor to them as they are already “pre-loaded”.
Thanks for visiting!!
March 31, 2013 @ 7:09 pm