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!
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
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.
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!