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Archives for October, 2011

Dry Cured Pork Tenderloin

Dry cured pork tenderloin is delicious.  Learning to make it is easy and I also think important.  Dry cured meats were once an important staple in our diets simply because we did not have any other way to preserve meats.  This is an art form that has slowly been dying.  It is a shame to […]

Breaded pork tenderloin sandwich

There is an old joke about people in Indiana being a little bit confused.  It goes, “South Bend is in the north, North Vernon is in the south and French Lick isn’t what you think.” And so it goes with their beloved breaded pork tenderloin sandwich.  Indiana is nuts over this sandwich and not without […]

Pork Tenderloin Marinades

A great pork tenderloin marinade is as follows: ½ cup of Jack Daniels ½ cup of canola oil ½ cup Creole mustard ½ cup brown sugar 1 tsp each of salt, black pepper and thyme If you are wary of a marinade with such a strong alcohol component then the next marinade is an excellent […]


Brine is a super charged flavor delivery vehicle that can work wonders on pork.  I consider a brine to be the ultimate marinade and will always use one on tenderloin if I have planned far enough in advance. In its most basic form a brine is simply salty water.  In order to balance out the […]

Pork Tenderloin Rubs

My two favorite Pork Tenderloin Rubs Coffee and Ancho rub  3 Tbs coffee (fresh beans ground fine) 2 Tbs ancho chile powder 2 Tbs turbinado sugar 1 Tbs kosher salt 1 Tbs cumin 1 tsp granulated onion 1 tsp granulated garlic Savory Smoked Paprika rub 1 Tbs smoked paprika 1 Tbs kosher salt 1 tsp […]

Safe Cooking

This is another topic that I am rather passionate about; pink pork!  We have been trained for generations to shun pork that has not been cooked to a uniform dull gray.  Please stop. First of all, even the US government has come around to agreeing that that overcooked pork is nonsense.  In the summer of […]


This is the part I love; pork tenderloin is diet food.  If you are a carnivore working on controlling your weight then you are painfully familiar with boneless skinless chicken breasts.  They were fun for the first few weeks and by now you are sick of looking at them.  An equivalent amount of grilled pork […]

Trimming and Butterfly

The first thing to do when working with pork tenderloin is removal of the silverskin.  The silverskin is a tough grayish/white membrane that will not get tender during cooking.  Go ahead and get rid of it now so you won’t be picking it out of your teeth later. Start by sliding your knife under the […]

Buying tenderloins

Whole pork tenderloins will typically weigh a little over a pound and be relatively free of large surfaces of fat deposits.  Like the filet mignon, this cut of meat is very lean and extremely tender. This cut is often confused with the loin, and while the loin is excellent in its own right, the two […]

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