Comments for Pork Tenderloin

Comment on Stuffed Pork Tenderloin with Mushrooms, Blue Cheese and Bacon by David

David — Thu, 02 May 2013 21:48:30 +0000

Kevin, Thanks for dropping by! Good luck with the party!

Comment on Stuffed Pork Tenderloin with Mushrooms, Blue Cheese and Bacon by Kevin

Kevin — Tue, 30 Apr 2013 02:26:19 +0000

This looks really good, I am trying to find a couple of stuffed tender loin recipes for a birthday party this weekend. They suggested stuffing them with sea food but that really sounds nasty to me. I do like the sound of this one though thank you for sharing. I have a new kamado to do a couple on and my trager if needed.

Comment on Home by David

David — Sun, 31 Mar 2013 23:09:35 +0000

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!!

Comment on Home by beckie

beckie — Sun, 31 Mar 2013 22:23:23 +0000

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?

Comment on Baked Pork Tenderloin with a Soy Marinade by David

David — Thu, 25 Oct 2012 22:19:16 +0000

I will absolutely give that a try! Thanks for the ideas.

Comment on Baked Pork Tenderloin with a Soy Marinade by marketmaster

marketmaster — Thu, 25 Oct 2012 17:24:51 +0000

Try substituting hoisin sauce for sweetness and some pureed chipotle in adobo sauce for heat–amounts to taste. If I’m roasting indoors and want a little more smoky flavor, I’ll add a little smoked paprika.

It’s my fav for tenderloin. I make a sauce with the same ingredients plus some low sodium chicken broth, thickened with a LITTLE cornstarch and sprinkled with some thinly sliced scallions.

Scraping the skin off ginger with a spoon and grating it on a microplane is super fast and has a fresher flavor, although it probably doesn’t matter that much for a marinade.

Comment on Pineapple Habanero Jerk Marinade for Pork Tenderloin by David

David — Sat, 22 Sep 2012 15:37:33 +0000

Scott, thanks for the tip! Will definetly try that next time. Good stuff!!

Comment on Pineapple Habanero Jerk Marinade for Pork Tenderloin by scott

scott — Sat, 22 Sep 2012 14:39:51 +0000

To kick up the heat, and the flavor without increasing brining times, strain the brine after use and use the herbs and spices you catch as a wet rub.

Comment on Stuffed Pork Tenderloin with Mushrooms, Blue Cheese and Bacon by David

David — Thu, 06 Sep 2012 22:25:44 +0000

Craig, I included a link in the text to the post where I show a picture of how I do this. Basically I butterfly the tenderloin, place it between two sheets of wax paper and pound the heck out of it!

Comment on Stuffed Pork Tenderloin with Mushrooms, Blue Cheese and Bacon by Craig

Craig — Thu, 06 Sep 2012 14:58:38 +0000

How did you flatten the tenderloin? When I buy it, it is a long cylinder of solid meat.