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  • Pork Tenderloin Suggestions?

    I have a PTL thawed oot to cook for tonight. Looking to try something different. No thyme for brining or a marinade. Anybody got anything different that they like? Kettle and flat top available to cook on, and Bacon on hand

    Thanks!
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  • #2
    I am assuming it is a Loin and not a T-Loin.. Short on time, I would slice thick chops and grill on the Weber.. Or, thick slice 1/2" then cut into medallions, chop up some veggies and stir fry on the flattop..
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Originally posted by Texas-Hunter View Post
      I am assuming it is a Loin and not a T-Loin.. Short on time, I would slice thick chops and grill on the Weber.. Or, thick slice 1/2" then cut into medallions, chop up some veggies and stir fry on the flattop..
      It is a T-Loin. Probably a little over a pound. Like the medallions idea, think the family would also. Might wrap in bacon and grill Or flat top fry it? ordering pizza sounds pretty good aboot now
      sigpic

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      • #4
        Here's a couple cooks I did. We also put pineapple in the foil sometimes. The foil packs work great. Leave open to get a little smoke and then close up to finish cooking.

        http://www.smoked-meat.com/forum/sho...ght=tenderloin

        http://www.smoked-meat.com/forum/sho...ght=tenderloin
        Jim

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        • #5
          Originally posted by BYBBQ View Post
          Here's a couple cooks I did. We also put pineapple in the foil sometimes. The foil packs work great. Leave open to get a little smoke and then close up to finish cooking.

          http://www.smoked-meat.com/forum/sho...ght=tenderloin

          http://www.smoked-meat.com/forum/sho...ght=tenderloin
          Thanks Jim. I like both of those

          The wife decided on pizza, and she's picking it up
          sigpic

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          • #6
            Last I did was cut in medallions, wrapped in bacon, cooked around the mighty V with layers of thinned sauce applied at the end...

            It's posted here but thanks to PB there are no pics...
            Craig
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            • #7
              Originally posted by SMOKE FREAK View Post
              Last I did was cut in medallions, wrapped in bacon, cooked around the mighty V with layers of thinned sauce applied at the end...

              It's posted here but thanks to PB there are no pics...
              Bastards! That was my initial thought also last night when contemplating what to do. That, or, Vortex fry with a House Aurty coating
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              • #8
                Originally posted by Fishawn View Post
                Bastards! That was my initial thought also last night when contemplating what to do. That, or, Vortex fry with a House Aurty coating
                I like it
                Craig
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                • #9
                  I don't do medallions around here. slice the TL lengthwise during the cook and baste them with something fun like Teriyaki based sauce. Then slice across the grain when finished to serve over a salad or noodles or add to soup or a veggie sauté.

                  or slice the medallions but not straight down. cut across the grain but at a angle to give you a bigger individual cut.

                  or cook them whole. slice a loaf of French bread like a hot dog. put the whole damn thing in the bread like a giant hotdog. Slice into parts and have a bunch of Coney sides to liven things up.
                  sigpic

                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                  • #10
                    Originally posted by Fishawn View Post
                    flat top available to cook on, and Bacon on hand.....
                    you had it right there.........what the hell ya need us fer! garlic, rosemary wrap it and flat top till 140.......grilled garlic toast.....asparagus and mushrooms........shit....onestopcookin'surfacedadd y......gitter done!
                    Last edited by chefrob; 07-10-2017, 12:06 AM. Reason: mashin' that keyboard with lil' fat sausage fingers....
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                    it's all good my friend..........

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                    • #11
                      I've been toying with the idea of splitting one most of the way making a boat out of it and filling with favorite stuffing. Just add smoke.
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                      It's Better When Cooked in the Backyard and Served on the Porch
                      A man just can't have to many toys..
                      Akorn smoker

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                      • #12
                        Recently got a full loin, cut it into two roasts, generous coating of JAB, then SnP, vac sucked and into the freezer. Pulled one oot last night, no smoke this thyme, into the oven in a pan on a bed of veggies. Friggin' knock oot!


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          Pork Tenderloin Suggestions?

                          Flat topped some TL Medalians for dinner tonight. The Blackstone is great to cook on. Really handy!!


                          Sent from my iPhone using Tapatalk
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                          • #14
                            Hot and fast...Keep em tender and moist...
                            Craig
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                            • #15
                              Lookin' good
                              Jim

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