OT: pork loin
- Thread starter jrh-dogg
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The best way to cook a pork tenderloin on a grill ? Take one pork tenderloin, trim excess fat and silverskin, block it up evenly and tie it with butcher string, apply generous amount of olive oil, kosher salt and cracked pepper, then throw it in the trash can since you don't have a smoker to properly cook a pork tenderloin.
make you a foil boat
on the bottom put some olive oil, then cover the bottom with raw onion (cut the onion into rings)
place sliced loin on top of the onion
rub the loin with your favorite peppercorn mix
shake a little worchestershire on each slice of loin
Louisiana hot sauce is also good if you want to give it a little kick
add grape jelly on top of each piece
close the top and cook for a couple of hours
on the bottom put some olive oil, then cover the bottom with raw onion (cut the onion into rings)
place sliced loin on top of the onion
rub the loin with your favorite peppercorn mix
shake a little worchestershire on each slice of loin
Louisiana hot sauce is also good if you want to give it a little kick
add grape jelly on top of each piece
close the top and cook for a couple of hours
^^ This ^^
Was about to post something similar, Im just not as witty as Shmuley.I cook mine on a big green egg, insert long knife through the middle and stuff with hickory smoked sausage. Apply a homemade pork rub and smoke for just 1 hour at 300. I like the " sweet heat" taste so I make a sauce out of maple syrup, honey, hot homemade BBQ sauce with some crushed red pepper and cayenne. The family and neighbors say its the best BBQ tenderloin they've had. Just me but wouldn't grill a tenderloin, smoke it.
Was about to post something similar, Im just not as witty as Shmuley.I cook mine on a big green egg, insert long knife through the middle and stuff with hickory smoked sausage. Apply a homemade pork rub and smoke for just 1 hour at 300. I like the " sweet heat" taste so I make a sauce out of maple syrup, honey, hot homemade BBQ sauce with some crushed red pepper and cayenne. The family and neighbors say its the best BBQ tenderloin they've had. Just me but wouldn't grill a tenderloin, smoke it.
^^This^^, plus wrap it with bacon strips after you fold it up. I just mix up the cream cheese and jalapenos together and fill the middle. And like the Rabbi said, find a smoker to slow cook that bad boy.
Check out this recipe and video of how Alton Brown grills pork tenderloin. A couple of techniques he uses are really important even if you don't use his marinade. (like using reserve marinade to pour over the tenderloin when you take it off the grill and cooking it to a lower temp than people traditionally do)
http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html
http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe/index.html
That's my recipe for carp, except you use aluminum foil
and eat the aluminum foil.
Though for the record, you can make a perfectly cromulent tenderloin on a grill. Is it the absolute best? No. But I eat Domino's sometimes too, even though it's not the best pizza in the world.
and eat the aluminum foil.
Though for the record, you can make a perfectly cromulent tenderloin on a grill. Is it the absolute best? No. But I eat Domino's sometimes too, even though it's not the best pizza in the world.
An interesting pork loin stuffing that I heard the other day
Is to hollow out a longitudinal hole in the loin with a knife and shove a link of boudin in there. I was told you have to freeze the boudin link to get it in there without puncturing it.
Is to hollow out a longitudinal hole in the loin with a knife and shove a link of boudin in there. I was told you have to freeze the boudin link to get it in there without puncturing it.
A marinade I have used... Nothing exact as I am not someone who uses receipts when I cook.
1 part honey
1 part orange juice
1 part soy sauce
2 fingers of ginger pulverized and diced
A couple sprigs of rosemary leaves and one stem
One to two cloves of garlic diced
Marinade for at least 30 minutes at room temperature or over night in the refrigerator. Either choice bring it to room temp and cook on a smoker or in an oven, but grilling a pork tenderloin is not a recommended idea.
1 part honey
1 part orange juice
1 part soy sauce
2 fingers of ginger pulverized and diced
A couple sprigs of rosemary leaves and one stem
One to two cloves of garlic diced
Marinade for at least 30 minutes at room temperature or over night in the refrigerator. Either choice bring it to room temp and cook on a smoker or in an oven, but grilling a pork tenderloin is not a recommended idea.
I have a very similar Canada Goose recipe. Take a nice filet breast from the
goose, apply soy sauce, black pepper, and maple syrup. Place breast on a roofing shingle
in 350 degree over for 45 minutes. Remove from oven let rest and dispose of breast and
eat the shingle. Canadian goose sucks *****
goose, apply soy sauce, black pepper, and maple syrup. Place breast on a roofing shingle
in 350 degree over for 45 minutes. Remove from oven let rest and dispose of breast and
eat the shingle. Canadian goose sucks *****
Just soak it in Dale's for 24-36 hours.
no need to cook it. the sodium content in the Dale's should have it cured by then.
no need to cook it. the sodium content in the Dale's should have it cured by then.
If you don't have a smoker and want some smoke flavor, buy some applewood chips, soak a handful in water (would never do this on a real smoker) for 30 minutes, wrap them in heavy duty aluminum foil, poke holes in the top of the foil ball, and throw this directly on top of the coals about 4 or 5 minutes prior to putting the loin on. It will smoke for about 25 to 30 minutes. You won't get the low and slow effect but will get some of the taste.
Applewood is better for this method because it isn't very strong. It will put out a good bit of smoke in that time frame since it is sitting directly on the coals so you don't want a very strong wood.
Applewood is better for this method because it isn't very strong. It will put out a good bit of smoke in that time frame since it is sitting directly on the coals so you don't want a very strong wood.
I've done that with a backstrap of a deer and with a pork loin but both times I did it with a spicey smoked deer sausage.
Opening the grill to pork that is stuffed with deer that has been smoked in a pork casing AND then wrapped in more pork (bacon) is fun.
Opening the grill to pork that is stuffed with deer that has been smoked in a pork casing AND then wrapped in more pork (bacon) is fun.
If anyone needs mesquite, I've got plenty. Even some you can have fresh
just come cut down the two dead trees.
just come cut down the two dead trees.
As soon as I posted that I started wondering how a boudin stuffed backstrap would work out. Sounds legit.
I have found it is better to peal off the casing of the smoked sausage prior to stuffing it in the strap. It has to be damn near frozen to hold together. You then marinate overnight and bring it all to room temp prior to cooking. You could do this with the boudin as well.
I like the idea but seems like you would want the casing off the boudin
maybe freeze it, thaw enough to remove casing then stuff it in there.
maybe freeze it, thaw enough to remove casing then stuff it in there.
Rarely do I laugh outloud reading this board...
This is priceless... Where is JesterB's when you need him?
This is priceless... Where is JesterB's when you need him?
Best recipe I've had:
Make aluminum foil boat and place loin inside
Pour balsamic vinegar in until it's about half an inch deep all around the loin
Sprinkle about two tablespoons of brown sugar over the loin
chop one vidalia onion and scatter over the top of the loin
add about half a cup of craisens and half a cup of golden raisens
cover with another piece of foil and seal (rolling the foil down)
I like to slow cook mine at about 200 on a smoker; either way, cook until it's about 140 internal temp.
As an alternative, I've done a dry rub barbecue seasoning, and put a loin on a cedar plank for more smokiness before. It turned out very nice. (I prefer the above recipe though).
Make aluminum foil boat and place loin inside
Pour balsamic vinegar in until it's about half an inch deep all around the loin
Sprinkle about two tablespoons of brown sugar over the loin
chop one vidalia onion and scatter over the top of the loin
add about half a cup of craisens and half a cup of golden raisens
cover with another piece of foil and seal (rolling the foil down)
I like to slow cook mine at about 200 on a smoker; either way, cook until it's about 140 internal temp.
As an alternative, I've done a dry rub barbecue seasoning, and put a loin on a cedar plank for more smokiness before. It turned out very nice. (I prefer the above recipe though).
