Discussion in 'Recipes' started by Erik, Dec 31, 2007.
Good stuff. Thank you.
:yeahthat:Good point. Be careful not to overcook. It should be slightly underdone. It will continue to cook a bit off the grill with Cass's suggestion.
DO NOT OVERCOOK,
both are good.
marinate in either:
salsa or tomato juice, oregano, chilie powder, basil, thyme, cracked pepper
lime juice, cilantro, sea salt
lemon juice or orange juice, rosemary, salt, pepper
plain yogurt, cumin, curry powder, sea salt
the above acidic bases work well to tenderize the meat. I like to bake mine in the winter or BBQ wrapped in foil in the summer. Using a meat thermometer works well with this lean cut of meat. Internal temperature should be about 145-160 degrees F when DONE. Remove, do not cut right away or you will lose the good juices. Let sit about 10-15 minutes before cutting.
Did you cook it yet? How did it turn out?
Well, let us know.
I like to make a dry rub, out of:
- 1 tsp cayenne (to taste)
- 1 tsp oregano
- 1 T garam masala (it's an indian spice blend)
- 1 tsp garlic powder
- 1 tsp each fresh ground pepper and sea salt
- 1 tsp cumin
- 1 tsp cinnamon
Rub, grill, eat.
Now that looks perfect.
And look who it is. Email!!
How long should one grill it per lb? I tend to overcook pork loins but I have only baked them.
That dry rub looks :yum:
I usually slice mine if they are thick.. leave whole if they are small and thin. I Tend to cook (grill nealy all the time) them about the same amt of time I cook chicken breast.
I usually take the tenderloin to about 145 ish internal temp. Remove, cover with foil for 15 minutes and allow to continue cooking to 160. Then slice.
The tenderloin, is a tad bit different, than just the pork loin.
Go to the Bulk Barn and buy some Pepper Medley Spice (or is it spiced pepper medley) roll the pork tenderloin in it so it is all coated, bake in oven at 325 for approx 40-45 minutes. Take out of oven, let it rest for 10 minutes and then slice. Excellent! It's even good cold if you slice it really thin.
Yep, you don't need to get all fancy & sweet on yo' meat. Just good ol' salt n peppa!
And garlic never hurts.
I just tried this on steak.
When you cover with foil, do you put it back in the oven?
When you remove a roast, or most meat I suppose, from the oven or grill it continues to cook. So no, cover with foil and let the meat "rest" it is still hot and continues to cook. So even tho' you want the internal temp of a pork tenderloin to be 160, take it out of oven when thermometer says 150 or it can get overcooked.
Also, when you remove pork tenderloin from the plastic shrink wrap it usually comes in, there is a thin layer of sinewy fat called the silverskin, you should cut this off with a sharp knife OR you can often pull it off. Oh yeah, if one end of it is much thinner, fold it over and tie with a string so the thing is more or less the same thickness - otherwise the thin end will be overcooked.
This sounds like a hassle, but the whole prep takes just a few minutes.
You can rub the pork with a little olive oil, season, and bake or grill. I like to bake it with apple slices and onions.
Don't recall how many minutes per pound but it cooks fast - not like other roasts - and it's pretty juicy considering how lean it is.
6 cloves garlic
2 tablespoons freshly cracked black pepper
1 tablespoon sea salt
2 tablespoon prepared horseradish
5 tablespoons fresh thyme leaves, finely chopped
mix everything up in a food processor and then cover the tenderloin. recipe is for a 1lb piece. cook until juices run clear
Did you ever eat the damn thing? :lol: