Tenderloin for pulled pork?

Discussion in 'Pork' started by ghunt, May 21, 2014.

  1. ghunt

    ghunt Fire Starter

    How well does this stuff work?

    Wanting to make some pulled pork this weekend, was at the store the other day and didn't see any shoulders but they had some good priced tenderloins that were around 5 lbs.

    Yay or nay?
     
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    Last edited: May 21, 2014
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    5lb pork tenderloin?
     
  4. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]
     
    Last edited: May 21, 2014
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have seen frequent confusion among Students and members of SMF regarding Pork Loin and Pork Tenderloin. Thought I would give a short tutorial on the difference. Pork Tenderloins are no more than 1 to 1.5 pounds for a Whole one. They run 8-10" long and 3" in diameter. They are low in fat and connective tissue so are very tender, similar to Beef Tenderloin aka Filet Mignon. They are best cooked Med/Rare, 130° to Medium, 140° , Pink Pork being safe and delicious. [​IMG]

    At 5 pounds the store is most likely selling Pork " Loin " the 4 to 5" diameter round muscle that runs the length of the Pigs Back. It is attached to the Babyback Ribs and if left on the bone and sliced are sold as the Pork Chops with a more or less single round portion of meat. [​IMG]  

    To make everything more confusing, companies like Tyson, will label Pork Loin as Tenderloin hoping to fool you into thinking that " it's " hunk of pig will be more tender than it is.

    Pork Tenderloin should NEVER be made into Pulled Pork...But...There are people and Q Shops that want to eat or sell, very " low fat " Pulled Pork so they will smoke"  Loin " to 205°, falling apart, like any muscle, it will get there eventually. The problem is, Loin is so lean and low in collagen that the result is stringy and dry and has to be mixed with large quantities of thick BBQ Sauce just to be able to choke it down. 

    So, while Loin can be made into Pulled Pork, it is pretty bad and not really edible if you have had even marginal PP made from Butts or Shoulders...JJ
     
    Last edited: May 21, 2014
  6. brooksy

    brooksy Master of the Pit

    It could be one of those sealed packs that contain two to three tenderloins which could equal the five pounds your seeing on the label. Tenderloin takes only about two hours to cook and like Chef Jimmy said a little pink is just fine in this cut. Keep it nice and juicy. Cook them up and keep them juicy and you will do them all the time.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah, I was just thinking along those lines as I re-read my post. The major Packers like Excel will cryo-vac 2 to a pack, weighing 2-2.5 pounds, made some last night, but even from Restaurant Food Distributors like SYSCO, I have not seen 4-packs, not to say they don't exist, just that it is probably infrequent as 2 being Wedge shaped, fit together in an easily packed, handled and stored package. The store could be re-packing 4 to a tray to make 5 pound, Family packs, but that will be easily recognized as 4 individual pieces. I guess we will have to wait for the OP to clear this up. Great thought and thanks for bringing it up...JJ
     
  8. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    What chef jimmy said.
     
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    Last edited: May 21, 2014
  10. brooksy

    brooksy Master of the Pit

    That looks like two separate two packs. I think Chef J means they don't come four vac packed in one package. It's normally two to a pack.
     
  11. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Here sometimes the loin is one long piece. Sometimes it's cut in half but not completely, so the two halves are laid side by side still connected by a small hinge of meat.

    I haven't seen them in my stores lately, but I'll jump on it next time I see a good price.
     
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    Last edited: May 21, 2014
  13. brooksy

    brooksy Master of the Pit

    Tenderloin is not good for pulled pork
     
    Last edited: May 21, 2014
  14. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]
     
    Last edited: May 21, 2014
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    Last edited: May 21, 2014
  16. brooksy

    brooksy Master of the Pit

    I totally agree with you on that point. No pulled pork with loin or tenderloin.
     
  17. brooksy

    brooksy Master of the Pit

    ....
     
    Last edited: May 21, 2014
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Exactly...JJ
     
    Last edited: May 21, 2014
  19. mchar69

    mchar69 Smoke Blower

    S+P those Tenderloins, roll them in a fairly hot 12" pan with butter,

    do NOT over cook them, slice on the bias while pink inside, silly good.

    Take them out of the pan while still squishy or push down feeling.

    If it's stiff, you got dog meat. (happy dog).
     
  20. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  to SMF!
     
    Last edited: May 21, 2014

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