Summer Pork Tenderloin Ideas??

Discussion in 'Pork' started by bigbear, Jul 3, 2008.

  1. bigbear

    bigbear Smoke Blower

    I just bought a nice pork loin about 9 pounds and I don't want to cook it like the butts I usually do with a basic BBQ rub. Of course I want to smoke it but any ideas for something a little different. Maybe a marinade or different rub. I'm thinking of using some jerk spices or maybe a tropical fruit glaze like mango. I'm bored with the usual fare.

    Any unique ideas that come to mind? I can find some good grilling recipes for tenderloin but I'm looking for low and slow. Thanks for your help!
     
  2. nick

    nick Meat Mopper

    Bear, I just smoked one yesterday that I injected with a honey/BBQ marinade from Tony Chachere's. I don't know how good it came out yet because it's part of a feast for Saturday. Also, Stubb's pork marinade has a fruity sweet taste to it. I grilled a loin a while back marinated for 3 days with the stuff and it came out really tasty. I sliced it and it was gone in minutes. Good luck with yours!
     
  3. davenh

    davenh Smoking Fanatic OTBS Member

    Stuff it [​IMG]. Anything you like. I did one with prosciutto, sausage, 3 cheeses, peppers, onions, spinach, pineapple. It was pretty good [​IMG].
     
  4. safety1

    safety1 Fire Starter SMF Premier Member

    I just did one two days ago and injected it with Tony's Butter and Jalepeno. According to my family and friends it was wonderful. Very flavorful and juicy. The jalepeno doesn;t impart any "spiciness" just alot of flavor.
     
  5. tn_bbq

    tn_bbq Smoking Fanatic

    I like to marinte my pork loins / tenderloins in Pickapepper Sauce doctored up with brown sugar, soy & garlic.
     
  6. msmith

    msmith Master of the Pit OTBS Member

    Soak it in apple juice for 3 hrs first it will pull out all of the water and salt solution and give it little bit of a sweeter taste.
     
  7. cman95

    cman95 Master of the Pit SMF Premier Member

    Ditto Nick on the Stubbs pork marinade, that is what I use on my pork loins. Really you can let your imagination run wild. I will admit I have ruined some meat with my "imagination" but mostly it is a win/win situation. Why not cut the loin into and try two diffirent styles. Good luck!
     

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