Search results for query: pork tenderloin

...with Legg's seasoning that I have on order. I know most people use a 50/50 mix with pork butts but I got a good deal on 25lbs of "pork tenderloin tips" at the local grocery store and I was hoping to use that originally thinking a 50/50 ratio but I'm guessing the fat content will be to low...

Big fan of Indian foods as well. My wife and I get a chuckle when we go to an Indian restaurant and tell the server to make it hot as they eat it. The see the chef and servers peaking around the corner watching us. We haven't done a vindaloo in some time now. Chili Smothered Pork and Hot Tart...

For a 25lb batch, your 50/50 mix of venison and pork loin would be too lean (~6-7% fat). To reach 25% fat, add 6.25 lbs of pure pork fat. A good mix would be 10 lbs venison, 10 lbs pork loin, and 5 lbs pork fat. Grind twice (coarse then fine) for even fat distribution.

...of. Really wanted to change things up and do some pork, which for me is usually ribs or butt. Publix had a special this week on pork tenderloins which were BOGO. I did something I rarely do and gave Mama the task of buying meat. She doesn't like this task because I'm very selective. snapped...

Hi All - i am smoking my first pork tenderloin and i was wondering what i should be shooting for, for an internal temp?

Hell yeah! Looks great to me! Stuffed pork tenderloin is underratted!!

The family really loves the stuffed pork tenderloins that I make. Made these up for labor day. Butterflied the tenderloins Onions add such great flavor and moisture Cream cheese and some of my salt free pork rub Left one with mushrooms and onions Right one with green chilis and onions...

I have two pork tenderloins in a cure; nothing special just cleaning out the freezer. The cure is a little maple-syrup infused which adds a hint of sweetness. But I am wondering how to take it to the next level when smoking, to wow some guests at a family party this Friday. Some special...

Exactly . Doesn't even need to be from the butt or loin , or even pork . They cut strips of beef and call them " country style " Low labor , and people pay a higher price for them . What you list above aren't from the ribs , you already know that . However , There is a legit country style pork...

Looks good! I haven’t had pork tenderloin in a long time! I KNOW WHAT YOU MEAN.

Looks really good to me Dave, and pork tenderloin is a favorite around here. Point for sure Chris

Love a good pork tenderloin and yours looks fantastic! Great cook, - Jason

Weird glands in pork butts? I could have done without that little tidbit of information. Sounds like I am sticking with pork loin and tenderloin in the future...

Decent deal on pork tenderloin. I use it for jerky. Kroger 23322

marinated about 24 hours in oil, red wine vinegar, goya adobo seasoning, lemon pepper seasoning and lots of some generic garlic heavy smokehouse seasoning. on big green egg over b&b lump plus a few char logs. maybe 10 min each side. pulled at 142 internal temp, was aiming for 140, id call it...

...is my go-to many times when feeding my zoo. The cheap part this week is Lowes Foods has pork tenderloins on sale for $1.99/lb. The easy part was grilling them... Trimmed and seasoned with Kinder's garlic butter... Grilled over hickory splits... Pulled at 145ish℉ and sliced... Served...

Leftover pork tenderloin here. We'll be running around visiting different family members.

...night in a mixture of cherry juice, chipotle power, garlic, grapeseed oil, Juice of 2 limes, rub, and a little water. Also did a pork tenderloin. Put just rub on that one and let it rest for a few hours. Put them on the grill with the vortex going. Seared off the pork then back...

I do my jerky with loin too

You can't dry age sliced steaks or primal, sub primal roasts a week to get the post rigor enzymes cathepsin and calpain to tenderize in such a short time. You can dehydrate the meat (steaks) a week to get them beefier tasting. The deoxymyoglobin purple color of freshly harvested beef cattle...