Search results for query: pork tenderloin

High on the hog (farther away from the ground) generally refers to the more desirable and naturally tender cuts along the backbone, like tenderloin, loin, or pork chops which have both muscles, and of course baby back ribs. So, when Jed Clampett said "We're eatin' high on the hog" it meant...

...stocking stuffer from my daughter), and the other four with just a basic SOG rub. Added a couple twigs of apple to the mix Added a pork tenderloin covered in a Webers Garlic rub. Pulled the tender and sauced the thighs. After they sat for a spell I vacuum sealed all and placed them in...

...a strict 2 week no red meat, but can have pork and chicken, Im trying to support cooking less beef, our Harris Teeter has whole pork tenderloins on sale for 1.79lb. Picked up a 7.2lb one for $13, normally they are 3.49lb. Figured great price, cut up a roast or two and then thought well she...

I did once with a pork tenderloin. Wasn't bad at all. I cooked it on the rotisserie. I believe I posted that here somewhere. I think that it worked well with the tenderloin was because of the fat content it had. For chops. I'd be careful about keeping the IT around 140-145.

So in my comparison between wine and water, the most the wine really did was to cause it to take another minute for me to reach "sticky." In my batch, I let it cure with the wine for ~18hrs or so, so I don't think that's the culprit here. I looked at your mix and the first think I thought was...

I look for those every week at our Kroger affiliate. This week it is pork tenderloin BOGO, not my favorite.

Well I almost didn't post this cook, because it pales in comparison to Jim's( @JLeonard ) post earlier. Then I thought ah what the heck. I've posted much worse. First our driveway contractor showed up today and finished off our driveway. Yipppie!!!! So yesterday I gave a tender the...

I made four different flavors, 3 beef top rounds and one pork tenderloin pounded out flat like schnitzel. Garlic soy, teriaki, and black pepper with soy and worchester. The pork was a mimic of a Carolina bbq sauce, sort of. The marinade flavor was almost overwhelming, way too strong on the beef...

So after seeing @KimberlyO's Apricot and Ginger Glazed Pork Tenderloin, I decided to do something similar. I had the tenderloins in the freezer and looked around to see what else I had. There was a jar of peach preserves in the cabinet and I had some bourbon, so here's some of the lineup...

...but, it tasted pretty good and we enjoyed the meal. We especially liked the glaze (It can be found on grillgirl.com). This was just my second pork tenderloin, so, all in all, i was happy with the result. Here are a couple of pictures for posterity! Please forgive the terrible, messy photos!

Nice work on that Weber. I see you are rockin’ that Craftsman lawn mower with no mower deck. You racing that thing around the neighborhood?

Been kind of a tough week with selling the boat and Gretchen on her down hill slide in life. Stayed around house today and did some drinking and grilling. Put walkers jamaican jerk on the pork this morning. Normally would of started last night but giving some away at river today and did not...

I need some advice for smoking (4) 1.5lbs pork tenderloins. I'm heading to sleep soon but if I don't cook these tomorrow I will have to toss them due to their imprisonment in the fridge. I have apple juice and mesquite and Meat Church Holy Hog rubs, as well as a ton of other seasonings and...

I do several different versions. My favorite mix is Loaded Bloody Mary mix. This one is done with a breaded pork tenderloin a piece of gorgonzola and a couple blue cheese olives. I like them with eggs benedict.

I have some pork tenderloin to cook. I normal do it with jerk. I also got some more blueberries and have enough jam now so I think this would be perfect! I usually just grill quick but think give your way a shot also.

So my buddy and I have been toying with drum smoker on a trailer. We have a trailer and the drum. The goal is to be able buy a big and smoke it. ......Much discussion on build style, etc. I currently have 2 UDS smokers with weber lids. I also have clean barrels and some components to build...

...the Jerky section of this forum, there's lots of good info and recipes. If you're interested in a pork jerky that isn't as finicky as bacon, pork tenderloin makes excellent jerky from my experience. Extremely lean (once trimmed), and you can season it to taste instead of using pre-packaged...

Great item to start with, I did the exact same recipe, bless that Eric! I also did his calabrian pepper tenderloin, love that one. I do like the dried coppa. But I will admit... on like my 3rd one, I got tired of waiting, and just tossed it into smoker for 15 hrs at 160 or such to 145 IT...

Pack that rub on rather than a sprinkle. That's the whole point of using a binder.

While in Texas I picked up a bottle of Head Country Raspberry chipotle sauce. My plan was to pick up a Pork tenderloin and wrap it in bacon with this sauce. In my hast at Wally World I picked up a small pork lion instead. I coated it with sauce and a dusting of rub then wrapped it in bacon...