Pork Tenderloin Slicing??

[danbono]

Hi All Am I asking for trouble by slicing a pork tenderloin length wise. I want to marinate them in a Char Sui sauce, then hang them in my WSM..
Thanks Dan

I would use a bone less butt , but my wife picky about fat.

 

[chef jimmyj]

I don't bother splitting tenderloin as they are so small as it is. But if yours are large or you just want smaller slices. Split in 2 length wise. Watch your IT. 140 at the mid point will give a slightly more done thin end and a more pink thick end. Much higher than 140 and someone will be eating dry meat...JJ

 

[mike243]

Is it a real Tender Loin or a Loin? ,no problem splitting any thing but it reduces time cooking

 

[danbono]

Is it a real Tender Loin or a Loin? ,no problem splitting any thing but it reduces time cooking

Hi I'm thinking about using both.If I do slice length wise I'll be slicing with the grain, won't that make my pieces chewy..Meats are always sliced against the grain?
Thanks Dan

 

[chef jimmyj]

NOPE...It won't be tough because you are slicing the Strips with the grain. At service time the Strips will be sliced Across the grain to eat...JJ

 

[danbono]

Thanks I hope you are right.I'm going to give it a try.Will post back with the results.
Dan