What's the best ting to do with a pork tenderloin

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Tim, the basic bbq sauce for pork down here is called Mojo. I don't know if you can get it there, it's the juice from sour oranges, and it's used for its citric acid content to break down meat. It's a Cuban thing, don't know if they've ventured out to T-town yet. Works like a charm on tough meat cuts. There's not a lot of smokin' folks down here because it's so stinkin' hot, but I'm converting a few. We have to get everything by mail, the mule's tired and the mail boat's gettin' old and her little diesel is weak.
Im not getting the problem,I just done two tenderloins on the 4th with a simple marinade injected then slathered all over and they were orgasmastic.
Hey SmokeyOky,

Great to see you at the outing. I'm with Mike, bread it and do "country fried chicken" a la south Georgia with it. Other wise, the best luck I've had is to grill it. Hope you and your wonderful bride are doing well and, we are thinking about another standard!

This is my favorite way to prepare pork tenderloin!
It’s where the gyro originated from, only much better!


1/4-cup olive oil
2-tbsp lemon juice
1-tbsp chopped fresh oregano (1-tsp dried)
1 clove garlic, minced
1/4-tsp salt
1/4-tsp pepper
2-lbs pork tenderloins, cut into 1" cubes

In a shallow nonmetallic dish, combine olive oil, lemon juice, oregano, garlic, salt and pepper
Add pork, turning to coat well
Refrigerate, covered at least 1 hour, (better overnight) stirring occasionally
With slotted spoon, remove pork from marinade, reserve marinade for basting
Thread pork onto 6 skewers
Place skewers on medium heat barbeque
Grill 7-10 minutes turning frequently and basting with reserve marinade, until pork is no longer pink, but still juicy. Serve on a thick warm pita bread (or a nice hoagy bun) with slices of sweet onions and tomatoes and thick cucumber sauce. OPA!

Yogurt Cucumber Sauce
2 cups plain yogurt
1/2 cucumber, peeled, grated, drained
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
salt and white pepper, to taste
pinch ground cayenne pepper

Mix all the ingredients together and serve as a dip or sauce, or just buy some cucumber sauce in the dairy department or cucumber ranch dressing for you lazy folk. Haha!
This cracked me up. Having grown up in West Texas where we had 2 a days (football practice) in 110* August heat, and smoking brisket is almost as popular as grilling steaks, we thought the ambient temps just let us use less wood :) However, now that I'm getting older (and fatter from all the pulled pork), I'm kinda glad that the temps don't get that high where I live. I've even had the pleasure of having a neighbor come over and ask what that wonderful smell was in the neighborhood. Made a convert right on the spot.
This sounds excellent Carl. Every year there is a fair downtown with a booth that sells these....we love them but have never tried to make them at home. Copied and filed.....will try these soon, thanks for the recipe!!! OPA!!!!
StarsFan, we're more of a hammock swingin', margarita sippin' type down here.....as a matter of fact, I'm seriously considering a nice nap right now. The sand is hot to the foot, the water cool to the touch and the parrots have shut up. The dogs are asleep because the iguanas have hidden in the mangroves, so I'm off.....
I am fast approaching that type myself. Being a Navy man, I sure miss the sand and water, but I love the mountain air too. I sure know what you mean about the parrots too, I have 6 (4 Cockatoo's, 1 Blue/Gold Macaw, and a smart a$$ African Grey). As for the margarita's, that might have to be a new off topic thread. I'm always up for a new recipie :)

The 1st Annual SMF Round-Up (AKA "The Gathering") was last month, 5 miles east of Clinton, MO. It was simply the best. We smoked SOME meat! See Jeff's pics posted at the top of the forums homepage.
And make plans to be there next time. Date & location will be posted here.
My back yard view. It's a matter of choice, where one lives.
That's funny, I thought everybody in KW smoked,....not necessarily food , but I thought they all smoked.

Most of my tenderloins have become canadian bacon, but I have smoked them sucessfully without drying them out by injecting them with butter and spices and starting the smoke out very high (about 300°F) for the first 20 to 30 minutes with a smoke of apple and appricot then dropping to 150°F until the internal temps reach about 125°F then wrap until 170°F.

As always (almost) I spray with apple juice.

If you have any leftovers - slice it thick about 1.5" slice intothe middle leaving a pocket and stuff them like chops. drege in eggs and drop crushed crackers or potatoe chips. Yummmmmmmm
you sure you're not talking about boneless loin as opposed to tenderloin?

Here's a couple links that might be beneficial for thosw who aren't sure about the difference (not to say that you don't), Since starting this thread, it seems that quite a few folks tend to confuse the two, and probably with good reason.http://www.hormel.com/templates/know...emid=34&id=304

Scroll down to the loin

And then there's the tenderloin

Hope this is helpful for those who aren't sure.

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