What's your favorite way to do pork tender loin?

[BC Buck]

Have a couple from sams I need to cook for Mothers day. Do you guys brine, inject and what seasonings do you like best. Do you guys serve with some kind of finishing sauce. Also is there some side dishes that would go well with the loin. Thanks

 

[jcam222]

You can brine or inject if you like but the single most important thing with loin is the finish temp. Do not go beyond 145F. Pull around 140 and let it cruise to final temp of 145. You will have nice juicy pork. For rubs man you can go in any direction with loin depending on the sides you want. I have done bbq rub, garlic and herb type rub and jerk rub. All are great on loin.

 

[chopsaw]

I'll brine , and or inject . I usually do it the day before and hold over night . If doing same day I inject . I make my own , or buy Tony C's .

@jcam222 great point on the temp .

 

[TNJAKE]

Cajun Pork Tenderloin

Howdy fellas and non fellas. 79° and tornadoes yesterday, 20s and 3-5 inches of snow today lol. Fireplace going all day Injected a tenderloin with creole garlic Cajun injector. Stuff is delicious. Then rubbed up with @tx smoker Cajun rub Was gonna use kettle but snow stopped me. Got pellet grill...

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Smoked Cajun Pork Tenderloins

Evening smokers. Nice day here so fired up the stickburner for some pork Tenderloins. Rubbed them up with some cajun rub I received from @tx smoker for Christmas. I've used it on a few things and it's delicious Like I said beautiful day here Fire going with hickory/cherry. Running 225...

www.smokingmeatforums.com

Cajun Pork Tenderloin

Morning fellas and non fellas. Grilled some pork tenderloins last night and they turned out pretty tasty. Here goes......... Started off with 2 tenderloins. Trimmed and injected with Zatarains Creole Garlic. Then rubbed with "Grunt Rub" from code 3 spices(veteran owned) Got the pellet smoker...

www.smokingmeatforums.com

 

[negolien]

I don't inject and agree temps important. I use kinders butter rub sometimes others i use kosmos honey chipotle killer bee

 

[sandyut]

I like them stuffed and smoked or baked. Google stuffed pork loin. Many options. Last one i did was a mushroom stuffing.

 

[jcam222]

I like them stuffed and smoked or baked. Google stuffed pork loin. Many options. Last one i did was a mushroom stuffing.

Great add to the ideas for sure. I still need to try that

 

[bigfurmn]

I like them stuffed and smoked or baked. Google stuffed pork loin. Many options. Last one i did was a mushroom stuffing.

I recently did spinach and feta stuffed. That was pretty darn tasty too. How did this one turn out???

 

[sandyut]

I recently did spinach and feta stuffed. That was pretty darn tasty too. How did this one turn out???

It was very good! Everyone loved it.

 

[SmokinAl]

I actually made Canadian bacon with a couple of tenderloins a while back. They were very good!
Al

 

[schlotz]

On a rotisserie with a smoker tube. This self basting recipe is killer. Everyone we've served it to loves it.
In the sig below (pork loin).

 

[choochooman442]

Quick way on the gas grill. 7-6-5 method. Use your favorite rub or I usually go with S & P, granulated garlic and onion and ground cumin. Preheat grill on high for 15 minutes. Place tenderloin over your hottest burner, parallel to burner. Cook for 7 minutes, turn it over 180 degrees cook for 6 minutes. Turn off grill do not open lid, leave it in for 5 minutes. Let rest for 5 minutes. Enjoy.

 

[mneeley490]

I like cutting it into a 1/2" thickness, rolling it out to make a stuffed roll, then onto the rotisserie.
Otherwise, I cut it lengthwise into quarters and do Char Siu.
https://www.smokingmeatforums.com/threads/my-char-siu.123433/

 

[okie sawbones]

My favorite:

Pork Loin with Lemon Pepper and Caper Sauce

• 1 center cut pork loin
• Olive oil
• Kosher salt
• Lemon pepper

Caper Sauce

• 1 cup mayonnaise
• ¼ cup diced capers
• 5 cloves roasted garlic
• 2 Tbs. lemon juice
• 1 Tbs. fresh dill, or ½ Tbs. dried dill
• S&P to taste

Heat smoker to 250F

• Rub loin with olive oil
• Sprinkle with Kosher salt
• Shake on a generous amount of lemon pepper
• Add loin to smoker and cook to an internal temp of 140-145F, about 2.5 hours
• Let rest for 10-15 minutes
• While loin is cooking, mix together caper sauce – you can blend together in a blender, adding capers last and pulsing only a few times

Serve loin with sauce on the side.

 

[Hijack73]

sliced, pounded, breaded and deep fried. On a bun with mustard, mayo, ketchup, lettuce and tomato.

Picked that bad habit up when I lived in Kansas City. Fried tenderloin sandwich (though most places just use pork loin)


Sides - well - onion rings of course ;)

 

[kuroki]

Favorite would be to use it for pork schnitzel
If you are wanting a whole tenderloin I like to marinade in a mix of soy sauce, sesame oil, honey or brown sugar, and garlic. After pulling it out, sprinkle the thing all over with sesame seeds before cooking

 

[6GRILLZNTN]

I bought an already marinaded loin when I got my Sous Vide thingy the other day. I let the Sous Vide get the water to 145 and dropped the vac sealed loin into the water for 2 hours. Pulled it ,and hit it with a blow torch for a quick sear. So far, the juiciest pork loin I've ever had.

 

[gmc2003]

Coat with your favorite rub. I like Cajun rub, make an apple-cider reduction. Cook indirect until the tender hits about 138*(this is smoking at 250*) the carry-over will bring it up to 145ish. Slice, plate, and drizzle the reduction over the slices. Ummm good

Chris

 

[h8that4u]

Bacon weave wrapped (like a fattie), smoked with Hickory until IT of 125-130, then sear to finish the bacon and an IT on the loin of 140ish let rest until IT is 145. Served with a side of Brussel sprouts cooked in bacon fat or deep fried tossed with bacon crumbles.

 

[DougE]

Tenderloin? Inject with Tony's creole butter and smoke it starting at low temps on the pellet grill to get the most smoke in is what I usually do.