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Community => Butchering, Cooking, Recipes => Topic started by: ridgefire on January 27, 2010, 06:54:44 PM

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Title: pork tenderloins
Post by: ridgefire on January 27, 2010, 06:54:44 PM

just wondering what is the best easiest way to prepare pork tenderloins

Title: Re: pork tenderloins
Post by: whitey on January 28, 2010, 07:03:30 AM

Butterfly and stuff them with what ever sounds good to you.Wrap in bacon and smoke at 225-250 for about 4 hours.You are looking for an internal temp of 145-150 No more than 150 or will be dry.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0822.jpg&hash=7901d0e5454fca5e2f68f56cb0194ef404be31d4)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0826.jpg&hash=54640f837273f16003a7e0329a7e93b5d24a2600)

This 1 is stuffed with smoke thin sliced turkey,peperoni,mushrooms, onions,Asparagus,cheese and sundried tomatoes.
Partially cook the veggies to remove most of the excess moisture.

You can also do a salt water brine it really makes them moist.
Really good taste real close to a ham.
Yum.

Title: Re: pork tenderloins
Post by: Woodchuck on January 28, 2010, 07:42:04 AM

man whitey that looks gooooooooood, i am gonna need your address when you are gonna build that next

Title: Re: pork tenderloins
Post by: MtnMuley on January 28, 2010, 07:55:47 AM

Very nice whitey!  All that imaculate work on the loin.........then prepackaged salad! :chuckle:

Title: Re: pork tenderloins
Post by: whitey on January 28, 2010, 12:03:48 PM

Yea No Sh!t
It does look like packaged salad. :o :chuckle: :yike:
Jane brings it home from Her Restaurant.
Thanks for the Comments folks.
Those are real good We even Do one with Lasagna filling in the middle.Of course wrapped in Bacon.

Title: Re: pork tenderloins
Post by: Huntbear on January 30, 2010, 01:09:31 PM

With whole pork tenderloins, I usually marinade it overnight, what ever you like, I have tried several diff. ones, they are all great.  I pull it out of the marinade, rub it good with cracked pepper, and garlic powder.  Put it on a hot grill on low until internal temp reaches about 175 turning it every 10 min. or so.  I then brush on a good honey bbq sauce, and let it marbleize, and then pull it off and serve with mashed potatoes skins left on, some green beans, and some biscuits.


Wife puts it in the crock pot, lots of seasonings.  When it starts to fall apart, she shreds it, and makes BBQ pork sandwiches, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Title: Re: pork tenderloins
Post by: whitey on January 31, 2010, 05:59:23 PM

pork loins off at 145-150.
Let rest slice after about 30-45 minutes.

Eye P0rn

This morning.A Little Butt.(61 Lbs)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0282.jpg&hash=7b4a637f6199f20118be31d8fd65f434182dcf53)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0281.jpg&hash=c9be544b8e133ba86a2ecb2fd449bd7cd723bc40)

Title: Re: pork tenderloins
Post by: huntlakewood on February 09, 2010, 06:37:16 AM

I shouldn't be looking at this at 6:30am now I am hungry :tup: