I couldn't pass up a 2.5lb Pork Tenderloin last night at the store. I've actually never cooked one before so I wanted to ask the OB for any solid recipes and/or tips....

I could break out the cookbook and or internet, but trust you guys/gals..

I'm no professional but in my humble opinion...

Had one a few weeks ago, split it down middle, stuffed with blue cheese and prosciutto, tied it up and grilled it. Was great.

Pork tenderloin and bacon could NOT be more different.

Garlic, S&P, and fresh rosemary, brown on all sides and finish in the oven. Serve with mashed taters.

Open up the OB cookbook at the top and use Yellowpot97's recipe. It's amazing.

I love pork tenderloin. you can do alot of things with it and it always seems to come out good. There's a million and 1 ways to brine, marrinade, etc. but for a foolproof and easy tenderloin follow these basic steps

1. season with whatever you have on hand. if you're the type who needs exact proportions and whatnot, google something. I just grab whatever I see in the cabinet

2. sear 2-3 mins/side

3. finish on lower heat until the pork is about 145. It will still be a little pink. you don't need to cook it anymore than that.

you can do this on the grill, in a pan on the stove/finish in the oven, whatever. very quick, easy, and great.

I cook them all the time. Here's my fave:

Cut a pod of garlic crosswise and quarter a large yellow onion. Make a foil pouch, put the garlic and onion in there, sprinkle with kosher salt and cracked pepper and drizzle with olive oil. Seal up the pouch and put in a 375^ oven for an hour or so. Longer is fine, you can't burn it. Remove the pouch from the oven, and put the onion and squeeze out the garlic cloves into a blender. Add some fresh parsely and balsamic vinegar, then blend while adding olive oil.

Take your pork tenderloin, and rub with cracked pepper and kosher salt. Drizzle olive in a pan and sear the loin on all sides on the stovetop, then finish it off in the 375^ oven for about 10 minutes. Let it rest for a few minutes, slice on a bias, and lightly drizzle on the roasted garlic and onion balsamic vinegrette.

I like it with grilled fresh asparagus and brown rice. Damn good.

Pork fajita idea.

Butterfly the tenderloin and pound out to 1/2" thick. Then marinate in an adobo sauce with apple juice in the recipe.

Then take 4 strips of bacon cut in half and julienned, onion slices, sliced red peppers, and a granny apple cored and cut into strips. Sautee everything together until tender and serve with the fajitas

There's really only one way to screw up a pork tenderloin, and that is to cook it too long. Medium is fine, medium rare is okay, but medium well starts to dry it out due to lack of any intramuscular fat. I personally like ka-bobs after marinating the chunks in a citrus and rosemary marinade. Cutting into chunks allows for more browning of the meat without overcooking.

Tried this recipe last week. Turned out really good.

Chipotle Crusted Pork Tenderloin:

Ingredients
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Directions
1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. After about 10 minutes I wrapped them in foil and poured some worsteshire on them.

Thanks. I'd pretty much like to try every way above....perhaps I should get a few more.

^^^

go to sams/costco. you can get a pack of 4 of them for almost nothing.

Here is mine, I can't remember where I got the reciepe but my family loves it as do I

Good Luck

1 1/2 lbs. lean pork tenderloin

Marinade:
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup cherry cola
3 tbsp. olive oil
1 tsp. minced onion
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic

Glaze:
6 oz. cherry preserves
1 tbsp. pure maple syrup
1/2 tbsp. vinegar
1/2 tbsp. water
1/2 tsp. Worcestershire sauce

Directions:
The night before (or several hours before) the game, combine marinade ingredients and mix well. Place pork tenderloin in marinade, and refrigerate for 4 - 12 hours.

In a small bowl, combine glaze ingredients and blend well.

Build a charcoal fire on one side of the grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250 degrees F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.

Brush glaze onto pork while still on the cooker. Cook for an additional 10 - 15 minutes. The internal temperature of tenderloin should be 160 degrees F when removed from the cooker. Heat any remaining sauce and serve on the side.

This is a simple recipe that can't be beat. However, you do need an oven proof skillet. My kids and I won't let my wife make it any other way.


Pork Tenderloin with Honey Butter

Ingredients
Serves 4
4 tablespoons butter
2 tablespoons honey
1 1/2 pounds pork tenderloin, trimmed, thin end folded up and tied
Coarse salt and freshly ground pepper
1/4 cup water

Directions

1.Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat the butter and honey over medium-low heat, stirring to melt butter. Season the pork with salt and pepper and place in pan. Cook until lightly browned on all sides, about 10 minutes. Reduce heat if honey begins to burn.

2.Transfer to oven, and roast until pork is cooked to 145 degrees, 12 to 15 minutes. Transfer pork to a plate.

3.Add water to pan, and place on stove over medium heat, cook stirring with a wooden spoon to scrape up all the browned bits. Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup. Slice pork on the diagonal, and serve drizzled with the sauce.

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Open up the OB cookbook at the top and use Yellowpot97's recipe. It's amazing.

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This.

I assume you've made it. Pretty damn good isn't it? I made it this weekend and having leftovers for lunch right now!

Are these recipes being added to the cookbook or do I need to write them down on the back of mine?

Marinate in apple butter overnight. Before placing on pit, cut small slits into the meat and insert whole sticks of cinnamon.

Apple butter.... Hmm, good idea. I've always smoked with apple chips, usually towards the end.

This is a versatile cut of meat and its hard to screw it up unless you overcook it. I like the suggestion to just try S&P to start with. My personal favorite recipe at the moment for pork tenderloin is from All Recipies - chili rubbed pork tenderloin with apricot ginger glaze. However, its very easy to overdoo this one (too much rub, too much glaze, etc.). I pair it with mashed sweet potatoes and grilled asparagus. Haven't had any complaints yet.

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assume you've made it. Pretty damn good isn't it? I made it this weekend and having leftovers for lunch right now!

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Pretty much my go to pork loin recipe now. I introduced it to my family, and they love it as well. Actually I think my favorite thing about it is the leftovers. I put some of it cold in a wrap for lunch, and it's basically the best part of my day.

Alton Brown's:

* 1 whole pork tenderloin, approximately 1 pound
* 1 lime, zest finely grated
* 1/2 cup freshly squeezed lime juice
* 1/4 cup honey
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon garlic powder
* 1 chipotle chile pepper in adobo sauce
* 1 teaspoon vegetable oil
* 1 tablespoon chopped fresh cilantro leaves

I watched him make it on TV and it was super tasty to my eyes.

Can somone post YellowPot97's recipe from the book on here....dang work filters

Tried the honey butter tonight. It was easy and awesome.

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Can somone post YellowPot97's recipe from the book on here....dang work filters

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1 pork loin
olive oil
4 tsp sugar
4 tsp paprika
3 tsp onion salt
3 tsp garlic salt
2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp coriander

Brush pork with olive oil on all sides. Stir together seasonings. Rub over pork to cover. Place pork on medium hot grill and cook for 10 minutes on each side to brown. Move pork to indirect head on grill. Cook covered for 70 – 90 minutes.