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Grilled Pork Tenderloin

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/04/2009 at 09:18
mwyates View Drop Down
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This is MUCH better with the backstrap off a wild hog, but you can use a store bought one.
 
I use a Weber Kettle grill.  Cooking on anything else will be different.  Use mesquite chunks and start the fire on one side of the grill.  Place the tenderloin on a bisquit pan and coat it with garlic POWDER, seasoned salt (lots) and black pepper.  Place on the grill on the opposite side from the fire and put the top on the grill.  I leave the bottom vent wide open and the top about half open.  Cooking will take a little over an hour for a smaller tenderloin up to 1 1/2 hours for a larger one.  Cooking times just require practice.  I've tried using a cooking thermometer but the recommended temps always are too done.  At first, you will cook a few too much and the meat will be dry.  In that case, chop it up and pour barbque sauce all over it (I prefer Head Country).  This makes a great chopped pork sandwich.
 
This is a simple recipe that really lets the flavor of the pork come through.  Cook some fresh black-eyed peas, fried cornbread, and a big salad.  I topped this off last week with a fresh blackberry cobbler. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/04/2009 at 12:37
lucytuma View Drop Down
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Pork tenderloin is one of my favorites.

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/04/2009 at 15:59
cheaptrick View Drop Down
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Me too!!
Thanks, Mike!  Thunbs Up 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/04/2009 at 17:02
Eileen Clarke View Drop Down
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Sounds like a great pork loin, but what gets me going is the blackberry cobbler.  Can't grow b-berries in Montana, so we have to make do with raspberries. (Which also make a very nice cobbler.)

Meat thermometers, I keep suggesting people use meat thermometers, but I do think they're marked wrong, too, and wonder if they're not calibrated to enforce those higher temps.  I'm assuming you allowed for the 7-10 degrees the meat thermometer rise, AFTER the meat's out of the oven.  I do that, too, and still sometimes get frustrated with inaccurate readings.  
 
My favorite easy way to do venison tenderloins is to cut a couple of 'trenches' across the length of the t-loin, not cutting though the ends, though.  then I mix up equal parts butter and basel, and fill the trenches with it.  (the trench is 1/4 to 1/2 inch deep, and almost the length of the loin.)  Then sprinkle on salt and pepper and cook indirectly on the grill, or at 325 in the oven.  Until med rare.  If John's cooking, it's done bloody rare. 
Eileen
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/04/2009 at 18:16
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I too got frustrated with my 2 meat thermometers.  I brought home a Digit Multi-meter (DMM) from work that had a thermocouple attachment.  These are usually calibrated to within 0.5F
I then placed the thermometers and thermocouple into boiling hot water.  let them stabilize and compared readings.  Both thermometers were off at least 15 degrees.  You can usually spin the head of the thermometer while holding the probe covered by folded paper towel with pliers until the temperature agrees with the thermocouple.  Your thermometers are now calibrated.
 
You have to be careful not to twist the probe or thermometer head while cleaning it or pushing/pulling it out of the meat or it is again uncalibrated.
 
Harbor freight often sells a DMM with thermocouples for about $20.  Thats a small price to pay to stop over cooking your meats!  I also used the thermocouple to calibrate my oven.
 No more over cooked cakes or cookes. Thunbs Up
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