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The Best Pork Tenderloin I've Ever Eaten

GrillinFool

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I made a couple tenderloins over the weekend. First time I brined a pork tenderloin. Oh sweet jeebus. I've never had such a tender and juicy tenderloin.

I made the loins two different ways. One with a Burgundy Wine Sweet Marinade/Glaze and the other with a Brazilian Beef rub my dad used on the brisket recently. Nice combo. One was sweet and one was spicy.

Here's a link to the write up with all the steps and the pictures, including the salami and coppa I put on top of the tenderloins as they smoked so they could baste the meat as the fat rendered out of them and made a great chef's prerogative to snack on during the cooking process.


On the Grill:



70 minutes of smoke at about 190 degrees:



Time to chow on the salami and coppa before searing:



Ready to slice:



Plated with some corn I grilled naked, some shrimps and a great Pinot:



And a bonus picture of what you can do with the leftovers. Pork Tenderloin sammich!!

 

Thomas

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Nice job on the ternderloins. At first I thought you'd trussed the individual ones, but the two tied together is a nice touch and easier to deal with.
 

GrillinFool

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Originally Posted by Thomas
Nice job on the ternderloins. At first I thought you'd trussed the individual ones, but the two tied together is a nice touch and easier to deal with.

And the only way to get any real smoke flavor into the meat. Individually they will be cooked through before the smoke does its magic...
 

Hartmann

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Looks great. Brining makes everything so much better. When I do tenderloin I like to deglaze the pan with a nice red and then throw in some fruit for a nice sweet & sour reduction. But now I might try a spicy rub next time.
 

GrillinFool

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Here's the write up on the corn that I grilled naked. Big fan of cooking corn on the grill. Usually throw it in on the grill in the husk, sometimes I soak it in water ahead of time sometimes I don't. Rotate it a few times till the husk is all black and then make an absolute mess shucking the corn and burning my hands in the process. But then someone told me to try it naked. And I did the last two weekends with the pork tenderloins. Shucked the corn before I put it on the grill and then slathered it with a tarragon/oregano/garlic butter while I grilled it. This is now my go to method for grilling corn. The charred kernels had a certain sweetness that I just don't get when I do it in the husk. Here's the recipe for the butter and step by step, picture by picture of the corn preparation. And of course the salivation pictures:
 

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