food Pork Tenderloin

Ozzy2001 · Dec 30, 2015

Ohhhh yeaaahhhh. Really good stuff. Use a local steak house's marinade on these. Usually grill but broiled tonight. Sauce is a must. Sour cream, Worcestershire sauce, garlic powder stir together. Mixed some Caribean jerk hot sauce in mine too

Jeff H · Dec 30, 2015

Looks great.

moruga welder · Dec 30, 2015

Yummm ! looks great bro ! :onfire:

grantmichaels · Dec 30, 2015

Nice plate.

The Hot Pepper · Dec 30, 2015

Yeah yeah nice plate, pork should be pink, glad you agree.

grantmichaels · Dec 30, 2015

i like 150F pork tenderloin, whatever color ... 145F is reportedly okay for whole cut pork, though ...

Ozzy2001 · Dec 30, 2015

grantmichaels said:
i like 150F pork tenderloin, whatever color ... 145F is reportedly okay for whole cut pork, though ...

Absolutely. I usually pull out at 150.

Make that sauce next time you have pork. It's soooo good.

grantmichaels · Dec 30, 2015

I don't horseradish ...

Ozzy2001 · Dec 30, 2015

grantmichaels said:
I don't horseradish ...

No horsey sauce. Sour cream worcestshire sauce and garlic powder.

grantmichaels · Dec 30, 2015

That sounds good, in that case ...

CAPCOM · Dec 30, 2015

Oh, got to have the horse.

SavinaRed · Dec 30, 2015

ya I'm not a horse radish guy either.

CAPCOM · Dec 30, 2015

SavinaRed said:
ya I'm not a horse radish guy either.

That's cool, more in the world for me. :dance:

SavinaRed · Dec 31, 2015

CAPCOM said:
That's cool, more in the world for me.

I like wasabi and Chinese hot mustard though

CAPCOM · Dec 31, 2015

SavinaRed said:
I like wasabi and Chinese hot mustard though

As do I, immensely. Especially with my sushi and sashimi.

Jeff H · Dec 31, 2015

grantmichaels said:
i like 150F pork tenderloin, whatever color ... 145F is reportedly okay for whole cut pork, though ...

I pull mine at 145ish all the time. Dry tenderloin because it is overcooked sucks.

I like this thread, if I didn't have several pounds of pulled pork in the fridge for this week's dinners, I'd probably pull a loin out of the freezer and smoke it. :party:

Ozzy2001 · Dec 31, 2015

Jeff H said:
I pull mine at 145ish all the time. Dry tenderloin because it is overcooked sucks.

I like this thread, if I didn't have several pounds of pulled pork in the fridge for this week's dinners, I'd probably pull a loin out of the freezer and smoke it.

It's a great cut of meat and cheap too. Cooked right, can make it great too.

CAPCOM said:
As do I, immensely. Especially with my sushi and sashimi.

For sure. Fill a little dish up with soy sauce then mix a wad of wasabi in there. Then a piece of ginger on top.

CAPCOM · Dec 31, 2015

This talk keeps ip, I am going to find myself at the asinine market damn soon. Cravings are starting.

Ozzy2001 · Dec 31, 2015

Lol I know, I'm thinking about getting some sushi for lunch now.

CAPCOM · Dec 31, 2015

Sometimes I wish Japan was next door. I would have fish and saki on my breath every day.

food Pork Tenderloin

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