You guys and gals have any ideas for preparation? :)
there is only 1 way to prepare a pork tenderloin... thats hammered breaded and fried...
j o
My first smoke was tenderloin. All I did was salt and pepper rub, and a 3 hour apple wood smoke. It was excellent
Hey mama-the first thing-and I'm sure you know this-is to make sure you get a tenderloin and not a loin. It took me several years to figure out there was a difference. I was young then, and the difference wasn't that important. I've injected, rubbed, both, but I think our favorite here is a garlic powder, onion powder, salt, pepper,and oregano rub. Not real heavy on anything, just a pretty even mixture. Now, for the kicker. I invited some of my English friends over for a pork t-loin smoke/pool party/drunkfest this fall, and one of them brought a jar of Colman's mint sauce. I said "no way, not on my pork" right before I tried it. The only other mint I had ever tried was a mint julep at the KY Derby, and it was sickening. This brought the pork to a whole new level. I have since ordered my own supply, and won't eat a t-loin without it. I still eat some of it without the mint, but very little. Before you scrunch up your nose at me and the idea, give it a try! :)
Mama...I do mustard and oinkr rub (from Ice). I'm kind of a spicey freak so I use horseradish mustard...overnight in the fridge...smoke to whatever "doneness" you're comfortable with the next afternoon/evening. I usually roll it around on the grill for 5/10 minutes when it comes out of the Bradley...not to cook it...just crust that baby up!! Good luck...let us know how it comes out whatever you do!
OnTrack...sorry I'm doing the scrunchy nose thing...but my husband thinks it would be awesome! He's a Brit. He loves mint anything! I'll try it though...what the hell...ya only live once right? :) :)
LQ-stop with the scrunchy already-my wife is the pickiest eater on the east coast-and now she loves it. I'm sure your husband has heard of the Colman's brand? What part of the UK does he come from? All of my "mates" are from the Liverpool area.They all work for a mining machinery company here in Virginia, but go back home 3 or 4 times a year on "business" trips and beg me to go with them. It's always a man only trip, and I just can't have a good time without the wife, so I don't go. Really, I mean it. She's the designated driver. ;D
Can't go wrong with garlic, rosemary, salt and pepper.
Here's a different recipe I tried and liked: http://forum.bradleysmoker.com/index.php?topic=6481
He is from Northhampton...he loves Colemans...buys the powder makes the mustard from the dry! He loves mint...I'm not really partial to it ..he puts it on lamb...he even likes mint jelly (dear god...help us all) but...he makes a great chicken vindaloo...so I keep him around!! Oh yeah...his lamb samosas are killer too!! :)
I really don't know where Northhampton is-in fact I don't have a clue-but if he's half as cool as my English buds, he's a heckuva good dude. Now, for me, try just a little dab of mint on your next pork tenderloin and let me know what you think.
Quote from: SmokinHotMama on January 23, 2008, 01:39:46 PM
You guys and gals have any ideas for preparation? :)
Two words:
Canadian Bacon
Ok..OnTrack...I'm a trooper. I will really try anything once...many times twice just to make sure! :)
PS...Norhthampton is about 60 miles north of London. I believe they call it "the midlands"?
OK LQ-I'll be waiting on your phone call telling me how delicious it is, how you wish you would have tried it years ago, how you'll never eat another PT again without it, and how truly wonderful I am for suggesting it... ::)
Thanks for all the tips... YOU GUYS ROCK! ;) I do have to say though.... I am alittle skeptical of the jelly... I am really not a mint jelly eatin' kinda gal... he-he!
Would your wrap it in anything... Besdies the bacon, of course... Bacon makes everything better! I mean, would you wrap in in foil or something to keep it moist? However, if I do that, than it won't get smoked...? I kinda think I might be having a "blonde" moment right now... LOL :o
LaQuinta... I just got some of that "oinker" rub from the Iceman... I am definately going to put a little of that one there... I have to try it out, ya know... I am looking forward to it! YEY!
Mama-it's not jelly-jelly sucks. It's a mint sauce. It's grated, chopped mint with its own squeezed liquid-I'm not a mint person, but it is really good. Maybe La Quinta can get her husband to describe it a little better than I can...
Hey Mama...use that the oinky rub sparingly...it is potent!
As for OnTrack...he does does mint sauce quite often (with lamb) but he was intrigued by your pork idea. I'll let him put it on "his piece"...take a taste and I will commit to call you if it rocks...uh...yeah...sit by the phone kay? :)
Got the phone in my pocket, LQ! :)
Gotcha.... Now, that sounds MUCH better....
what the hell we got nutin to loose, but I'm a little weary myself never tried mint on anything before, I'm just glad to be breakin out the bds it's been awhile, we've been in a deep freeze in upper PA and snow all the way up to you know what! I cant even get to the shed to dig that baby out but i'm gonna dig a trench this weekend and I will be prepared! I have a backpack full of bud light just in case I get hung up in there, I know I know just good thinking on papa's part!!!!!!!!!!!!!!! ;)
Hey papa, I'm not much on mint either. Like I posted before, the only other time I ever tried it mas in a mint julep and it sucked. And you may not like it on a PT. But I've turned about 8-10 people onto it since I first tried it, and they loved it. I guess it's a British thing, but lamb was the only thing I had heard of to put mint on, and I think it's a jelly instead of a sauce.
I did an internet search on "Colman's Mint Sauce" and there are several English food stores here in the US that sell it, and it's only $4-$5 per jar. I actually did try mint jelly on a PT when I was out of the sauce, but took one bite and threw the jar away. Too sweet! :P
Speaking of mint-- and heads up, about to change focus of topic a bit-- anyone ever tried making Mojito Shrimp?
(This recipe is attributed to Sunset Magazine; I haven't tried it yet)
Ingredients
1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
Mojito Marinade (recipe follows)
2 tablespoons fresh lime juice
Mint sprigs
Preparation
1. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
2. Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
3. Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
Mojito Marinade: In a medium bowl, combine 20 chopped fresh mint leaves, 1/3 cup sugar, and 1 thinly sliced shallot. Pound with a wooden spoon to coarsely crush. Whisk in 1/3 cup light rum, 3 tbsp. fresh lime juice, 1 tbsp. vegetable oil, 1 tsp. freshly grated lime zest, and 1 tsp. coarse kosher salt. Whisk until salt dissolves. Makes about 1 cup, enough for up to 1 1/2 lbs. shrimp.
I have to tell you.... That sounds WONDERFUL! Thanks for the tip!
SmokinHotMama/Papa, you guys made me crave pork tenderloin all week, so I picked up a couple today. One is bathing in Italian dressing, Dale's seasoning, Liquid Smoke, and a sprinkle of onion and garlic powders. The other one is wearing a coat of "Blues Hog Tennessee Red Sauce" (a regional product, I'm sure, but d@mn delicious if you like vinegar based and HOT), then rubbed down with Iceman's rub, creole seasoning, cayenne pepper, barbeque seasoning, and topped off with a thin layer of Iceman's sauce. And, yes Ma and Pa, I have the mint sauce ready, but I think I'll just use it on the first one. ;) Heat wave coming tomorrow (mid 50s), so a pre Super Bowl party is bound to happen! ::) Oh, yeah, also will be cold smoking the cheese early in the morning, so this weekend sounds alot like what you did last weekend!
Haven't seen or heard from Mama and Papa for a week or so...I bet they climbed on that big meat grinder and rode off into the sunset...