Hi,

I picked up a 4.5lb pork tenderloin on sale this afternoon. I thought I
would prepare it in my ECB tomorrow. Is this cut suited for that, and in
case it is: Any advice on how to get the best result out of it?

--
//ceed ©¿©¬

ceed wrote:

Hi,

I picked up a 4.5lb pork tenderloin on sale this afternoon. I thought I
would prepare it in my ECB tomorrow. Is this cut suited for that, and
in case it is: Any advice on how to get the best result out of it?


It's great smoked, I much prefer it to grilled. Just brown it
well first, then smoke to 140 F internal and rest it. Browning
helps give it some crust, though it's not quite the same as
when grilling. There's some tradeoff between crust and smoke
flavor.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"ceed" wrote in message
newsp.sw70kwujs07eue@debob...
Hi,

I picked up a 4.5lb pork tenderloin on sale this afternoon. I thought I
would prepare it in my ECB tomorrow. Is this cut suited for that, and in
case it is: Any advice on how to get the best result out of it?

--
//ceed ©¿©¬

That must be one hell of a huge hog. If the tenderloin was 4.5 pounds, how
big was the loin? The hams must have been 100 pounds on that pig.

Tenderloins are usually best grilled quickly, but most tenderloins are less
than a pound.

http://www.porkboard.org/ProdIssues/porkcuts.pdf
http://www.fse.missouri.edu/meatlab/html/pork_cuts.html

"ceed" wrote in message
newsp.sw70kwujs07eue@debob...
Hi,

I picked up a 4.5lb pork tenderloin on sale this afternoon. I thought I
would prepare it in my ECB tomorrow. Is this cut suited for that, and in
case it is: Any advice on how to get the best result out of it?



No you didn't. You picked up a 4.5 lb. *LOIN*

That's the good part of a pork chop.

It's not BBQ by any means and should not be treated as such.

It should be cooked to 135 fahrenheit internal at the very most.


BTW, a 4.5 lb. *tenderloin* could only come from Hogzilla®

There are "cuts of meat" charts available. Google is your friend.

Heh,
TFM®

On Fri, 16 Sep 2005 21:56:47 -0500, TFM® wrote:

No you didn't. You picked up a 4.5 lb. *LOIN*

You arre absolutely right, It says "Center cut LOIN".

That's the good part of a pork chop.
It's not BBQ by any means and should not be treated as such.

So not in the ECB with smoke, but rather on the ECB over relatvely hot
coals to 135F, right?

There are "cuts of meat" charts available. Google is your friend.

A chart wouldn't help as long as I am not reading the label right!


Hogzilla......LOL!

--
//ceed ©¿©¬

ceed wrote:

So not in the ECB with smoke, but rather on the ECB over relatvely hot
coals to 135F, right?

That is correct sir. If I was you I'd consider butterflying that baby and
filling it up with goodies like prosciutto, basil, garlic, and provolone,
then tying it back together before cooking it. Cook it, like TFM said, to
135 internal and you should be just about right.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

F.G. Whitfurrows wrote:
ceed wrote:

So not in the ECB with smoke, but rather on the ECB over relatvely
hot
coals to 135F, right?

That is correct sir. If I was you I'd consider butterflying that
baby and
filling it up with goodies like prosciutto, basil, garlic, and
provolone,
then tying it back together before cooking it. Cook it, like TFM
said, to
135 internal and you should be just about right.

Ya mean similar to this?
http://www.kamado.com/discus/messages/2/6261.html

Since then, I've changed and added several things, many times, but
it's still great!

BOB


--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

On 16-Sep-2005, ceed wrote:

Hi,

I picked up a 4.5lb pork tenderloin on sale this afternoon. I thought I
would prepare it in my ECB tomorrow. Is this cut suited for that, and in
case it is: Any advice on how to get the best result out of it?

--
//ceed ©¿©¬

For openers, loins and tenderloins are generally too lean to benefit from slow
cooking. That's not to say that they don't 'smoke roast' quite nicely. 250° to
325°F is a nice temp range to shoot for in the cooker. It's very easy to
overcook a tenderloin, which is what I usually do. Any pork you buy from a
regular market is going to be certified and thus you need not worry about any
particular finish temperature. You can take it off at 145°F internal and be
perfectly safe. If you wrap it and place it in an insulated box (cooler) for a half
hour or so, it will come out at least medium or better.

Frankly, I'd rather grill tenderloins, but I've smoke roasted several with fair
results. They are also quite good as a roulade, stuffed with whatever comes
to mind, rolled up and tied, then roasted or grilled.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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ceed wrote:
snip

Hogzilla......LOL!


That's what this "pig" has been labeled:
http://www.snopes.com/photos/animals/hogzilla.asp

--
Steve

On Sat, 17 Sep 2005 08:33:03 -0500, Steve Calvin
wrote:

ceed wrote:
snip
Hogzilla......LOL!


That's what this "pig" has been labeled:
http://www.snopes.com/photos/animals/hogzilla.asp

Yeah, seen that one. What made me laugh was the thought of me having
purchased a 4.5 lb tenderloin after all....from Hogzilla....


--
//ceed ©¿©¬

On Fri, 16 Sep 2005 23:04:23 -0500, F.G. Whitfurrows
wrote:

If I was you I'd consider butterflying that baby and
filling it up with goodies like prosciutto, basil, garlic, and provolone,
then tying it back together before cooking it. Cook it, like TFM said, to
135 internal and you should be just about right.

I did exactly that. It took 1 1/2 hour over hot coals. The loin in an
aluminum pan in my ECB. Oh Mama! Tastes wonderful. Thanks!

--
//ceed ©¿©¬

On 17-Sep-2005, ceed wrote:

On Fri, 16 Sep 2005 23:04:23 -0500, F.G. Whitfurrows
wrote:

If I was you I'd consider butterflying that baby and
filling it up with goodies like prosciutto, basil, garlic, and provolone,
then tying it back together before cooking it. Cook it, like TFM said, to
135 internal and you should be just about right.

I did exactly that. It took 1 1/2 hour over hot coals. The loin in an
aluminum pan in my ECB. Oh Mama! Tastes wonderful. Thanks!

--
//ceed ©¿©¬

At 10 o'clock in the morning, I'm sitting here drooling over the word picture
of that finished hog part. An actual picture would probably trigger the big
'O'.
--
The Brick said that (Wiping the drool off my chin)

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