TKOBBQ Posted September 8, 2014 Share Posted September 8, 2014 Great looking tenderloins Quote Link to comment Share on other sites More sharing options...
S60 Posted September 8, 2014 Author Share Posted September 8, 2014 Heck yeah! Thanks S60 for this detailed recipe. Tried it tonight and it was awesome. Can't wait to try your third pork tenderloin recipe if you think it's better. All three of the pork tenderloin recipes, I think, turn out great. If you are specifically referring to the balsamic pork tenderloin, and you like a lot of flavor, like when you take a bite and the flavor just pops in your mouth, that is what happens with the balsamic pork. The balsamic vinegar does not overpower the dish, in fact, you can hardly taste the balsamic, but when the balsamic, oil and Montreal seasonings marry together, they create a tremendous flavor. I did not have a jar of Montreal, so I made my own per the recipe in post. When I cooked it, I was concerned that it would taste burnt because the seasonings darkened, but it did not taste burnt at all. My wife really liked it, and she has a preference for sweet dishes, and this one is anything but sweet. Post some pics of your cooks. Thanks! Quote Link to comment Share on other sites More sharing options...
Timtogrill Posted September 8, 2014 Share Posted September 8, 2014 So you can use Montreal (was it steak) seasoning instead of making your own? Here's some phone pics I took to send to my son-in-laws, just to make them jealous, they just got Akorns too. Quote Link to comment Share on other sites More sharing options...
S60 Posted September 8, 2014 Author Share Posted September 8, 2014 Looks great. I am not an expert on Montreal seasoning but I think there is only one type, although there are slightly different formulations. I used the most common formulation. Quote Link to comment Share on other sites More sharing options...
ChristopherSmith Posted September 19, 2014 Share Posted September 19, 2014 Looks incredible - we have the family over tomorrow and i've been looking for a quick cook to try... def going to give this a go! Quote Link to comment Share on other sites More sharing options...
bosco Posted September 21, 2014 Share Posted September 21, 2014 That looks like a meal that I need to add to the list Quote Link to comment Share on other sites More sharing options...
ChristopherSmith Posted September 22, 2014 Share Posted September 22, 2014 we cooked this on the weekend. super tasty - the pork was so tender and juicy - rave reviews from all our guests. Thank you so much for the recipe! Quote Link to comment Share on other sites More sharing options...
S60 Posted July 22, 2015 Author Share Posted July 22, 2015 Put some extra Georgia peaches to use: PennHead and ckreef 2 Quote Link to comment Share on other sites More sharing options...
PennHead Posted September 8, 2015 Share Posted September 8, 2015 Looks fantastic! Quote Link to comment Share on other sites More sharing options...
Pitbossk22user Posted August 26, 2017 Share Posted August 26, 2017 Do you by chance remember the size of tenderloins that those were? I tried this tonight and it was way undercooked at 11 mins on each side at 400 degrees. Cooked for a total of 22 mins. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 27, 2017 Share Posted August 27, 2017 3 hours ago, Pitbossk22user said: Do you by chance remember the size of tenderloins that those were? I tried this tonight and it was way undercooked at 11 mins on each side at 400 degrees. Cooked for a total of 22 mins. Pork Tenderloins (that you readily buy in the grocery store) are all going to be about the same size. Somewhere around 2"-3" in diameter and maybe 10"-14" in length. If it was much bigger than that it was a pork loin not tenderloin. Most tenderloins are sold in packs of two although it will look like one in the cryopac. Cook time is really going to be about how hot and direct your fire is. I usually sear them really hot (450*-500* direct) then move them off to the side until they are done. Quote Link to comment Share on other sites More sharing options...
Roger Posted September 18, 2017 Share Posted September 18, 2017 what temp did you cook at? The pictures look wonderful Quote Link to comment Share on other sites More sharing options...
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