I'm looking for another good recipe for tenderloin other than fried. Any other ways out there?
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Go to the recipe forum - lot of good ideas over there. -
Season it up with your favorite seasoning. Wrap the whole thing up tight in bacon. Cook it well above the heat on about medium for maybe 15 minutes a side. Then right down near the heat to crisp the bacon to finish. Must be really attentive not to burn the bacon with flareups in the last step. Never had one this way that won't flat out good. I use this method on wild pork and venison.
Also, I did brine a pork backstrap a couple of weeks ago for about an hour and cooked w/o the bacon wrap. It was juicy and tender as could be.Last edited by Roscoe; 08-31-2009, 07:31 AM.Comment
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An addition to the above recipe that I use on venison or pork is when you roll it up, put pickled jalapenos inside it. Wrap in bacon and grill. I can't make enough of that for the wife and kids.Comment
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X2 but I also like to just marinate it and butterfly it and grillit to medium rare jsut like a steak. That is a good cut of meat but if you over cook it it will taste like boot leather.Originally posted by Roscoe View PostComment
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coffee
Soke the tenderloin in coffee for about 24hr then season with McCormicks steak seasoning and cook med rare. Not kidding one of the best recipes I have ever tried.Comment
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"Gasp" You FRY tenderloin!? lol. I would recommend two different methods, depending on the tenderloin (pork or venison).
These are basic tips not necessarily the recipe(s), but I will tell you that if you head down this road be prepared for many, many hours over the fire cooking for friends and family.
Pork:
Ingredients
2 Pork Tenderloins
Butchers Peppered Bacon (best if you can get it cut thick 1/8” or larger)
1 Regular Size Bottle of your Favorite BBQ Sauce (I like KC Masterpiece, because it’s cheap and readily available)
1 Can Frozen Orange Juice (Don’t be cheap here, get the Minute Maid or equivalent name brand)
1 Cup Brown Sugar
2-4 Jalapenos Depending on how hot you want it and how hot the peppers are. (Habaneras are also a good option because they are fairly consistent in degree of heat)
Salt
Pepper
Fresh Clove Garlic
White Onion
Put the Orange Juice, BBQ Sauce, Brown Sugar, Peppers, 1 Clove of Garlic Sliced thinly in a sauce an pan and let it start to simmer. Stir often as it has a tendency to stick.
Slice the tenderloins long ways to get it flat as possible. Slice onion, peppers and garlic and stuff into the tenderloin.
Roll the tenderloin back up and wrap it in the peppered bacon. You can use tooth picks or cotton string to secure the bacon in place.
Cover in sauce mixture and place on grill/smoker/oven
I like to cook over mesquite at about 300o for 30 – 45 minutes. Internal temperature should reach at least 250o for domestic pork and I usually bump it up to 300o for wild.
I baste the tenderloin in the Sauce mixture every 10 minutes to ensure a good thick caramelized layer of the sauce.
Slice at an angle and enjoy with an ice cold Shiner and wild rice.Comment
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Stuffed with boudin and cheese! Then wrapped with bacon and smoked.Comment
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Venison:
Ingredients
2 Venison Tenderloins
Butchers Peppered Bacon (best if you can get it cut thick 1/8” or larger)
2-4 Jalapenos Depending on how hot you want it and how hot the peppers are.
Salt
Pepper
Fresh Clove Garlic
White Onion
Slice the tenderloins long ways to get it flat as possible. Slice onion, peppers and garlic and stuff into the tenderloin.
Roll the tenderloin back up and wrap it in the peppered bacon. You can use tooth picks or cotton string to secure the bacon in place.
Cover in sauce mixture and place on grill/smoker/oven
I like to cook over mesquite at about 250 degrees for 20-30 minutes. Internal temperature should reach at least 200o
Slice at an angle and enjoy with an ice cold Shiner and wild rice.Comment
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Here's a little something to inspire you on the greatness of bacon.
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Thanks for all those good recipes. Now I'm going to have to get something to eat to hold me till I get home. I've done backstrap with the boudin, cheese and bacon but thought the tenderloins might be to small. Now I have to decide which recipe to use.
Roscoe you could have done without putting that picture on there while I'm stuck at work. I'm getting drool on my desk.
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Tried this one out at the lease and it turned out AWESOME!!!
Grilled Venison Backstrap
INGREDIENTS
• 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
• 1 quart apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 ounce) bottles barbecue sauce, your choice
DIRECTIONS
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!Comment
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All these recipes sound great and I've used some of them on my backstraps and now I have a few more I want to try. But I'm asking about what I call tenderloin. It's the small strips of meat on the other side of the rib cage from the backstrap. there so tender you have to be carefull not to tear them up when removing them. I was thinking they may be a little small for stuffing. Can They be done the same way or maybe just stick with wrapping with bacon?Comment
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