Pork Tenderloin- Marinade or Rub? - JeepForum.com

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post #1 of 19 Old 08-03-2013, 04:44 PM Thread Starter
MountainMan864
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Pork Tenderloin- Marinade or Rub?

Which do you prefer to do on a pork tenderloin? Marinade it or rub it down or possibly both? Ill be grilling it on a holland grill.

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post #2 of 19 Old 08-03-2013, 06:15 PM
underpowered
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rub IMO, but i love a good rub. i rarely marinade anything though.

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post #3 of 19 Old 08-03-2013, 06:26 PM Thread Starter
MountainMan864
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Yeah sometimes I think marinade makes the pork too soft. takes away from the meat taste too imo.
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post #4 of 19 Old 08-03-2013, 06:34 PM
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brine, then rub

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post #5 of 19 Old 08-03-2013, 08:02 PM
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Quote:
Originally Posted by jbolty View Post
brine, then rub
^^^
This then smoke.

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post #6 of 19 Old 08-03-2013, 08:42 PM Thread Starter
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How do you brine? I don't have a smoker.
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post #7 of 19 Old 08-03-2013, 10:33 PM
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just do a Google search on pork tenderloin and brine .

You ought to be able to use your grill to smoke meat .

If it has two burner or more you just light one side and put the meat on the other side then keep the lit side on sorta low and put a foil pack of wood chips on the lit side and you got a smoker .

Easy peasy.

Once again, just do a Google search on how to smoke on a gas grill .
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post #8 of 19 Old 08-03-2013, 10:52 PM
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A basic brine is a standard formula of water, salt and sugar. Extras are added to taste.

http://www.food.com/recipe/alton-bro...r-roast-191816

http://bbq.about.com/cs/pork/a/aa011803a.htm

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post #9 of 19 Old 08-04-2013, 08:03 AM
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Rub it lightly in olive oil and then in pork rub. Sear the outsides then cover and cook at a lower temperature until internal temperature is 145F. Let stand for a few minutes and slice. Meat will be a little pink inside and juicy. for all brown, go to 160F, but not above.

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post #10 of 19 Old 08-04-2013, 06:38 PM
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I prefer a marinade based on Teryaki sauce. Have the recipe about a half page below on smoked pork loin. Have not found anyone yet that did not love it.
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post #11 of 19 Old 08-05-2013, 09:15 PM
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for me, it depends on how i'm using it. If i'm smoking it for pulled pork, I like the rub. If i'm slicing, I prefer marinade. Of course, I usually slice my loin up, before cooking, into about 1" thick chops. Family loves them. marinade in beer, soy, teryaki, crushed garlic and onion.

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post #12 of 19 Old 08-07-2013, 12:23 PM Thread Starter
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Ok making my brine tonight. How's this recipe. Water,salt,brown sugar, fresh garlic, black peppercorns, ground pepper, red pepper flakes, cayenne pepper, cumin powder, coriander seeds, curry powder. The. A nice sweet/spicy run on top.
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post #13 of 19 Old 08-07-2013, 03:22 PM
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Quote:
Originally Posted by MountainMan864 View Post
Ok making my brine tonight. How's this recipe. Water,salt,brown sugar, fresh garlic, black peppercorns, ground pepper, red pepper flakes, cayenne pepper, cumin powder, coriander seeds, curry powder. The. A nice sweet/spicy run on top.
Make sure you rinse it real well before you put the rub on.

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post #14 of 19 Old 08-07-2013, 07:27 PM Thread Starter
MountainMan864
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Why rinse it and not just pat it down real well with some paper towels then olive oil and the rub?
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post #15 of 19 Old 08-07-2013, 09:56 PM
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generally you rinse after a brine to get rid of the surface salt, pat dry, then dry rub. There are plenty of variations though.

A marinade is not much good for a thick cut of meat but a proper bring will get all the way in.

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