Food Is there a delicious food thread?

JAXvillain

Curly_Sue
Oct 13, 2004
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Seared off a couple pork tenderloins in the dutch oven. Threw in all sorts of veggies. curry powder, shit like that.

Gonna let it simmer for an hour or so, then throw in sweet potatoes and let it simmer some more.

I'd do 225-275 for like 5 hours to slowly render the fat. Said you already seared it. You were indeterminate with your timing. Just throwing it our there. You're obviously trying to eat it sooner than later however.
 

HipHugHer

Looks like Ted Nugent, Smells like Sasquatch
Apr 18, 2016
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Pork chops are the only exception.

You might be confusing loin and tenderloin.
Tenderloin is the narrow muscle that runs right along the spine. A foot long or so but no bigger around than a small or at best average persons wrist, and very little fat. Only weighs about a pound and only 2 of the little things per pig. Excellent when done right but low-n-slow it'll be dry and lose its texture. Grill or oven we do em hot and fast, long enough to reach safe temp obvs but no longer.
 
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JAXvillain

Curly_Sue
Oct 13, 2004
68,069
1,525
923
You might be confusing loin and tenderloin.
Tenderloin is the narrow muscle that runs right along the spine. A foot long or so but no bigger around than a small or at best average persons wrist, and very little fat. Only weighs about a pound and only 2 of the little things per pig. Excellent when done right but low-n-slow it'll be dry and lose its texture. Grill or oven we do em hot and fast, long enough to reach safe temp obvs but no longer.

Wrap it in tinfoil on the top and sides? Keep the moisture in?
 

HipHugHer

Looks like Ted Nugent, Smells like Sasquatch
Apr 18, 2016
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Wrap it in tinfoil on the top and sides? Keep the moisture in?

Totally exposed. If in oven set grate on top of cake pan and tenderloin on top of that, so the hot air can get all around it. Still roll it over half way through for uniformity. Set oven to hot AF (425-450) and run it long enough to be food-safe. 40 minutes give or take. Fairly small window between not enough and too much.

The pan is just to catch the little bit of drips there might be instead of burning them on the bottom of the oven. There's is no real drippings or gravy.


That's how I cook em whole anyway, doesn't mean it's the only way. Get it right and they're juicy inside and great texture but again, not much leeway between really good and chalky.
 

JAXvillain

Curly_Sue
Oct 13, 2004
68,069
1,525
923
Totally exposed. If in oven set grate on top of cake pan and tenderloin on top of that, so the hot air can get all around it. Still roll it over half way through for uniformity. Set oven to hot AF (425-450) and run it long enough to be food-safe. 40 minutes give or take. Fairly small window between not enough and too much.

The pan is just to catch the little bit of drips there might be instead of burning them on the bottom of the oven. There's is no real drippings or gravy.


That's how I cook em whole anyway, doesn't mean it's the only way. Get it right and they're juicy inside and great texture but again, not much leeway between really good and chalky.

Thanks for the advice, dude. Cheers! Haven't bought a pork tenderloin in a year or so and honestly can't remember how we cooked it.
 
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