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Old 04-24-2011, 10:45 AM   #51
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I have a hard time stomaching pork for some reason. I don't know what it is.. maybe the texture. Because of this I need to have my pork tenderloin stuffed, and sauced.
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Old 04-24-2011, 02:12 PM   #52
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Yes, I agree on about 30 minutes in the oven and to approximately 145 degrees. It will still be a little pink but you want it to rest for 10 to 15 minutes before slicing so the juices will go back into it. After setting to rest it will be just about the perfect temperature and so juicy and tender.
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Old 04-26-2011, 02:09 AM   #53
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When I have made pork tenderloin I have done them on the grill, indirect heat. Stick a probe in and pull at 160F to rest.

I did brine with an apple juice brine first.
Z with your cold smoker you should try Lachsschinken or the French filet de saxe.
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Old 04-26-2011, 03:13 AM   #54
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Originally Posted by Bolas De Fraile View Post
Z with your cold smoker you should try Lachsschinken or the French filet de saxe.
That stuff is really yummy. I had never heard the German or French terms, just the Danish one. I have got to get a cold smoker and a working meat slicer. I'm sure a lot of my friends wouldn't touch it. "I'm not going to eat raw pork."
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Old 04-26-2011, 03:53 AM   #55
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Tax mate given a choice between smoked salmon and lachsshinken I would pick the lachsshinken every time. Have you ever tried those tins of cold smoked saithe in oil its fab.
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Old 04-26-2011, 04:06 AM   #56
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Originally Posted by Bolas De Fraile View Post
Tax mate given a choice between smoked salmon and lachsshinken I would pick the lachsshinken every time. Have you ever tried those tins of cold smoked saithe in oil its fab.
No, I haven't. I didn't know anyone but Scandihoovians made that sort of thing. But now that I know the name, I will keep an eye out for it.
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Old 06-25-2011, 12:45 PM   #57
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pork tenderloin

Pork tenderloins usually weigh in at less than 2 pounds. It is unlikely that you have a tenderloin and not a boneless pork loin. Because the product you have is very lean and tender a quick browning of the outside is recommended to lock in juices. Sear all sides in 400 degree oven Lower oven temp to 350 and cook approximately 20 minutes to the pound. Due to the tapering shape of the tenderloin take into consideration to test the middle of the thickest part for doneness. Remove from oven a few degrees (155) under fully cooked (160). let rest before carving for juices to be reabsorbed. Slice diagonally across grain for best and most appealing slices.
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Old 06-25-2011, 02:42 PM   #58
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a quick browning of the outside is recommended to lock in juices.
This is one of the oldest Myths in the book, and still gets repeated—by many highly respected cookbook authors and chefs!—to this day. It's been conclusively proven false many times ...Check out Myth Number 4 As well as any others....
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Old 06-25-2011, 03:24 PM   #59
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Originally Posted by Uncle Bob

This is one of the oldest Myths in the book, and still gets repeated—by many highly respected cookbook authors and chefs!—to this day. It's been conclusively proven false many times ...Check out Myth Number 4 As well as any others....
Great article, Uncle Bob! Thanks!
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Old 06-25-2011, 05:48 PM   #60
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I have a marinaded 3.5 lb pork tenderloin. Approximately what time/temp do I bake it at?
You bake it until it's done. Done is an internal temperature of 160F. Allow for 30 minutes per pound, then take it's rectal temperature.
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