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Old 08-01-2007, 04:31 PM   #1
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Exclamation How long does tenderloin need in crockpot?

I have already searched and only found a few things that people have cooked slowly overnight, but, I don't have that long. I can cook it in the oven if need be, but, would rather put it in the crock for a few hours, if possible? There are 2 @ 2 lbs each in a bbq marinade. It is 3:30 here now, we eat at 6:30 - 7 pm normally. Any ideas? Or just forget it for today and cook it on my next day off? Thought I would try something new for DH besides chicken.

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Old 08-01-2007, 04:36 PM   #2
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I'd like to know this, too. I've made a tenderloin twice in the slow cooker but both times it came out really, really dry.
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Old 08-01-2007, 04:39 PM   #3
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Tenderloin shouldn't be cooked in a crockpot, IMO. It's a TENDERloin after all.

Roast it or grill it.
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Old 08-01-2007, 04:44 PM   #4
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Quote:
Originally Posted by jennyema
Tenderloin shouldn't be cooked in a crockpot, IMO. It's a TENDERloin after all.

Roast it or grill it.
That's fine, but, no roasting pan, so, advise please
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Old 08-01-2007, 04:44 PM   #5
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Do you have an oven-proof skillet?
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Old 08-01-2007, 04:54 PM   #6
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Quote:
Originally Posted by Andy M.
Do you have an oven-proof skillet?
No, my stainless steel pan was lost by my lovely older son when he moved back home. Actually, he left it at his old place. I have a turkey pan, but, it awfully big for 2 small tenderloins.
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Old 08-01-2007, 04:59 PM   #7
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coookie sheets will work, tex.
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Old 08-01-2007, 05:03 PM   #8
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so, can I just wrap it up in foil and cook it a few hours then? It should retain it's juices that way, right?
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Old 08-01-2007, 05:08 PM   #9
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Are you trying to cook the tenderloin to well done? Most recipes I’ve seen, and all of the ones I’ve done, call for searing the loin, then only cook the tenderloin in the oven 20 – 30 minutes to an internal temperature of 120. Let it rest 5 – 10 minutes so the residual heat finishes it off, and you should have a perfect medium rare.

Edited to add: Whoops, I was talking about a BEEF Tenderloin!

For a Pork Tenderloin, I always grill them. It only takes about 20 – 25 minutes over medium high coals. I flip it/roll it every 6 or so minutes, and it always comes out great.
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Old 08-01-2007, 05:21 PM   #10
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Quote:
Originally Posted by texasgirl
so, can I just wrap it up in foil and cook it a few hours then? It should retain it's juices that way, right?
I think you'd overcook it that way, frankly. It doesn't have a lot of fat and will dry out.

This is a pork tenderloin, right?

Dry heat, uncovered. 325 or 350. Check after about 1 1/2 hours. Should get to 155 for slightly pink and 170 for well done.
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Old 08-01-2007, 05:35 PM   #11
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Quote:
Originally Posted by jennyema
Tenderloin shouldn't be cooked in a crockpot, IMO. It's a TENDERloin after all.

Roast it or grill it.
I couldn't agree more!! Pork tenderloin cooked in a crock pot would be very high on my list of things not to do!

Sear in a oven proof pan, (cast iron) run it in the oven for a few, and you are good to go. Sliced into medallions it makes excellent K-Bobs on the grill. This is hot, fast and dry heat meat.
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Old 08-01-2007, 05:40 PM   #12
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Please don't cook it well done, you need that juice to be tender, slightly pink is just fine. I have over cooked mine on the grill a few times, was ok, but not the greatest. If you roast it at 350' I would check it after an hour or so. Just my personal take on this, not a chef.
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Old 08-01-2007, 05:50 PM   #13
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Thank you everyone!! Unfortunately, no grill, I would love that if I had one though. Never did get that for DH as his illness came first. I will put in oven til just slightly pink left. Thank you again!!
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Old 08-01-2007, 05:56 PM   #14
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I think checking it after an hour is a good idea. I said 1 1/2 because there are two of them.
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Old 08-01-2007, 06:41 PM   #15
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At 350* I would check them in 15-20 miinutes. And there after every 5 minutes until you hit 145*/150* in the thickest portion.

Enjoy!
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Old 08-01-2007, 07:06 PM   #16
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Thanks for posting all the info Uncle Bob, jennyema and Barb L. No wonder mine always came out horrible - I was cooking them for hours in the slow cooker. I did brown them first and even cut little slits and put garlic cloves in there (saw that once on TV). I guess I thought that the slow cooker was supposed to make all meat juicy and tender - something I could never manage in the oven. Now I can't wait to make another one.

BTW Because of your avatar Uncle Bob, I always hear your posts in my head as if Rhett Butler was speaking to me. Hence your posts carry great weight because I'm sure that Rhett would never lead me down the wrong path!

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Old 08-01-2007, 07:13 PM   #17
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Terry My Dear...

I can assure you, with all honesty, that I would never intentionally lead a lady down the wrong path!!

"Rhett" er Uncle Bob














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Old 08-01-2007, 07:55 PM   #18
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Ok, it cooked for 35 minutes, just barely pink and it was juicy. Thanks again!!
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Old 08-02-2007, 02:15 AM   #19
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For pork tenderloin I take the silver skin off as carefully as I can so I don't lose any meat and then I wrap mine in slab bacon or apple wood smoked bacom and roast till I get a internal temp. of 135-140 let rest for 15 minutes and carve on the diaganol for pretty presentation. the Bacon will baste the loin and helps to keep it juicy Good Eating
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Old 08-02-2007, 02:21 AM   #20
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Quote:
Originally Posted by Dave Hutchins
For pork tenderloin I take the silver skin off as carefully as I can so I don't lose any meat and then I wrap mine in slab bacon or apple wood smoked bacom and roast till I get a internal temp. of 135-140 let rest for 15 minutes and carve on the diaganol for pretty presentation. the Bacon will baste the loin and helps to keep it juicy Good Eating
Thanks Dave, I will definitely try this - sounds yummy. And the males in my house love anything wrapped in bacon.
Terry
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