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Old 08-11-2005, 07:32 PM   #1
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Need your opinions for pork tenderloin skewers!

Party Saturday night, and am going to do pork tenderloin skewers with the following BBQ sauce; my question is, should i brine or not? I'm tending towards not, for 2 reasons; first, tenderloin is, well - tender; and secondly, I won't be doing them on an outdoor grill, unfortunately, 'cause it looks like the weather is going to be a bit wet. Any strong opines, anyone?



MAPLE BOURBON BBQ SAUCE



3T butter
3T oil
1 cup chopped onion
½ cup bourbon
¾ cup ketchup
½ cup cider vinegar
½ cup orange juice
½ cup maple syrup
¼ cup dark molasses
2T Worchestershire
½ tsp ground black pepper
½ tsp salt
1 tsp ancho chile powder



Melt butter/oil over medium heat; add onions, saute til golden; add all else and stir; reduce heat to low and cook thick thickened, 30-45 mnutes.

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Old 08-11-2005, 08:02 PM   #2
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I'm kind of leaning towards your way of thinking on the brining ... I don't see that it would really add anything. Maybe Raine will see this and comment?
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Old 08-11-2005, 08:12 PM   #3
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I have so much to do, lol if I can get around a step or two I'll take it! I'll probably do some sort of dry rub, then the cooking will be done on stovetop griddle.
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Old 08-11-2005, 08:12 PM   #4
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Don't brine.
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Old 08-11-2005, 09:52 PM   #5
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Don't bother brining-I don't think it's necessary with pork tenderloin. Your sauce sounds amazing!!
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Old 08-11-2005, 10:24 PM   #6
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Brining holds moisture in meat and adds some flavor. Pork tenderloin is a very lean meat. As a result, it could end up dry without a lot of effort. Brining is a little insurance against overcooking in the "heat of the moment".
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Old 08-11-2005, 11:00 PM   #7
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Marmalady; The only thing I would change is to get rid of the orange juice. But that's jsut a personal taste kind of thing. I think the sourness of the orange would clash with the maple, maybe overpower it. Both are great flavors, but I don't know that I'd use them together.

Also, remember to cook the little chunks of pork until they are jsut done. Overcooking will indeed dry them out. Think high heat/short exposure. This will brown the meat without overcooking the insides. You might want to broil this dish, or even cheat and stir fry the pork cubes, then skewer with your other fruits and veggies.

Just a thought.

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Old 08-12-2005, 07:29 AM   #8
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Thanks, all! I'm gonna lose the brine; I've cooked lots of pork tenders, so am pretty confident re my ability to get 'em on and off the heat.

And I'm not going to do 'chunks', I'm butterflying the tenderloins, then cutting 'flat' pieces - like you would a chicken sate - more room for the sauce! So just a minute or so on each side on a hot griddle should do it. The sauce goes on after cooking.

Goodweed, the oj really just adds a little sweetness, too; using grade B maple syrup ensures a lot of maple! Actually, the 'biggest' taste in this sauce is the bourbon!
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Old 08-12-2005, 07:57 AM   #9
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Ah. Thanks for clearing that up, Marmalady.

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Old 08-14-2005, 06:10 AM   #10
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Post party report - yawn! The pork was fantastic! I butterflied out the tenderloin, and pounded it, then cut and skewered it. Grilled on a stovetop (weather was horrible), with just salt,pepper, oil; then brushed with the sauce and finished in the oven. BTW, that sauce above was awesome!
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