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Old 04-18-2007, 07:32 PM   #1
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Pre-packaged marinated pork tenderloin.

My Kroger had those marinated pork tenderloins on sale - 2 for the price of 1, so I picked up 2.

I cooked it for the 40 minutes that was suggested (I have an oven thermometer to make sure I have the correct temp) and it was still raw so I used my meat thermometer that you stick in and it beeps when the correct temp is reached. OK, it beeped at 160 which was the suggested temp on the package.

It still looked raw on the outside so I made a mental note to sear the tenderloin in the future, before I put it in the oven.

I cut it to serve and it looked so weird. There was a line of gristley stuff between what looked like, dark and light meat. It was still raw in the middle so I sliced it in 3/4" pieces and fried it in a skillet. Finally it seemed done.

It tastes fine but I've never experienced anything like this before.

Any ideas? I just checked my meat thermometer and it's accurate....is it ghosts?

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Old 04-18-2007, 07:55 PM   #2
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Wink

I do mine sometimes on the grill, med- high heat, 10 mins each on all four sides- yum ! or sear each side on high heat in pan and put in 400' oven for 10 mins. Then let rest 10 mins.
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Old 04-18-2007, 07:57 PM   #3
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I always trim the silver skin (it's a membrane of some type on the outside)
tenderloins taper at one end so they do not cook evenly
I usually sear first , so that will help next time.)
Make sure meat is at room temp before going in the oven or searing it so it will cook evenly also.

If none of that helps, then it must be ghosts.
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Old 04-18-2007, 08:14 PM   #4
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This doesn't have silverskin. It looks like a great piece of meat sitting in a vacu-sealed pac with marinade.

I don't know....it's going to end up as dog food because of the gristle and the consistency of the 'dark' meat isn't like a tenderloin.
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Old 04-18-2007, 08:19 PM   #5
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I cooked one tonight. I did a dry rub with Tandoori seasoning and let it marinate for a couple of hours. Seared it on the stove top and finished it in the toaster oven at 400F. Cooked to an internal temp o 150F-155F.

I had to use the toaster oven because my oven wouldn't heat up.
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Old 04-18-2007, 08:47 PM   #6
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Quote:
Originally Posted by Half Baked
This doesn't have silverskin. It looks like a great piece of meat sitting in a vacu-sealed pac with marinade.

I don't know....it's going to end up as dog food because of the gristle and the consistency of the 'dark' meat isn't like a tenderloin.
Ours at Kroger was not on sale so they must have shipped it all to you. I know exactly what you are talking about. I have looked at those many times watching the seeds & whatnot roll through the sauce from one end to the other. (Okay, I was waiting for the butcher to cut, grind or grade something and had to keep the kids entertained for a few minutes! LOL) The only reason that I can think of that it did not cook according to the instructions is because of the grissel. Of course we all know that tenderloin is another white lean meat!!! ((I have had turkey roast that looked just like that though dark meat rolled over saw dust & grissel....it just wants to make you scream))

Andy M.: You could not possibly have put a "DRY RUB" on one of these things unless you marinated it in Dawn Dissolver first. ((oops....sorry HB)

HB: Did you buy the bacon wrapped fillets when they were on sale 10 for $10? Were they supposed to be marinated?
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Old 04-18-2007, 10:03 PM   #7
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Quote:
Originally Posted by Half Baked
This doesn't have silverskin. It looks like a great piece of meat sitting in a vacu-sealed pac with marinade.

I don't know....it's going to end up as dog food because of the gristle and the consistency of the 'dark' meat isn't like a tenderloin.
Miss Jan....

First return to the store, ask for store management. Complain!! Tell them you shop there often and spend a lot of money! They will either give you your money back or replace the product!

Second, I shy away from the "marinated" pork tenderloins for the exact reasons you state. Not always, but think about how they choose which ones get the marinated treatment. I assure you the "most beautiful" best quality ones are not first in line! I buy the plain ones. Remove silver skin (most have some). Sear/brown nicely in a very hot pan with a wee bit of oil. I use a cast iron pan so I can go straight into the oven at 350* to 400* Shoot for 145 to 150 and let it rest. Do not go "powder you nose" while it cooks. Keep your thermometer in one hand and your pot holder in the other. Check often as it will cook quickly!

Enjoy!
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Old 04-19-2007, 08:45 AM   #8
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I only tried them because of the sale....never again! Yes, I should return it to the store but believe it or not, I'm rather shy and rarely do things like that.

StirBlue - we didn't have those. I guess they delivered the creepy tenderloin to us, instead! Rats!
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Old 04-19-2007, 08:56 AM   #9
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Quote:
Originally Posted by Half Baked
I only tried them because of the sale....never again! Yes, I should return it to the store but believe it or not, I'm rather shy and rarely do things like that.

StirBlue - we didn't have those. I guess they delivered the creepy tenderloin to us, instead! Rats!
Miss Jan...

March yourself to that store and don't be shy!! You can do it!!
Oh yes I meant to ask you. Were those tenderloin in the newspaper/store ad? Or was it an "instore" special?
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Old 04-19-2007, 09:05 AM   #10
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You must have really bought a bad one, I would take it back too. I just bought three yesterday, (plain) . They were on sale for $2.79, usually they go here for $3.99 or more. We love them especially my son when I make it on the grill or make deep fried breaded fritters out of them for sandwiches. If wanted, I always marinate my own.
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