Discussion Thread -> **Special**"2016 Pork Tenderloin Master!" Throwdown (Entry & Discussion Thread)

Oops. New to this and didn't realize there was masters or regular throw downs. Only thing I had seen linked was the rules for the regular ones. I also hadn't been sure on the raw versus marinated which is why I did both.

Please accept this as my entry

Sweet and Spicy

Cook thread can be seen here http://www.bbq-brethren.com/forum/showthread.php?t=235352

Injected with beer, butter and yardbird

Seared then topped with a brown sugar siracha garlic glaze

For my first official entry into a BBQ throwdown I give you the Irish Coffee Pork Tenderloin.

Cook thread can be found here.

Meat:


On the Kettle:


Cooked and cut up:


Was happy with it, certainly room for improvement, but tasted damn fine!

Please accept this as my entry. Tenderloin confit.

Full cook can be found here. http://www.bbq-brethren.com/forum/showthread.php?t=235451

Raw shot



Cooking shot



I'll include this one as well although I think the true cooking was done in the fat.



Sliced



Thanks

I humbly submit a bourbon marinated, pork tenderloin with a bacon wrapped bourbon/ maple glaze (real New England maple syrup)

Stuffed Pork Tenderloin

Please accept this as my official entry. It's a pork tenderloin stuffed with chorizo, mushrooms, sharp cheddar and garlic. Cook on indirect heat on the Weber Kettle. Link to cook thread:
http://www.bbq-brethren.com/forum/showthread.php?p=3630772#post3630772

Hatch green chile pork tenderloin!!!! Full cook thread is here http://www.bbq-brethren.com/forum/showthread.php?t=235484

Please use these 3 images as my official entry!



Tenderloin is on bottom rack(just to clarify) if u need a better picture I have one!

my entry to the tenderloin TD

here is my entry

raw form


grill shot

done


cook thread
http://www.bbq-brethren.com/forum/showthread.php?t=235483

I hope there isn't too much on the plate to qualify

This is turning out pretty nice and we still have time to go!

dcimike125 said:

I humbly submit a bourbon marinated, pork tenderloin with a bacon wrapped bourbon/ maple glaze (real New England maple syrup)

Click to expand...

I don't see any pictures for your entry, Mike. I even tried editing your post to see if I could fix the links. There's nothing there? Can you try to post your entry again, see if you can get it to work?

If you need help with posting pictures, there's a handy how to guide in the tech section.

Thanks!

Let's try this again...
I humbly submit a bourbon marinated, pork tenderloin with a bacon wrapped bourbon/ maple glaze (real New England maple syrup)

tom b said:

here is my entry

done


I hope there isn't too much on the plate to qualify

Click to expand...

I was kinda wondering the same thing, by the rules it sounds like the bed of rice is okay, but the asparagus puts it into question?

I don't know, guess it is up to the voters.

Looks mighty good though!:clap2:

KC

Harvest Brined Pork Tenderloin w/Balsamic Glaze

I humbly submit the following as my entry.

Q-Talk Cook Thread

Harvest Brined Pork Tenderloin w/Balsamic Glaze

In The Raw



On the grill



Finis



The 3 photos above are my entry photos.

Bonus plated photo



Close-up

Im re entering the same cook with a different finish pic due to me not reading rules about sides and such...:twitch:
please use as my entry in the pork tenderloin throwdown

Please accept the below as my entry:

Thread: http://www.bbq-brethren.com/forum/showthread.php?t=235733







Thank you!

Here's my official entry for the Pork Tenderloin Master TD. I hope I fulfilled the requirements correctly...

For the whole cook, you can look here:
http://www.bbq-brethren.com/forum/showthread.php?t=235762

Anyways, this is a bacon-wrapped stuffed pork tenderloin roll. I butterflied two pork tenderloins, pounded them down, and arranged them to make a square, which I then laid on top of a previously prepared bacon-weave. The stuffing consisted of cranberries, kale, jalapeño, and a mushroom pate. The mushroom pate wasn't too pretty to look at by itself, so here is one of the more appetizing raw shots that I got before the pate went on...



After this was all rolled up using saran wrap, I tied it up in a butcher's knot thinking that there was no way to get this thing cooked on the grill without it falling apart otherwise. Here's a shot of it on the grill after about 3 hours of mostly indirect heat and constant turning and tempering on and off the grill...



I pulled it off at an internal temp of 135F. It smelled real good with the bacon rendering all over the outside of it and the butter rendering out of the mushroom pate from the inside. I started slicing and omg...perfect! Here's the final cooked shot...



Again, you can see more pics in the full cook thread:
http://www.bbq-brethren.com/forum/showthread.php?t=235762

I appreciate you all checking this out! :thumb:

Bacon wrapped pork tenderloin rotisserie

Please accept the following as my Throwdown entry
raw, ready to be wrapped

while it's spinning

and ready to go, with broccoli salad and tomorrows lunch in the background

Eric, there's something funky with your post. i will not be able to get you entered in the poll without the pics.