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Topic Review (Newest First)
12-16-2015 07:30 AM
peckerwood If I leave the loins(back strap) whole,I put in a aluminum roasting pan,fill 1/2 way up on the side of the meat with pineapple juice,then cover with slices of pineapple(canned),slice up several onions,then cover tightly with foil and smoke real,real,real low heat.About an hour before taking off,I pull the foil off,stoke up the fire and give it some smoke on both sides.If it looks like it's not smoky enough,I'll give her some more time uncovered.I don't think I've dried one out yet,but cooking so low gives you a lot of beer drinking time,so who knows.It does all get eaten everytime.
12-15-2015 10:25 PM
redexpress Pork and fruit works good together. I think I got this from Leah Chase: pork loin (not the little tenderloin), open it on the side for stuffing, leave the ends intact to help keep the stuffings inside. Stuff with dehydrated apple slices, apricot slices, or whatever fruit you like. Add some fruit jam if you want. Pour some molasses over the fruit. Sprinkle some Lawry's inside. Wrap and tie the outside with bakers twine to hold it together. Molasses and Lawry's on the outside. I have always cooked it in the oven. Kids like it at Christmas.
12-15-2015 09:01 PM
flashlight Also, you may want to buy a thermometer that has the wire you can poke into the meat that gives you temps as you are cooking. Just like any other meat, it will start to really dry out if you go past the ideal temps. If you pull it out at the right temp, I promise you, it will be a juicier than you have ever cooked one.
12-15-2015 01:18 PM
w_r_ranch No. the long piece (on the left) is the tenderloin... The piece on the right is 1/4 of a loin, as labelled.

A tenderloin on a domestic pig weighs 1.5 to 2 lbs, while a loin weighs 10 to 12 lbs. (or more depending on the pig). The loin is easy to distinguish from the tenderloin by the size & the fat (almost always has a solid fat cap on one side)...
12-15-2015 11:47 AM
mas360 Thanks for the correction, guys.
When I dressed wild pig the loins are always the bigger piece of meat than the tenderloins. In the photo above, the long piece is the loin? the tenderloin I got out of the hog was no where gigantic compared to the loin.
12-15-2015 07:19 AM
w_r_ranch ^^^ Exactly ^^^
12-15-2015 05:44 AM
Dick Hanks
Quote:
Originally Posted by mas360 View Post
So, tenderloin is the piece you trim off the spine above the rib. Where does the whole loin come from?
Nope, You have it turned around. The loins are above the ribcage and on both sides of the spine. The tenderloins on all animals comes from under, a slightly back from the ribs. At the top of the gut cavity and under the spine.
12-15-2015 02:56 AM
mas360 So, tenderloin is the piece you trim off the spine above the rib. Where does the whole loin come from?
12-14-2015 01:20 PM
bassguitarman
Quote:
Originally Posted by glenbo View Post
We leave them whole, don't trim the silverskin, and season with Lawry's original and black pepper. Don't overcook and it's as good as pork can get.
This is pretty much what I do, except I do trim the silverskin. I smoke at a pretty hot temperature and shoot for a 145-150 internal temp when done. Glenbo is right - it is about as good as pork can get, very juicy and tasty. I never have leftovers.

W_r_ranch is correct, and I'm always surprised how many restaurants, particularly bbq joints don't know the difference between pork loin and tenderloin. Pork tenderloin is equivalent to beef filet. The only way to screw it up is to overcook it.
12-14-2015 12:45 PM
w_r_ranch The is a big difference between a tenderloin & a loin... Some of you may be confusing the 2...

Here is a whole tenderloin compare to 1/4 of a whole loin:

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