Help with Pork Tenderloin - Page 3 - 2CoolFishing
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Old 12-15-2015, 11:47 AM   #21
mas360
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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.
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Old 12-15-2015, 01:18 PM   #22
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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)...

Last edited by w_r_ranch; 12-15-2015 at 01:24 PM.
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Old 12-15-2015, 09:01 PM   #23
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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.
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Old 12-15-2015, 10:25 PM   #24
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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.
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Old 12-16-2015, 07:30 AM   #25
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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.
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