10 Minute Barbecue Pork Tenderloin

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Discussion Overview

This thread centers around the preparation of a barbecue pork tenderloin, with participants sharing their experiences and insights regarding cooking times and the differences between pork loin and tenderloin.

Discussion Character

  • Anecdotal
  • Exploratory
  • Technical explanation

Main Points Raised

  • One participant is unsure about cooking a 4-pound tenderloin and questions if they should adjust the cooking time proportionally.
  • Another participant shares that they cooked a 2-pound pork loin for about 15 minutes.
  • One participant suggests starting at 22 minutes and mentions cutting the meat in half to reduce cooking time.
  • Several participants note that the meat in question may actually be a pork loin rather than a tenderloin, with one stating that tenderloins typically weigh 1-2 pounds.
  • One participant describes their experience cooking a 4-pound boneless pork loin in the microwave for 25 minutes, achieving a tender and juicy result.
  • Another participant mentions that reheating leftovers can lead to toughness and dryness.
  • One participant suggests using leftovers in a crockpot with barbecue sauce for a different dish.
  • Another participant shares that their leftovers were just as good as the first day when sliced thin for sandwiches.
  • One participant expresses curiosity about the difference between pork loin and pork tenderloin, leading to a brief explanation about the cuts of meat.

Areas of Agreement / Disagreement

Views differ regarding the appropriate cooking times for different sizes of pork loin and tenderloin, as well as the quality of leftovers. No clear consensus emerges on the best method for reheating.

Contextual Notes

Participants share personal cooking experiences and observations, focusing on the nuances of preparing pork loin versus tenderloin and the outcomes of their cooking methods.

Who May Find This Useful

Consultants interested in cooking techniques and experiences related to pork dishes may find this discussion informative.

ChefPaulaB
ChefPaulaB
Messages
1,386
I'm getting ready to make this for dinner and the recipe calls for a one pound tenderloin, mine is 4 pounds.... do I just adjust the time by 4, so it would be 40 minutes instead of 10? I always do this to myself! GEt the wrong size!!!
 
I had a 2lb once and it took about 15 minutes.
 
I'd start at about 22 minutes and see how it looks. You could cut it in half length-wise, and that would shorten up the time, too.
 
I wonder if you have a boneless pork loin and NOT a tenderloin?? I have never seen a tenderloin that large -- well, not from a pig. It should be OK since the DCB rocks; make sure you use a meat thermometer to check for doneness. Good luck.​
 
Yours is likely pork LOIN, not tenderloin. Tenderloins are usually 1-2 lbs MAX.It will not turn out very well in the microwave. I suggest using the oven. A 4 lb pork loin will take 1.5-2 hours.
 
  • Thread starter
  • #6
LeslieSGI said:
I wonder if you have a boneless pork loin and NOT a tenderloin?? I have never seen a tenderloin that large -- well, not from a pig. It should be OK since the DCB rocks; make sure you use a meat thermometer to check for doneness. Good luck.​
Click to expand...

Yep, you are probably right! I sometimes forget to pay attention to details like that! :rolleyes: Oops!!! Hope it turns out okay... I will definitely use the meat thermometer! Thanks! I started at 20, and I'll check it then and go from there... I'll report back, in case someone else screws up like I did!
 
I think mine was a loin too, it turned out good. It wasn't so good reheated the next day though.
 
  • Thread starter
  • #8
Well, mine was a 4 pound Boneless Pork Loin... we did it in the microwave for 25 minutes (started at 20, thought it was done, let it rest, not quite to 160 degrees, so back in for another 5 min and then perfect)... it was sooooo tender and juicy and perfect! Loved it!!! I am a little sad to hear that it won't be good tomorrow for leftovers because there is a ton left! What did you make with it as leftovers that wasn't good? I am thinking of either sandwiches or a salad... I hope mine will be good!
 
Throw the leftovers in a crockpot overnight (or in the DCB in the oven for a few hours) with some barbecue sauce, shred it, and voila, you have pork barbecue!
 
Go with Annie's idea, I just reheated it to eat again in the micro and it became tough and dry.
 
  • Thread starter
  • #11
AnnieBee said:
Throw the leftovers in a crockpot overnight (or in the DCB in the oven for a few hours) with some barbecue sauce, shred it, and voila, you have pork barbecue!
Click to expand...

Mmmm, that sounds good! Thanks!
 
  • Thread starter
  • #12
Just wanted to give an update... the leftovers were just as good as the first day. We didn't do anything fancy, just sliced thin for sandwiches. We used the Spicey Pineapple Sauce on it and it was awesome!
 
and use your mandoline to slice the onions... :)

I've done both loin and tenderloin.. for some reason I never have any leftovers when I fix it either.. always turns out nice and juicy... :)
 
ChefPaulaB said:
Well, mine was a 4 pound Boneless Pork Loin... we did it in the microwave for 25 minutes (started at 20, thought it was done, let it rest, not quite to 160 degrees, so back in for another 5 min and then perfect)... it was sooooo tender and juicy and perfect! Loved it!!! I am a little sad to hear that it won't be good tomorrow for leftovers because there is a ton left! What did you make with it as leftovers that wasn't good? I am thinking of either sandwiches or a salad... I hope mine will be good!
Click to expand...

I'm glad that I found this...I have a 2.3lb one and I was hoping to be able to make it in the DCB. I think I'll start with 12 minutes and go from there. Thanks for sharing. BTW did you do the BBQ rub like the 10 min bbq pork tenderloin recipe?
 
OK. Help me out, here. What's the difference (in the pig) between pork loin and pork tenderloin??
 
Ann F said:
OK. Help me out, here. What's the difference (in the pig) between pork loin and pork tenderloin??
Click to expand...

Okay so I had to go look it up. Here is where I found the descriptions. Looks like the Loin contains the tenderloin. When you buy just the tenderloin, you are buying the tender part of the loin. Hope that makes sense.

http://www.mealsforyou.com/cgi-bin/customize?meatcutspork.html
 
Muchas gracias!
 

Frequently Asked Questions

What ingredients do I need for the 10 Minute Barbecue Pork Tenderloin?

You will need a pork tenderloin, your favorite barbecue sauce, salt, pepper, and any additional seasonings you prefer, such as garlic powder or paprika. Optional garnishes can include chopped parsley or green onions.

How do I prepare the pork tenderloin for cooking?

Start by trimming any excess fat from the pork tenderloin. Then, season it generously with salt, pepper, and any other spices you like. If you have time, marinating the pork in barbecue sauce for a few hours can enhance the flavor.

What cooking method is recommended for the 10 Minute Barbecue Pork Tenderloin?

The recommended method is to grill the pork tenderloin over medium-high heat. You can also use a stovetop grill pan or an oven broiler if grilling is not an option. The goal is to achieve a nice sear on the outside while keeping the inside juicy.

How long should I cook the pork tenderloin?

Cook the pork tenderloin for about 10 minutes, turning it occasionally to ensure even cooking. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).

Can I use a different type of meat for this recipe?

Yes, you can substitute pork tenderloin with other meats such as chicken breasts or beef tenderloin. Just adjust the cooking time accordingly, as different meats have varying cooking requirements.

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