Barbecued Pork Tenderloin in Under 10 and What Else?

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Discussion Overview

This thread explores various recipes and techniques that Pampered Chef consultants can use alongside the Barbecued Pork Tenderloin recipe, particularly during cooking demonstrations. Participants share their personal experiences and suggest additional recipes and tools to enhance the cooking show experience.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions wanting to showcase more products during a cooking demonstration while preparing Barbecued Pork Tenderloin.
  • Another participant suggests using the ultimate mandoline and food chopper for slicing vegetables and onions for the sandwiches.
  • Several users share their experiences making salsa and guacamole using various Pampered Chef tools, highlighting the food chopper and avocado masher.
  • One consultant discusses using the DCB for both the pork and a cake, emphasizing the versatility of the dish and the ability to showcase multiple products.
  • Another participant notes that they prefer to cook the pork for 15 minutes to ensure it is not pink, sharing their method for preparing the BBQ sauce and using various utensils.
  • One participant mentions using Salad Choppers for pulling the pork, finding it to be a fast and easy method compared to forks.
  • Another participant expresses interest in combining the pork with mango salsa and asks for feedback on this pairing.
  • One consultant shares their approach to demonstrating the pineapple slicer and BBQ sauce preparation during pork shows.

Areas of Agreement / Disagreement

Views differ on the cooking time for the pork tenderloin, with some participants advocating for 10 minutes while others prefer 15 minutes to avoid pink meat. No clear consensus emerges on the best method for pulling the pork, with different tools suggested.

Contextual Notes

Participants share their experiences as consultants, discussing the tools and recipes they use during cooking demonstrations. The nature of the conversation reflects a community of individuals looking to enhance their shows and share personal insights.

Who May Find This Useful

Consultants seeking ideas for additional recipes and product demonstrations during cooking shows may find the shared experiences and suggestions helpful.

C
ChefNat
Messages
5
I have a host who wants to do the recipe for Barbecued Pork Tenderloin in the DCB for a show (to make sandwiches with), but that is super simple and doesn't really show off many products.

Could anyone share another recipe I could do in the 10 or so minutes that the pork is cooking that would let me use a few other products? I'm fairly new (just signed up in December), so I don't have everything, but something for the ultimate mandoline, food chopper, etc.

Thanks!
 
you can slice veggies for the sandwiches with the ultimate mandoline....
chop onion with the food chopper....
even slice whole pickles with the ultimate mandoline :)
 
I always make Salsa with the food Chopper, garlic press, citrus press and Guac by using the avocado masher. It takes a few minutes and always turn out great.
I am going to try a taco dip this Friday using the stone ware!
USing the mandoline I slice fruit for Sangria or punch
 
  • Thread starter
  • #4
Thanks. Those are great ideas.
 
I actually do my pork tenderloin in the DCB for 15 minutes because I have customers that are still very wary of pink pork, but I use the Mandoline to slice the onions and the flexible cutting mats, forged cutlery to prep the onion. The 1.5 qt stainless steel pot to make the bbq sauce also using the measure all cup, adjustable measuring spoons, bamboo spoon and bbq rub.The star of the show is always the DCB. I have an incentive for my hosts who have at least 10 adults who show up to the party - I'll bring a box cake mix & tub of frosting and we'll make a cake in the DCB in 15 min. Using the measure all cup (again), stainless whisk and medium scoop. I mix the batter right into the dcb and scoop the frosting into the batter and pop into the microwave. Everyone marvels at how we made dinner AND dessert in the same "Magic" dish.Each item I use lets me talk about more product collections: Cookware, Forged Cutlery, Pantry Items, etc. and I'm really loving the Carry Less, Sell More thing. I've just been taking my Getaway Tote & Pretty In Pleats bag to my shows with everything I need in them. I get to talk about how adorable the bags are and how spoiled we are by getting FREE things just for working our biz - PLUS it shows that I don't have to lug around everything I own to my shows. If there is a specific item a guest wants to see that I don't have I'll say - "I have that but I didn't bring it with me. I'll bring it to your house when you host a show!" ;)
 
  • Thread starter
  • #6
Thanks Kristina. That's good advice. Since I'm new, I've only done two shows, but I can see myself wanting to bring everything I own. I just love our products so much that I want people to see them, but I think I need to take a page from your book and work on only bringing what's essential.So you just rinse out the DCB after the pork and make the cake in it?
 
Believe me, I used to bring every piece I owned to every show too! But it makes our job look harder than it is and you really don't need that much to have a successful show (really!)I do bring my pc kitchen brush with me and yes I rinse out the dcb and say, "you were all amazed at how I made this fabulous meal in the microwave in 15 minutes, well now I'm going to make dessert in just 15 minutes too! The dcb is so versatile and that's why we call it magic!" then i mix the cake batter right in the dcb and make a joke about hating to do dishes.
 
I have an add on to this question:
do you have favorite method to pull the pork? At home, usually I just use a couple of forks, and go crazy, but I bet there is a better way I don't know about. How do you do it?
 
Blondechick said:
I have an add on to this question:
do you have favorite method to pull the pork? At home, usually I just use a couple of forks, and go crazy, but I bet there is a better way I don't know about. How do you do it?
Click to expand...

The Salad Choppers!!!
 
pchockeymom said:
The Salad Choppers!!!
Click to expand...

I've been meaning to get those...
 
First I want to say that one pork tenderloin is not pink after 10 minutes in most microwaves IF you also let it rest for 10 minutes before slicing. It is juicy and tender and the juices run clear. We had a French chef doing classes for us several years ago and while we were horrified she asked us to trust her. My pork was always dry before that. Now it's yummy!

I "pull" the pork by chopping it with the Salad Choppers. Works great and is fast and easy. I never could get the hang of doing it with forks.
 
kristina16marie said:
I actually do my pork tenderloin in the DCB for 15 minutes because I have customers that are still very wary of pink pork, but I use the Mandoline to slice the onions and the flexible cutting mats, forged cutlery to prep the onion. The 1.5 qt stainless steel pot to make the bbq sauce also using the measure all cup, adjustable measuring spoons, bamboo spoon and bbq rub.

The star of the show is always the DCB. I have an incentive for my hosts who have at least 10 adults who show up to the party - I'll bring a box cake mix & tub of frosting and we'll make a cake in the DCB in 15 min. Using the measure all cup (again), stainless whisk and medium scoop. I mix the batter right into the dcb and scoop the frosting into the batter and pop into the microwave. Everyone marvels at how we made dinner AND dessert in the same "Magic" dish.

Each item I use lets me talk about more product collections: Cookware, Forged Cutlery, Pantry Items, etc. and I'm really loving the Carry Less, Sell More thing. I've just been taking my Getaway Tote & Pretty In Pleats bag to my shows with everything I need in them. I get to talk about how adorable the bags are and how spoiled we are by getting FREE things just for working our biz - PLUS it shows that I don't have to lug around everything I own to my shows. If there is a specific item a guest wants to see that I don't have I'll say - "I have that but I didn't bring it with me. I'll bring it to your house when you host a show!" ;)
Click to expand...

At my last show we made the BBQ Pork Sandwiches just like this, but we did potato chips with the Chip Maker instead of a dessert. It worked out really well and they had a light meal. It was a big hit and showed off lots of products too! :chef:
 
I have done the BBQ Pork tenderloin sliders, but has anyone done the pork tenderloin with the mango salsa? (I have made the salsa at my sip and dip shows). I am just wondering if it is a good combination as a slider.
 
I usually have the host get a fresh pineapple and I demo the pineapple slicer/corer/wedger along with the kernel cutter for my pork shows. There is a BBQ sauce I make along with the pork for the sandwiches, using the measuring utensils, etc. My fave to use is the large grooved cutting board.
 

Frequently Asked Questions

What ingredients do I need for Barbecued Pork Tenderloin in Under 10?

To make Barbecued Pork Tenderloin in Under 10, you will need pork tenderloin, your favorite barbecue sauce, salt, pepper, and any additional spices or herbs you prefer, such as garlic powder or paprika. Optional ingredients can include olive oil and fresh herbs for garnish.

How long does it take to cook Barbecued Pork Tenderloin?

The cooking time for Barbecued Pork Tenderloin is typically around 10 minutes if using a high-heat grilling method. However, the total time may vary depending on the thickness of the tenderloin and the cooking method used. Always ensure the internal temperature reaches 145°F for safe consumption.

What cooking methods can I use for Barbecued Pork Tenderloin?

You can prepare Barbecued Pork Tenderloin using various cooking methods, including grilling, broiling, or baking. Grilling is a popular choice for a smoky flavor, while broiling can provide a quick and easy option. Baking in the oven is also effective, especially if you want to cook it slowly for tenderness.

What side dishes pair well with Barbecued Pork Tenderloin?

Barbecued Pork Tenderloin pairs well with a variety of side dishes. Some popular options include coleslaw, grilled vegetables, corn on the cob, baked beans, or a fresh garden salad. You can also serve it with rice or mashed potatoes for a heartier meal.

Can I make Barbecued Pork Tenderloin ahead of time?

Yes, you can prepare Barbecued Pork Tenderloin ahead of time. You can marinate the pork in barbecue sauce and spices a few hours or even overnight before cooking. After cooking, you can store leftovers in the refrigerator for up to three days or freeze them for longer storage. Reheat thoroughly before serving.

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