Pork Tenderloin: To Season or Not to Season?

[smilesarepriceless]

Don't laugh, but do you buy the pork tenderloin, seasoned or not?

 

[katie0128]

No laughing from me. I wondered the same thing, but of course was at the store when I had the thought and unable to post the question here! Finally decided that since the receipe uses the bbq rub, unseasoned would be the best.

 

[tx_deputyswife]

Depends on what you're doing with it. As mentioned, if you are using the recipe with the BBQ rub or any rub for that matter, you want unseasoned.
Otherwise, the seasoned ones are fine.

As a side note, the pre-seasoned ones are LOADED with sodium, so if you or anyone else is monitoring salt intake, I wouldn't use the pre-seasoned. The taste pretty good, but I prefer to season my own and control what amount goes on there.

 

[ljeffries]

The other thing with the pre-seasoned ones are that you aren't seeing the pork, you are really just seeing the marinade....
It always makes me scared that the pork is old or something!

 

[chefkristin]

The other thing with the pre-seasoned ones are that you aren't seeing the pork, you are really just seeing the marinade....
It always makes me scared that the pork is old or something!

EEWWW! Very good point, I never even thought of that!:yuck:

 

[MomToEli]

Use unseasoned! The pre-seasoned ones have tons of sodium and cooking that fast will intensify the salty taste.

 

[BethCooks4U]

Use unseasoned! The pre-seasoned ones have tons of sodium and cooking that fast will intensify the salty taste.

I always get unseasoned too. I want them to taste OUR seasonings!

 

[smilesarepriceless]

ok, so if I don't have TPC BBQ, but want to do to the pork tenderloin, anyone recommend something I can use otherwise? I want to do a pork loin in the DCB for tomorrow's show....in addition to the 'main' recipe..

 

[peichef]

The rosemary herb seasoning is really good on pork tenderloin. There's a recipe for a pork tenderloin w that particualr seasoning in either "It's Good For You" or "All the Best" -- can't remember which book, but the recipe is really tasty. Maybe it's in "Stoneware Inspirations". Argh. I'll go see if I can find it.

 

[smilesarepriceless]

you are sweet to look..I actually only have italian season mix and the asian so far of TPC seasonings....Thanks

 

[chefmelody]

In my experience, the "seasoned" ones are nearly impossible to get the silver skin off too. The marinade makes them too slippery to handle properly. Even the "unflavored" ones that have just the extra juices are yuck. I have to rinse them off before using them.