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Pork Tenderloin (With Rub)

  By Country Bob    

September 26, 2017

Pork Tenderloin to finish out our Christmas evening dinner!

Ingredients

Pork:

2 pork loins (approx. 1 1/2 lb each

13 oz. Country Bob's All Purpose Sauce (1 bottle)

18 oz. Country Bob's Marinade (1 bottle)

8 oz. apple juice

4 tbsp rub (see below)

Rub:

This is my recipe for the rub I use. It will make 8 ounces. Take an empty (or almost empty) spice bottle and mix the following ingredients. Tear off the label and mark it ‘Dan’s Rub’, ‘My Rub’ or just ‘Rub!’

4 tbsp brown sugar

3 tbsp paprika

2 tbsp garlic powder

1 tbsp sea salt

1 tbsp Country Bob's Seasoning Salt

1 tbsp black pepper

1 tbsp onion powder

1 tbsp dried oregano

1 tbsp dried thyme

1/2 tbsp cayenne pepper

1/2 tbsp hickory smoke powder

Equipment:

Slow Cooker/Roaster

Directions

It was only 10 degrees outside and my family wanted me to smoke a turkey. I knew it wouldn’t be quite enough food so I also did these pork loins in the slow roaster. You can check out the turkey recipe here.

Hand-apply rub over each entire tenderloin.
Place tenderloins in the roaster on top of the folded rack.
This will keep the tenderloins an inch or two off the bottom.

Pour All Purpose Sauce, Marinade and apple juice directly over the loins.
Sprinkle a bit more rub over the top to replace what may have washed off.

Cover with lid and turn heat to 250 degrees F.
Allow to slow-cook for 3 hours.

Turn temperature to 400 degrees F for 15-20 minutes until the outer side becomes crisp. Remove tenderloins to cutting board and allow to rest for 15 minutes. Slice into desired serving sizes. Use additional All Purpose Sauce for dipping.

Buying Tenderloins

Here are some excerpts from an interesting article I found at porktenderloin.org:

Whole pork tenderloins will typically weigh a little over a pound and be relatively free of large surfaces of fat deposits. Like the filet mignon, this cut of pig meat is very lean and extremely tender.

This cut is often confused with the loin, and while the loin is excellent in its own right, the two cuts do not benefit equally for the same treatments. The loin is easy to distinguish from the tenderloin by the size and the fat. A whole loin can weigh over ten pounds and almost always has a solid fat cap on one side. The loin is typically divided into more consumer-friendly cuts such a half loins, pork loin roasts and boneless pork chops. Again, loins are great but they are not tenderloins; you have to treat them differently so it is important to know what you have. They look pretty similar and people will often grab the loin thinking they are getting the tenderloin.

However, once you open the packages up you can really see the difference. Pay attention when you’re shopping, it’s an easy mistake to make.

There are a multitude of pork tenderloin products available at the meat case. The simplest, and that which is getting harder to find, is the basic tenderloin two pack. This package typically weighs about three pounds, contains two pork tenderloins and typically costs between nine and twelve dollars.

This product is slowly being displaced by “value added” products such as pre-marinated tenderloins, tenderloins “enhanced” with patented flavor solutions and pre-marinated pork loins that have been trimmed to look like tenderloins. The existence of these “value-added” products is a reality of the times and I will buy them occasionally.

It is pretty obvious when you are looking at a pre-marinated product that there is no point in messing around with brines, marinades and rubs; the flavor profile has been pre-loaded. What is NOT obvious are tenderloins “enhanced” by injected flavor solutions as these will often look like plain tenderloins. It is important to read your labels here. Just like pre-marinated tenderloins, there isn’t that much you can do to change the flavor profile of ones that have been “enhanced.” Most Hormel pork products I find these days have been enhanced with a 12% solution but you can’t really tell without reading the fine print.

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