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Weber Kettle Club Forums
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Charcoal Grilling & BBQ
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Pork tenderloin
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Topic: Pork tenderloin (Read 734 times)
HoosierKettle
WKC Ambassador
Posts: 7366
Pork tenderloin
«
on:
February 16, 2017, 03:39:41 PM »
I cooked a regional favorite tonight. In my area a pork tenderloin is a slice of pork loin (not tenderloin) cut in 3/4 slices then pounded thin with a meat hammer. I grilled mine tonight but the more popular method is deep fried. You can order it both ways at any bar here. Then it is served with in a sandwich with lettuce tomato mayo and pickle. Maybe everyone here knows about this but I was thinking its regional. I used lettuce for a bun in a small attempt to cut some carbs.
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HoosierKettle
WKC Ambassador
Posts: 7366
Re: Pork tenderloin
«
Reply #1 on:
February 16, 2017, 03:42:55 PM »
Also, I cut the weird dark muscle off the loin before slicing it up.
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kettlebb
WKC Ambassador
Posts: 5968
Re: Pork tenderloin
«
Reply #2 on:
February 16, 2017, 03:48:24 PM »
Looks good! Same thing around here. Called pork tenderloin sandwich. Very tasty.
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
MikeRocksTheRed
WKC Performer
Posts: 3329
Re: Pork tenderloin
«
Reply #3 on:
February 17, 2017, 08:01:16 AM »
Porkchop sandwiches!!!! LOL
https://youtu.be/L1BDM1oBRJ8
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62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS, AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!
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Weber Kettle Club Forums
»
Cooking & Food Talk
»
Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Pork tenderloin