Braided Tenderloin

[EricD]

I've seen a lot of pictures lately of people braiding their pork tenderloins.   It looks great, but other than that....why?
I would think that in the middle of the braid gets pretty thick.   The ends would be overdone before the middle was finished. 
When you serve it....does it stay together on the plate? can the person being served tell it was braided?
Please don't take this as I'm knocking you for doing it. I'm just trying to educate myself.

[YardBurner]

https://bit.ly/2MEHzCp

here's a link to Jeff Phillips take on it.

Did one a ton of years ago.
Gently pound it flatish and cut
into 3 strips still leaving them connected at one end.
Season and then braid secure loose ends with skewer.
Also did one braiding par cooked bacon in with the tenderloin.
(THAT was a pain in the ass!)

It's a bit fussy but it exposes more meat to the smoke.
Kinda like cutting a butt in half to make more bark.

[EricD]

Thanks!  Looks like it might be worth a try.

[inkaddictedchef1]

... I've only done it once, yesterday.  I have a post of the cook up for more pictures if you are interested. http://weberkettleclub.com/forums/index.php?topic=39382.0

Pork fried rice... with a twist. 3 cookers used (Pic heavy)

Sent from my SM-G965U using Weber Kettle Club mobile app

[EricD]

... I've only done it once, yesterday.  I have a post of the cook up for more pictures if you are interested. http://weberkettleclub.com/forums/index.php?topic=39382.0

Pork fried rice... with a twist. 3 cookers used (Pic heavy)

Sent from my SM-G965U using Weber Kettle Club mobile app

It was your post that got me wondering about the braid!   Great looking cook!