I've got one I need to get going and I'm split between doing the standard mustard rub or trying something like this thing here:
https://sweetcsdesigns.com/bes...lic-pork-tenderloin/

Anyone got something interesting I could try?

It will done in a convection oven that I can opt for the convection or not. I don’t own a smoker or I would have been asking this yesterday, or at least earlier in the day, lol.

Olive oil and Swamp Boys original rub. Grill them hot and fast, 450+ on the grill, paint with Swamp Boys Original bbq sauce for last minute or so, and pull them off when core temp is 130.

Let them set 10 minutes while I make the salad, and serve in 1/4 or 3/8 slices with a drizzle of the juice from the cutting board.

ETA: I missed the convection oven bit. I would use the convection oven, but stop at 130 internal temp, with the seasoning of your choice. If a frying pan, or electric skillet is available instead of the oven, I would go with that. I have successfully slow fried tenderloin in covered electric frying pan and it was almost as good as grilled.

If I had to cook one indoors, I would use the broiler instead of the oven. It's too easy to over cook them.

Yeah, I don’t wanna dry the thing out. Thanks for the input, guys. Gonna think on this one a minute. No Swamp Boys at the store, here. Guess I’m gonna have to punt, lol.

You could try to bake it really slow on your ovens lowest setting. Put a thermometer in it and pull it out at 145 degrees. Let it rest 30 minutes before slicing.

Yes pork is safe at 145 new USDA guidelines.

https://www.webmd.com/food-rec...peratures-for-pork#1

Using a sharp, thin knife open the tenderloin up so that it is about the same size as a sheet of paper. On average it will end up around 1/4" thick. Spread a decent layer of cream cheese or even better some herb'd cream cheese. (Boursin will work in a pinch)

Then add a single layer of fresh spinach. If you are in a fancy mood a layer of prosciutto can be applied. Roll it back up and tie it with butchers twine. It should now look like a pinwheel.

Next part depends on your cooking chops. If you have time soak some herbs of choice in olive oil the night before. Put it in a cast iron skillet and warm the oil enough to get a light fry but not enough to burn the oil or herbs. Then, cook, turn, cook turn until the entire tenderloin is done.

If for some reason you can't do that, rub a light coating of olive oil on the tenderloin, rub some herbs on it and stick it in a foil covered pan in the oven. You want to cook it pretty low. If you aren't confident your oven can cook that slowly use something to prop the door open just a bit.

If you have a cast iron dutch oven (and who doesn't) you can do the frying in the dutch oven then just put the lid on it and let it come up to your desired temp.

Enjoy.

Quite a bit different from what you were looking at, but you did ask for something interesting

Thai Pork Shredded Tacos with Sriracha Slaw was pretty good


Thai Pork Shredded Tacos with Sriracha Slaw
Ingredients
2 16 ounces pork tenderloins, trimmed of fat
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1/4 teaspoon crushed red pepper
32 6-inch corn tortillas (I used flour tortillas)
1 recipe Sriracha Slaw


Directions
Place meat in a 4-quart slow cooker. In a bowl combine the next six ingredients (through crushed red pepper). Pour over meat.
Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Remove meat, reserving cooking liquid. Shred meat using two forks and toss with cooking liquid to moisten.
To serve, divide meat mixture among tortillas and top with Sriracha Slaw.

Sriracha Slaw
Ingredients
3 cups packaged shredded cabbage with carrot (coleslaw mix)
1 1/2 cups finely shredded red cabbage
3/4 cup snipped fresh cilantro
3/4 cup mayonnaise
3 tablespoons Sriracha sauce
3 cloves garlic, minced
Salt and black pepper

In a medium bowl combine coleslaw mix, cabbage, cilantro, mayonnaise, Sriracha sauce, and garlic. Season to taste with salt and black pepper.

I like to use this recipe for pork tenderloin. Braising it in milk sounds weird but it’s delicious.

https://www.allrecipes.com/rec...k-braised-pork-loin/

This pork tenderloin recipe is on my To Do List and it could be done in the oven instead of the smoker.

A kind of Pork Oscar, if you will.

Slice about 3/4" thick fillets/coins. Eggwash, coat in herbed and seasoned panko bread crumbs. Gently fry til golden in olive oil in a cast iron skillet. Top with sautéed mushrooms, steamed asparagus, hollandaise or bearnaise sauce, and crab meat, if you can get some.

1. Pork loin
2. Pork rub
3. Place in slow cooker
4. Cover with root beer
5. Cook 8-9 hours on low

Quick & dirty

Thanks, fellas! I’ll be happy to get any more recommendations, but for tonight, at least, the cook is done.

I had to punt!

I wound up seasoning the loin with a generous amount of hot curry powder from Spice House and a very generous amount of fresh ground Malabar black pepper. The loin split into three seperate pieces and I briefly considered wrapping it together with butcher’s twine and decided against it. Just no way to do it cleanly. So I accepted it and put the 12” cast iron on the stove and brushed it with olive oil and got it steaming, but not smoking.

I then seared all surfaces as best I could, then removed the cuts to a foil-lined bread pan that I coated the bottom of with a mix of local mustard and a local bbq rub packet we picked up a while ago. I wanted to baste it on top, but it was just too sweet, so I tossed the rest. I then packed the cuts into the pan and wrapped it with foil and into the oven at 425 for 15 minutes, then out again, basted the top with yellow mustard evenly coated and back in for another 5 minutes uncovered to glaze.

It just happened to be at 150 at the thickest part when I pulled it, so I called it good and let it rest for ten. I let it rest in the pan with the foil wrap back on top to keep as much moisture as possible.

Turned out damn good! Tender, no dryness or chewy bits. My four year old son packed away a fairly alarming amount of it, so I guess it’s a winner. Total prep and cook time was just under an hour. Wasn’t racing or lagging, just trying to get it done.

Place tenderloin in a Ziplok bag with Catalina dressing, pressed garlic, Kosher salt, and black pepper. Marinade for a few hours and grill.

Cook's Illustrated also had a fantastic maple glazed pork tenderloin recipe.

I love tenderloin with jerk seasoning, although I don't have a specific recipe.

I also love pork al pastor for tacos. It's usually made with pork shoulder, but I've also used loin when I had it on hand and it's come out well. I'm at work so I can't post the recipe, but you can google it for sure and pick the one that looks the best!

cut into medallions,

place in skillet with onions,

cook a few minutes each side (almost done) and then add Madeira or Marsala, to taste

wife is GF , so we don't coat the pork in any flour,

slow simmer till done,

I make a slurry of warm water and rice, tapioca or corn flour and add to the pan to make more gravy,

serve over mashed potatoes,


you can all mushrooms if you like as well,

Below is one of my favorite ways to fix pork tenderloin. I add a dollop of Maille Old Style mustard because I like the grainy texture of the whole mustard seeds. I also double the recipe so I have lots of leftovers.

Creamy Horseradish Pork

Ingredients:
1 pork tenderloin (about 1 lb)
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil
3/4 cup chicken broth
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon ground red pepper
1 tablespoon fresh chives, finely chopped
1 tablespoon unsalted butter
2 tablespoons half-and-half

Steps
1. Cut pork into 1-inch thick medallions; season with salt and pepper (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork in single layer; cook 3–4 minutes on each side or until browned. Remove pork from pan.
2. Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3–4 minutes or until slightly reduced. Meanwhile, chop chives.
3. Remove pan from heat. Whisk in butter, half-and-half, and chives. Return pork to pan and reduce heat to low; cook 1–2 more minutes or until pork is at least 145°F. Serve.

You had me at "horseradish." That's absolutely getting tried next time. Yeah, that's just going to have to happen.

Perception, good call on the jerk seasoning. I'll have to try that also and I can't believe it didn't occur to me before. My wife and I honeymooned in Jamaica and fell in love with the real deal. There's a local(ish) place with a guy from Trinidad that makes a jerk seasoning and sauce that tastes pretty much exactly like what we had there. I need to stop up there and stock up.

Just did one Saturday. I used the cast iron skillet and the oven.
I had a rub for pork ribs and it turned out perfect. I've used this method a few times.

Cast iron skillet on medium heat. Sear on each side, including the sides for 2 minutes each.
Preheated oven at 400 degrees. After searing, place cast iron skillet into the oven. I've found 15 minutes does a good job. Internal temperature should be 145 degrees.
Let rest for 5-8 minutes. Slice and enjoy.

I generally avoid tenderloin but usually will do something simple with it.

Brine (salt, sugar, Worcestershire sauce). Light dusting of flour. Sear in skillet all sides. Then let it cook on low heat until done. Usually this yields a sufficiently flavorful, moist cut that suits our taste.

Occasionally, I'll make a balsamic reduction with cherry jam (Hero brand) to accompany the pork.

My wife puts dry seasoning on the tenderloin, wraps it in bacon and then either broils it or grills it, depending on the weather outside. I'm not sure what the seasoning is, but with the bacon it doesn't need much.