mike4947
N. Syracuse, NY
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Again they are boneless pork LOINS not tenderloins. Two distinctly different cuts of pig.
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juliev
Minnesota
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The butcher shop had them marked and packaged as "Tenderloins". They were each about 18 inches long, we cut them in half to fit the grill. I paid about $16 for each of them.
Not that it really matters.... they were good no matter what they were.
Julie
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jeffk14
GA
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mike4947 wrote:Again they are boneless pork LOINS not tenderloins. Two distinctly different cuts of pig.
Yep. They certainly are pork LOINS. My wife is always calling them "tenderloins" too. Common misnomer. I've bought dozens of them and cooked them similarly. FWIW, Sam's Club sells huge ones for usually under $2 a pound. Good stuff.
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mitch5252
NW Tennessee
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For company, I once made a slow-cooker Polynesian Pork thing using pork LOIN. After cooking all day, it was tender and delicious.
Couple of week later, we had more company that I liked better than the previous bunch, so I thought I'd do the same thing, except treat them to the more expensive (and much smaller) pork TENDERLOIN. After cooking all day, it was awful - beyond dry and tough!
Lesson learned - pork LOIN and pork TENDERLOIN are two completely different animals, each requiring completely different cooking methods! Tenderloin does not lend itself to long and slow cooking. And tenderloin is way better for dieters than loin! 
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mike4947
N. Syracuse, NY
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I guess I should have posted why I'm so anal about loin/tenderloin. Mitch's post reminded me.
I've caught two grocery stores selling loin at inflated tenderloin prices, not to mention myself and others using recipes for tenderloin (cooking time/methods) and ending up with near raw meat using loin, and conversely having folks use loin times/methods for cooking tenderloin and bringing incinerated/dried out lumps to the table.
Now back to the original subject:
Since I'm also a BBQ addict and my cardiologist frowns on slow cooked pork shoulder (drool/slurp/sigh). I learned to fast cook tenderloins with a heavy dry rub, but you really can't eat it without sauce when using it for pulled pork. No real fat and connective tissue to break down and keep it juicy. Not to mention making up a good rub and sauce without a ton of sodium.
* This post was
edited 07/09/08 08:15am by mike4947 *
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melackey73
Houston, TX
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I did the same thing over the weekend, but I used a butt roast at about $2 per pound. Also put on an Axis deer tenderloin, white-tailed deer smoked sausage, and beef ribs.
pics are on my blog if anyone wants to see them.
I've never cooked anything that long and slow on the grill before, and it turned out really well. Unfortunately, I didn't take a picture of the roast after I took it off. It was a nice dark smoky brown color, and all of those little bits of outside were mixed in when I shredded it. Man, it was good.
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MCrankyPants
Dayton OH USA
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juliev wrote:I got an email back from Nick, he cooked them to 160 degrees internal temp, which is what the butcher suggested. We purchased these from a local (small town) butcher shop. They were actually 2 large, long tenderloins, each cut in half to better fit the grill. We bought the biggest ones that they had in the store, since we had about 20 people to feed.
I wish I had taken a picture of the finished product (the shredded roast) but we were too eager to eat it. And yes Super Dave, they were really delicious! Those crispy brown bits from the outside were the best.
The crispy outside is called "Bark", and I agree, it's the best part imho!
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Super_Dave
Sacramento, CA
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My experience with the loin roasts have been that they don't have enough marbled fat to be very tender.
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