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Mojo-marinated pork tenderloin

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Post Tue Jan 06, 2009 6:23 pm
Ericd medium-well
medium-well

Posts: 214
Location: Boston, MA
I made this last night, from HTG.

I usually make my own marinades, rubs, sauces, etc., but I read somewhere, maybe on here that Goya makes a good bottled mojo. It was $1.99 for a liter of it, so....

Anyway, I'm not sure what took me so long to fire up a pork tenderloin. I did one last summer and it came out great. The mojo marinated one also came out fantastic. Took it to 156 and it got to 160 while resting.

Perfectly tender, nice crust, and nice mojo flavor (w/ extra mojo on the side). Looks like I'll be doing more pork tenderloins....1.5lbs for $4! :)

Post Tue Jan 06, 2009 6:53 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
You know.... I still haven't done one of those. :(

Glad yours turned out so good.
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Post Tue Jan 06, 2009 9:04 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5376
Location: Damascus, Maryland
Ya Gotta do one Bob!

I still prefer making my own, but
when time is short the Goya rocks!

Try the chipotle version as well if you can find it.

If not, plop a can of chipotle in adobo in a blender
and give it a whiz. Start with a tablespoon or two
added to the mojo to begin with and taste.
You can afford to be a bit aggressive in the uncooked
state 'cause it will mellow out some when cooked.

Try adding a Tbsp of the pureed chipotle to your
standard Italian dressing marinade for chicken.
It works wonders.

I'll even add a spoonful to my bowl of salsa
when the family wants theirs a bit milder.

The puree is also a great addition to your fav chili recipe
or mix about 6 parts ketchup to 4 parts puree to taste.
(You may need to add a touch of salt and/or sugar
to balance it out though.)

-YB
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Post Tue Jan 06, 2009 9:38 pm
Ericd medium-well
medium-well

Posts: 214
Location: Boston, MA
What? Bob? YOU haven't made a pork tenderloin? I thought you've grilled or smoked everything that once lived by now?!?! (well, not 'everything' that once lived) ;)

I thought the Goya worked out great, and you said it YB, I was short on time. I did see the Chipotle version but wasn't sure of the heat. I just recently started pureeing chipotles and adding them to make spicy peanut bbq sauce (cough, b. flay cookbook, cough)....So I've got those on hand as well. I guess after they're pureed they'll keep in the fridge for a month.

Thanks for the heads up on adding a TB to salsa! I hadn't thought of that.

Bob, please advise when you are going to make your tenderloin. :)
Ericd

Post Tue Jan 06, 2009 10:24 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5376
Location: Damascus, Maryland
I'm sure Bob has cooked his share of tenderloins.

It's just the Goya part that's missing! :wink:

-YB
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Post Wed Jan 07, 2009 11:34 am
Ericd medium-well
medium-well

Posts: 214
Location: Boston, MA
I am a complete idiot.

Please carry on.

(Bob, try goya or your own mojo) :)

Post Wed Jan 07, 2009 2:11 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5376
Location: Damascus, Maryland
Ericd wrote:
I am a complete idiot.


That's why we all get along so well!!! :P
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Post Wed Jan 07, 2009 3:12 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Y'all are funny... :lol: Check this. :wink:
Image

Post Wed Jan 07, 2009 6:01 pm
Ericd medium-well
medium-well

Posts: 214
Location: Boston, MA
LOL! :)

I'm still a complete idiot (for various reasons, some of which have nothing to do with grilling or 'cue)...

In summary, Bob-BQN has cooked a zero share of tenderloin.

I think that's about to change! :)

Post Thu Jan 08, 2009 9:39 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
:lol: :lol: :lol: Last night I told my wife she NEEDS to pick up a couple tenderloins at the store. :lol: :lol: :lol:

To tell the truth... I can't recall HER ever cooking them either. :shock:

Just one of those things not in the routine. :wink:
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Post Thu Jan 15, 2009 10:38 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Now.... in hopes of redeeming myself and getting back my "man card" :lol: : http://www.barbecuebible.com/board/view ... hp?t=17122

Thanks for the suggestion Eric... and the little "push". :D
Image

Post Fri Jan 16, 2009 9:12 pm
Ericd medium-well
medium-well

Posts: 214
Location: Boston, MA
Bob, that is awesome. It's great that you went out and got some tenderloins. This was a funny thread from beginning to end.

Not sure about you, but tenderloins are going to be a staple around here for awhile. Of course, until the next staple comes along. :)
My grills don't care about your honor roll student.

Post Tue Apr 21, 2009 4:47 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
I finally picked up a few tenderloins last weekend, and I think I'll be trying them in a week or so. I'll try to post pics as well.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sat May 02, 2009 9:59 am
Triple Threat well done
well done

Posts: 1384
Location: Chicago
I dont look over here much.....

but yeah, GOYA MOJO CRIOLLO marinade is a great and inexpensive marinade. I use it for chicken breasts, to make chicken fajitas, but my favorite is to marinade pork shoulder in it and slow cook the cook for shredded pork tacos. Oh man.....
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