So Anthony, looks good. Was it?

Jodie on 4/28/2006 at 8:01 am said:

So Anthony, looks good. Was it?

The pictures are a little decieving. It actually tasted much better than it looked. The only thing is I went through half a bottle in one go. This is a sauce you always have to have two on hand of.

Sounds great! But the only way to fix pork tenderloin is on the grill… I might have to give this a try. Thanks for the idea!

Now thats a meal thats worth sinking your teeth into!!! Meat and taters with lots of hot sauce.

How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?

evilbully on 5/1/2006 at 4:09 pm said:

How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?

I have a feeling that unless it was injected into the middle it didn’t flavor it too well. This just means you have to pour it on there when you slice it up

evilbully on 5/1/2006 at 4:09 pm said:

How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?

It turned out as hot as Blair’s sauce was meant to be. And see Aaron’s comment. Unless you inject it it wont be as hot as the outside. Just add more sauce to it.

all respect,

but that looks pretty unappealing and overcooked

Another easy - absurdly easy - way to do a tenderloin is just slow cook the bad boy for a couple of hours in a dutch oven with plenty of marinade/sauce/liquid/beer. Cook until a fork shreds it with Wolverine ease. Put on fresh tortillas and with a ice cold 12 pack at hand everyone is happy.

Five minutes in the pan and 350 for an hour is cooking it WAY too long. Try it this way: Chop the tenderloin into three inch wide sections across the grain, and marinate it for at least two hours in your favourite “smoky” hot sauce. Then lay a sheet of foil down and place the chunks in the centre. Wrap it up with two additional layers of foil, and place it into a roasting pan, adding water halfway up the meat package. Foil up the top of the roasting pan and put it into a 500 degree oven for 20 minutes, then reduce to 330 for 30 minutes per pound. It will completely kick the ass of the piece pictured: moist, falling apart, and fully penetrated with that spicy smoky flavour. Beer and buns and it’s the perfect backyard meal.