Pork Tenderloin

2 questions:

(1) is it band friendly? (any pork for that matter)

(2) how do I grill the stuff?

Thanks!

I don't grill it, I cook it in the oven in a baking bag. Amazingly moist and tender.

 Does it brown in the baking bag?
I need to help my mom find a better way to make it, she likes to make it but she cooks it to death and it is always dry and I can't handle it.

Brown and melts in your mouth!  Perfect for WLS folks!

so funny.  I bought a slow cooker for just this instance.  I never had one before, so I'm excited to use it.  I don't know how far along you are with your fills, but I find just broiled pork or a roast is just too dry and dense for me.  BUT.....after going out for dinner a few times I have found that pulled pork or braised beef ribs go down great.

My friend told me how she makes pulled pork tenderloin.  She puts it in an over safe pot with some chicken stock just to cover maybe 1/4 of the roast. 

They add seasonings like paprika, onion, garlic, salt and pepper.  They cover the pot and cook it for a few hours until it's about to fall apart.  The trick is not to OVER cook it.  a meat thermometer works well...internal temp of 170.  Once it's cooked...

Let it rest for 15 minutes and then hack it up...either cutting it a ton of times or actually pulling the meat apart into strings with 2 forks.  Place that and all juices back into the pot, along with your favorite BBQ sauces ( l like to mix them up).  Put it on the stove on medium low, stirring once in a while, for about an hour.  Voila!  Tender, band friendly, yummy bbq pork :)

Oh bummer.  If tenderloin is the consistency of pulled pork or ribs, I prolly can't eat it.  Stringy meats get me.  I threw up on ribs just Saturday night.

Oh, that stinks :(  was it moist or was it dry?  with the bbq sauce soaking it you may not have a problem.  You can always cook it slowly and NOT pull it.  Just cut it up, but I would make sure to have a sauce on it...gravy or something.  I just found the stringy seems to work better for me.  I am even having a hard time with chicken legs unless I pull them apart and put in some sauce.  Italian sausage (I like the turkey kind) is great to grill and goes down well.  I like to have a side of marinara with it.

Have u tried Papaya Enzyme by any chance? It helps break down the protein.

I haven't tried the papaya but did hear of it.  I keep meaning to go get it.  I will add that to my shopping list for this week right now.  thank you

I get it at GNC. If they have the small bottles it is around $3...........and they actually taste good even!!!