Beautiful and an often overlooked meat. I was invited to cook for a small Queens Jubilee Street Party here in the UK and did 6Kgs of Pork Tenderloin marinated in a homemade Char Siu kinda thing. Quickly seared and then sliced for Banh Mi Sandwiches made with superb French Bread, Mayo, Mooli & Carrot Pickles, Fresh Coriander and Sesame Seeds......There were 20 people there and I could not make these things fast enough...The Burgers and Sausages got left in the wake!
Those all looked great! We make an Asian style with a sesame, orange and ginger soy sauce blend and then smoke on the ancient Traeger (16 years). We also keep the marinade and boil and let simmer for about 20 minutes and use as a baste at the end for a nice glaze. It's a family favorite!
Awesome and very timely video! With kids starting school and extracurricular activities, I really need recipes like this to maximize my Traeger for week night meals. Please provide more content like this for Dads like me that could use the guidance! Much Thanks!!
I would love to see some of your take on poor man beef with Chuck roast. Either as a brisket or burnt ends or just any other purposes for beef chuch roast!!! Keep on with the videos, they are always great and give us all tons of ideas.
Lawrys marinades can be pretty strong. Love em though. Super easy to just dump in a ziploc. Great video Matt. Enjoy that rain. We really need some out here in the Central Valley of Ca.
I've cooked several of Walmart's pork tenderloin. always turn out great. ive grilled them, smoked them, and baked them. all great simple meals taste fantastic
Great video. We love BBQ tenderloin, and I just popped one out of the freezer to cook on Sunday. I usually cook at about 350 degrees, but the one for tomorrow I'm going to smoke at 225. I'll slice it, pound it flat, then stuff it with feta cheese and sun dried tomatoes. It will be a spiritual experience.
Hi Mr. Matt...My first time watching your video down here in South America, I'm from Brazil and I just love it, you got a new subscriber! All I have to say is...everything looks delicious! It made my mouth water!
Pretty cool seeing an established chef such as yourself promote the $2.50 Lawry’s storebought bottled marinade! I just bought Lawry’s Jerk marinade last month for thighs because they were out of the Walkerswood. I’m in California so Lawry’s Seasoned Salt is a staple on every table at every burger joint but I guess I don’t have to be so critical of myself for not always doing homemade. Looks great I think a pork tenderloin is in my future!
Matt love your videos you have made me another more confident with my smoker I thank you sir my question is have you ever made a smoked porcheta thank you again
My man one of my favorite things is braided pork belly. I was home for a week and had the whole family over one night. I slice it in about 1 in wide strips and then braid three of them together. I had enough belly to make six of those. I would love to see your take on it. I will usually glaze each one differently. Sometimes chili powder mixed with brown sugar. Sometimes Cayenne honey. I would love to see what you come up with.
My wife’s favorite thing I barbecue. Was just saying we should do tenderloin a few different ways for my sons birthday party. Great suggestions. I usually grill em with a honey or Gospel rub, and baste em with a combo of Killer Hogs vinegar sauce and Meat Mitch Whomp.
I love your videos Matt! Thank you for all the amazing content 🙏🏻 I recently got into smoking and was wondering if you could make a video for your go to tools to cover all your cooks. Like knives, thermometers, any particular brands you like or other stuff you recommend that would be useful.
I used your method but did it slathered with mustard and coated with holy voodoo. Delicious! Then I had leftovers and subbed them for ham on a Chicago style pizza. (Grilled that too)
We knew it wouldn’t get the clicks a brisket would but we are all about completely a full body of work in various cooks. We have a lot of sides coming too.
I'll agree with the prairie fresh! Usually get it at my local grocery but saw Wal Mart had prairie fresh now! Got them and made two up. One dry rubbed with Voodoo and the other with stone Gospel!! Both excellent!
Great video Matt love them Tender Loins!!!! Butt lol them Shot Gun Shells OMG I say again OMG Your video showing on how to do video was AMAZING!!!!! The family and my self fricking loved them!!! Thank You Buddy.........
Got a couple of these in the freezer now. I think I'm going to have to give one of these a try this weekend. Looking at what I have around, I'm thinking the homemade marinade but I'm going Holy Voodoo on top of it.
That Bachan's is the shiznit. Thanks for recommending that on your wings video, Matt. I tried a bottle of original and hot, and then I bought a case of both. 🤣
Awesome, awesome awesome bro!! I recently tried a different method with pork tenderloin as well. Being that most of the time, when you buy them, they come in dual packs, I trussed them and cut them into 2.5" pcs and cooked them like Filet Manon's. Worked out perfectly! :)
Man, my mouth was watering watching you taste those loins. Love your channel. And that is one of the sweetest outside kitchens I've ever seen. If I'm ever through Texas again, I'm coming by to check it out. Thanks for the drop!
I have an outdoor kitchen in Gulfport Mississippi. I buy your rubs and seasoning and love using them. How do you keep your shaker bottles of rub and seasoning from collecting moisture and gumming up in their containers when stored outside?
I stole them inside. I don’t keep them outside in my outdoor kitchen. Cool, dark place is your friend. You’re going to deal with humidity and moisture outside.
Interesting video. I had tried marinated pork loin, using simple salt and brown sugar brine, but then tried to smoke them. That was a mistake, they were dry as a bone, even though they were marinated. I'll try your way next time, with the high heat fast cook.
Man I need to cook more tenderloin. I went through a phase (pre-grill/smoke) where I did tenderloin in a crockpot for 6 months straight and got burned out. But...it's time to bring it back!
Doing my Pork Tenderloin today on my birthday and Labor Day using the easy Lawry's way with your famous lemon pepper rub! Oh no! I started watching your video again and saw that you only left on the smoker for 30 minutes! I unfortunately had mine on for 1.5 hour on my Hasty Bake. At 170 degrees. But it was still good!
Sometimes I find any marinade with lemon tends to “cook” the meat while it marinades. I’ve always shied away from them. Do you find the same or not so much?
Awesome video, all three looked great. I love me some tenderloin, 20-30 minutes to super tender meat, what is not to like?!
Exactly!
What temp?
6:10 - 375@@captinhoop
How cool to be cooking in the rain. There is something about that ambience that just makes it so much fun!
I need that May the Pork Be With You sign
Beautiful and an often overlooked meat.
I was invited to cook for a small Queens Jubilee Street Party here in the UK and did 6Kgs of Pork Tenderloin marinated in a homemade Char Siu kinda thing. Quickly seared and then sliced for Banh Mi Sandwiches made with superb French Bread, Mayo, Mooli & Carrot Pickles, Fresh Coriander and Sesame Seeds......There were 20 people there and I could not make these things fast enough...The Burgers and Sausages got left in the wake!
Pork Tenderloin one of my favorite quick and easy dinner choices.
There's something special about cooking in the rain!
Relaxing
Thank you for this drop! The easy/quick recipes are priceless with school, baseball, cheer, karate, etc! Keep up the good work Matt!
Amazing flavor…we made your marinade tonight. Excellent flavor, tender and delicious. Thanks Matt!!
Love the idea of the Japanese BBQ sauce with the VooDoo which I also like on the meatloaf!
Those all looked great!
We make an Asian style with a sesame, orange and ginger soy sauce blend and then smoke on the ancient Traeger (16 years). We also keep the marinade and boil and let simmer for about 20 minutes and use as a baste at the end for a nice glaze. It's a family favorite!
Well stocked pantry is always a plus
The Rob Dyrdek of BBQ! I love this channel. Thank you so much for sharing all your great knowledge!!
My pleasure!
I literally had this exact thought yesterday!! My 3 year old asks if I’m watching “The Texas Surfer Cooking Channel.” Jk I don’t have kids
Great recipes and recommendations. Love pork tenderloin. So much you can do with them. 👍
Awesome and very timely video! With kids starting school and extracurricular activities, I really need recipes like this to maximize my Traeger for week night meals. Please provide more content like this for Dads like me that could use the guidance! Much Thanks!!
We’re on it!
I like the way you did the three versions and when you do your own sauce you get to experiment.
looks so good man! The fresh stuff u make beforehand is hard to beat
Great video Matt! Just bought a pork tenderloin and was looking for a recipe.
I would love to see some of your take on poor man beef with Chuck roast. Either as a brisket or burnt ends or just any other purposes for beef chuch roast!!! Keep on with the videos, they are always great and give us all tons of ideas.
Lawrys marinades can be pretty strong. Love em though. Super easy to just dump in a ziploc. Great video Matt. Enjoy that rain. We really need some out here in the Central Valley of Ca.
Yes sir another great sermon in the meat church love to watch and love me some tenderloin
I've cooked several of Walmart's pork tenderloin. always turn out great. ive grilled them, smoked them, and baked them. all great simple meals taste fantastic
I've never done lemon pepper on pork, but it's my go to for salmon and trout.
Gonna try it.
Nice video Matt. Like your choices for marinades. Like the new apron too. The rain and thunder was nice too..
I'm trying all 3 out tomorrow. I've been waiting to try that bbq sauce for a while now
So glad you turned me on to Bachans. Its so versatile. I can say I have never been mad at it!
It’s great.
Great video. We love BBQ tenderloin, and I just popped one out of the freezer to cook on Sunday. I usually cook at about 350 degrees, but the one for tomorrow I'm going to smoke at 225. I'll slice it, pound it flat, then stuff it with feta cheese and sun dried tomatoes. It will be a spiritual experience.
Matt, appreciate you giving us some healthy grilling options!
I felt like we needed them.
Awesome looking loins Matt, can’t beat some great tasting pork tenderloins.
Matt, that marinade you made is the EXACT glaze I use for cedar plank smoked salmon! Try it sometime! Delicious.
We are proud to have the rain here in southeast Arkansas! It was so dry!
Great recipes. ❤I hope you all are safe from the flooding.🙏
Can’t wait to try this, I have one thawed and ready. Can’t wait to try out our new chamber vac.
Man I love this video with the simple to the complex you guys are killing it !! My favorite BBQ channel by far!!
Thanks Justin!!!
Pork tenderloin is so quick and simple. Great ideas to try. Love it.
👊🏽
@@MeatChurchBBQ Cheers, my friend. 🍺. Keep the videos coming..
@@MeatChurchBBQ 👊🏻
Hi Mr. Matt...My first time watching your video down here in South America, I'm from Brazil and I just love it, you got a new subscriber! All I have to say is...everything looks delicious! It made my mouth water!
Thank you for being here!!!
Damn looks good. As always. Lovin the ran we’re getting
Pretty cool seeing an established chef such as yourself promote the $2.50 Lawry’s storebought bottled marinade! I just bought Lawry’s Jerk marinade last month for thighs because they were out of the Walkerswood. I’m in California so Lawry’s Seasoned Salt is a staple on every table at every burger joint but I guess I don’t have to be so critical of myself for not always doing homemade. Looks great I think a pork tenderloin is in my future!
Pork loin is a fantastic “go to”. Im using your mustard marinade on my next batch of loins!
I must try this
Man I love your seasonings and every recipe I’ve tried has been spot on!!!! Dude keep it up you make me look like a rock star in the back yard!!!
I make a similar mustard marinade with hot honey! Great and easy weekday meal
I can get behind the hot honey.
Matt love your videos you have made me another more confident with my smoker I thank you sir my question is have you ever made a smoked porcheta thank you again
Pastor Matt! I'm going to have to try all three. They look so good!
Awesome!
You keep me wanting to cook. Just did you sweet and spicy ribs last night and was absolutely DELICIOUS! Can't wait to try this and it's fast and easy!
My man one of my favorite things is braided pork belly. I was home for a week and had the whole family over one night. I slice it in about 1 in wide strips and then braid three of them together. I had enough belly to make six of those. I would love to see your take on it. I will usually glaze each one differently. Sometimes chili powder mixed with brown sugar. Sometimes Cayenne honey. I would love to see what you come up with.
My wife’s favorite thing I barbecue. Was just saying we should do tenderloin a few different ways for my sons birthday party. Great suggestions. I usually grill em with a honey or Gospel rub, and baste em with a combo of Killer Hogs vinegar sauce and Meat Mitch Whomp.
Cool. Love the variety approach
I love your videos Matt! Thank you for all the amazing content 🙏🏻 I recently got into smoking and was wondering if you could make a video for your go to tools to cover all your cooks. Like knives, thermometers, any particular brands you like or other stuff you recommend that would be useful.
Gott love that tenderloin never thought about doing lemon pepper have to try that
I cook the pre mariaded packaged pork tenderloins all the time so quick and easy you can't go wrong tasty every time!
We almost put a pre marinated one in the video.
I did these with you're Texas sugar seasoning... Holy crap!!! Amazing
I used your method but did it slathered with mustard and coated with holy voodoo. Delicious! Then I had leftovers and subbed them for ham on a Chicago style pizza. (Grilled that too)
Great information on the tenderloin. I don't see many video's on the tenderloin.
We knew it wouldn’t get the clicks a brisket would but we are all about completely a full body of work in various cooks. We have a lot of sides coming too.
Great video! Tough beat a middle of the week pork tenderloin
Too easy.
would love to see you make lemon pepper wings using your lemon pepper seasoning
I'll agree with the prairie fresh! Usually get it at my local grocery but saw Wal Mart had prairie fresh now! Got them and made two up. One dry rubbed with Voodoo and the other with stone Gospel!! Both excellent!
Great video Matt love them Tender Loins!!!! Butt lol them Shot Gun Shells OMG I say again OMG Your video showing on how to do video was AMAZING!!!!! The family and my self fricking loved them!!! Thank You Buddy.........
Thanks for the feedback Mike!!
Love love tenderloin. One of my fam favs
Meat Church BBQ - I've had Prairie Fresh Pork Butt, Ribs and Pork Loin all real good.
Gonna be doing that👍👍
Thanks Matt!!
Perfect 🔥 definetly gonna try this one 💪🤟🤟🤟
Great honey out of Burleson. I'll be making that marinade, or close to it, as soon as this video is done.
This was a awesome video we have seen you using a really sharp knife with a round tip can you tell me what kind of knife that is?
Do you have a link for the vacuum sealer you used?
Thanks. Looks great.
I just checked your videos for a pork tenderloin about a week or so ago. Wasn't one. Well, here we are!
Customer service at its finest! 😜
Ahhh yes, 11:53pm and I’m now starving.
Spread the peace ✌️. God bless America 🇺🇸
Prairie Fresh is my favorite. i always go for that brand first
I didn’t even know you had a lemon pepper seasoning! I am definitely going to get some. I love a good lemon pepper seasoning.
I'm trying it tonight on my Kamado Joe Ceramic Grill. I'm not a fan of Traeger Grills but I enjoy Meat Church videos. Lots of great ideas and recipes.
Thank you so much for this video on tenderloins! How do I order your rubs and cutting board and how in the world do you clean your cutting board?
Meatchurch.com
I use walrus oil on my blocks.
I would really love to see how you do lemon pepper wings on the pellet.
Lemon pepper is a sin lol
Looks good man! 🔥🔥🔥
Great cook! I’m a mustard man myself on pork!!
I think you’ll love this marinade in that case.
Got a couple of these in the freezer now. I think I'm going to have to give one of these a try this weekend. Looking at what I have around, I'm thinking the homemade marinade but I'm going Holy Voodoo on top of it.
Was a great recipe Matt. I’ve never made a pork loin that good before. Definitely will make again.
The BBQ one looks really good in particular since I'm a barbeque sauce fan. I'll probably let mine rest a bit before cutting into it though.
I agree Matt! More videos with lemon pepper. Very under used seasoning in the BBQ world.
dude, the rain has been epic down here in New Braunfels. made working the flight line so much better.
That Bachan's is the shiznit. Thanks for recommending that on your wings video, Matt. I tried a bottle of original and hot, and then I bought a case of both. 🤣
I can’t get enough of it.
I'm a newbie to smoking. Could you please do a basic necessities ( like your gloves) and then how to care for a pellet smoker.
Awesome, awesome awesome bro!! I recently tried a different method with pork tenderloin as well. Being that most of the time, when you buy them, they come in dual packs, I trussed them and cut them into 2.5" pcs and cooked them like Filet Manon's. Worked out perfectly! :)
Nice option!!
Man, my mouth was watering watching you taste those loins. Love your channel. And that is one of the sweetest outside kitchens I've ever seen. If I'm ever through Texas again, I'm coming by to check it out. Thanks for the drop!
Thanks so much!!
With a gas grill, do I use the same temp and just do indirect?
I marinated a London broil in that Japanese bbq sauce and it was a grand slam with the family. Im going to try the lawreys marinades for a week night
That sounds killer!! Sliced over some rice with broccoli
I have an outdoor kitchen in Gulfport Mississippi. I buy your rubs and seasoning and love using them. How do you keep your shaker bottles of rub and seasoning from collecting moisture and gumming up in their containers when stored outside?
I keep them all in a large zip lock with some rice in the bag. Seems to help a bit. Not perfect though
I stole them inside. I don’t keep them outside in my outdoor kitchen.
Cool, dark place is your friend. You’re going to deal with humidity and moisture outside.
Freezer
I still got a little caking in my pork butt rub stored inside and a cool dark place…
Food safe desiccant pouch shoved down inside the bottle works great in humid Upstate SC 😅
Interesting video. I had tried marinated pork loin, using simple salt and brown sugar brine, but then tried to smoke them. That was a mistake, they were dry as a bone, even though they were marinated. I'll try your way next time, with the high heat fast cook.
Man I need to cook more tenderloin. I went through a phase (pre-grill/smoke) where I did tenderloin in a crockpot for 6 months straight and got burned out. But...it's time to bring it back!
Doing my Pork Tenderloin today on my birthday and Labor Day using the easy Lawry's way with your famous lemon pepper rub! Oh no! I started watching your video again and saw that you only left on the smoker for 30 minutes! I unfortunately had mine on for 1.5 hour on my Hasty Bake. At 170 degrees. But it was still good!
I love the Star Wars reference sign.
I really dig the rain in this video.
It was pretty relaxing.
How long did you let the pork tenderloin marinate in the Lowery’s?
Solid one Matt!
Thanks Dave!
Sometimes I find any marinade with lemon tends to “cook” the meat while it marinades. I’ve always shied away from them. Do you find the same or not so much?
Matt those look delicious
So good!
Matt, is their a substitute for the soy sauce. It doesn't agree with me. Ty Frank
what temp you cook the loins at?
Love the knife in this. What brand ?
Can you leave it in the marinade longer than 12 hours? I'm thinking of using the Japanese BBQ sauce.
Matt, where and how can I purchase a meat church cutting board like yours?