Kamado Joe "MoJoe" NewscastJuly 2012   
Kamado Joe MoJoe

Kamado Joe Company
2865 North Berkeley
Lake Road NW
Duluth, GA 30096

(877) 215-6299

    

  

Recipe: Marinated and Stuffed Pork Tenderloin
Easy recipes for the prime cut of pork.

Pork tenderloin has the finest grain and is one of the most tender of all the cuts for grilling and roasting. Pork tenderloin is not only good, it is good for you, because it is an excellent source of vitamins, minerals and protein. Pork tenderloin is a very lean meat with just 121 calories in a 4 ounce serving. Some even call pork a "fat  burner" because it causes your body to work harder to digest it.

On the "cooking versatility" scale, pork tenderloin is on par with chicken. Enjoy these marinade recipes that take as little as 15 minutes to prepare. Recommended sides: rice, potatoes, corn on the cob or grilled asparagus.

3 Marinaded Pork Tenderloin Recipes
#1 Teriyaki Ginger
Ingredients
1/2 cup Teriyaki sauce
1/2 cup soy sauce
4 cloves garlic (minced)
1 tsp grated fresh ginger (minced)
4 tbsp honey
Salt and pepper to taste


Directions

1. Mix all ingredients and place in a sealable plastic bag with the tenderloins.
2. Refrigerate overnight or up to 2 days.
3. Rinse tenderloins, pat dry and allow to sit 30 minutes at room temperature prior to grilling
.


Teriyaki Ginger Pork Tenderloin
#2 Cilantro Honey Lime
Ingredients
Fresh lime juice (about 8 limes)
1/2 cup extra virgin olive oil
4 cloves garlic (minced)
1/2 tbsp cumin
2 tbsp honey
Handful fresh cilantro (chopped)
Salt and pepper to taste


Directions

1. Mix all ingredients and place in a sealable plastic bag with the tenderloins.
2. Refrigerate overnight or a minimum of 1 hour.
3. Rinse tenderloins, pat dry and allow to sit 30 minutes at room temperature prior to grilling
.


Cilantro Honey Lime Pork Tenderloin

#3 Balsamic Rosemary

Ingredients
2/3 cup balsamic vinegar
1/2 cup lemon juice
1/3 cup extra virgin olive oil
2 tbsp soy sauce
3 tbsp honey
3 sprigs fresh rosemary (minced)
4 cloves garlic (minced)
Salt and pepper to taste


Directions

1. Mix ingredients and place in a sealable plastic bag with the tenderloins.
2. Let stand at room temperature for 1-2 hours, turning tenderloins occasionally.
3. Rinse tenderloins and pat dry prior to grilling.


Balsamic Rosemary Pork Tenderloin

Cooking Instructions for All Marinade Recipes

1. Heat the grill to 325°F.
2. Remove the pork tenderloins from the marinade, rinse, pat dry and brush with olive oil.
3. Place the tenderloins directly on the grill and cook to your desired tenderness. If you do not have a pen thermometer, grill each side 6-8 minutes turning once with tongs or a spatula while grilling. Do not pierce the tenderloins with a fork or knife while grilling. If you are using a pen thermometer: medium 140°F, medium well 150°F, well 160°F.
4. Allow a 3 minute rest, cut into 2" medallions and serve.



Stuffed Pork Tenderloin

Ingredients
2 pork tenderloins
8 oz portabella mushrooms (sliced)
1/2 medium onion (finely chopped)
2 tbsp butter
4 slices provolone cheese (mozzarella, gouda or Swiss are excellent substitutes)
salt and pepper to taste


Preparation Instructions

1. Remove the stems from the mushrooms and slice the caps 1/4" thick
2. Add the mushrooms, onions and butter in a sauce pan over medium heat until the mushrooms are soft and onions are translucent. Set aside to cool.

3. Slice each tenderloin lengthwise without cutting all the way through. It should open like a book.
4. Place plastic wrap below and above the tenderloins on a cutting board and use a meat hammer to pound into 3/8" thick fillets.
5. Remove the plastic wrap and place the provolone on top of the tenderloin fillets. Allow the provolone to reach room temperature so it is more pliable for rolling.
6. Evenly spread the mushroom/onion mixture on top of the provolone.
7. Starting with a long side of each tenderloin, roll and secure with 4-6 toothpicks.


Cooking Instructions
1. Heat the grill to 325°F.
2. Remove the pork tenderloins from the marinade, rinse, pat dry and brush with olive oil.
3. Place the tenderloins directly on the grill and cook to your desired tenderness. If you do not have a pen thermometer, grill each side 6-8 minutes turning once with tongs or a spatula while grilling. Do not pierce the tenderloins with a fork or knife while grilling. If you are using a pen thermometer: medium 140°F, medium well 150°F, well 160°F.
4. Allow a 3 minute rest, remove toothpicks, cut into 2" medallions and serve.




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A Word on Cooking Pork
Today's pork is not your Grandmother's pork.

When your grandparents cooked pork many years ago, the common wisdom was that pork must be cooked to well done to avoid possible illness. The main concern was Trichinosis, which is caused by microscopic live worms called trichinae. Today that is not a concern due to strict government guidelines on the raising of pork.

In fact, the USDA minimum internal temperature is 145°F, which is done to medium after a short rest. Personally, I have grilled pork tenderloins to medium for several years with no ill effect. The benefit is that the tenderloin has a much richer flavor than cooking it to well done; think in terms of the difference in flavor between a medium and well done cut of beef steak.


How to Replace the Gaskets on Your ClassicJoe or BigJoe Grill
It's simple, easy and only takes about an hour.

Gaskets are an important component of your grill when you are cooking and even when you are not cooking. The primary role of the gaskets is to form a seal that keeps the heat and moisture of the food in the grill while you are cooking. They also prevent air from entering your grill, so you can maintain low temperatures for smoking. Finally, properly functioning gaskets promote quicker cooling when you shut down the grill and conserve charcoal.

Depending on the amount of cooking you do, you will need to replace your gaskets every few years. The following is a step-by-step guide for installing your new gaskets. Average installation time: 1 hour.


Tools Needed:
1. Bristle Brush
2. Paint Scraper
3. Tape Measure
4. Tape
5. Scissors
6. Box Cutter
7. Solvent
8. Gasket Kit
9. Stripper Attachment
10. Electric Drill
11. Shop Vacuum
12. Cloth Rag
1. Remove Old Gasket Material
Use a box cutter to make a cross cut on the old gasket material. Pull off the loose material by hand. Alternately, you may be able to pull an area up without cutting the gasket. Remove as much gasket material as possible from the base and dome edges.
2. Remove Remaining Gasket and Adhesive
Use a paint scraper with enough pressure to scrape around the edges of the base and dome. Remove as much of the remaining gasket material and adhesive as possible.

Do not to press too hard or at too steep an angle to avoid chipping or removing the ceramic glaze.
3. Additional Removal (Optional)
To remove more of the material or to avoid using a paint scraper, use a 3M Paint & Rust Stripper (model 3M 7772ES) attachment on an electric drill. Use the highest speed on your drill with light pressure.
4. Brush the Base and Dome
After a few years of cooking, a sooty substance called creosote will build up on the interior of the base and dome. Over time it can become thick enough to flake off onto your food while cooking.
 
Use a soft bristle brush on the interior of the base and dome to remove excess creosote and let it fall into the bottom of the base.
5. Clean the Edges with Solvent
Apply solvent to a clean cloth and wipe the edges of the base and dome. This will remove any residual material and dust and provide a clean dry surface to apply the new gaskets.
6. Vacuum the Base
Remove any loose material in the base with a shop vacuum. Reinsert the fire box, fire grate and fire ring.
7. Cut the new Gasket Material
The ClassicJoe Gasket Replacement Kit includes 14' of material. Use a tape measure and scissors to cut a 2' length for the neck of dome and two 6' pieces for the base and dome.

For BIgJoe, cut a 2' piece for the neck of the dome and halve the remaining material.
8. Mark the Center of the Material
Place a small piece of tape at the center of the two halves of the new gasket material. This will help in determining the amount of gasket material left when applying them to the base and dome.
9. Replace the Gasket Material on the Neck
You can remove the old material by hand, but it is better to leave the previous material on the neck to ensure a good seal. Apply the 2' piece of material around the center of the neck and cut, making sure the two ends are flush to each other. This will ensure that the top vent is sealed when cooking or shutting down the grill. Place the top vent on the neck and press down firmly to make sure it fits snugly.
10. How to Apply the New Gaskets
Remove 6-8" of the white backing material. Facing the grill, start the new material on the base at the 12:00 position. Use the inner edge as a guide to ensure that the new material is flush to the interior.
11. Apply New Gasket Material to the Base
Apply light tension to the gasket and pull away the backing material as needed. Apply the new material around the diameter of the base. The blue tape indicates that there is enough material to cover the diameter. If the tape is located earlier than the 6:00 position, check that there is enough material to complete the base by laying the remaining material around the base edge. If not, gently lift off the material and reapply.
12. Cut Gasket Material
Use a box cutter to remove excess gasket material, so the ends of the gasket meets flush and creates a seamless gasket. Overlapping the material or having a gap will create a leak, which will allow heat to escape and cause that area of the gasket to fail quickly. A gap will allow air to enter, which may reduce the ability to maintain low temperatures and cause longer cooling periods.
13. Apply the Gasket Material to the Dome
Use steps 10-12 to apply the new gasket material to the dome. Use the palm of your hand and press down firmly as you work around both of the gaskets. This will ensure that the adhesive backing is mated to the ceramic edges.
14. If a Gap Appears After Applying
It is not uncommon for a slight gap (shown in photo) to appear at the front of the grill after the new gasket material has been applied. The gasket material is thick and it will compress and form a seal after heating the grill.
15. Setting the New Gaskets
Place half the amount of charcoal normally used for cooking (about 1lb or .5kg). Light the charcoal and close the dome after 5 minutes with the draft door and top vent fully open.
16. Heating and Cooling the Grill
Allow the temperature to reach 350°F (175°C), then fully close the draft door and top vent. Press down firmly on the handle a few times to make sure the gaskets mate properly. Do not open the grill until it has completely cooled down. This will allow the adhesive backing on the gasket material to set and bond to the ceramics. A 12 hour period is best. Opening the grill when hot may cause the gasket material to move out of position.
Your Grill is Ready for Cooking
The new gaskets are now set and bonded.
 
Tips:
1. When cooking, use a damp cloth to wipe off any liquids (especially sauces) that drip onto the gaskets. Failure to do so, may cause the gaskets to bond and pull apart if allowed to dry.
2. Avoid flashbacks to extend the life of your gaskets. Learn more about avoiding flashbacks in the ClassicJoe/BigJoe owners manual.
See the gasket replacement instructions online at  Gasket Replacement >

Learn more about us and our products online at  KamadoJoe.com >

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