- They don't require much trimming other than the silverskin.
- They are easy to cook whole. Regardless of what I do to them in terms of rubs, marinades, injections, or brines, I'm always going to cook them around 350-400°f until they reach an internal temperature of 140°f which takes about 25 to 30 minutes.
- They are a blank canvas for whatever flavor profile you want to use. From BBQ to Thai, almost anything goes.
- They are relatively inexpensive.
- They are easy to store and you can get a lot of them on a grill because of their size.
- It's easy to scale recipes for pork tenderloin up or down.
- They are lean but still have lots of flavor.
Here's a recipe for pork tenderloin that I recently did for Char-Broil - Grilled Cajun Pork Tenderloins with Spicy Slaw.
Using pork tenderloin for sliders makes about 4 sliders per tenderloin. So if you're going to tailgate, it's easy to know how many tenderloins you will need. Season or marinade them at home and take them to the stadium in gallon zip top bags. Thirty minutes after the grill is going you will be ready to eat!
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