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re: What's not good on Pork Tenderloin
Posted on 4/2/09 at 9:04 pm to Jabberwocky
Posted on 4/2/09 at 9:04 pm to Jabberwocky
That is the point of my thread...I think anything works with porkloin...well maybe not Lark Vomit...but I really have never heard anyone say I marinated a pork loin in----and it came out bad.
Posted on 4/2/09 at 9:14 pm to tavolatim
its basically fool proof. Just a quick sear and indirect heat wrapped in tinfoil to keep juices in. I guess the only way you could mess up is if you kept stabbing it and kept in right on the flames to dry it out. I agree with the fruit thing. My dad makes a good apricot chutney that goes really well with juicy pork tenderloin.
Posted on 4/2/09 at 9:25 pm to tavolatim
I'm stumped
everything I have tried has worked great. I like tenderloin medallions een better.
I threw this together a while back..
Sorry to say it was incredable.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
everything I have tried has worked great. I like tenderloin medallions een better.
I threw this together a while back..
Sorry to say it was incredable.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
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