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Suggestion on pork tenderloin prep
Posted on 9/26/15 at 12:26 pm
Posted on 9/26/15 at 12:26 pm
Have a tenderloin in freezer wanted suggestions. TIA
8
Posted on 9/26/15 at 12:36 pm to sms151t
quote:
Have a tenderloin in freezer wanted suggestions
Thaw
Posted on 9/26/15 at 12:39 pm to iAmBatman
Cube it and put it on skewers. Salt and Pepper, brown sugar and sriracha. Don't overcook it. Greatness.
Posted on 9/26/15 at 12:44 pm to sms151t
Marinate it in port wine, Steen's syrup and lots of cracked/coarse ground black pepper. Make a reduction sauce with port and Steen's. Grill the tenderloin on high heat so that the syrup forms a glaze on the meat. Slice into medallions, then serve with the sauce.
Posted on 9/26/15 at 12:47 pm to sms151t
Bring to kim's house
Drink beer with kim
?????
Profit
Drink beer with kim
?????
Profit
Posted on 9/26/15 at 12:49 pm to sms151t
You should have de thawed it last night.
Smoked it today, with some Caribbean rub and pineapple.
Smoked it today, with some Caribbean rub and pineapple.
Posted on 9/26/15 at 1:22 pm to sms151t
Indonesian Pork Tenderloin. One of my favorite simple recipes. Actually plan on making it sometime next week.
1 pork tenderloin (about 1 pound)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped
Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours.
Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned – about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees – about 15 minutes. Remove from oven and let sit for 10 minutes before slicing.
While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
1 pork tenderloin (about 1 pound)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped
Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours.
Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned – about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees – about 15 minutes. Remove from oven and let sit for 10 minutes before slicing.
While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
Posted on 9/26/15 at 2:31 pm to CatFan81
Recipe sounds really good, but please don't cook pork to 160 F. That is pretty overcooked. 145 is more than enough, still slightly pink and juicy.
Posted on 9/26/15 at 3:03 pm to Mr Mom
quote:
but please don't cook pork to 160 F. That is pretty overcooked. 145 is more than enough, still slightly pink and juicy.
Agree. I just copied and pasted from a document that I have with recipes. Most people are still under the assumption that pork has to be well done.
Posted on 9/26/15 at 4:53 pm to sms151t
Alton Brown has a good pork wellington recipe.
Posted on 9/26/15 at 4:57 pm to Mr Mom
quote:
145 is more than enough, still slightly pink and juicy.
i do pork damn near weekly
150 is what you're looking for
Posted on 9/26/15 at 5:40 pm to heypaul
Garlic-Lime Grilled Pork Tenderloin Steaks LINK
It's a Cooks Illustrated recipe, but the link is to a free version on a blog. If you don't have fish sauce, soy sauce is a good substitute.
I don't really care for the sauce part of the recipe, so I use all the marinade for the meat.
It has been a real crowd pleaser.
It's a Cooks Illustrated recipe, but the link is to a free version on a blog. If you don't have fish sauce, soy sauce is a good substitute.
I don't really care for the sauce part of the recipe, so I use all the marinade for the meat.
It has been a real crowd pleaser.
Posted on 9/26/15 at 5:48 pm to sms151t
butterfly it, stuff with cream cheese and jalapenos. Wrap with bacon, cook on grill
Posted on 9/27/15 at 10:00 am to shawnlsu
quote:Awesome idea.
butterfly it, stuff with cream cheese and jalapenos. Wrap with bacon, cook on grill
Posted on 9/27/15 at 1:16 pm to heypaul
quote:
You should have de thawed it last night.
But it is already frozen?!
Posted on 9/27/15 at 8:37 pm to sms151t
I do a marinade of
creole mustard
soy sauce
ginger
minced garlic
salt
pepper
heat oven to 500 and cook for 15 minutes.
creole mustard
soy sauce
ginger
minced garlic
salt
pepper
heat oven to 500 and cook for 15 minutes.
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