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Started By
Message
What's not good on Pork Tenderloin
Posted on 4/2/09 at 4:00 pm
Posted on 4/2/09 at 4:00 pm
Steens thread got me thinking...I have injected and marinated pork tenderloin with just about everything known to man...it was always fantastic...anyone ever had a flop?
6
Posted on 4/2/09 at 4:03 pm to tavolatim
only time it was ever bad was when i got drunk and rubbed on too much salt.
Posted on 4/2/09 at 4:05 pm to tavolatim
I usually bourbon to my marinade.
I grilled one sunday, and marinated in rum instead (along with mustard, garlic, ginger, soy, and some other stuff). It was still good, but I think it added a bit too much sweetness (I added a little brown sugar as well, as I usually do with the bourbon, and perhaps it was too much of that).
I grilled one sunday, and marinated in rum instead (along with mustard, garlic, ginger, soy, and some other stuff). It was still good, but I think it added a bit too much sweetness (I added a little brown sugar as well, as I usually do with the bourbon, and perhaps it was too much of that).
Posted on 4/2/09 at 4:07 pm to Y.A. Tittle
I have a friend who makes one with wild turkey and brown sugar its really good also i like cutting them open and stuffing them with good sausage and bleu cheese
Posted on 4/2/09 at 4:11 pm to Y.A. Tittle
quote:
I usually bourbon to my marinade.
The bourbon goes in the marinade not the cook
I have found any kind of fruit goes well with pork.
Posted on 4/2/09 at 4:13 pm to tavolatim
It's great with everything. Love it with Tabasco Pepper Jelly, Cherry Republic Pepper Jelly,etc..
My fav is pork tenderloin marinated overnight and then basted with Soy Vai Veri Veri Teriyaki or Soy Vai Hoisin, grilled and/or broiled in a aluminum tin of marinade, topped with pineapple rings or crushed. Chicken is great this way too. Makes for a better version of Backyard Burger's decent Hawaiian Chicken Sandwich.
My fav is pork tenderloin marinated overnight and then basted with Soy Vai Veri Veri Teriyaki or Soy Vai Hoisin, grilled and/or broiled in a aluminum tin of marinade, topped with pineapple rings or crushed. Chicken is great this way too. Makes for a better version of Backyard Burger's decent Hawaiian Chicken Sandwich.
This post was edited on 4/2/09 at 4:22 pm
Posted on 4/2/09 at 4:37 pm to tavolatim
quote:
I have found any kind of fruit goes well with pork.
i agree with that. i like to make a mango salsa to put on top of it. good stuff.
Posted on 4/2/09 at 6:09 pm to tavolatim
I haven't tried garnishing one with lark's vomit yet. After I do I'll let you know if it turns out a flop. I couldn't help myself, I had to slip in a Monty Python reference. LINK It might take me some time though, I don't know that we have larks in Baton Rouge.
Posted on 4/2/09 at 6:51 pm to Poodlebrain
well that's the type of thing I'm looking for....but we need something you have personally tried to do....but hold those good thoughts
Posted on 4/2/09 at 7:17 pm to tavolatim
i made one last week from a recipe powerman posted. soy sauce, brown sugar, and i used chili garlic paste instead of chili sauce, lemon juice and garlic powder....but mr. j said it was the best pork tend. i had ever made. powerman said he only marinated his a few minutes, but i let mine sit over night. it was awesome.
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.
Posted on 4/2/09 at 9:32 pm to Kajungee
quote:
everything I have tried has worked great. I like tenderloin medallions een better.
I threw this together a while back..
That sounds fabulous.
Posted on 4/2/09 at 9:46 pm to tavolatim
dirt and sand when you drop the fuking thing and dont tell anyone. 
Posted on 4/2/09 at 10:00 pm to Kajungee
What a recipe...I'm keeping that one
reminds me of a prudhomme recipe I did one Christmas Roasted Goose with Smoked Ham Stuffing and spiced fig gravy...It was really labor intensive but damn was it good.
reminds me of a prudhomme recipe I did one Christmas Roasted Goose with Smoked Ham Stuffing and spiced fig gravy...It was really labor intensive but damn was it good.
Posted on 4/3/09 at 12:55 am to Kajungee
Kajungee:
I'm trying this...looks awesome.
I'm trying this...looks awesome.
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