- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pork tenderloin recipes?
Posted on 10/14/12 at 6:40 pm
Posted on 10/14/12 at 6:40 pm
Bought a pork tenderloin but not sure how to cook it. Any suggestions?
7
Posted on 10/14/12 at 6:46 pm to fandyke
Find a good marinade and let it sit for a few hours. I use those pre-blended Grillmates ones you can get at the store.
Grill it over charcoals to 145 degree internal temperature.
Let it sit for 5-10 minutes to finish cooking internally.
Slice it up and serve.
Grill it over charcoals to 145 degree internal temperature.
Let it sit for 5-10 minutes to finish cooking internally.
Slice it up and serve.
Posted on 10/14/12 at 8:05 pm to fandyke
butterfly the tenderloin. Pound out to a nice sized rectangle. Place a layer of proscuitto on the pork, layer on some fresh sage leaves. Roll back up and tie with butchers string. Salt and pepper, brown in pan. Place pan in oven at 325 degrees for about 40 minutes or until center is 150 degrees on instant read thermometer. Let rest for 5 minutes slice and enjoy.
You can also do this with roasted red peppers and provolone cheese.
Youtube has a nice video on how to butterfly a tenderloin. Check it out.
You can also do this with roasted red peppers and provolone cheese.
Youtube has a nice video on how to butterfly a tenderloin. Check it out.
This post was edited on 10/14/12 at 8:06 pm
Posted on 10/14/12 at 9:07 pm to fandyke
I stuff with a chimichuri and bacon wrap. Smoke on the grill at 300-325. Not too much smoke i just want a hint. Depending on the thickness it can take 1-2 hours. I cook until the center is 140.
Edit. No marinade but I rub with olive oil and herbs. Brineing is also an option
Edit. No marinade but I rub with olive oil and herbs. Brineing is also an option
This post was edited on 10/14/12 at 9:10 pm
Posted on 10/14/12 at 9:56 pm to jmtigers
quote:
Brineing is also an option
Do you really think brining is necessary with tenderloin? This cut is plenty tender on it's own accord. Just seems like overkill to me.
Posted on 10/14/12 at 10:00 pm to fandyke
tenderloin 
An easy way is just to marinade to your liking, then bake in an oven at 425 for 25-30 minutes.
An easy way is just to marinade to your liking, then bake in an oven at 425 for 25-30 minutes.
Posted on 10/14/12 at 10:05 pm to fandyke
Rub with olive oil
Rub with salt/pepper, basil, rosemary, thyme (use sparingly, flavor is STRONG), and oregano.
Coat with brown mustard mixed with a little hot sauce. Put in Ziploc bag in fridge and let sit for at least an hour, longer if you have time.
Grill on a hot fire, turning 1/4 turn every 7-8 minutes.
Delucious.
Rub with salt/pepper, basil, rosemary, thyme (use sparingly, flavor is STRONG), and oregano.
Coat with brown mustard mixed with a little hot sauce. Put in Ziploc bag in fridge and let sit for at least an hour, longer if you have time.
Grill on a hot fire, turning 1/4 turn every 7-8 minutes.
Delucious.Posted on 10/15/12 at 7:54 am to fandyke
Salt and pepper. Sear and cook for about 20 minutes.
Posted on 10/15/12 at 9:31 am to fandyke
season w/ creole seasoning and sear it in olive oil. Finish in a 350 deg oven. finely chop half an onion and saute in left over olive oil. add mushrooms. add brandy or chicken broth, just enough to get the bits off the bottom of the pan. Add a pint or two of heavy cream. After cooking down to a good sauce consistency, add salt/pepper or creole seasoning to taste. Ladle over sliced pork tenderloin when everything's done. easy as sin. good.
Posted on 10/15/12 at 9:33 am to Lucky Pierre
I cooked one lats night with a dry rub I made. I cooked it for about 2 hours on 225. I had to kick the heat up a little at the end, because kids were hungry. It was really could and tender. Here is the rub I used I added a little lemon pepper and a couple of extra spices.
Posted on 10/15/12 at 10:47 am to ruzil
quote:
butterfly the tenderloin. Pound out to a nice sized rectangle. Place a layer of proscuitto on the pork, layer on some fresh sage leaves. Roll back up and tie with butchers string. Salt and pepper, brown in pan. Place pan in oven at 325 degrees for about 40 minutes or until center is 150 degrees on instant read thermometer. Let rest for 5 minutes slice and enjoy.
You can also do this with roasted red peppers and provolone cheese.
Youtube has a nice video on how to butterfly a tenderloin. Check it out.
I've done this with a pork butt. Roll cut to a rectangle and pounded out thin. Layer provolone and proscuitto with some spinach. Roll back up and grill.
Another good one is stuff with cheese and spinach, roll and wrap the outside with bacon.
Posted on 10/15/12 at 10:57 am to Dave Worth
Roll cut to a rectangle stuff with cream cheese and jalapenos. Roll up and wrap with bacon. Grill indirect heat @ 300-350 for about an hour.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News