- 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
re: Best way to cook a Pork Tenderloin
Posted on 12/2/08 at 8:16 pm to el tigre
Posted on 12/2/08 at 8:16 pm to el tigre
quote:
damn freaux, woudn't pernil be pretty bad with a pork tenderlolin? do that with a butt or shoulder, right?
Pork shoulder.
I was just poking fun at TT since he's a pernil enthusiast
1
Posted on 12/2/08 at 8:18 pm to Afreaux
yeah, gotcha.
hey, don't know if you ever saw my question in another thread....know of any good latin breakfast spots in NOLA?
hey, don't know if you ever saw my question in another thread....know of any good latin breakfast spots in NOLA?
Posted on 12/2/08 at 9:59 pm to el tigre
quote:
hey, don't know if you ever saw my question in another thread....know of any good latin breakfast spots in NOLA?
Can't say that I do. There's obviously going to be small Latin grocery stores or taquerias that opens early, but if any of my buddies at breakfast at one, they aren't mentioning it to me.
Posted on 12/2/08 at 10:26 pm to Afreaux
OK its still a work in progress, but I think I am on to something. It the best thing I've found so far.
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.
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 12/3/08 at 12:33 am to Kajungee
crockpot
pork
can cherries (not pie filling)
Pineapple rings drained.
Cook on low 6-8 hrs.
serve with a savory rice
pork
can cherries (not pie filling)
Pineapple rings drained.
Cook on low 6-8 hrs.
serve with a savory rice
Posted on 12/3/08 at 8:28 am to Antonio Moss
Cut in 1 1/2 inch pieces, wrap them in bacon, season with salt,pepper and garlic powder and grill em about 15-20 min on each side.
Posted on 12/3/08 at 8:47 am to el tigre
again, brine it no matter what else you do and success is assurred
Posted on 12/3/08 at 9:10 am to Antonio Moss
For Cuban sanwhiches, I marinate mine and bake it:
2 tbls orange juice
1 tbls lime juice
garlic
cumin
salt/pepper
I marinate it overnight, then bake it at 350 for about 15 min on each side, take it out, tent it with foil for about 5 min, then slice for sandwhiches
Mix fresh garlic, salt, cumen, pepper and lime juice in the cuisinarte, then slowly add olive oil while keeping it mixing - then you stir that into some mayo to spread on the bread - add the pork, some sliced ham, swiss cheese, japs and pickles - then put in a sandwhich press - brush the bread with butter first - yummy.
2 tbls orange juice
1 tbls lime juice
garlic
cumin
salt/pepper
I marinate it overnight, then bake it at 350 for about 15 min on each side, take it out, tent it with foil for about 5 min, then slice for sandwhiches
Mix fresh garlic, salt, cumen, pepper and lime juice in the cuisinarte, then slowly add olive oil while keeping it mixing - then you stir that into some mayo to spread on the bread - add the pork, some sliced ham, swiss cheese, japs and pickles - then put in a sandwhich press - brush the bread with butter first - yummy.
Posted on 12/3/08 at 12:40 pm to Kingwood Tiger
quote:
plit it open, fill with sundried tomatoes and feta cheese, tie it back up and grill it. Awesome!
Yes! This was on here a while back and I tried it (plus I rubbed it down w/ olive oil and sea salt and black pepper). Very good.
Posted on 12/3/08 at 12:59 pm to maggie d
Maggie d....
You have almost got a mojo sauce going there which is how I do my cuban sandwich...see below
Notes: Mojo is Cuba's national table sauce. In its authenticity it is made using the naranja agria or sour orange, this is a fruit that looks like a green bumpy orange but tastes more like a lime. If you can't get to your local Hispanic market, limes make an acceptable substitute. Mojo is great on Cuban pork sandwiches and also on grilled meats and fish.
1/3 cup olive oil
8 cloves garlic, thinly sliced
1/2 teaspoon cumin
2/3 cup fresh sour orange juice (see note)
salt and fresh ground pepper
1. Heat olive oil in a deep saucepan over medium heat. Add garlic and cook till fragrant and lightly toasted BUT NOT BROWN, about 30 seconds.
2. Add juice, cumin, and salt and pepper. Bring sauce to rolling boil and remove from heat.
quote:
For Cuban sanwhiches, I marinate mine and bake it:
2 tbls orange juice
1 tbls lime juice
garlic
cumin
salt/pepper
You have almost got a mojo sauce going there which is how I do my cuban sandwich...see below
Notes: Mojo is Cuba's national table sauce. In its authenticity it is made using the naranja agria or sour orange, this is a fruit that looks like a green bumpy orange but tastes more like a lime. If you can't get to your local Hispanic market, limes make an acceptable substitute. Mojo is great on Cuban pork sandwiches and also on grilled meats and fish.
1/3 cup olive oil
8 cloves garlic, thinly sliced
1/2 teaspoon cumin
2/3 cup fresh sour orange juice (see note)
salt and fresh ground pepper
1. Heat olive oil in a deep saucepan over medium heat. Add garlic and cook till fragrant and lightly toasted BUT NOT BROWN, about 30 seconds.
2. Add juice, cumin, and salt and pepper. Bring sauce to rolling boil and remove from heat.
Posted on 12/3/08 at 1:28 pm to tavolatim
cool - I will have to try it like that -the garlic shouldn't be as harsh
Posted on 12/3/08 at 4:03 pm to maggie d
I make the best Cuban Sandwich in Louisiana 
Whenever I would have a lot of company, I'd also serve Cuban sandwiches or medianoches, moros y cristianos, platano maduros and a nice cup of Cuban coffee to end the meal.
Nothing beats the real deal at El Aljibe restaurant in Havana, though. They have a signature chicken dish that everyone's obligated to try, an awesome meal with black beans and rice.
Whenever I would have a lot of company, I'd also serve Cuban sandwiches or medianoches, moros y cristianos, platano maduros and a nice cup of Cuban coffee to end the meal.
Nothing beats the real deal at El Aljibe restaurant in Havana, though. They have a signature chicken dish that everyone's obligated to try, an awesome meal with black beans and rice.
Posted on 12/3/08 at 4:20 pm to Afreaux
quote:
Nothing beats the real deal at El Aljibe restaurant in Havana
Let's go...I'll bring Maggie
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News