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Started By
Message
Pork tenderloins
Posted on 3/16/09 at 6:47 pm
Posted on 3/16/09 at 6:47 pm
Just picked one up at the store. Recommendations on seasoning this?
13
Posted on 3/16/09 at 6:58 pm to Powerman
olive oil then salt and pepper then grill it
Posted on 3/16/09 at 7:04 pm to Powerman
italian dressing is good with pork...and then bake it.
Posted on 3/16/09 at 7:04 pm to Powerman
dry rub of paprika, brown sugar, salt, pepper, red pepper, garlic, and parsley
Posted on 3/16/09 at 7:05 pm to Gugich22
quote:
italian dressing is good
You're killin me man.
Posted on 3/16/09 at 7:41 pm to Powerman
Tenderloins are lean so I would make sure not to overcook it. I like to stuff them and any fruit glaze is good on pork.
Posted on 3/16/09 at 7:56 pm to DanglingFury
quote:
italian dressing is good
You're killin me man.
Ha. I wanna meet the guy who first started marinating things in italian dressing.
Then smack him.
Posted on 3/16/09 at 8:03 pm to offshoreangler
quote:
Then smack him.
Offshore you are correct. Why add xanthum gum and other preservatives when olive oil and spices do a better job? I don't get it.
Posted on 3/16/09 at 8:08 pm to glassman
citrus marinade with some jerk seasoning, wrap in bacon and grill. mmmmmm.
Posted on 3/16/09 at 8:09 pm to josecanseco
quote:
citrus marinade with some jerk seasoning, wrap in bacon and grill. mmmmmm.
Sounds great to me.
Posted on 3/16/09 at 8:11 pm to glassman
salt pepper olive oil some mustard grill it then put a glaze on it
Posted on 3/16/09 at 8:14 pm to tejastigre
quote:
salt pepper olive oil some mustard grill it then put a glaze on it
Sounds great to me. As long as prepared products without any BS added is used I have no problem. Pork tenderloin is one of my all-time favorites.
Posted on 3/16/09 at 8:20 pm to glassman
I like to cut into medallions and fry like chicken.
Posted on 3/16/09 at 8:21 pm to Powerman
Stubb's Beef marinade. (better than the pork or chicken varieties)
Posted on 3/16/09 at 8:25 pm to pochejp
quote:
like to cut into medallions and fry like chicken.
Do you pound them a little thinner and pannee them in bread crumbs? If so I am all about that preperation.
Posted on 3/16/09 at 8:35 pm to glassman
So I was in a rush and just winged it.
I rubbed it down with some cracked pepper and brown sugar.
Marinated in a blend of soy, chili paste, garlic, lemon juice, and a brown sugar.
I rubbed it down with some cracked pepper and brown sugar.
Marinated in a blend of soy, chili paste, garlic, lemon juice, and a brown sugar.
Posted on 3/16/09 at 8:37 pm to Powerman
dijon mustard- it'll cut like buttah
I've also rolled that (covered in dijon) in cornbread. It was okay. I didnt like the way it turned out.
I've also rolled that (covered in dijon) in cornbread. It was okay. I didnt like the way it turned out.
Posted on 3/16/09 at 8:59 pm to Powerman
quote:
Marinated in a blend of soy, chili paste, garlic, lemon juice, and a brown sugar.
Now you are talking. A little Sirachi for the marinade? If so count me in. The world's best hot sauce.
Posted on 3/16/09 at 9:12 pm to glassman
I like a rosemary and garlic rub with olive oil, kosher salt, pepper.
Or
OO, salt, pepper with a homemade raspberry chipotle sauce.
Or
OO, salt, pepper with a homemade raspberry chipotle sauce.
Posted on 3/16/09 at 9:18 pm to glassman
This is actually one of the better food threads I've seen in a while. The stuff ya'll mentioned sounds really good.
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