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re: What to do with pork tenderloin?
Posted on 1/14/13 at 12:43 pm to ruzil
Posted on 1/14/13 at 12:43 pm to ruzil
I think most people over cook the tenderloin so be careful with that.
Unless I am doing it on the grill I always slice it into medallions about 3/4" before I cook.
Then cook it in a hot cast iron skillet and make a pan sauce. Use what ever herbs seasonings you like best.
This will let you cook it quickly, keep it from drying out/being overdone, and increase the surface area you can season.
I like rosemary, garlic, creole mustard, and Cavender's greek seasoning. De-glaze pan with a bit o wine.
Unless I am doing it on the grill I always slice it into medallions about 3/4" before I cook.
Then cook it in a hot cast iron skillet and make a pan sauce. Use what ever herbs seasonings you like best.
This will let you cook it quickly, keep it from drying out/being overdone, and increase the surface area you can season.
I like rosemary, garlic, creole mustard, and Cavender's greek seasoning. De-glaze pan with a bit o wine.
Posted on 1/14/13 at 12:47 pm to Maderan
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.
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.
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