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What to do with pork tenderloin?
Posted on 1/14/13 at 11:52 am
Posted on 1/14/13 at 11:52 am
Albertson's had pork tenderloin on-sale buy-1-get-3-free last night. Now i have 4 of them and am looking for some creative marinades/sauces/rubs/cooking methods/etc.
How do you prepare pork tenderloin?
How do you prepare pork tenderloin?
7
Posted on 1/14/13 at 11:53 am to mark_in_table
Pepper Crusted Pork Loin with sweet heat sauce.
Posted on 1/14/13 at 11:59 am to mark_in_table
I bought the same deal the other day while in the store. I used Caribbean Jerk seasoning to marinate it overnight (dry rubbed not liquid)then grilled it on the b-b-q grill, but you can do it in the over as well. If used in over, sear the outside in a iron skillet, place in over at 350 deg and cook till 190 internal (I know 170 is the done temp, but this gives the bbq style finish in an oven). Make sure to put a pan of water under the pan in the oven, and the steam will help keep the meat moist. You can slice it into medallions,and serve that way with sides, or shred it for soft tacos served with a sweet salsa like mango. Just my two cents.
Posted on 1/14/13 at 12:31 pm to mark_in_table
Flatten it (check youtube for a video how to) and place fresh sage leaves on the flattened tenderloin then top this with proscuitto and roll back and truss with twine. Cook in the oven at 325 for about 40 minutes.
You can do the same with roasted red peppers and provolone.
You can do the same with roasted red peppers and provolone.
Posted on 1/14/13 at 12:38 pm to mark_in_table
Nice coffee crusted pork tenderloin is pretty awesom.
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.
Posted on 1/14/13 at 12:51 pm to mark_in_table
Just cooked two last night using this simple marinade
3/4 cup lemon juice
1/2 cup EVOO
4-6 garlic gloves
1-2 teaspoons of fresh thyme and rosemary
Zest of two lemons
1 tablespoon of Dijon
S&P to taste
Marinate for 4-6 hours. Sear both sides in a cast iron skillet and put skilled in oven at 400 for 10-15 minutes.
Thickest part of pork will be slightly pink but let it rest with foil to continue cooking.
3/4 cup lemon juice
1/2 cup EVOO
4-6 garlic gloves
1-2 teaspoons of fresh thyme and rosemary
Zest of two lemons
1 tablespoon of Dijon
S&P to taste
Marinate for 4-6 hours. Sear both sides in a cast iron skillet and put skilled in oven at 400 for 10-15 minutes.
Thickest part of pork will be slightly pink but let it rest with foil to continue cooking.
Posted on 1/14/13 at 12:53 pm to Pirate Diver
quote:
cook till 190 internal (I know 170 is the done temp
Whoa Nelly! 145 degrees is safe pork temperature, and I especially wouldn't recommend going too much past that with the tenderloin. Ever have a joyless well done beef filet compared to a tender and juicy one cooked medium rare? Same thing.
Posted on 1/14/13 at 1:05 pm to mark_in_table
my Dad made this while I was in town visiting over the holidays and then I made it last week, it tastes amazing and it's delicious. Even my 2 yr old devours it 
Spicy Blueberry Pork Loin
Spicy Blueberry Pork Loin
This post was edited on 1/14/13 at 1:06 pm
Posted on 1/14/13 at 2:33 pm to mark_in_table
Damn, wish i had known this. I would have stocked up for baseball season.
Slice in 1 1/4" pieces, wrap in bacon, season with salt,pepper and garlic powder, throw em on the grill.
Slice in 1 1/4" pieces, wrap in bacon, season with salt,pepper and garlic powder, throw em on the grill.
Posted on 1/14/13 at 2:36 pm to Kajungee
quote:
Pork Tenderloin Medallions with Fig glaze
This one ! I have substituted bourbon for the red wine on occasion.
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