cook. I was planning on making the island pork tenderloin salad and I stumbled upon this way of slicing / cooking. Any thoughts?http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-Churrasco-108572
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Anyone have experience in preparing a pork tenderloin this way? Slice lengthwise, marinate then
- Thread starter barb_b
- Start date
This is the link to the island Pork Tenderloin Salad that I was planning
For pork
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil
For glaze
• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco
For vinaigrette
• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
For salad
• 3 navel oranges
• 5 ounces baby spinach, trimmed (6 cups leaves)
• 4 cups thinly sliced Napa cabbage (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisins
• 2 firm-ripe California avocados
• Special equipment: an instant-read thermometer
preparation
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
http://www.epicurious.com/recipes/food/views/Island-Pork-Tenderloin-Salad-108103
For pork
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil
For glaze
• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco
For vinaigrette
• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
For salad
• 3 navel oranges
• 5 ounces baby spinach, trimmed (6 cups leaves)
• 4 cups thinly sliced Napa cabbage (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisins
• 2 firm-ripe California avocados
• Special equipment: an instant-read thermometer
preparation
Prepare pork:
Preheat oven to 350°F.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
http://www.epicurious.com/recipes/food/views/Island-Pork-Tenderloin-Salad-108103
melissa-dallas
Well-known member
My thought is that I prefer them a little pink as they are so lean & easy to dry out.
Most of the tenderloins I find are small & I think it would be easier to get some char/color on them without overcooking without fileting and making them thinner.
Most of the tenderloins I find are small & I think it would be easier to get some char/color on them without overcooking without fileting and making them thinner.
I do that all the time, it is our favorite way to enjoy pork tenderloin
My husband will not touch pork that is medium-rare in the middle, no matter what.
I marinate the meat from early in the morning, always include a little honey or something sweet to make sure to get beautiful grill marks
It never gets dried out, and if the center is a little thicker I do not pound it too thin, because I can have that part which is just a tad below medium-well, and everyone is happy
It is a great method, fast, and delicious
My husband will not touch pork that is medium-rare in the middle, no matter what.
I marinate the meat from early in the morning, always include a little honey or something sweet to make sure to get beautiful grill marks
It never gets dried out, and if the center is a little thicker I do not pound it too thin, because I can have that part which is just a tad below medium-well, and everyone is happy
It is a great method, fast, and delicious
patbastrop
Well-known member
This is an absolute family favorite! The leftovers make a wonderful sandwich too, sliced thinly
and loaded into a baguette witha light vinegary slaw and a drizzle of the caramel-ed sauce. YUM
and loaded into a baguette witha light vinegary slaw and a drizzle of the caramel-ed sauce. YUM
Made this tonight for dinner, very tasty. . .
I used smoked paprika, as I did not want it spicy (I like spicy, hubby-type sez my spice is too much!) and I use 6 cloves of garlic. I did use fresh thyme and fresh rosemary. I used pork sirloin (not tenderloin, as in recipe), cross-cut into 1/2 inch steaks, and I did not pound thin. I marinaded for just about 45 minutes and then pan-broiled them over medium heat. Very tasty. This is going into my summer grilling folder.
I used smoked paprika, as I did not want it spicy (I like spicy, hubby-type sez my spice is too much!) and I use 6 cloves of garlic. I did use fresh thyme and fresh rosemary. I used pork sirloin (not tenderloin, as in recipe), cross-cut into 1/2 inch steaks, and I did not pound thin. I marinaded for just about 45 minutes and then pan-broiled them over medium heat. Very tasty. This is going into my summer grilling folder.
michael-in-phoenix
Well-known member
I'm thinking like you, Mistral. This recipe screams 'pork loin'. I get deals...
...on boneless half-loins here all the time. I always buy a few and freeze them, since they are cryo-packed.
Not to say it wouldn't be good with tenderloins, I just don't have that cut around too often.
Michael
...on boneless half-loins here all the time. I always buy a few and freeze them, since they are cryo-packed.
Not to say it wouldn't be good with tenderloins, I just don't have that cut around too often.
Michael
Somtimes I can get those pork loins pretty darn cheap, and they are boneless to boot. . .
Sometimes they are $1.99/lb, and pure meat, little to no fat on them. They can be dry unless cooked quickly, and slicing them into "chops" or steaks is what I usually do.
My sister came over and smelled the marinade and said it made her want to drink it! I REALLY like the smell of the marinade.
Sometimes they are $1.99/lb, and pure meat, little to no fat on them. They can be dry unless cooked quickly, and slicing them into "chops" or steaks is what I usually do.
My sister came over and smelled the marinade and said it made her want to drink it! I REALLY like the smell of the marinade.