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Does anyone have a recipe or suggestions for cooking Pork Tenderloin a few hours ahead and serving
- Thread starter elenor
- Start date
This is for Pork Loin but I have done it with the tenderloin
My partner's sister was a friend of Marcelle Desaulniers. This is the Christmas card that sent to her many years ago.
If you use the tenderloin, pre-cook the onions and reduce the cooking time. It presents beautifully.
* Exported from MasterCook *
Roast Loin of Pork with Black-eyed Peas, Plum Tomatoes and Rosemary
Recipe By :Marcelle Desaulniers
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
12 pounds fresh boneless pork loin
4 tablespoons olive oil
salt and freshly cracked black pepper -- to taste
4 cups cooked black-eyed peas
8 whole plum tomato
1 large onion -- chopped
1 1/2 cups chicken stock
4 sprigs fresh rosemary
Preheat the oven to 300 degrees
Remove any remaining fat and membrane from the pork loin. Cut the pork loin, through the center, into two equal-size pieces, coat with 2 tablespoons olive oil and season with salt and pepper.
Line a 10" by 14" by 1/2"-sided baking sheet with a larger sheet of aluminum foil and then with a slightly smaller sheet of parchment paper.
Brush the parchment paper with 1 tablespoon olive oil. Place the pork loin halves in the center of the parchment paper. Place the cooked black-eyed peas, plum tomato halves, and chopped onion around the pork.
Carefully pour the stock over all. Sprinkle with rosemary and salt and pepper. Brush another sheet of parchment paper with remaining olive oil. Cover the pork with the oiled parchment paper and another sheet of aluminum foil, and fold the edges to form a sealed foil envelope.
Roast the pork in preheated oven for 40 minutes or until pork is cooked to an internal temperature of 130 degrees.
Remove the pork from the oven. The pork will finish cooking in the sealed foil envelope at room temperature. For medium pork (145 degrees internal temp.), keep the pork in the foil envelope for 10-15 minutes after removing from the oven. For well done pork (160 internal temp), keep the pork in the foil envelope for 20 to 25 minutes after removing from the oven.
Remove the pork from the foil envelope. Slice the pork and serve with the vegetables.
For a final southern touch, serve fresh greens steamed with a splash of water and vinegar as an accompaniment.
This delicious and easy-to-prepare pork dish is perfect for holiday entertaining. The pork will stay quite warm (albeit well-done) in the foil envelope for well over an hour after it is removed from the oven (just enough time to get over to Grandmother's).
A young red wine with lots of fruit as well as sturdy character would be great with this dish.
My partner's sister was a friend of Marcelle Desaulniers. This is the Christmas card that sent to her many years ago.
If you use the tenderloin, pre-cook the onions and reduce the cooking time. It presents beautifully.
* Exported from MasterCook *
Roast Loin of Pork with Black-eyed Peas, Plum Tomatoes and Rosemary
Recipe By :Marcelle Desaulniers
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
12 pounds fresh boneless pork loin
4 tablespoons olive oil
salt and freshly cracked black pepper -- to taste
4 cups cooked black-eyed peas
8 whole plum tomato
1 large onion -- chopped
1 1/2 cups chicken stock
4 sprigs fresh rosemary
Preheat the oven to 300 degrees
Remove any remaining fat and membrane from the pork loin. Cut the pork loin, through the center, into two equal-size pieces, coat with 2 tablespoons olive oil and season with salt and pepper.
Line a 10" by 14" by 1/2"-sided baking sheet with a larger sheet of aluminum foil and then with a slightly smaller sheet of parchment paper.
Brush the parchment paper with 1 tablespoon olive oil. Place the pork loin halves in the center of the parchment paper. Place the cooked black-eyed peas, plum tomato halves, and chopped onion around the pork.
Carefully pour the stock over all. Sprinkle with rosemary and salt and pepper. Brush another sheet of parchment paper with remaining olive oil. Cover the pork with the oiled parchment paper and another sheet of aluminum foil, and fold the edges to form a sealed foil envelope.
Roast the pork in preheated oven for 40 minutes or until pork is cooked to an internal temperature of 130 degrees.
Remove the pork from the oven. The pork will finish cooking in the sealed foil envelope at room temperature. For medium pork (145 degrees internal temp.), keep the pork in the foil envelope for 10-15 minutes after removing from the oven. For well done pork (160 internal temp), keep the pork in the foil envelope for 20 to 25 minutes after removing from the oven.
Remove the pork from the foil envelope. Slice the pork and serve with the vegetables.
For a final southern touch, serve fresh greens steamed with a splash of water and vinegar as an accompaniment.
This delicious and easy-to-prepare pork dish is perfect for holiday entertaining. The pork will stay quite warm (albeit well-done) in the foil envelope for well over an hour after it is removed from the oven (just enough time to get over to Grandmother's).
A young red wine with lots of fruit as well as sturdy character would be great with this dish.