ISO: ISO Pork tenderloin cooking and side dishes

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dawnnys

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I plan on cooking a pork tenderloin tonight and thought I'd see what ideas you all might have.

No grill (raining) except for the Forman grill, and I don't want to heat up the kitchen with the oven. I have a convection counter-top oven, and a pan! Would sauteeing it be best, or using the convection oven?

Second, good side dishes? I'm thinking 3-bean salad and some kind of potato. No one feels like eating in this weather (and I feel less like cooking!), but the meat will go to waste unless I cook it soon.

Thanks, and I've missed you out there. Glad to be back.

 
i had pork tenderloin just last night and braised it in a saucepan with...

pomegranite balsamic vinegar and red wine.

sear the tenderloin, saute some chopped veggies in olive oil (i used leeks, carruts and celery).

heat the liquids to a simmer and pour over the meat. i added some thyme.

simmer for a couple of hours, it's not critical.

 
here's some tenderloin ideas.... and how about one of the delish-looking potato salads

posted here? Or a good pasta salad - I've got great recipes for those if you want.

I do this in the oven, but it the counter-top oven works too...

Char Siu (Barbecued Pork)

3 tbl. soy sauce
1 tbl. soy paste (miso)
1 tbl. hoisin
2 tbl. dry sherry
2 tsp. sugar
1 tbl. tomato paste
1 tbl. oil (sesame oil is best)
1 pork tenderloin

Mix together all ingredients with tenderloin in a ziploc bag. Marinate at least 2 hours, or up to 2 days.
Line a baking pan with foil and place a cooling rack inside. Spray rack with oil spray and put marinated tenderloin in center. Put into a cold oven and turn it to 450 deg. Bake 20 minutes. Turn oven down to 375 deg. and bake another 20 minutes. Serve sliced, with oriental mustard powder that has been mixed with a little water to form a thin paste.


I love this one and it makes a nice gravy/sauce to put over potatoes or rice.

Sauteed Pork Tenderloin

Makes 6 to 8 servings

2 pork tenderloins (1 lb package)
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 tbl. olive oil
4 tbl. butter
mushrooms, thinly sliced (optional)
1 cup chicken stock (Better Than Bouillon chicken base mixed with 1 cup water)


Slice tenderloins into uniform slices. Combine flour, salt and pepper in a small bag. Add tenderloin slices and shake to coat with flour (save leftover flour mixture for later in recipe). Heat 2 tbl. butter and 1 tbl. oil together in a skillet over med-hi heat. Quickly brown tenderloin pieces, a few at a time. Remove to warm serving platter as they get browned. (saute mushrooms next if you are using them - remove to warm platter with pork).

Put rest of the olive oil (1 tbl.) and butter (2 tbl.) in pan. Sprinkle in about 2 tbl. of the flour/salt mixture and stir until beginning to brown. Pour chicken stock into pan, stirring and scraping up the browned bits from bottom of pan. Bring to a boil, reduce to medium and continue to cook until reduced by half and thickened slightly. Pour over sauteed tenderloins and serve with rice, fettucini or mashed potatoes, or boiled potatoes.

 
T&T REC for Marinated Pork Tenderloin with Mustard Sauce

Marinated Pork Tenderloin with Mustard Sauce
from THE JUNIOR LEAGUE CENTENNIAL COOKBOOK and more specifically from SOUTH OF THE FORK, Dallas, Texas.

3 pork tenderloins, 3/4 pound each
1/2 cup soy sauce
1/2 cup Bourbon whiskey
1/4 cup packed brown sugar

Mustard Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 Tablespoon dry mustard
1 Tablespoon chopped scallions or onions
1-1/2 Tablespoons white wine vinegar

To prepare the meat: In a shallow dish, blend the soy sauce, Bourbon, and brown sugar. Add the meat, turning to coat with the liquid, and marinate in the refrigerator for several hours.

While the meat is marinating, prepare sauce: In a medium bowl, mix the sour cream, mayonnaise, mustard, scallions, and vinegar. Let stand at room temperature at least 4 hours.

Preheat the oven to 325 degrees. Bake the meat in the marinade for 45 minutes, basting frequently, or until desired doneness is reached. Slice and serve with the mustard sauce.

(You said you wanted to use convection so I would set a convection oven to 300 degrees to cook this and check internal temp with a meat thermometer.)

 
I think at Gail's I posted a recipe for Pork Tenderloin marinated in Green Peppercorn Mustard Sauce,

but I don't know how to search that site anymore. smileys/frown.gif If any of you can find it, I think DawnNYS would appreciate the fact that it is cooked in a skillet on top of the stove plus it's very tasty. It was from a Neiman-Marcus cookbook, if memory serves. If I am remembering incorrectly and it's not in Gail's archives, give me a heads up and I will key the recipe in later. Thanks!

 
T&T side dish REC: RICE PILAF WITH MINCED VEGETABLES

RICE PILAF WITH MINCED VEGETABLES
(from JUNIOR LEAGUE CENTENNIAL COOKBOOK--specifically CALIFORNIA FRESH, Oakland-East Bay, CA)

1 cup raw long-grain white rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 stalks celery, minced very fine
1 large carrot, minced very fine
2 Tablespoons snipped fresh chives
4 Tablespoons (1/2 stick) butter

In a 1-quart saucepan, bring 2 cups of water to a boil (I use chicken stock or part chicken stock); add the rice, salt, and pepper. Cover and cook over low heat for 20 minutes or until the rice has absorbed the liquid. While the rice cooks, combine the celery, carrot, and chives and mince again. In a skillet, saute the cooked rice in the butter over medium heat until golden, breaking up lumps with a spatula or spoon. Remove the rice from the heat and fold in the raw minced vegetables.

Recipe NOTE: The rice can be sauteed right after cooking or cooked in advanced and chilled until needed. Mincing the vegetables is the key to success with this recipe. The carrots and celery are never fully cooked, only lightly steamed when folded into the hot rice. Minced fine, the vegetable pieces will be small enough to require only the briefest exposure to heat to lose their raw texture.

Serves 4 to 6

 
Caryn, I think I found it.... Rec: Pork Tenderloin Marinated in Green Peppercorn Mustard

Pork Tenderloin Marinated in Green Peppercorn Mustard

I prepare this for marinating the night before I'm going to cook it for our supper. The recipe is from PURE & SIMPLE, An InCircle Cookbook by Neiman Marcus and was submitted by Rebecca L. Leon of Houston, TX, who writes, "This is my own recipe. I am native Cuban and my Spanish ancestors loved pork."

3-4 cloves garlic,
mashed Salt, to taste
Freshly ground pepper, to taste
1 tsp. cumin
1 tsp. dried oregano
1 tsp. green peppercorn mustard
2 pork tenderloin pieces (about 3-1/2 pounds total)
2 tsp. olive oil (I use at least a Tablespoon of oil and add some butter to it. Caryn)
1 medium-sized onion, peeled & sliced
1/4 cup Marsala wine or red wine

NOTE: I double the marinade ingredient amounts for the 3-1/2 pounds of meat. Leave wine and onion amounts the same as the recipe calls for. Caryn


Trim the tenderloin pieces removing all of the silver skin and nearly all the fat. Make a paste with mashed garlic cloves, salt, pepper, cumin, oregano, and green peppercorn mustard. Spread the paste with your hands over both pieces of meat. Marinate (sealed tightly) overnight in refrigerator for best results, or at least several hours. Heat olive oil in a skillet large enough to contain both pieces of meat. Saute onions and remove from skillet. Brown meat on all sides on high heat. Spread reserved sauteed onion slices on top of meat and add wine. Lower heat and cook 45 minutes on top of the stove at moderate-low heat until meat is done, i.e., until internal meat temperature reaches 160 degrees F. when tested with an instant read thermometer. Remove pork to platter and let sit 15 minutes so internal temperature will rise to 170 degrees. Deglaze skillet after removing meat from skillet. (I usually add more wine plus some beef broth to produce additional sauce.) Slice tenderloin into 1/2-inch-thick pieces, and serve remaining sauce in a separate dish. Leftovers make delicious sandwiches with sliced ham and cheese, or with just lettuce and tomatoes. Enjoy!

 
Eureka, that is it and thx, Pat-NoCal! Obviously, I need a lesson on searching Gail's archives.

I have done a Search at this site on the term "Gail's" to see if any of you have recently discussed how to access the old Gail's site, but I'm not finding any directions/suggestions anywhere, and the old way I used to go to her archives is no longer working for me.

Is it easier to teach me to fish or to keep fishing for me??? Ha! Seriously, let me know if there is a thread I can read so I can unearth old recipes on my own and not have to bother you (or anyone else) with this in the future. I was pretty sure the green peppercorn pork tenderloin recipe was out there, but sometimes I can't remember if I've already posted a recipe, or if I just thought about posting it! Cheezz was SO RIGHT when she commented that old age isn't for sissies!

 
REC: Marinated Vegetable Salad with Dijon Dressing (T&T)

Marinated Vegetable Salad with Dijon Dressing
(from JUNIOR LEAGUE CENTENNIAL COOKBOOK--specifically ONE MAGNIFICENT COOKBOOK, Chicago. IL)

1 cup cauliflower florets
1 cup broccoli florets
3 ounces green beans, trimmed
1/3 red bell pepper, cut into strips
12 ounces canned hearts of palm, drained, cut into 1/2-inch diagonal slices
5 ounces fresh spinach, thoroughly washed, stems removed, patted dry

DRESSING
1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
3/4 Tablespoon Dijon mustard
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic

In large pan bring 1-1/2 quarts of water to a boil. Drop the cauliflower and broccoli into the boiling water. Cook 4 minutes. (I cook less time.) Remove the florets with a slotted spoon. Drain and rinse under water. Drain again.

Return the water to a boil and add the green beans. Cook 2 minutes (I cook longer.). Remove, drain, rinse with cold water. Drain again. Combine the cauliflower, broccoli, green beans, bell pepper, and hearts of palm in a bowl.

Pull the dressing ingredients into a container with a tight-fitting lid and shake well. Pour the dressing over the vegetables and toss to mix. Refrigerate for 2 to 3 hours. Prepare a bed of fresh spinach leaves on a serving platter. Spoon the vegetables over the bed of spinach. Serves 4.

 
REC: Gorgonzola and Walnut Salad (T&T)

Gorgonzola and Walnut Salad (from JUNIOR LEAGUE CENTENNIAL COOKBOOK)

WALNUT VINAIGRETTE DRESSING
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
1 Tablespoon fresh lemon juice
1/2 cup walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all the above ingredients in a jar. Cover securely and shake until slightly thickened, creamy, and well combined. Set aside.

SALAD
1 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
1/2 pound Gorgonzola or other blue-veined cheese, crumbled
1 cup coarsely choppped walnuts (I toast nuts.)
1 Red Delicious apple

In a salad bowl, combine the lettuce, cheese, and walnuts. Slice the unpeeled apple into the salad. Add enough dressing to just coat the leaves. Toss and serve. Serves 6 to 8.

CALIFORNIA FRESH, Lafayette, CA

 
Oh wow, thanks guys! I'll try some of these sided in the near future. I sauteed the pork

medallions, and boooooy, were they tough. I bought it (the tendloin) already marinated in a kind of brine and I think they may have been overmarinated. I can ruin any piece of meat with very little effort! Not only that, it was way too spicy, so not a great meal all-in-all!

 
I've bought 2 of those pre-marinated pork tenderloins before and was disappointed...

they weren't tough, but definitely over-marinated and it had begun breaking down the meat too much. Always best to start with a regular cut of meat and do you own thing!

 
Others here at FK may have a different way of searching for items in the former Gails Recipe

Swap but this is how I’ve been going about it...

Bring up this page which is the current recipe swap page at Epicurious.
http://boards.epicurious.com/forum.jspa?forumID=1

Next to the box that reads “Forum Search” click on “advanced search” and it will bring up the forum search page.

In the “Search Terms” box enter the recipe or ingredients you are looking for.

The line below is “Category or Forum” and the default is All Categories. Click on the down arrow then scroll down to select Gails Recipe Swap

In the box titled “Date Range” the default is “All”. I recommend leaving it as All because the dates which are offered in the drop down are post Gails Recipe Swap.

In the box titled “Username or User ID”, I live this blank. Even if you know the name of the person who posted what you are seeking it may not turn up by entering the name. Names changed to “guest” in the conversion. Once the search results come up you may see the actual name of the poster but it’s now displayed as part of the recipe.

Sadly, there are some missing chunks in the archives (it happened when Epi was converting to the present system). But other than that I’m usually able to find what I’m searching for. Give it a try and if you get stuck, just give a holler and we’ll do what we can to help.

http://boards.epicurious.com/forum.jspa?forumID=1

 
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