debbie_in_ga
Well-known member
If it's something unusual and you have specific sides you like to serve with it, they would be appreciated as well!
Thank you!
Debbie
Thank you!
Debbie
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ISO: ISO your favorite(s) marinade for pork tenderloins...
- Thread starter debbie_in_ga
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michael-in-phoenix
Well-known member
Hi Debbie. Here's a link to a post in the archives that has a ton of recipes for you. Enjoy!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6421
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6421
Rec: Balsamic Roast Pork Tenderloins
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Source: Adapted from Rachel Ray, Food Network
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18990,00.html
Pat’s notes: I just whisked all the marinade ingredients together, poured it into a ziploc bag and added the tenderloin to marinate for about an hour. Then grilled the pork. It was delishus. I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
Balsamic Roast Pork Tenderloins
4-1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.
Source: Adapted from Rachel Ray, Food Network
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18990,00.html
debbie_in_ga
Well-known member
Oh, my - I'm a bit embarassed - I don't get to come here very much any more...
Thank you, Pat and Michael for indulging me! I will do some reviewing!
Debbie
Thank you, Pat and Michael for indulging me! I will do some reviewing!
Debbie
michael-in-phoenix
Well-known member
Absolutely! I was gone for a week or so, and I have to get caught up. It's a fun chore.
Kikkoman's Tonkatsu sauce in a bottle. No kidding. Try it, you'll like it...
It was meant to be a side sauce for pork cutlets and somebody gave me a bottle of it. Since I usually make my own stuff I have a "collection" of bottled stuff....once in a while I pop a cap and try to use these gifts. Well, one day I just poured some Tonkatsu sauce over a pork tenderloin and we grilled it. FABULOUS! Kikkoman's puts applesauce in the sauce and it gives a slightly spicy, apple-y, exotic flavor to the pork. I use it a lot now.
It was meant to be a side sauce for pork cutlets and somebody gave me a bottle of it. Since I usually make my own stuff I have a "collection" of bottled stuff....once in a while I pop a cap and try to use these gifts. Well, one day I just poured some Tonkatsu sauce over a pork tenderloin and we grilled it. FABULOUS! Kikkoman's puts applesauce in the sauce and it gives a slightly spicy, apple-y, exotic flavor to the pork. I use it a lot now.
This is THE best yet..if you can get it "Conimex", (a Dutch product) "Ketchap Manis.....
it truly is an amazing marinade. I do add garlic, ginger or sherry etc. to swing the changes but it is so good on it's own.
There is another one called "Ketchap Asin" but we prefer the Kikkoman thin or even the Lite soya sauce, not for a marinade though.
This brand also has the best dried onion flakes as well, these we can eat by the spoonful.
it truly is an amazing marinade. I do add garlic, ginger or sherry etc. to swing the changes but it is so good on it's own.
There is another one called "Ketchap Asin" but we prefer the Kikkoman thin or even the Lite soya sauce, not for a marinade though.
This brand also has the best dried onion flakes as well, these we can eat by the spoonful.
Yoshida's Gourmet Sauce is my "go to" sauce when I'm in a hurry and want to marinate.....
something quickly or when I'm feeling lazy and don't feel like putting a marinade together. For years I made my own teriyaki sauce but now I usually reach for the Yoshida's. It's terrific for our camping trips. I like it for marinating chicken, pork chops, steak, salmon, and if I'm doing kabobs I'll toss the cubes of onion, colorful bell peppers, eggplant and zucchini into the marinade for a short time too. Have tried the other Yoshida's sauces but don't care for them as much as their Original Gourmet Sauce.
http://www.farawayfoods.com/yoshidasauce.html
something quickly or when I'm feeling lazy and don't feel like putting a marinade together. For years I made my own teriyaki sauce but now I usually reach for the Yoshida's. It's terrific for our camping trips. I like it for marinating chicken, pork chops, steak, salmon, and if I'm doing kabobs I'll toss the cubes of onion, colorful bell peppers, eggplant and zucchini into the marinade for a short time too. Have tried the other Yoshida's sauces but don't care for them as much as their Original Gourmet Sauce.
http://www.farawayfoods.com/yoshidasauce.html
lisainbirmingham
Active member
Here's a different approach - we had this two nights ago
It was delicious - the fresh rosemary makes it!
The only changes was to use a red pepper instead of green on the shish kebeb - reason - I had red and not green.
I marinated the meat and veggies for about 4 hours.
Separated the meat and veggies on separate skewers since the meat takes longer to cook.
We had orzo with carmelized yellow onions, olive oil and fresh thyme - delicious!
I didn't do the cucumber salad since we had all the veggies from the shish kebabs.
http://dinnerwithjames.blogspot.com/2006/04/shish-kebab-with-rice-orzo-and-green.html
It was delicious - the fresh rosemary makes it!
The only changes was to use a red pepper instead of green on the shish kebeb - reason - I had red and not green.
I marinated the meat and veggies for about 4 hours.
Separated the meat and veggies on separate skewers since the meat takes longer to cook.
We had orzo with carmelized yellow onions, olive oil and fresh thyme - delicious!
I didn't do the cucumber salad since we had all the veggies from the shish kebabs.
http://dinnerwithjames.blogspot.com/2006/04/shish-kebab-with-rice-orzo-and-green.html
debbie_in_ga
Well-known member
Thank you, all, again -- Lots of goodies to try!