michael-in-phoenix
Well-known member
ALWAYS room for more! This is so cool.
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What is your favorite pork TENDERLOIN recipe (not loin), grilled or otherwise? Inspired...
- Thread starter michael-in-phoenix
- Start date
Well OK then. I hve 2 favourites. REC: Coriander Roast Pork Tenderloin w Pear Chutney
http://search.netscape.com/ns/boomframe.jsp?query=coriander+pork+tenderloin+with+pear+chutney&page=1&offset=0&result_url=redir%3Fsrc%3Dwebsearch%26requestId%3D2789a6ba7f572353%26clickedItemRank%3D1%26userQuery%3Dcoriander%2Bpork%2Btenderloin%2Bwith%2Bpear
http://search.netscape.com/ns/boomframe.jsp?query=coriander+pork+tenderloin+with+pear+chutney&page=1&offset=0&result_url=redir%3Fsrc%3Dwebsearch%26requestId%3D2789a6ba7f572353%26clickedItemRank%3D1%26userQuery%3Dcoriander%2Bpork%2Btenderloin%2Bwith%2Bpear
lin_in_seattle
Well-known member
Don't hate me but today they were on sale for $.99 cents a pound plus..
there was an in-store manager's special of 30% more off...so a few packages of them jumped into my shopping cart. I'm so glad I've been using up things in the freezer and have some room in there!
This string is great!!!!!
there was an in-store manager's special of 30% more off...so a few packages of them jumped into my shopping cart. I'm so glad I've been using up things in the freezer and have some room in there!
This string is great!!!!!
michael-in-phoenix
Well-known member
No. But I have my work cut out for me, don't I? Such sweet labor.
Dang it! Now how did my post end up at #4, it should be down at #34? Recipes enclosed:
Actually, one is a method, and the other a recipe.
The method for marinating goes like this - simmer a head's worth of garlic cloves that have been separated until they are soft. Squeeze from the skins into a mortar or bowl. Mash together with some thyme, salt and pepper to make a paste. Add some olive oil to thin, and massage it into the meat (To make less of a mess, I put the tenderloin in a large Ziploc and scrap the paste into it, seal and smoosh til the meat is coated). I've done this from an hour before to 1 day before grilling or roasting. I got this method somewhere (maybe the Swap/Epi?) but didn't note where.
The other recipe is one Richard in Cincy posted at Gail's, here is the link:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=1
Actually, one is a method, and the other a recipe.
The method for marinating goes like this - simmer a head's worth of garlic cloves that have been separated until they are soft. Squeeze from the skins into a mortar or bowl. Mash together with some thyme, salt and pepper to make a paste. Add some olive oil to thin, and massage it into the meat (To make less of a mess, I put the tenderloin in a large Ziploc and scrap the paste into it, seal and smoosh til the meat is coated). I've done this from an hour before to 1 day before grilling or roasting. I got this method somewhere (maybe the Swap/Epi?) but didn't note where.
The other recipe is one Richard in Cincy posted at Gail's, here is the link:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=15&msgid=1
Recs: Pan-Roasted Pork Tenderloin w/Herb-and-Mustard Crust; Red Potato Salad w/Bacon and Blue Cheese
Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust
1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
4teaspoons olive oil
Preheat oven to 450. Rinse tenderloin and pat dry.
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers. Use about half the garlic.
In a mortar and pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp. salt to form a paste.
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly. Sprinkle the pork tenderloin with salt and fresh ground black pepper. Rub dijon mustard all over surface of the meat. Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot. Add oil, allow oil to get quite hot, just before the smoking point.
Add the tenderloin to the pan. DO NOT TOUCH IT FOR AT LEAST TWO MINUTES! Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty. Some of the coating will adhere to the pan, that's OK. Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
Allow meat to rest, covered, for about ten minutes before slicing and serving. You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
Pat’s notes: Very good. Wouldn't change a thing, except depending on the size of the tenderloin you buy you might not need to roast it in the oven as long as the recipe says. Was wonderful with a green salad and Red Potato Salad with Bacon and Blue Cheese.
Source: Tracy @ Recipezaar.com (click on link)
Red Potato Salad with Bacon and Blue Cheese
1-1/4 lbs. red potatoes, skin on, sliced 1/4" thick
4 strips of thick sliced bacon, diced
1 shallot, minced
1/2 c. white wine vinegar
3 T. extra virgin olive oil
1 T. sugar (Splenda)
1 t. Dijon mustard
Salt and pepper
2 oz. blue cheese, crumbled
1/4 c. scallions, bias sliced
Bring potato slices to a boil in salted water. cook until tender but not falling apart, about 10 minutes; drain. Sauté bacon (as taters cook) in a nonstick skillet over medium high heat. Cook until crisp and browned, abut 5 minutes. Remove from pan and drain on paper towel lined plate; pour off all but 2 T. of drippings. Add shallot; sauté over medium heat until soft. Stir in vinegar, oil, sugar (Splenda), mustard, salt, and pepper; simmer 1 minute. Remove from heat and pour dressing onto a baking sheet. Top with hot drained potatoes. Add blue cheese, scallions, and reserved bacon; toss gently to coat. season with salt and pepper if desired. Serve warm or room temperature.
Source: from a friend who found it in Cuisine at Home, Oct. 04
Pat’s notes: Very good, easy too. Nice served with Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust and a salad. I let the drained hot potatoes sit in the vinaigrette (in a large bowl instead of a baking sheet) for a bit to cool down and absorb a little of the vinaigrette flavor before tossing with the blue cheese, scallions and bacon. Might add more bacon next time. One more thing, I didn't leave 2 tbsp bacon grease in the pan, only enough to saute the shallot, didn't think we needed that much more fat in addition to the olive oil.
Next time I may try this grilled version which sounds similar and has nice reviews:
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_8558,00.html
http://www.recipezaar.com/41927
Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust
1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
4teaspoons olive oil
Preheat oven to 450. Rinse tenderloin and pat dry.
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers. Use about half the garlic.
In a mortar and pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp. salt to form a paste.
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly. Sprinkle the pork tenderloin with salt and fresh ground black pepper. Rub dijon mustard all over surface of the meat. Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot. Add oil, allow oil to get quite hot, just before the smoking point.
Add the tenderloin to the pan. DO NOT TOUCH IT FOR AT LEAST TWO MINUTES! Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty. Some of the coating will adhere to the pan, that's OK. Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
Allow meat to rest, covered, for about ten minutes before slicing and serving. You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
Pat’s notes: Very good. Wouldn't change a thing, except depending on the size of the tenderloin you buy you might not need to roast it in the oven as long as the recipe says. Was wonderful with a green salad and Red Potato Salad with Bacon and Blue Cheese.
Source: Tracy @ Recipezaar.com (click on link)
Red Potato Salad with Bacon and Blue Cheese
1-1/4 lbs. red potatoes, skin on, sliced 1/4" thick
4 strips of thick sliced bacon, diced
1 shallot, minced
1/2 c. white wine vinegar
3 T. extra virgin olive oil
1 T. sugar (Splenda)
1 t. Dijon mustard
Salt and pepper
2 oz. blue cheese, crumbled
1/4 c. scallions, bias sliced
Bring potato slices to a boil in salted water. cook until tender but not falling apart, about 10 minutes; drain. Sauté bacon (as taters cook) in a nonstick skillet over medium high heat. Cook until crisp and browned, abut 5 minutes. Remove from pan and drain on paper towel lined plate; pour off all but 2 T. of drippings. Add shallot; sauté over medium heat until soft. Stir in vinegar, oil, sugar (Splenda), mustard, salt, and pepper; simmer 1 minute. Remove from heat and pour dressing onto a baking sheet. Top with hot drained potatoes. Add blue cheese, scallions, and reserved bacon; toss gently to coat. season with salt and pepper if desired. Serve warm or room temperature.
Source: from a friend who found it in Cuisine at Home, Oct. 04
Pat’s notes: Very good, easy too. Nice served with Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust and a salad. I let the drained hot potatoes sit in the vinaigrette (in a large bowl instead of a baking sheet) for a bit to cool down and absorb a little of the vinaigrette flavor before tossing with the blue cheese, scallions and bacon. Might add more bacon next time. One more thing, I didn't leave 2 tbsp bacon grease in the pan, only enough to saute the shallot, didn't think we needed that much more fat in addition to the olive oil.
Next time I may try this grilled version which sounds similar and has nice reviews:
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_8558,00.html
http://www.recipezaar.com/41927
Rec: Balsamic Roast Pork Tenderloins
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 (click on link....good reviews by others)
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. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18990,00.html
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 (click on link....good reviews by others)
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. Definitely a keeper. Oh, and I cut the marinade recipe in half and it was perfect for a one pound tenderloin.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18990,00.html
Rec: Carianna's Balsamic Marinade
Balsamic Marinade
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup balsamic vinegar
6 cloves garlic, pressed
1 tbsp coarse mustard
1 tbsp chopped fresh rosemary
Whisk all ingredients together and pour over desired cut of meat. Marinate meat about 4-8 hours. Good for pork tenderloin.
Pat’s note: Tasted the marinade and added a bit more balsamic. Marinated a pork tenderloin 3 hours then grilled it. It was delicious.
Source: Carianna in WA
Carianna’s notes: Balsamic Marinade for pork tenderloin (or steak, or chicken, for that matter). We love this marinade, it's in my top 2 favorites. It goes with everything. One fair warning - we like our food very "tangy" so you may want to add some honey if it has too much bite for you.
Balsamic Marinade
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup balsamic vinegar
6 cloves garlic, pressed
1 tbsp coarse mustard
1 tbsp chopped fresh rosemary
Whisk all ingredients together and pour over desired cut of meat. Marinate meat about 4-8 hours. Good for pork tenderloin.
Pat’s note: Tasted the marinade and added a bit more balsamic. Marinated a pork tenderloin 3 hours then grilled it. It was delicious.
Source: Carianna in WA
Carianna’s notes: Balsamic Marinade for pork tenderloin (or steak, or chicken, for that matter). We love this marinade, it's in my top 2 favorites. It goes with everything. One fair warning - we like our food very "tangy" so you may want to add some honey if it has too much bite for you.
Rec: Pork Medallions with Olive-Caper Sauce
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Pat’s notes: This is such an easy and tasty dish. Works well with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
Source: Cooking Light. CL’s suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs.
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Pat’s notes: This is such an easy and tasty dish. Works well with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
Source: Cooking Light. CL’s suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs.