pork tenderloins

[trof]

The "other" white meat.
Boneless, skinless, fatless, two to a package.
Very versatile and pretty cheap.

I like to marinate them in a big plastic baggie for a few hours and then grill. Sometimes use a prepared marinade like Jamaican Jerk, or Teriyaki. Sometimes make it up as I go along. Poke holes with a knife tip and insert slivers of garlic.

They're also good butterflied. Slit them almost through lengthwise. Then flatten to a uniform thickness with a meat mallet. Usually use a dry rub on these. They cook fast, about 3 minutes to a side on a hot fire.

As I mentioned in the chicken thread, I always wrap in foil and let 'em set for 15 minutes or so.

Got any good recipes?

[SiobhanClancy]

1. Pork Tenderloins in Spiced Bourbon Sauce

This is from Southern Living magazine...really good.

1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced
OR 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic

[Mandate My Ass]

5. That sounds delicious

I'm printing it out for future use. Here's one of my faves from epicurious. One modification I usually make is I use my immersion blender to smoothe out the sauce at the end.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

[asjr]

7. pork

I have tried a variation of this recipe and it is wonderful. I would rather have pork than beef.

[ScreamingMeemie]

2. I use them to make Pork Marsala...

Flatten them to 1/4 inch thick, dip in egg, then in a light dusting of flour. Brown on both sides, remove from pan and add one cup of marsala wine, 1/2 cup water, 1 can of mushrooms, simmer for 5 minutes...and voila, it is very good.

I also have an excellent mustard pork recipe. But I'll save it for another day. The marsala is my favorite.

P.S. I like to marinate and grill them too..

[spinkbottle]

3. Mojito

I like to butterfly them and season them with "mojito," a Cuban marinade made with sour orange juice (lemon will do in a pinch), salt, pepper, mashed garlic cloves, and ground cumin. Then grill or roast. YUM!

[wtmusic]

4. Missed the chicken thread

'I always wrap in foil and let 'em set for 15 minutes or so.'

You cook them in the foil? Why let 'em set?

[spinkbottle]

6. I do that after cooking

It makes them juicier, for some reason.

[trof]

10. Don't cook in foil

But after they're grilled, wrapping them in foil and letting them "set up" for 15 minutes or so makes them juicier (they kind of make their own gravy) and intensifies the flavor.

I only do this with chicken and pork that's meant to be well cooked all through. This is NOT good for steaks. I actually try to take steaks off a little under-done because they continue to cook for a minute or two after you remove them from the grill.

Oh yeah, depending on the dish, sometimes I cheat and use Liquid Smoke. Don't tell.;-)

Some new (to me) recipes here. Thanks.

[jumptheshadow]

8. May I digress a little?

And bring up pork loin roasts?

Place the roast in a roasting pan. Cut several indentations in the roast then stuff each hole with a fresh garlic clove. Add a can of sauerkraut with juice to the pan. Add baby red potatoes, baby onions, baby carrots and one or two sliced apples with skin on. Grind some fresh peppercorns over the entire mixture.

This is a lovely meal for a chilly day. And its aroma gently wafts through the entire house.

[bearfan454]

9. I have done that.

It is excellent.

[maxanne]

11. There'll be pork in the trees

come morning.

I saw "The Lion in Winter" last night. A splendid production by our local theater company. :thumbsup:

[FlaGranny]

12. I like to cut them

into medallions. I brown them and then cook them in my favorite barbecue sauce. It's called Tom's and is a local brand to South Florida.

[flamingyouth]

13. Marinate overnight in ...

3T honey
1T olive oil

and rub in a ground mixture of:

30 black peppercorns
18 juniper berries
5 cardamom pods
1T fennel seeds
6 allspice berries
kosher salt

While its cooking, brush on an additional 1T honey periodically. I like the sweetness this recipe has. It gets a nice, almost gamey taste. Sounds like you already have some great suggestions.

(Oddly, we're making this dish for tomorrow!)

[HEyHEY]

14. My favourite meal!

My mom makes it so good!

[Padraig18]

15. Roasted

Rub with S & P, insert garlic cloves, spinkle *lightly* with ground nutmeg and slow roast at 325 until juices run clear. You can also surround them with sauerkraut (rinsed to cut salt) and potatos (I live in an area with lots of German descendants). The sauerkraut actually browns in the pork juices, and it's quite good.

Yummy! :)