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 Post subject: Looking for a Pork Tenderloin Recipe
PostPosted: Fri Jun 22, 2007 11:11 am 
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I am on the hunt for an easy Pork Tenderloin recipe. My evenings are extremely busy with the kids so I don't have a lot of time to prep and hover over it but I love pork tenderloin. I've never cooked it before but can't imagine that it would be all that different from a roast.


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PostPosted: Fri Jun 22, 2007 11:58 pm 
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Joined: Fri Aug 18, 2006 2:36 pm
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Location: Lawrence, KS
We eat a lot of pork tenderloins. I love them! I do get the pre-marinated ones when they are on sale and grill them. Very tasty.

However, if you are just wanting to cook it in the oven, we usually just take the tenderloin, drape it with bacon & put it in the oven @ 325F. It depends on the size for how long you cook it. It comes out very tender and tasty!

The last one we cooked was 2 1/2lbs and cooked it approx. 1 1/2 hrs.

If you want a really tender tenderloin, marinate it overnight in your favorite marinade. We've done teriyaki marinade (you can make your own with soy sauce, pineapple juice & a hefty pinch of brown sugar). You can't go wrong with that!

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PostPosted: Sat Jun 23, 2007 1:52 pm 
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One of our favorites is to spread dijon mustard all over the meat and then roll it in fresh bread crumbs seasoned with alot of thyme, rosemary, (or other herbs of your choice). Then bake in oven until done, based on the weight


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 Post subject: mock filet mignon
PostPosted: Mon Jun 25, 2007 9:46 am 
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Joined: Sun Jan 15, 2006 11:36 am
Posts: 92
I recently made a pork tenderloin dish. I took pork tenderloins and sliced them about 1 to 1 1/2 inch thick, like medallions. I then took some bacon and microwaved it for several minutes on top of paper towels. The semi-cooked bacon was wrapped around the outside of the tenderloin medallion. I held it in place with a toothpick. I seasoned both sides of the meat and fried them in a little bit of oil. When the tenderloin was cooked I turned them up on their sides to finish cooking the bacon. I rotated them on their sides to fully cook the bacon. They were good and they looked like filet mignons. I bet you could do this on the grill too.
Next time I am going to cook the bacon a little bit more in the microwave. That way it will spend less time in the frying pan.

I can't say that this was an original idea. I saw it on tv or read it, I just don't remember who to give the credit to.


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 Post subject:
PostPosted: Thu Jun 28, 2007 9:35 am 
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Joined: Sat Feb 17, 2007 3:01 pm
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voyeur wrote:
One of our favorites is to spread dijon mustard all over the meat and then roll it in fresh bread crumbs seasoned with alot of thyme, rosemary, (or other herbs of your choice). Then bake in oven until done, based on the weight


Used your recipe Sunday. Great Raves to you! It was delectable!
:grin:


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 Post subject:
PostPosted: Sat Jun 30, 2007 8:56 am 
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thank you :smile:


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 Post subject: Cocoa encrusted tenderloin
PostPosted: Fri Jul 13, 2007 11:44 am 
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Joined: Fri Aug 04, 2006 1:19 pm
Posts: 61
Hope it isn't too late- here's a recipe I like quite a bit:

1 tablespoon whole white peppercorns
1 tablespoon whole coriander seeds
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt or kosher salt (ok)
2 (2lbs) pork tenderloins
2 tablespoons extra-virgin olive oil

8 servings

1. Preheat oven to 400 degrees.
2. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
3. Remove from heat and grind to fine powder in a spice mill or coffee grinder.
4. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
5. Trim the pork tenderloins of fat and silver skin.
6. Rub with a generous amount of the cocoa spice rub.
7. Heat the olive oil in a large, ovenproof saute pan over medium high heat until hot but not smoking.
8. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side.
9. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through or until internal temp reads 150 degrees.
10. Let the tenderloins rest out of the oven for at LEAST 10 minutes before carving.
11. Extra cocoa spice rub will keep in an airtight container for up to 3 months.

****************

Last time I made it I bought a whole pork loin, not tenderloins, so we had to cook it longer, but it tasted good anyway.

OH- and I used black peppercorns. I didn't have any white ones.


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 Post subject: pork tenderloins
PostPosted: Fri Jul 13, 2007 4:17 pm 
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Joined: Sun Aug 27, 2006 9:30 am
Posts: 74
Oh my, I have to go and buy a tenderloin.srvfantexasflood sounds so
good and by all means put it on the grill.Yum!!! Thanks


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 Post subject: 10-15 Min in the Microwave! 3 Ingred.
PostPosted: Tue Nov 13, 2007 6:39 pm 
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Joined: Sat Sep 10, 2005 11:45 am
Posts: 144
Location: Lawrence
Just the thing for you. Not to be a sales lady, but this is sooo awesome!
I'm a Pampered Chef Consultant and we have a Deep Covered Baker (Stoneware) This would work with any covered baker, as long as you can fit it in the microwave and it's safe to do so.

In 10-15 minutes in the Microwave! 3 Ingredients

All you need is
1 Onion (For flavor and to set the meat on.) Slice in rings.
1-2 lb Pork Tenderloin (Cut most of the fat off sides.)
About 2 Table Spoons of our Crushed Peppercorn & Garlic Rub
(or Citrus & Basil Rub, Southwestern Seasoning Mix, Italian Seasoning
Mix, Rosemary Herb Seasoning Mix, Jamaican Jerk Rub, Smoky BBQ
Rub or Bell Pepper & Herb Rub.)
(You could buy the premarinated Tenderloin too....)

Just lay the onions on the bottom of the pan,
Rub the Crushed Peppercorn & Garlic Rub onto the Pork Tenderloin on ALL sides, Fold the smaller sides under to cook evenly.
Lay ontop of the onions.
Bake in the Micro for 10-15 depending on how you like your meat done, then cover for 10 minutes.

Uncover, slice and enjoy! YUMMY

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Thanks, Sherri


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