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View Full Version : Anyone got a good recipe for pork tenderloin?


Lazarus and the Gimp
18-08-2005, 09:26:16
Fried, grilled or casseroled- any good ones welcomed.

Oerdin
18-08-2005, 09:30:46
It's a very lean cut of meat so I suggest a good long merinade first then grilling or baking. I believe my mother used to make it as a roast using those plastic oven bags and throwing in a bunch of veggies, potatos, and herbs along with the remaining marinade.

Oerdin
18-08-2005, 09:33:32
http://southernfood.about.com/od/porktenderloin/r/bl80322b.htm

I've never tried it but that one sounds just near perfect. You cut it into medallions then serve it with a Madeira sauce. YUM!

Lazarus and the Gimp
18-08-2005, 09:38:41
I'm toying with the idea of cooking it in a cinnamon and apple sauce, or a red wine sauce, as I don't have time to do a marinade justice.

MoSe
18-08-2005, 10:42:29
I'm not into elaborate meat cooking, but I remember my mother used to roast it in milk (!) and in the end it formed a smooth creamy sauce (can't recall what she added, maybe flour, and spiced it with laurel, pepper and nutmeg)

Alexander's Horse
18-08-2005, 11:54:29
got a wok?

MDA
18-08-2005, 11:59:14
I'll put a vote in for cinnamon and apple

MDA
18-08-2005, 11:59:56
Better to have a pulled pork barbecue sandwich with cinnamon and applesauce on the side, but your way will work fine.

zmama
18-08-2005, 12:15:16
Wine sauce!

Tenderloin would make terrible pulled pork. YA need shoulder for all the fat and stringy bits.

Lazarus and the Gimp
18-08-2005, 12:20:14
Originally posted by Alexander's Horse
got a wok?

Yup.

Lazarus and the Gimp
18-08-2005, 12:21:53
These are the three that look good so far.


Pork Tenderloin with Ginger Gravy
1 small pork tenderloin, about 12 ounces
2 teaspoons butter
1/2 cup water
1 tablespoon butter
1/4 cup sliced green onion
2 tablespoons chopped celery
1 clove garlic, crushed
1 tablespoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
In large skillet melt 2 teaspoons butter over medium high heat; brown tenderloin on all sides. Add water; cover and cook over low heat for 8 to 10 minutes or until tenderloin is done. Remove pork from skillet; keep warm. Drain drippings into a 1-cup measure, set aside.
In skillet melt 1 tablespoon butter; add green onion, celery and garlic, cook and stir until tender, about 4 minutes.
Stir cornstarch, ginger, pepper, thyme and sage into reserved drippings; blend well.
Push vegetables to side of skillet, add cornstarch mixture, cook over medium-high heat until thickened and bubbly.
Slice pork and serve with gravy


Pork Tenderloin in Wine Sauce
1 pound whole pork tenderloin
Freshly ground black pepper
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1/4 cup dry red wine
1/4 cup water
1/8 teaspoon basil leaves, crushed
1/2 cup dry red wine
1 tablespoon cornstarch
3 tablespoons water
Rub the pork tenderloin with pepper.
Melt butter in a large skillet with cooking oil. Add tenderloin and quickly brown on all sides. Remove from heat and carefully add 1/4 cup wine, 1/4 cup water, and basil. Cover and simmer for 15 to 20 minutes or till pork is done. Remove tenderloin and keep warm. Drain the pan drippings, reserving 1/3 cup.
For sauce, in a small saucepan combine 1/2 cup wine, cornstarch and 3 tablespoons water; mix with a wire whisk till cornstarch is dissolved. Stir in the reserved drippings; cook over medium heat till thickened and bubbly, stirring constantly.
Slice the tenderloin and serve with sauce.


Cinnamon Apple Pork Tenderloin
1 pound pork tenderloin
2 apples, peeled, cored and sliced
2 tablespoons cornstarch
2 tablespoons raisins
1 teaspoon ground cinnamon
Preheat the oven to 400F.
Place the pork tenderloin in a roasting pan or casserole dish with a lid.
In a bowl, combine apples, cornstarch, raisins and cinnamon; toss to blend. Spoon around the pork tenderloin, cover, and bake 40 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Bake another 15 to 20 minutes, until the tenderloin is browned and cooked thoroughly. Serve hot.
Makes 4 servings.

Nills Lagerbaak
18-08-2005, 12:25:57
Pork with onion, mushroom and cider. Lots of cider!

MoSe
18-08-2005, 12:27:50
as ingredient or beverage?

Nills Lagerbaak
18-08-2005, 12:37:19
use as much as will fit in the pan, then down the rest.

MoSe
18-08-2005, 12:37:19
Originally posted by MoSe
I'm not into elaborate meat cooking, but I remember my mother used to roast it in milk (!) and in the end it formed a smooth creamy sauce (can't recall what she added, maybe flour, and spiced it with laurel, pepper and nutmeg)
I didn't expect to find several interenet pages in english too with that recipe or similar.... it wasn't my mother invention after all

http://italianfood.about.com/od/porkrecipes/r/blr0369.htm
http://fooddownunder.com/cgi-bin/recipe.cgi?r=9253
http://www.carlsonvineyards.com/news.cfm?ID=23

I see they all talk about loin, not tenderloin... I frankly don't know the actual difference in english...

MDA
18-08-2005, 12:39:07
Originally posted by zmama
Wine sauce!

Tenderloin would make terrible pulled pork. YA need shoulder for all the fat and stringy bits.

Good point, I wasn't paying attention to the cut. Poooooork.

Still liking the sound of the cinnamon and apple.

Dyl Ulenspiegel
18-08-2005, 13:13:33
Hmm...

Put it in some fine crumbed (?) Horseradish, egg, breadcrumbs, just like a Schnitzel. Use a little oil, about 10 minutes in the stove. Serve with potatos and vegetables (eg aubergine slices with onion/tomato/cheese gratin)

Alexander's Horse
18-08-2005, 13:36:32
a garlic source with a mushroom chives and basil crust over the meat.

then have a snog

Lazarus and the Gimp
18-08-2005, 19:00:11
I did the red wine sauce recipe I posted, but customised it.

The pork simmered with some finely chopped celerey and some gently fried onions. I used more wine (of course) and added a teaspoon of sugar and a pinch of ground ginger to the sauce (which also contained the celery and onions).

Served with sauteed potatoes and peas, and it was delicious.

Lurker the Second
18-08-2005, 19:27:45
Next time, try marinating it with red wine and some hoisin sauce, garlic and a good bit of sambal oeleck. Brown it on the stovetop and finish in the oven at around 350.

mr.G
18-08-2005, 20:00:53
:lol:
Lurker is exactly on time with his awesome recipe

The Higgelhoff
18-08-2005, 20:03:14
A friend of the family is a fireman and he can't eat pork as the smell reminds him of burning human flesh.

Keep that in mind.

mr.G
18-08-2005, 20:17:41
cool
cheap meat
chop chop

Spartak
18-08-2005, 20:26:54
I'd go with a cider and apple sauce.

Lurker the Second
18-08-2005, 20:30:35
A lot of hot dogs are made from pork, so that should end the discussion about the relative merits of pork.

Oerdin
18-08-2005, 21:00:36
Originally posted by Nills Lagerbaak
Pork with onion, mushroom and cider. Lots of cider!

I've got plenty. Let me know if you want some. ;)

Oerdin
18-08-2005, 21:05:34
Originally posted by Lurker the Second
Next time, try marinating it with red wine and some hoisin sauce, garlic and a good bit of sambal oeleck. Brown it on the stovetop and finish in the oven at around 350.

This sounds really good but I'm a little unsure how to do it. I'd cover the pork in hoisin like peking duck, right? Would the Asian chile paste be used as a marinade or what?

Lurker the Second
18-08-2005, 21:19:40
Just put it all together in a ziplock and marinade for oh, I'd say 4-6 hours. I've got the recipe at home if you want better proportions (it's from one of Ming Tsai's books). I'll post it later.

Japher
18-08-2005, 21:29:04
That was certainly a quality post there Lurker. It said absolutely nothing. It only implied that you might actually do something!

thanks for nothing...

Alexander's Horse
18-08-2005, 23:06:57
If I cook I expect sex.

self biased
18-08-2005, 23:08:18
perhaps you've missed your true calling in life, laz...

Qaj the Fuzzy Love Worm
18-08-2005, 23:11:25
Originally posted by The Higgelhoff
A friend of the family is a fireman and he can't eat pork as the smell reminds him of burning human flesh.

Keep that in mind.

What a strange man. Are you saying that, if it was the other way around and pork reminded him of the smell of burning human flesh, he'd be a cannibal?

Qaj the Fuzzy Love Worm
18-08-2005, 23:11:57
Originally posted by Alexander's Horse
If I cook I expect sex.

Good thing you don't work in a restaurant.

Sir Penguin
19-08-2005, 05:05:36
I cook all meat the same: slathered with Sriracha hot sauce and oregano (or my old roommate's Italian spice, if I'm feeling international).

SP

Oerdin
19-08-2005, 05:39:56
Originally posted by Qaj the Fuzzy Love Worm
Good thing you don't work in a restaurant.

"The bill comes to $35.99 but we'll call it even for a quicky in the back room."

Lazarus and the Gimp
19-08-2005, 07:46:11
Originally posted by Alexander's Horse
If I cook I expect sex.

I do all the cooking in this house. If I iron stuff, I expect sex.

Alexander's Horse
19-08-2005, 09:38:50
of course expecting it and getting it are quite different things.....

The Norks
19-08-2005, 10:30:13
I always put water in with pork if its being roasted or it goes dry, it helps later when you make the gravy too. Hmmmm crackling...

Fergus & The Brazen Car
19-08-2005, 12:54:21
Originally posted by Lazarus and the Gimp
I do all the cooking in this house. If I iron stuff, I expect sex.


I trust you put the iron away first....

King_Ghidra
19-08-2005, 13:40:58
and gets out the sand wedge

King_Ghidra
19-08-2005, 13:41:21
or should i say the wood

MDA
22-08-2005, 05:04:08
Originally posted by Lazarus and the Gimp
Cinnamon Apple Pork Tenderloin
1 pound pork tenderloin
2 apples, peeled, cored and sliced
2 tablespoons cornstarch
2 tablespoons raisins
1 teaspoon ground cinnamon
Preheat the oven to 400F.
Place the pork tenderloin in a roasting pan or casserole dish with a lid.
In a bowl, combine apples, cornstarch, raisins and cinnamon; toss to blend. Spoon around the pork tenderloin, cover, and bake 40 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Bake another 15 to 20 minutes, until the tenderloin is browned and cooked thoroughly. Serve hot.
Makes 4 servings.

Had this for Sunday dinner - it was good, but I'll use sweeter apples next time or add a little sugar. Easy to prepare, too.

Super tender this way, and no drying out. I used a glass bread loaf pan (top covered with foil), so the apples and stuff got packed in tight around the tenderloin.

Oerdin
23-08-2005, 01:44:53
I hate apple sauce with pork chops which is annoying since every tom, dick, and hairy want to put apples sauce with them.

MDA
23-08-2005, 03:24:27
I don't like the really mushy apple sauce - it needs to be chunky and not so sweet. The store bought stuff usually sucks.

homemade hot applesauce, though, mmmm

Resource Consumer
23-08-2005, 10:35:56
My suggestion is spread the pork with olive oil infused with garlic, then spread on paprika. Do this both sides and leave to stand for about 1/2 hour.

Then simply pan fry (add no extra oil) on a low heat for about 10 minutes.

Excellent, exotic and extremely quick :)