How do i prepare a whole pork tenderloin?!


Question: i have never made one, i have it thawed and want to make it tonight. i just need a nice simple way. without cooking wine or sherry, something cheap nothing fancy please help thank you


Answers: i have never made one, i have it thawed and want to make it tonight. i just need a nice simple way. without cooking wine or sherry, something cheap nothing fancy please help thank you

If you don't want anything fancy, make a basic rub or seasoning. 1 shallot (or 2 cloves garlic if you prefer), a couple of sprigs of fresh parsely, coarse salt, pepper, fresh rosemary leaves (about 2 tsp) and 1/4 cup olive oil. Puree in a blender. Rub this all over the tenderloin and put it in a plastic bag (along with any leftover marinade) and refrigerate for a couple of hours or longer.

Preheat your oven to 350 F. Place the tenderloin on a foil-line baking sheet. Cook until the internal temperature reaches 155 F. Take it out of the oven, place a foil tent over it and let it rest for 10 minutes. Slice and serve.

Roasted Pork Loin

3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup chicken broth

Preheat oven to 375 degrees F.

Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

Place pork loin into oven for about and hour and a half, turning and basting with pan liquids. (About 1/4 through the cooking process, I added a little chicken broth to the bottom of the roast, and about 20 minutes later, I turned the roast. I cooked the roast for 1 and ? hours total, covered it with foil for about 10 minutes, and it came out done but very moist.) Heat the chicken broth in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. Your meat should be 160 degrees F.

or another alternative

Southwest Grilled Pork Tenderloin

2 pork tenderloins (about 2 pounds total)
5 tsp. chili powder
1-1/2 tsp. leaf oregano
? tsp. ground cumin
2 cloves crushed garlic
1-2 Tbsp. olive oil

Rinse and remove fat and silver-skin from the tenderloins. Pat dry. In a small bowl, mix all the seasonings, except the olive oil. Rub olive oil over tenderloins. Sprinkle the spice mixture over all surfaces of meat, and rub well.

Place in zip-lock plastic bag and refrigerate overnight.

Grill over medium-hot coals, turning occasionally, for 15-20 minutes.

Or you can roast it in the oven until you reach your desired doneness.

1 to 1 1/2 pounds pork tenderloin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin.

Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.

Get out a high sided baking dish and spray with cooking spray. Season your tenderloin as you like and place in pan add 1 carrot, 1 onion and 1 celery stalk to pan as whats known as a Mirapoux. Cover with Foil.Bake at 350 at most for about 1 hour or til your meat thermomater reads 160 which is prefect for safe eating. Take out of oven when reaches that point and recover with foil letting the juices redistribute in the meat and its perfectly suculent. Remove from the pan saving the juices and if you choose eat the veggies they be wonderful wiht the pork flavores runnign thru them. Cut your meat as you like and enjoy. Use your juices for a gravy just thicken with a 1tablespoon butter and flour mixed together and seasoned to taste.
ENJOY

OVEN ROASTED PORK 'N VEGETABLES
1 1/2 lbs. boneless pork tenderloins
1 lb. carrots, cut into 2 inch pieces
2 lb. potatoes, cut in half
2 onions, cut into wedges
2 tbsp. olive oil
1/4 tsp. pepper
1 tsp. dried sage leaves, crushed
2 tsp. dried rosemary leaves, crushed
Heat oven to 450 degrees. Spray roasting pan. Place tenderloins in spray coated pan. Place heat thermometer into one tenderloin. Place carrots, potatoes and onions around tenderloins. Add oil evenly over meat and vegetables, sprinkle rosemary, sage and pepper. Bake uncovered at 450 degrees for 30 to 40 minutes until thermometer reads 165 degrees and vegetables are tender.





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