What's your favorite way to prepare a pork tenderloin?!
Answers: One of my favorites is to licgtly salt and pepper the tenderloin, brown it in a pan, thenset it aside. Next, glaze a chopped onion, bacon and fresh mushrooms. Wrap it all up in phyllo dough and bake according to directions on dough package. Tastes great with a salad and home fries.
Have my mother do it.
Pan roasted. Sear the tenderloin in a pan, then transfer to the oven.
Grilled with a brown sugar demi-glaze.
Demi-Glaze: You can take a 12-16 oz can of beef stock and mix with 4oz. of tomato juice with some salt and pepper and a bay leaf. Bring to a boil and remove from heat.
Sauce: Put 8-10 oz. of the Demi glaze in a pan along with some 2-3 tbs. butter, 3 tbs. brown sugar some rosemary and salt and pepper. Cook over med/high heat until it boils. Thicken with a little cornstarch and water mixture to the consistancy of cold maple syrup. Taste and make sure it is sweet enough and has a balanced flavor.
Put it together: Grill the pork to the temp you want to cook it at and then slice and put on a plate. Put sauce over pork and serve with some roasted potatoes and veg. of your choice.
I like to get a small but deep bread pan and fill it with Goya sauce and all the spices I want to put on my tenderloin. (I also like to add some teriyaki to it because I love the hint of flavor it adds.)
Then you put the frozen tenderloin in and let it soak for awhile, it really soaks in the juices. If you cook it in the breadpan it will take a lot longer to cook, but it will be very tender. (I also ruined the breadpan after about 4-5 cookings just because of wear and tear, but they're cheap.)
I like to marinate it in an italian dressing for about 24hrs.Then do it on the grill til it's just a tad pink{not too much}. YUM!!
Make slits in the pork loin and put garlic in. Roll pork in spices, something like Mc Cormick five spices. Place in oven 350 for 45 to 60 minutes depending on size of meat. Let stand a couple minutes and then slice.
Easy pork tenderloin with vegetables, tomatoes, and Creole seasoning.
INGREDIENTS:
2 pork tenderloins, about 1 1/2 to 2 lbs total
1/2 cup flour
1 tbsp Creole seasoning
1 small onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped (or a mixture of both)
1 rib celery, sliced
1 package chicken gravy mix
1 can (14.5 ounces) diced tomatoes, undrained
PREPARATION:
Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in slow cooker/Crock Pot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 more minutes.
Serves 4 to 6.
I love this recipe, I've made it for my family and for gatherings of up to 60 people.
Wine Braised Roasted Pork Loin with Red Peppers
Ingredients
2 teaspoons salt
1/2 teaspoon ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast, rolled, tied
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tablespoon dried marjoram, crumbled
Preparation
Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.
I love Fillet of Pork Wellington. It's a pork tenderloin topped with black pudding and baked in puff pastry. This is a great recipe for it:
http://www.gourmet-food-revolution.com/p...
Slice it across the grain into 3/4" rounds. Season with s & p, dust with flour and saute them in butter. Serve with eggs and grits and biscuits and butter and honey.
stab holes, stuff with garlic and onion spice the top with dry bbq seasoning then bake at 325 15 minutes per pound
eating it hee hee
If you are talking TENDERLOIN, and NOT just LOIN, I honestly am not crazy about tenderloin...
BUT...
This is the only way I like it:
Split the tenderloin so it lays flat, sprinkle with olive oil, garlic, cumin, and rosemary, then make a good batch of stuffing, and lay the stuffing on top of the meat in a 9x13 pan.
Put it in a hot oven and cook it until it reaches the right temp.
Serve with fresh steamed green beans and a potato dish.
This is the only way I'll make tenderloin...it is a version of my favorite lamb breast recipe.
By the way, Robert's recipe for wellington sounds super GREAT, but I'd use foie gras or another pate instead of the blood. (answerer above).
Marinaded in Mesquite marinade, then put on the rotisserie spit on the BBQ, over mesquite chips .....
Last night, though, I slow-roasted one with Caribbean Jerk marinade until it shredded. Then stirred in sliced red, green & yellow bell peppers and onions, recovered it and cooked another hour... served it over rice... and it was REALLY good! The Jerk seasoning is very different from what we usually eat.....
I put it in my slow cooker, pour a couple cans of french onion soup on to and let it cook all day on low soooooooooooo good.