Any good recipes for a boneless pork tenderloin?!
I was thinking of cutting it into medallions and then using a glaze of some sort with marsala wine!. Maybe add some garlic, rosemary, honey, olive oil, and some mustard for the glaze!?Www@FoodAQ@Com
Answers:
Sounds great!!! go for it and serve with dark green leafy with c toms and cucs with green goddess dressing!!!
should be a terrific dinner!!Www@FoodAQ@Com
should be a terrific dinner!!Www@FoodAQ@Com
Snowboarders Pork Tenderloin
Contributed By: Diane Mott Davidson
Ingredients
2 1/2 pounds Pork tenderloin ( 2 tenderloins)
1/2 c!. Dijon-style mustard
1 tablespoon Pressed garlic ( 4 large or 6 small cloves)
1/4 cup Best-quality dry red wine
1/4 cup Extra-virgin olive oil
1 tablespoon Dried thyme, crushed
1/2 Bay leaf
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon Granulated sugar
Preparation
Trim fat and "silver skin" from tenderloins!. Rinse, pat dry, and set aside!.
Place all the other ingredients in a glass pan and whisk together well!. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight!.
Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature!.
Preheat oven to 400 degrees!. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack!.
Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes!. Do not overcook the pork: the center should still be pink when served!. Remove from the oven and slice!.
Makes 10 servingsWww@FoodAQ@Com
Contributed By: Diane Mott Davidson
Ingredients
2 1/2 pounds Pork tenderloin ( 2 tenderloins)
1/2 c!. Dijon-style mustard
1 tablespoon Pressed garlic ( 4 large or 6 small cloves)
1/4 cup Best-quality dry red wine
1/4 cup Extra-virgin olive oil
1 tablespoon Dried thyme, crushed
1/2 Bay leaf
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon Granulated sugar
Preparation
Trim fat and "silver skin" from tenderloins!. Rinse, pat dry, and set aside!.
Place all the other ingredients in a glass pan and whisk together well!. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight!.
Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature!.
Preheat oven to 400 degrees!. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack!.
Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes!. Do not overcook the pork: the center should still be pink when served!. Remove from the oven and slice!.
Makes 10 servingsWww@FoodAQ@Com
Ingredients
8 lb pork tenderloin (boneless)
1 1/3 cup soy sauce
2/3 cup oriental toasted sesame oil
4 minced garlic cloves (large)
1 tbsp ground ginger (fresh)
1 tbsp msg (if desired)
19 oz bottled bar-b-q sauce
Oriental Barbecue Pork Tenderloin Recipe
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill!. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping!. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer)!. Remove pork from marinade and place on covered grill!. Add
wet wood to grill firepan to insure adequate supply of smoke!. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well!. Serve over sliced pork
tenderloins!.
Servings: 8 servingsWww@FoodAQ@Com
8 lb pork tenderloin (boneless)
1 1/3 cup soy sauce
2/3 cup oriental toasted sesame oil
4 minced garlic cloves (large)
1 tbsp ground ginger (fresh)
1 tbsp msg (if desired)
19 oz bottled bar-b-q sauce
Oriental Barbecue Pork Tenderloin Recipe
Trim pork tenderloin of all fat (the sesame oil will prevent burning
on the grill!. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
(make sure the ginger is not not clumping!. Place pork into marinade
and place in refrigerator for 6 to 8 hours (over- night if you
prefer)!. Remove pork from marinade and place on covered grill!. Add
wet wood to grill firepan to insure adequate supply of smoke!. Prepare
sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
minced garlic clove in a bowl and mix well!. Serve over sliced pork
tenderloins!.
Servings: 8 servingsWww@FoodAQ@Com
one of my favorites!!
2 to 3 lb!. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp!. Worcestershire sauce
Tenderize meat!. Sprinkle lightly with garlic powder!. Melt butter and add Worcestershire sauce!. Brush meat with Worcestershire mix on both sides!. Grill over hot heat, turning only once!. Baste once per side while cooking!.Www@FoodAQ@Com
2 to 3 lb!. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp!. Worcestershire sauce
Tenderize meat!. Sprinkle lightly with garlic powder!. Melt butter and add Worcestershire sauce!. Brush meat with Worcestershire mix on both sides!. Grill over hot heat, turning only once!. Baste once per side while cooking!.Www@FoodAQ@Com
with a sharp knife cut your tenderloin straight down the middle without cutting all the way through, season and set aside!.
slice up some vidalia onions and put in a skillet to carmelize,in a little olive oil!. Put this in the cavity and close up with some bakers string!. Quick fry on all sides and continue
to cook the way you have choosen!.Www@FoodAQ@Com
slice up some vidalia onions and put in a skillet to carmelize,in a little olive oil!. Put this in the cavity and close up with some bakers string!. Quick fry on all sides and continue
to cook the way you have choosen!.Www@FoodAQ@Com
i glaze mine with brown sugar, soy sauce, duck sauce, garlic, honey, spicy mustard and rosemary
bake in oven or grill itWww@FoodAQ@Com
bake in oven or grill itWww@FoodAQ@Com
Cook's Illustrated is a great recipe for pork medallions with port wine, fresh rosemary, and dried cherries!.Www@FoodAQ@Com
pork is swine!. Swine meat is as nasty as rat meat!. Just eat chicken and fish if you must eat the flesh of animals at all!.Www@FoodAQ@Com