I am tired of cooking my tenderloin the same way - brining in salt and sugar, rubbing with various potions (e.g.orange juice, brown sugar & rosemary)and grilling on gas bbq. While it is always good I am a little tired of it. Any ideas/suggestions greatly appreciated.
Fixed pork tenderloin Wednesday night. Cut it into 6 pieces and then pounded them out to about 1/4" thick. Some pepper on each piece, then some fresh sage leaves and finally topped with some thin proscuitto. Held that in place with a couple of toothpicks. Then sauted in olive oil/butter until the proscuitto was crisp on the one side, turned and finished, probably no more than 5 minutes in all.
Wiped out the pan and added a little chicken stock and some fresh lemon juice and reduced, swirling in some butter to finish.
It was REALLY good.
I was going to suggest doing a similar thing and making schnitzel with it or going a bit further and making a Hoosier and mid-western tenderloin sandwich using real tenderloin instead of loin. Cut each tenderloin in to 4 evenly sized pieces, pound out pretty flat with a flat (not toothed) pounder or rolling pin. Dip in eggy milk and then in crumbs. I like to use panko seasoned with S&P. Heat about 1/2-3/4 inch oil in a casr iron skillet and fry until golden and crisp. Makes a great sandwich on a bun or just another schnitzel presentation.
One of our favorite meats to cook in the house. . .
1) Sear it on the stove top on all sides to brown, and then in a dutch oven add stock (veggie, chicken or beef) coconut milk and a good curry paste. Throw it in the oven to braise for a while and serve with couscous or rice
2)Cut it into thin slices, pound it, dredge it in flour, fry the slices and make pork fried sammies (Po Boy, sub, grinder, hoagie, whatever you call it where you are)
3)Poke a hole in the center of the loin from end to end (I use a metal rod). Fill the hole with a number of stuffing's (I like dried fruit with some onions)but you can get creative here. Brown it on the stove top and finish in the oven.
I also prepared Stuffed Pork Tenderloin last night and it was delicious. I make a bread dressing with cubes of stale white bread, onions chopped fine, finely chopped parsley, ground sage, salt and pepper. You could add a beaten egg to this, but I don't always do this. Cut your pork tenderloin lengthwise from one end to the other and open out like a book. Place stuffing on one side of meat and fold over and secure with small metal skewers. Place in a casserole dish and add about 2/3 cup beef broth. You can also add thickly sliced mushrooms . Roast in a 350 degree oven for about 45 minutes ( adjust time according to size of tenderloin). When finished you can thicken gravy with a bit of flour.
My favorite is from White Dog Cafe cookbook (it opens to that page!)
Make sauce w/ butter, shallots, juniper berries, bay leaves & thyme. Add apple cider, reduce, then cream, and reduce.
Sear pork in pan w/ olive oil, add chopped apple, and roast in oven. Serve w/ sauce.
This is quite tasty!!
Roasted Pork Tenderloin with Pear Chutney
1/2 cup orange juice
1/2 cup apple cider vinegar
2 Tbsp light brown sugar
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium pear(s), ripe, peeled, cored and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup red onion(s), minced
2 tsp ginger root, fresh, minced
1 pound lean pork tenderloin
Combine orange juice, vinegar, sugar, coriander, cinnamon and cloves in a medium saucepan. Add pears, raisins, onion and ginger; mix well. Set pan over medium-high heat and bring to a simmer; reduce heat to low and simmer until chutney mixture is thick and dark, stirring frequently, about 20 to 30 minutes. Preheat oven to 400ºF. Coat an 11 x 7-inch baking pan with cooking spray. Transfer pork to prepared pan. Set aside half of chutney and spoon remaining chutney all over pork; roast until an instant-read thermometer inserted in the center of pork reads 160ºF, about 20 minutes. Allow pork to rest 10 minutes before slicing crosswise into rounds. Serve pork with remaining pear chutney on the side.