Pork Tenderloin recipe

I am looking for new ways to prepare Pork Tenderloin. Could you please share your favorite recipes or tips. Thank You, I appreciate any and all help!

Epicurious has a great cranberry balsamic pork tenderloin. I made it for a dinner party last week, and adored it. So simple to make too. It can easily be doubled (and I am sure, quadrupled), but either way, I would make twice as much sauce as the recipe indicates (not that the amount indicated is not enough, I just want MORE).

http://www.epicurious.com/run/recipe/...

Definitely go with chipolte ideas. I take chipolte peppers in adobo sauce & chicken broth & put in the blender then marinade in it. Yum Yummy and easy. When I open a can I freeze them in little servings since one rarely uses a whole can at once.

Thank you, everyone, for the recipes. I can't wait to try them. I really appreciate all your ideas and help. Mary

i tried one of Caprial's recipes for Cristmas dinn, the pork loin with rosemary and balsamic. if you follow the recipe, especially timing, it comes our perfect!

peace, jill

Link: http://www.caprial.com/cgi-bin/findre...

Marinate in a 50/50 mixture of mirin and red miso, overnight and up to 48 hours. Grill or roast and serve with wasabi mashers.

What are wasabi mashers?

Mashed potatoes with you-know-what for spiciness.

Cute, huh?

Since I rarely know what I'm going to cook from day to day.. I hardly marinate.

As for tenderloin:
I cut mine open, after it's been left out at room temp, stuff the center with some sautéed garlic, pancetta and cilantro, or parsley, depending upon my mood and what is in the fridge. Tie it all back up, season with salt and pepper, sear it on hot skillet and then roast it to 140F (still a bit pink) at 375F.

Upon serving, I slice it thick enough so that the circle of stuffing stays intact.

Just don't overcook that meat. It'll have zero in terms of taste if you do!

The January issue of Gourmet magazine has an article by Jane and Michael Stern about pork tenderloin sandwiches. A few of the restaurants discuss briefly general preparation techniques.

My SO makes an amazing Pork Tenderloin marinated in pomegranate juice with rosemary. He uses the recipe in Penelope Casas Spanish cookbook. I think there is also one on Epicurious.

Right now in the fridge, I have about 1.5# of tenderloin marinating. Poured over the top after being pureed in the blender is the following: 4 chipotles in adobo, 4 tablespoons honey, 3 cloves of garlic, 2 tablespoons olive oil and a good pinch of salt. Cover the pork with the puree and marinate as long as you can. Then grill until done or bake for 20 minutes or so at 375. Let the pork stand about 5-10 minutes before cutting. There's a bit of heat and a little smokiness. Enjoy.

Here's my favorite -

Marinate them in:
3 Tbsp brown sugar
2 Tbsp grainy mustard
2 tsp chopped fresh rosemary
2 Tbsp dry sherry

Then grill or broil.

Here are a couple ways,

1. I slice it up, brush it with chipotle in adobo and grill it to be served in tortillas as pork tacos.

2. Roast it in the oven with fresh rosemary, garlic and olive oil.

3. Roast it with ginger, rosemary and lemon marmalade and some white wine.

I had these stuffed pork tenderloin cutlets in Barcelona, and couldn't wait to get home to try my hand at devising a recipe for them.

Pork Tenderloin Cutlets Stuffed With Cheese and Pimientos

This is fast, and just intensely delicious. Do try to find Tetilla cheese. It?s a cow?s milk melting cheese shaped like a woman?s breast (hence the name). It grates quite easily. In Manhattan, larger Food Emporiums usually have it, and so do all the good cheese mongers. Fontina makes an acceptable substitute.

And I find that Goya?s canned pimientos (about 99 cents for a small can) work well here; something about pimientos improves if they?ve been canned/bottled and had some time to think things over. The same goes for canned pumpkin, in my book.

2 pork tenderloins, about 2 lbs.,
sliced into 1 1/2? medallions and flattened with a mallet
to make the cutlets about the same size
1/4 lb. Tetilla cheese, grated (or Fontina, in a pinch)
2 imported canned/bottled pimientos, cut into strips
flour for dusting
2 eggs, lightly beaten
1 1/2 cups dry unseasoned bread crumbs
3 tablespoons olive oil

Match up the cutlets so that two will fit together. Divide the cheese, then the pimiento strips, on top of four ?bottom? cutlets, leaving 1/2-inch border. Top with the other halves. Pound the edges lightly to seal. (But don?t get hysterical if they don?t fully adhere. They?ll behave after their little rest.) Dust with flour, dip in the beaten egg, then coat with crumbs. Let sit about 20 minutes.

Heat the oil in a large skillet and fry the cutlets until golden brown, 2-3 minutes per side.

Serve with a pound and a half of baby Yukon Gold potatoes quartered or halved and roasted in goose fat.

Yield: 2 quite ample servings

Two lbs. of meat, plus cheese = two servings???
With 1-1/2 lbs potatoes? --- Urp!

I've never had leftovers, and the two of us aren't really the biggest eaters in the world. Go without potatoes, if you want, or serve four people with the recipe. There's not that much cheese, the tenderloin is fairly light and airy, and the whole dish tastes relatively delicate.