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Dec 7, 2006 02:51 PM

Dinner Tonight - Pork Tenderloin - inspire me

I'm just sort of "meh" about dinner tonight and can't decide what to do with a pork tenderloin in the fridge. We had the other half a few nights ago and I made schnitzl with a mustard/cream sauce. So what else you got for me to do with the other half tonight?

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  1. A popular preparation in South America is to roast a tenderloin in milk. I can't give you a recipe off hand but am sure a google search would give you many results.

    1. Try this on for size. You'll have to adapt for the amount of tenderloin you've got in the fridge.

      Crispy Pork Tenderloin Medallions With Peanut Dipping Sauce

      This dish comes together fairly quickly. The pork is very easy to flatten, and flattened, it cooks rapidly, in just the time it takes for the coating to tan and crisp.

      Japanese breadcrumbs (called panko) are coarser and slightly sweeter than American breadcrumbs, and the delightfully crunchy crust they create on fried foods—from shrimp to chicken to, well, pork tenderloin medallions—make them well worth seeking out. Many large supermarkets actually carry them; two cups’ worth should cost around a dollar.

      The Dipping Sauce:
      1 cup canned unsweetened coconut milk
      1/2 cup smooth peanut butter
      1 tablespoon dark brown sugar
      1 tablespoon soy sauce
      1 tablespoon hoisin sauce
      1 tablespoon nam pla (fish sauce)
      1 tablespoon canned [Thai Massaman] curry paste
      1 teaspoon curry powder
      1 teaspoon lemongrass, peeled and finely minced(optional)
      1 teaspoon lime zest
      1/2 cup boiling water
      2 teaspoons fresh lime juice

      In a medium saucepan, stir the coconut milk and peanut butter over low heat until fairly well blended. Stir in everything except the lime juice and whisk until well combined. Simmer for 20 minutes before stirring in the lime juice. Keep sauce warm until ready to serve, but do not boil.

      The Pork Tenderloin Medallions:
      2 pounds pork tenderloin, silver skin and/or gristle (if any) removed
      1 cup flour
      1 cup milk
      2 cups panko (Japanese breadcrumbs), possibly more
      Peanut or grapeseed oil for frying

      Preheat oven to 225 degrees (strictly for warming purposes).

      Slice the tenderloins into one-inch pieces. Between two sheets of wax paper or plastic wrap, gently pound each slice with a skillet or mallet until the meat is about 1/2” thick.

      Place flour, milk, and panko in three separate bowls.

      Heat 1/2” of oil in a roomy skillet over medium heat. Dredge each medallion in flour, dip into the milk, and press into the panko, coating both sides well. When the oil is hot enough to make a pinch of flour sizzle, carefully put a few medallions in the pan, without crowding. Fry for two minutes on each side, then remove to paper toweling to drain while proceeding with the next batch. Keep warm in the preheated oven.

      Serve four or five medallions per person, with a warm ramekin of the dipping sauce for each plate.

      Yield: ?? servings

      1. Oh! Don't flatten it! Pan sear it whole in an oven safe pan, and finish in the oven. I make a paste with olive oil, salt and pepper, garlic and a combination of New Mexican powdered chiles (habanero, arbol, New Mexican reds, etc) - sometimes I add a little OJ to the paste - and rub the tenderloin all over with it. It doesn't need to marinate very long. Then I drop it (carefully) in a searing hot pan, and caramelize it all over, then stick it in the oven at 350 until it's done (usually about 15-20 minutes). It's perfect with any kind of potatoes you like (I like smashed, skin-on russets with lots of buttermilk) and a green salad.

        1. Poke a hole through the center, long-ways (a sharpened broom handle works for this), stuff with dried apples and prunes, season, roast, accompany with red currant jelly pan sauce (with a little cream). mmmmmmm

          3 Replies
          1. re: juster

            I usually cover a wooden spoon handle with Saran wrap for this purpose.

            1. re: juster

              wow, that would be too big for a tenderloin, wouldn't it? maybe for a loin

              1. re: juster

                I've used a knife sharpening steel to open a hole through the center.

              2. This is fun! These are great! I'm going to do this more often! :)
                Keep 'em coming. Thank you! I'm taking notes for future pork tenderloin dishes.