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?
Both of these are excellent. They're both easy to pull off in a timely fashion for company if you make the sauce and romesco in advance. Stuff the tenderloin if you like, but I think it takes too much time myself. I serve either of these with garlic mashed potatoes and wilted spinach.
Here are two of our favorite ways to fix pork tenderloin. They're both really easy, require few ingredients, and, if I make an extra one, are great in other recipes.
Rosemary-garlic pork tenderlon (based on the Salt & Pepper crusted tenderloin from Epicurious.com. Same ingredients. I don't measure. Chop several cloves of garlic, lots of fresh rosemary, and put these in a bowl and add sea salt and fresh ground pepper. After you've cleaned the tenderloin (silverskin, fat, etc.) and tuck the ends under, rub with olive oil and the rosemary-garlic mixture (I like mine with lots of garlic & rosemary). Let sit in refrig. for at least 15 minutes, can be longer. Sear on all sides and roast in a preheated 400 degree oven for about 20 minutes.
It's great with mashed/smashed potatoes (esp. with a little blue cheese). I like leftovers in an Italian wrap or panini sandwich.
The other recipe we really like is:
Chinese Barbequed Pork Tenderloin
1 (1-lb) pork tenderloin
2 teasp. brown sugar
1/2 teasp. five spice powder
1/4 teasp. salt
1/8 teap. cayenne pepper
1 Tab. hoisin sauce
1 Tab. orange juice
1/2 teasp. dark sesame oil
Preheat oven to 400. Trim tenderloin & tuck ends under. Combine sugar and next three ingredients (through peppper). Rub pork with spice mixture. Bake at 400 for 10-15 minutes. Combine hoisin, OJ and oil ini a small bowl. Spoon over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees. (I usually will flip it first, put some of the sauce over, let it cook for a few minutes, flip it back over, finish with rest of sauce and cook a little longer.)
I serve this with coconut ginger rice and some sauteed veggies. I always make an extra one and freeze it so I'll have some to add to fried rice (with edamame).
I'm always a fan of using a craved preserve/chutney with lots of garlic, salt, and pepper as a glaze/wet rub for the pork. Of course, it tastes better if you can marinate it overnight, but a good basting while it's cooking usually does the trick. Orange marmalade, cherry marmalade, apple butter all work well.
A recent discovery: fig jam or fig chutney. I combine this with a little balsamic vinegar to thin it out and add some tartness. I add about 2 tablespoons of chopped fresh rosemary leaves (thyme works well, too). Prepare the roast by salting it generously, even in the little seem/fold where it's tied and bundled. Then using a sharp paring knife, cut little incisions around the pork. Stuff these cuts with slivered garlic. Slather the tenderloin with your fig mixture and place in a 350-degree oven. Baste it occasionally by sopping up the caramelizing juices on the bottom onto the roast or with some leftover glaze.
I had half a leftover pork tenderloin in the freezer. It was already marinated and cooked so I sliced it thin, sauteed some sweet onions, and made tenderloin/onion quesadillas with a combination of cheddar/goat cheese and whole grain tortilla shells. Served with peach salsa and sour cream, they were terrific! And it was all done with leftovers and odds and ends in the fridge.
I made tenderloin/biscuit sandwiches for a buffet party last night, for which I needed a pretty flavorful meat. To get this, I treated the tenderloins to my oil-marinating process, using about three parts olive oil to one part Chinese-style hot chili oil, with Kosher salt, black pepper and herbes de Provence. I had these in to soak for several days, but a couple of hours at room temperature works just fine. Tie the tenderloin at 2" intervals if you want, but it's not necessary. I roast it on a rack at 400o just to an internal temperature of about 160 - it'll still be pink, but all the bad bugs die above 150 or so. The salt and spices give a nice semi-crusty exterior. If you parboil some little potatoes and roll them in the same oil mix before roasting them, all you need beyond that is a salad and a nice bottle.
Here is what I'm doing. Seared roasted tenderloin with mashed parsnips over sauteed red chard. I got the parsnips and chard in my weekly organic produce box and I had a tenderloin in the freezer. I have a friend coming over for dinner so this is what I came up with. For the tenderloin, I rub a mixture of salt, pepper, garlic, and rosemary over it and then sear and finish it up in the oven. The chard is sauteed with garlic and I add currants at the end. I'll make a reduction out of the yummy stuff on the bottom of the tenderloin pan with some balsamic.
I just remembered, and then looked up, a recipe I used with great success a while ago. It's on the site called -----ooops can't say the name of the site here. I'd be CURIOUS to see if you can find it on your own, Eppie.
It's for pork churrasco and it's great. Marinade of thyme, rosemary, garlic, hot, smoked Spanish paprika, etc.
There's a salsa recipe attached - with pineapple. Didn't make that, but it looks great.
Sear pork tenderloin on the stove then roast with apples (cut up & cored).
Make sauce by sauteeing in butter some shallots, juniper berries, bay leaves, and thyme. Then add apple cider, reduce and add cream. When pork is done, add apples to sauce and any juice that accumulates as it rests.
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.
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