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Need Pork Tenderloin Recipe for baking or broiling

Lillydu Dec 10, 2006 03:53 PM

I'm planning pork tenderloin for dinner tomorrow. Should I marinate? What's your favorite recipe? Every time I've make it previously, it has been too well done. I'd like it cooked medium to medium rare. How do I do it?

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    onatrip RE: Lillydu Dec 10, 2006 03:55 PM

    My favorite recipe comes from www.epicurious.com website. Using the recipe finder, search with cranberry, balsalmic and tenderloin as your search. I use fresh rosemary instead of dried.

    1. s
      SBackes RE: Lillydu Dec 10, 2006 04:21 PM

      epicurious has a recipe for island pork tenderloin salad that is yummy (and I often just make the pork)

      1. NYchowcook RE: Lillydu Dec 10, 2006 04:25 PM

        My favorite pork tenderloin recipe comes from White Dog Cafe Cookbook. No need to marinate the meat -- sear on the stove and then finish in the oven. Serve w/ creamy juniper apple sauce. To avoid overcooking, use a probe thermometer set to 148 degrees. Remove from oven, tent meat loosely w/ foil and let rest 5-10 mins.

        Make a sauce w/ 4 T butter, 2 thinly sliced shallots, 5 juniper berries (crushed w/ knife), 2 bay leaves, good pinch of dried thyme (or 2 t fresh if you have it). Cook about 5 minutes, then raise heat and add 1 c. apple cicer, and boil until reduced by half. Stir in 1/2 c. heavy cream and reduce, stirring until thickened. Keep warm while you cook the pork. (I just leave covered on top of stove w/ heat off)

        Heat 2 T olive oil in oven-proof skillet until very hot (not smoking). Put S&P on pork. Sear tenderloin to brown on all sides. Peel, core and cut up 1 large apple, and scatter around pork. Put skillet in 400 degree oven and cook 10 minutes or so until proper temp.

        Slice pork and serve w/ sauce. Yum!
        Goes great w/ sauteed savoy or napa cabbage w/ pancetta and oyster mushrooms.

        1 Reply
        1. re: NYchowcook
          Lillydu RE: NYchowcook Dec 10, 2006 10:25 PM

          I had seen that one at epicurious with the cranberry sauce. It does look pretty easy. I'll give it a try. Thanks for the roasting directions, NYchowcook. I'm still open to more suggestions -- I bought a few because they were on sale.

        2. m
          Mel RE: Lillydu Dec 10, 2006 10:44 PM

          i found one on allrecipes that I am making later this week, it is with sage and cooked on a bed of white beans.

          1. MsMaryMc RE: Lillydu Dec 11, 2006 12:51 AM

            This one is my favorite--always comes out juicy and flavorful.

            Curried Pork Tenderloin

            1. m
              mike1213 RE: Lillydu Dec 11, 2006 02:38 AM

              A favorite old recipe from Marion Cunningham, pork tenderloin with jalapeno sauce, is very easy as it uses pepper jelly for 2 pounds of pork. Preheat oven to 425 degrees. Salt and pepper pork and line a small roasting pan. Melt 3 tbsps of pepper jelly and brush it over top of pork. Place tenderloins about 1 1/2 inches apart and cook about 15 minutes or until meat thermometer until 160 degrees.
              While pork is roasting, stir 3 tbsps of pepper jelly into 1/3 cup of sour cream.
              Slice pork on diagonal about 1/2 inch medallions. Serve with sauce.

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