HOME > Chowhound > Home Cooking >

Discussion

pork tenderloin recipe?

The GF is keen to have some pork tenderloin but neither of us has a good recipe, so I'm wondering if you guys have any good suggestions. We're not picky eaters, so kind of recipe would be great. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. i tried this for cha sui (chinese bbq pork) using tenderloin, and had great success.

    http://www.chowhound.com/topics/323849

    you could bake or broil instead of the rotisserie

    also jerk marinade and grilling or broiling is good. i can't find the link to the recipe i use but this one looks easy and uses ingredients you'll have at home

    http://www.charbroil.com/consumerwebh...

    1 Reply
    1. re: chocabot

      I too love making Char Siu with pork tenderloin. I like to butterfly the tenderloin to flatten it out--that way the surface takes more marinade and it cooks much more quickly on the grill, which is where I like to make it. Just butterfly the tenderloin, then marinate it in

      1/4 cup soy sauce
      1/4 cup hoisin sauce
      2 tablespoons Shaoxing cooking sherry
      1 tablespoon sesame paste
      2 teaspoons minced garlic
      1 teaspoon minced ginger
      1 teaspoon black pepper
      1 teaspoon five-spice powder
      1/3 cup sugar
      1/4 cup honey
      1 teaspoon sesame oil
      1 teaspoon salt

      You can add a few drops of red dye to the marinade if you want that little layer of red around the perimeter, although I've never tried it so I don't know whether the effect occurs when you butterfly and grill the tenderloin. Regardless, it's delicious. This with some bok choy in oyster sauce and some jasmine rice is a recurring and very satisfying dinnertime menu around here.

    2. I like to take apricot perserves or jam, mix with soy, ginger and horseradish mixed into a glaze. Grill the pork until nearly done (go pink in center) and then glaze it. Reserve the sauce to serve with over the top.

      Always a hit.

      1. Asian Barbecue Wet Rub
        Makes 1/3 cup, enough for 2 tenderloins
        --------------------------------------------
        For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
        ---------------------------
        Brine
        3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
        3/4 cup granulated sugar

        Grill over a med-hot fire for about 12-14 mins, until 135 degrees. Let sit for 10 mins, then slice about 3/4 inch thick. Should be slightly pink inside
        2 cups water (hot)
        2 cups water (cold)
        2 pork tenderloins , 1 1/2 to 2 pounds total, trimmed of silver skin

        Soak for 1 hour, then drain and dry before applying rub:

        2 large cloves garlic , minced (about 1 tablespoon)
        2 inch piece fresh ginger , minced (about 2 tablespoons)
        2 medium scallions , white and green parts minced (about 3 tablespoons)
        2 tablespoons light brown sugar
        1 tablespoon hoisin sauce
        1 tablespoon toasted sesame oil
        1 teaspoon Asian chile paste
        1/4 teaspoon five spice powder
        1/4 teaspoon table salt

        1 Reply
        1. re: ChefBoyAreMe

          PS, sorry, left off the cooking!:

          Grill on a med-hot fire for about 12-14 mins, til internal temp is 135. Let rest 10 mins. Slice 3/4 inch tick--should be slightly pink in center.

        2. I grilled a tenderloin last night that was a hit. Marinate in equal parts of lemon juice, apple cider vinegar and olive oil (one-third cup of each should do) with spices to taste: garlic, crushed red pepper, black pepper (try one heaping teaspoon of each) and onion powder (sprinkle). I don't remember if I did a splash of worchestershire...up to you. Put in a platic bag in fridge for at least three hours flipping once.

          I seared it on the grill (3 minutes per side) the put up high, indirect heat about 400 degrees for an hour. This should make it medium - no pink. Pour some of the marinade on top after 15 minutes and again about 15 minutes before done.

          3 Replies
          1. re: BigSteve

            Tenderlion, or regular loin?
            One hour seems WAY too long for a 12 inch long, 1.5 inch diameter tenderloin, but about right for a center cut boneless loin, which would be about 4-5 inches in diameter?

            1. re: ChefBoyAreMe

              Mine was somewhere in between...maybe 3 inches in diameter...it was juicy and tender. I guess you could cut into it after 30 minutes to see...I don't like pink pork (thanks, mom).

              1. re: BigSteve

                I forgot the best part of the recipe!!! Half a cup of brown sugar!!!

          2. Here is the recipe I always make. Easy, so good, be careful not to overcook the tenderloins.
            http://www.deliaonline.com/recipes/fa...

            Here is the recipe I've been longingly waiting to make:
            http://www.epicurious.com/recipes/foo...