pork tenderloin recipe?
- switters Sep 4, 2007 08:20 AM
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!
i tried this for cha sui (chinese bbq pork) using tenderloin, and had great success.
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
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.
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.
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.
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
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.
One of the best pork tenderloin recipes I've ever had. I like to serve with either roasted or mashed potatoes (I pour the sauce over them as well as the meat)
Pork Tenderloin with Honey, Mustard and Rosemary Sauce
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream
Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.
Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.
Slice pork into 1 inch slices. Serve with sauce drizzled over.
I don't have a recipe but this is what I usually do with pork tenderloin. Throw it in a ziploc bag, add some olive oil, balsamic vinegar, fig or apricot jam - whichever is in the fridge, salt, pepper, maybe some rosemary, and dijon mustard. Let marinate in fridge overnight if possible, then grill on the bbq. I never measure but it always turns out fabulous - moist and tender.
I have in my pantry, for reasons I can't recall right now, a jar of Korean honey with slices of ginger in it. I mixed that with some Chinese oyster sauce and the juice of a lime, marinated a pork tenderloin in it for maybe an hour, and grilled it for a total of 20 minutes (turning it 4 times, so 5 min. on each side), basting it with the marinade each time I turned it. I let it rest for 15 minutes, tented with foil, then sliced it in half-inch slices. Dang good.
I used to go crazy marinading pork tenderloin until I heard somewhere (maybe here?) to just cover it in applesauce and bake. It comes out so tender. A little cinnamon or nutmeg on top maybe, that's it.
It's not a recipe - more of a technique. My pork tenderloin marinade always contains these elements. Sweet: honey, marmalade, brown sugar. Hot: Chili flakes, hot sauce, chopped jalapeno peppers. Garlic. Soy sauce or wine. Olive Oil. Add water if you need volume. Marinate for about 4 hours before grilling.
You can vary ingredients for a sort of "ethnic" flavor. For example, I use honey and take out packets of duck sauce (sweet) and Thai chili garlic sauce (hot and garlic) with soy sauce for an Asian marinade. Orange marmalade, hot chili powder, garlic, oregano and soy sauce is more Latin.
Here's my favorite. It's really easy, and it comes out with a tasty, slightly crunchy crust and a super-moist interior.
Curried Pork Tenderloin
1 lb. pork tenderloin
1 Tbl. brown sugar
1 Tbl. curry powder
1 tsp. dry mustard
1/2 tsp. Hungarian sweet paprika
1/2 tsp. salt
1/2 tsp. pepper
Trim fat from pork. Mix sugar and spices in a small bowl. Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray. Bake at 425 degrees F. for about 25 minutes, or until a meat thermometer registers 160 degrees F. at the thickest part (meat will be slightly pink in the center). Let stand 5 minutes before slicing. Serve with mango chutney. Serves 2-3.
I got this idea from another post so a lot of it is cut and pasted from other people's wording...it is very simple, we just had it on the grill tonight...
GRILLED PESTO PORK LOIN – excellent!!
I would highly recommend brining your pork loin. The results are always more moist and flavorful than you would get without the brine.
Try brining your pork loin in 1/2 gallon water mixed with 1/2 cup Kosher salt (don't use table salt) overnight. Also add about 2 TBL brown sugar. 5 hours worked well in refrigerator.
Dry off pork and tie up with string. Rub all over with pesto.
Make thin stabs into the meat with a knife and then rub the whole thing with the pesto, pushing it into the little cavities made with the knife. This can be done and set in the fridge for a while.
Either roast or grill. Grill about 16 minutes on low – ½ the time on top rack. Closed lid the whole time. Let rest 10-15 minutes under foil.
Also, do not overcook your pork roast. Remember the Trichinosis parasite is destroyed at a temperature of 137 F. I suggest you buy a digital probe thermometer and take your pork loin roast out of the oven when the internal temperature of the roast reaches 148 F to 150 F. Rest the roast for about 20 minutes before slicing (the residual heat will carry over and the internal temperature of the roast will rise another 7 degrees or so). Your pork roast will be very juicy and slightly pink in the middle.