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Oct 24, 2007 10:22 AM

pork tenderloin - winter cooking methods

Hi. I love pork tenderloin but all my experience cooking it has been over the grill. What do you do with it in the fall/winter when grilling isn't so feasible? I'm looking for techniques that will produce a moist, flavorful tenderloin. Since tenderloin is so lean I'm particularly worried that I'll end up with a stringy, dry, gross piece of meat. Recipes are welcome too. Thanks!

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  1. I actually just made pork tenderloins this week using a recipe from Real Simple... s&p the pork, brown on a skillet, pour in pasta sauce, top with bread crumbs + spices, and throw in the oven for about 10 minutes. It came out REALLY tender and moist, almost like a "faux chicken parmesan"-type taste to it. Not the fanciest thing in the world, but I really think that finishing off the pork in the oven with the sauce made the pork really moist and flavorful. Let me know if you'd like the actual recipe!

    1. I made this cocoa spice rub version just last night. The flavors were great.
      I would only add a sauce, maybe with red wine, on the next go round.

      1. I live in Florida so grilling is not an issue unless it's raining out, but sometimes I'll roast the tenderloin. After searing it on the stove like a filet, I then put it into a hot oven and turn off the heat. I really need to find this recipe because it worked out so well. If I find it, I'll post it.

        Then I make a wild mushroom sauce with cream and pour it over the sliced pork.

        1. Sometime I slice it and make medallions and saute, with cream,mushrooms and cognac.Serve it over a fettuccine.
          Balsamic Vinegar marinade, and roast, slice for great sandwiches.

          1. An iron skillet in a hot oven should approximate your grill method. The main thing is to watch the internal temperature, so you don't over cook it. A probe thermometer, which you may already have for use on the grill, is very useful. Though with practice a cook should be able to judge doneness by feel - how the meat responds when poked. Marinades and rubs can add flavor, but the important thing is temperature.