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Pork Tenderloin Tonight

l
lattelover Sep 24, 2008 11:48 AM

Can;t decide what to do with it. What are your favorite recipes?

  1. todao Feb 28, 2009 01:53 PM

    Slice it up into cutlets, brush on some honey, dredge in Panko bread crumbs (or just crude broken up dried bread crumbs if that's all you have) with S&P to taste, cover with sprigs of rosemary and cook in pre-heated cast iron skillet in oven. Serve with chopped pecans on top.

    1. r
      redthong Feb 28, 2009 01:00 PM

      This Tender Pork Tenderloin recipe from Epicurious is my go-to pork tenderloin recipe.because it is SO juicy. I make two changes, though -- I use thyme instead of cumin, and I have to cook it longer to get it done enough. Here's the link:

      http://www.epicurious.com/recipes/foo...

      1. alwayscooking Feb 28, 2009 11:06 AM

        http://chowhound.chow.com/topics/349049
        http://chowhound.chow.com/topics/296718
        http://chowhound.chow.com/topics/440025
        http://chowhound.chow.com/topics/596682
        http://chowhound.chow.com/topics/317246
        http://chowhound.chow.com/topics/437937
        http://chowhound.chow.com/topics/279765
        http://chowhound.chow.com/topics/453671
        http://chowhound.chow.com/topics/283759
        http://chowhound.chow.com/topics/336942
        http://chowhound.chow.com/topics/291622
        http://chowhound.chow.com/topics/349567
        http://chowhound.chow.com/topics/390903
        http://chowhound.chow.com/topics/274935
        http://chowhound.chow.com/topics/477542
        http://chowhound.chow.com/topics/279962
        http://chowhound.chow.com/topics/559919

        and more . . . just for pork tenderloin

        1. scuzzo Sep 24, 2008 05:14 PM

          Marinate in maple syrup (the good stuff) and cinnamon. Overheard a movie star brag about this at the Minnesota state fair, tried it, loved it. Can't remember his name now. Round face, funny expression, comedian back in the 70s and 80s. Bobby something??? Nevermind, it's great and easy. About a quarter cup of syrup and tablespoon of cinnamon.

          5 Replies
          1. re: scuzzo
            nofunlatte Sep 24, 2008 05:54 PM

            Buddy Hackett? Anyway, scuzzo, do you roast or grill this? Whole tenderloin or medallions? Sounds intriguing!

            1. re: nofunlatte
              l
              lattelover Sep 24, 2008 07:23 PM

              Thanks, everyone. Lots of good ideas. In the end I butterflied it, marinated it in soy sauce, garlic, ginger and grapefruit juice concentrate and grilled it. Pretty tasty. I served it with mashed potatoes and some garlicky broccoli. I liked all your ideas, but was limited by what I had in the house. Always get good stuff from the hounds when my mind goes blank.

              1. re: nofunlatte
                scuzzo Sep 24, 2008 08:20 PM

                Yes, Buddy Hackett!!! Thanks. Yes, whole tenderloin and grill it.

                1. re: nofunlatte
                  d
                  DonnaG Sep 25, 2008 04:07 AM

                  If it was at the Minnesota State Fair, then that would mean it was served on a stick! ha! ha!

                  1. re: DonnaG
                    scuzzo Sep 25, 2008 08:59 AM

                    True! Actually this wasn't served, it was overheard discussion at the place selling upscale BBQ grills.

                    So have you seen the "butter heads"? The dairy queen busts, carved out of butter?

              2. alanbarnes Sep 24, 2008 04:23 PM

                Tomorrow's dinner: pork tenderloin cut into bite-sized chunks, marinated for an hour or more in fish sauce, soy sauce, lime juice, garlic, ginger, and lemongrass, threaded onto skewers, and grilled. Served over bun (rice noodles) with bean sprouts and shredded cucumber, carrots, and jicama. Toasted peanuts over the top, nuoc mam (fish sauce, lime juice, sugar, fresh chile) on the side for dressing and/or dipping.

                1. c
                  cyberroo Sep 24, 2008 04:09 PM

                  I have 2 standbys.

                  For the first option, butterfly, coat liberally with dijon and cracked peppercorns, then cook over medium-ish heat until cooked to the temp you like. (It's an Ellie Krieger recipe, so you can find it at foodtv if you want detail - I actually like the whole menu and often serve it with smashed potatoes and a mustardy green bean dish.)

                  The second is simpler - coat with a liberal douse of dried thyme, salt & pepper, sear on all sides, then roast at 450 for about 10-15 minutes. I usually either make a pan sauce with this, or just toss a bag (yes, a bag) of spinach in the pan to wilt.

                  1. bitsubeats Sep 24, 2008 03:28 PM

                    brine, slice into rounds, pound thin, coat with flour, dip in egg, then dip in panko breadcrumbs.

                    deep fry and serve with shredded cabbage and tonkatsu sauce. tasty stuff....love tonkatsu

                    1. t
                      torty Sep 24, 2008 01:37 PM

                      I like to cut it into inch and a half thick slices and marinate in a zip lock bag for a while with Korean hot pepper paste, soy, tons of minced garlic, a little sesame oil, a dollop of orange or other marmalade, grated ginger, and orange juice (squeeze juice from small orange into bag, add remains into bag and massage along with everything else). On the grill till just cooked through- does not take long. Serve with fragrant white rice and marinated cukes.

                      1. m
                        Minnow Sep 24, 2008 01:23 PM

                        I did one in a Peach BBQ sauce from epicurious this weekend... it was fantastic and made good use of all the peaches just ending the season here. 20 minutes on the grill, add brussels sprouts with shallots and apple cider vinegar, roast some potato, great seasonal meal.

                        1. s
                          swsidejim Sep 24, 2008 01:12 PM

                          season with black pepper and garlic. wrap in prosciutto.... and roast...

                          1. Will Owen Sep 24, 2008 01:10 PM

                            I like to tie it up, which I think helps to keep the moisture in, then rub it well with coarse salt and pepper, maybe some herbes de Provence. Then I put it in a shallow pan with some olive oil, often mixed with chile oil, and let it sit for a while, turning it now and then, until the oven's up to 350º, then lay it on a rack in a shallow pan and roast to 150º internal. That's it. Let it sit for about twenty minutes after it's out and then untie and slice it. For a buffet spread, this makes truly great little sandwiches on white or rye cocktail bread. I don't really care for honey mustard, but it'd be good with these.

                            1. NYCkaren Sep 24, 2008 12:18 PM

                              I've got one I'm planning to prepare tonight as well. I've done the butterflied tenderloin from this site a couple of times and it worked well. Makes for quicker cooking, a weeknight bonus. Instead of the salsa verde, which is delicious, I think I'm going to have it with corn relish tonight. I've got some I made a couple weeks ago when I had corn I needed to use up. The recipe was from the yellow Gourmet cookbook.

                              1. greygarious Sep 24, 2008 12:09 PM

                                Marinate in soy sauce, apple cider, mustard, garlic, savory (or thyme) and chopped onion for anywhere from 2-24 hours. I just slosh it around in a ziploc baggie, then put in the meat and force out the air. Never really measure, but probably a quarter cup each of the liquid and onion to a tsp mustard, quarter tsp each of garlic powder and savory. Subs like teriyaki for soy, OJ or thinned unsweetened applesauce for cider, are all fine. Dry off the marinated meat,(reserve marinade) sear all over in olive oil in an ovenproof pan, then place pan in preheated 375 degree oven for 15-20 minutes, to temp of 160. Using garlic powder rather than crushed garlic is so you don't get scorched garlic. Remove meat to platter and cover loosely with tin foil. Add reserved marinade, reduce it at a simmer, tasting after a few minutes of cooking. You want to reduce it till it's a little TOO concentrated, then add a little dairy to make a sauce - half&half or light cream or yogurt or sour cream or a knob of cream cheese. If the sauce seems too rich, thin it with a splash of water or cider.

                                Sorry not to be more precise - originally I followed a recipe but it's long since become second nature to cook pork this way. It's quick, pretty foolproof, and loaded with flavor, so simple mashed potatoes and steamed veggies are the best sides.

                                1. monavano Sep 24, 2008 11:59 AM

                                  I enjoy making a savory fruit based sauce with pork. Try searing seasoned pork on all sides to brown. Finish cooking to medium or med/well in oven...meanwhile..caramelize sliced sweet onions and deglaze the pan with some port wine, then add chicken stock and cherry preserves. Add a buerre manie to thicken it.
                                  I also made a pork with blackberry and tarragon sauce that was delicious:
                                  http://houndstoothgourmet.com/pork-te...

                                  1. sarah galvin Sep 24, 2008 11:58 AM

                                    My favourite is Bon Appetit's Orange Chipotle Pork Tenderloin.

                                    3 Replies
                                    1. re: sarah galvin
                                      sheilal Sep 25, 2008 06:17 AM

                                      I second this suggestion!! This is a fabulous and easy recipe. It leaves my guests begging for the recipe.

                                      http://www.epicurious.com/recipes/foo...

                                      1. re: sheilal
                                        maria lorraine Sep 27, 2008 04:21 AM

                                        Me three.
                                        You van easuly halve the quantity of sauce.

                                        1. re: maria lorraine
                                          coll Mar 1, 2009 03:02 AM

                                          I'm trying this recipe soon, until now my favorite was the Grilled Chipotle Pork Tenderloin which I make in the summer. This sounds like a great winter version.

                                          http://www.epicurious.com/recipes/foo...

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