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Want to cook a pork tenderloin but..

I am hesitant because mine end up tasting, umm porky. I would love a really good/tasty marinade for the tenderloin and basic instructions (ie: sear and then braise). Thanks!!

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  1. Personally, I feel braising a pork tenderloin or loin is not recommended. I prefer roasting and slow roasting at a temperature of 225*.

    http://chowhound.chow.com/topics/465473

    If you do indeed mean the tenderloin piece of the pig (pork filet mignon), I would suggest a quick sear with a finish in the oven @ 375- 400* for 8-10 minutes depending on the size of the piece of meat. For this cut, I prefer dry rubs and aromatics as opposed to wet marinades. Glazes are good for a change though. I would also consider stuffing the tenderloins. Once a client I was entertaining ordered a stuffed pork tenderloin with sausage, Provolone and spinach. I still dream about it..

    http://www.how-to-cook-gourmet.com/co...

    2 Replies
    1. re: fourunder

      So that's uncovered, correct? Do you have a favorite marinade?

      1. re: sandih

        sandih,

        I have edited my original comments.....but for marinades, although I said glazes are good for a change, I prefer simple soy sauce or an Asian barbecue type sauce like Hoisin or Red Roast Pork (Char Shiu). Pineapple and Apricot (Duck Sauce) doesn't do it for me personally. Again, as I mentioned above, I prefer dry rubs like a Cajun inspired recipe or just simple kosher salt and fresh cracked pepper. I would rather the latter be served with a mushroom wine sauce or a port wine reduction sauce....however, mustard recipes do sound inviting.....and anytime pork is served with apple sauce, to me it's a winning combination.

        You would not cover the meat ,and when roasting, it is best to cook on a wire rack in a shallow pan, no high edges..... a Frying pan is good or a cookie sheet both work well.

    2. My favorite way to prepare pork tenderloin is simple: coat with a mixture of dried thyme, salt and pepper, sear on all sides in a hot skillet with a little oil, then put in a 450 oven for about 10 minutes, or until it reads 155. From there, you can make a pan sauce, or even easier, just saute some spinach and shallots in the hot pan.

      If you want something with stronger flavor to cover the pork flavor, butterfly your tenderloin (basically, cut it in half lengthwise, but keep a hinge along the long side). Cut into thirds or fourths, then rub liberally with dijon mustard and coat heavily with cracked peppercorns (it'll take a lot of pepper - I use the bottom of a saucepan to crush them, since you want something coarser than you'll get out of a ginder). Cook over medium-high heat with a little oil, turning once. It probably takes 15-18 minutes, but I admit that I don't really remember.

      1. Pork Tenderloin is pretty mild actually. Are you sure you're talking about pork tenderloin and not pork loin? There are some significant cooking differences between the 2. Just double checking. As others mentioned, braising a pork tenderloin is not the proper way to cook it.

        1 Reply
        1. re: HaagenDazs

          I agree with you, HD. I find pork tenderloin almost requires something to enhance its flavor. And I tend to do them on the grill about 4 min. per "side" so a total of 16 minutes. But, yeah, a pork loin is totally different. Too bad the OP didn't clarify. Hopefully the right suggestions were followed for the right cut.

        2. Brine the roast for a couple of hours, rinse and pat dry. Add some fat to a skillet (bacon or oil) and sear at mid-high heat until brown on all sides. Roast in a very low oven covered lightly with foil to retain the moisture (it has very little) or cover the meat with a glaze and baste frequently. I prefer a fruit based glaze of marmalade, apple or other complementary fruit jam blended with Dijon and herbs. Make a pan sauce with the gravy.

          1 Reply
          1. re: alwayscooking

            Thank you all for the suggestions. I'll let you know what I decide and how it came out.

          2. This my simple marinade for a pork loin or tenderloin. Nothing hard, just marinade in a baggie and grill. If you can't grill cook in a cast iron on the stove to brown and then finish in the oven. Moist flavor galore, easy and I actually have it published in 3 local cookbooks. It can be served hot, warm and even cold is wonderful. No brining, nothing hard this is why I love this.

            In a large baggie mix the following: 1/2 cup soy
            3 tablespoons brown sugar
            1 teaspoon paprika
            1 tablespoon dijon mustard or 1 teaspoon dried mustard
            1 tablespoon cumin
            Lots of garlic like 6 teaspoons
            1 teaspoon ground ginger
            1/4 cup fresh cilantro chopped
            Fresh ground pepper

            Mix and add the tenderloin and make the night before. Let set all night and day and then grill and pan saute and finish in the oven. Amazing simple flavors. I promise you will love this. I have rave reviews every time and it is so easy. Just slice and enjoy.