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Feb 27, 2009 07:09 AM

Appetizer w/ pork tenderloin?

Need to make an appetizer for tonight (simple, please!) and I have a pkg of pork tenderloin in the fridge- the plastic one that holds two. Any ideas?

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  1. I'm thinking stuffed mushrooms--simple, but tasty, and there are so many ways to make the stuffing. We usually just chop up the stems, saute in butter with garlic and sherry and a little parsley. When we have nice, fresh, soft bread, we grate it to make our own crumbs, but otherwise, pre-fab breadcrumbs still do the trick. Crumbled sausage in the stuffing is another option.

    1. Consider an Asian inspired glaze like Hoisin or Teriyaki Sauce.....or even Chinese Red Roast Pork. Slice thinly and serve with dipping sauces similar to what would be served with potstickers or go retro with duck sauce and hot mustard. Garnish with slivered green onions, ginger and cilantro.

      1. I had some leftover pork the other day and made an app out of it. Give it a nice seasoning, sear it and finish it in the oven. Then, slice it thin and make a crostini with it, a slice of manchego and a little dribble of something sweet or parm and some pesto. For my sweet, I used a rosemary marmelade, but anything would work, including a balsamic reduction.

        1. ok, combining those ideas, how about crostini, with a slice of the pork, the manchego cheese slice, and then a dribble of plum sauce (plum jam, I guess- or maybe cherry preserves, which I have!) on top? I also have a nice cranberry sauce I make. Then a bit of cilantro to top it off. thanks! And I'll keep the mushrooms in mind for another time-

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          1. This is too late for that dinner you had, but next time try marinated tenderloin. Very simple.

            Rub with pepper and salt, sear, and roast until just done to medium (I forget the internal temperature you want, but be careful -- tenderloin dries out so easily). Let it rest 15 minutes or so. Slice very thin and spread on a plate. Drizzle with the marinade, which is just good quality olive oil, lemon juice (or white wine vinegar), garlic, salt, coarsely ground black pepper. Sprinkle a few herbs if you like. Serve within an hour or two. If you let it sit too long it might turn into pork ceviche.

            Can be eaten alone or on a thin slice of baguette (toasted is nice) or other good bread.