653994 Mon Sep 21 17:00:19 -0700 2009 30 31 Home Cooking 0 5047439 I feel like I have made it every possible way. Although everyone loves what I do with them, just curious what everyone else's are. Thanks so much! Mon Sep 21 17:00:19 -0700 2009 14274 Angelina 1 5047520 Tried this? Marinate in 1 tablespoon of cinnamon and a half cup of high quality maple syrup. Mmm. Very good. Mon Sep 21 17:35:11 -0700 2009 5047439 123480 scuzzo 1 5047525 ...and grill it to perfection. Mon Sep 21 17:35:48 -0700 2009 5047439 123480 scuzzo 2 5048295 I love the flavor of maple syrup with pork! I have done a recipe like this, but not with the cinamon...thanks scuzzo!!! I think I may try! :) Tue Sep 22 04:20:21 -0700 2009 5047525 14274 Angelina 3 5048503 Similar-I did one Sunday night that I marinated in a mixture of garlic, rosemary, dijon mustard, maple syrup and some badly fermented apple juice I had in the fridge- great flavors! Tue Sep 22 06:34:53 -0700 2009 5048295 180029 fmcoxe6188 1 5047593 I grill it on my outdoor gas grill. Prepare an apricot sauce to pour over when serving. 1 jar apricot preserves, 1/2 tsp ginger, 1 tsp red wine vinegar and 2 to 3 tbsp spicey brown mustard. Mon Sep 21 18:01:53 -0700 2009 5047439 1111000 renspen 2 5048297 Nice flavors with the apricot! Tue Sep 22 04:20:44 -0700 2009 5047593 14274 Angelina 1 5047656 My favorite way to make pork tenderloin is to slather it with Walkerswood or Busha Brown's jerk paste. Let it sit for around a half hour, then grill. Very hot, but delicious. Great accompanied by sliced avocado and tomatoes. Mon Sep 21 18:29:51 -0700 2009 5047439 55578 Eatin in Woostah 2 5047796 i LOVE Walkerswood jerk paste! But I use it sort of sparingly. It's got such a great flavor! Mon Sep 21 19:27:15 -0700 2009 5047656 123480 scuzzo 3 5050504 Oh yeah, if you don't want it blisteringly hot you can use just a little. :) Or, you can cut it with Worcestershire sauce and make more of a marinade. Also great served with some mango salsa to cut the heat. I also prefer Walkerswood, but sometimes it can be hard to find. Busha Brown's is also good (not the sauce, just the paste) and is a decent second choice. Tue Sep 22 16:50:14 -0700 2009 5047796 55578 Eatin in Woostah 2 5048298 LOVE spicy anything! I have to look for this jerk paste. Thanks for the tip ! Tue Sep 22 04:21:30 -0700 2009 5047656 14274 Angelina 1 5047742 Salt, pepper, and onion powder rubbed on the loin. Sear on all sides. Place in roaster and surround with mixed dried fruit of your choice (apples, apricots, plums, cranberries, pears, a little crystallized ginger in mine) and a few fresh sage leaves. Pour in apple cider (enough to see it surrounding the fruit). Cover and roast at 375 until thermometer says done. Remove loin and fruit to a platter and reduce pan juice spiked with a little calvados until it thickens into a sauce. Pour some over loin and fruit and pass the rest. Ham and chicken are nice this way too. Mon Sep 21 19:05:52 -0700 2009 5047439 160677 morwen 1 5047800 Last night, I did my bastardized version of veal /steak Oscar, but I call it pork Felix. I marinade the pork loin for 11/2 days in Stubbs pork marinade, grill it with 3 turns for 23 minutes, or bake it for 40 minutes, and plate sliced pork medallions with warmed shelled king crab sections, and asparagus, in an alternating starburst pattern, topped with bearnaise. My guests love it. Mon Sep 21 19:29:57 -0700 2009 5047439 57170 Veggo 2 5048013 Holy moly, when are you inviting me over? Mon Sep 21 21:12:45 -0700 2009 5047800 130151 dmd_kc 3 5048299 ha ha! I was just thinking the same dmd! Thanks veggo! Tue Sep 22 04:22:26 -0700 2009 5048013 14274 Angelina 1 5047910 I just made this on Sunday for watching football, more of an app than entree but would make a great sandwich crostini topped with herbed goat cheese, carmelized onions, thinly sliced pork tenderloin and cherry jam (i roasted the pork in the oven and glazed it a bit at the end with the cherry jam too) Mon Sep 21 20:22:05 -0700 2009 5047439 122384 jpmcd 1 5047950 I braise it with chopped apples and sliced onions, red wine vinegar, a hint of cloves and some rosemary. Then I finish it off with a glaze of mustard powder, brown sugar, garlic and vinegar, and serve the apple and onions (which are now well cooked) on the side, and mustard-garlic mashed potatoes. Mon Sep 21 20:41:17 -0700 2009 5047439 27525 tastesgoodwhatisit 1 5048007 I love it grilled -with chili lime butter! Mon Sep 21 21:09:12 -0700 2009 5047439 1110504 sedimental 1 5048015 Since it's such a lean meat, it's an everyday for me. I've enjoyed about every marinade under the sun, and I like it pretty much any way you grill or roast it. I've also made lean sausage from it successfully, sometimes combining some chicken breast with it. Combine with plenty of apple, onion, garlic and herbs of your choice, then pan-fry patties for a nice change of pace. I've never tried a recipe per se, but this kind of sausage is plenty forgiving. Not company food, but an excellent change of pace when you want to be healthy yet mix it up a little. Mon Sep 21 21:14:50 -0700 2009 5047439 130151 dmd_kc 1 5048301 Thanks everyone!!! I printed this page for further reference! Tue Sep 22 04:23:30 -0700 2009 5047439 14274 Angelina 1 5048349 The quickest, easiest way to get a tender pork loin is to cover with applesauce and bake. Comes out so juicy. In the summer I like to grill with chipotle stuffing like so: http://www.epicurious.com/recipes/food/views/Grilled-Chipotle-Stuffed-Pork-Tenderloin-109700 Tue Sep 22 05:12:08 -0700 2009 5047439 11097 coll 1 5048472 As stated above, I also love it slathered with a jerk rub. My favourite though is rubbed with whole grain mustard, salt, pepper and herbes de provence. I then cook it with indirect heat on the bbq. It is delicious, especially with some roast potatoes. Tue Sep 22 06:18:38 -0700 2009 5047439 51490 icey 1 5048526 Since I can't grill (condo) and I don't think enough in advance to marinate, my go-to weeknight method is to dry the tenderloins thoroughly (hopefully they will be fresh and not cryovac as those tend to be moisture-logged), bury slices of garlic in slits, then season with salt, pepper, and cumin. Then I brown all over in cast iron, then put the whole skillet in a preheated 400 degree oven for 10 minutes -- or until the inside is the way I like it -- slightly rare. Deglaze the pan with Alsatian white wine, add shallots, swirl with butter. Slice and serve. Braised red cabbage on the side is nice. I got this method from somewhere some years ago -- Sheila Lukins comes to mind. Tue Sep 22 06:46:34 -0700 2009 5047439 55915 MartinDC 1 5048581 I coat my pork with kosher salt black pepper and fresh sage then wrap belts of Maple smoked bacon around it. I roast it in the oven then make a gravy with the pan juice . I usually serve this with a creamy polenta. Tue Sep 22 07:03:57 -0700 2009 5047439 103546 Analisas mom 1 5048589 You can butterfly and marinate in a mixture of hoisin, soy, garlic, ginger and sesame oil then grill it, which is delicious. However, my go-to pork tenderloin recipe is the following: 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. Tue Sep 22 07:06:38 -0700 2009 5047439 17481 QueenB 2 5048694 Yummmm!! Thanks Queen B! Sounds great! Tue Sep 22 07:46:25 -0700 2009 5048589 14274 Angelina 1 5048732 I kind of use this recipe: http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Maple-Glaze-104089 but rub it first with thyme, sage, S+P; sear then finish in the oven. Deglaze the pan with a little balsamic vinegar and whip up the glaze in that. This is usually a good crowd pleaser since the ingrients are pedestrian enough for non-adventurous eaters but the end result is tasty enough for those with more gourmet tastes. We also like to do it on the grill using a savory apple jam as a marinade/rub. That's great too! Tue Sep 22 08:01:11 -0700 2009 5047439 199621 cookie44 1 5049035 I always brine pork tenderloin. Then I brush it with a mix of apricot jam/hot mustard/garlic & OJ. then wrap in pancetta (or bacon) & grill, brushing with more of the jam mix. Watch out--it wants to burn. Another recipe that I don't know how to post here is from Hugh Carpenter's Hot BBQ book & is an Indonesian peanut slather. Butterfly pork tenderloin & slather w/peanut butter/ sirachi/garlic/ cilantro mix & grill---so good. Tue Sep 22 09:35:32 -0700 2009 5047439 1099702 sparkareno 1 5049790 My husband found this in line * 2 pork tenderloins * 4 tablespoons Dijon mustard * 1 tablespoon oil * 2 tablespoons butter * 2 shallots, minced * 1 cup Marsala wine * 1 tablespoon Dijon mustard * 1 cup heavy cream 1. Preheat oven to 350 degrees F Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. 2. Heat oil in a large skillet over medium-high heat and brown the meat. Transfer meat to prepared baking dish. 3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. 4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. 5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. Tue Sep 22 12:52:11 -0700 2009 5047439 66281 ginnyhw 1 5049831 K-Bobs --- Onion, Bell Pepper, 'Shrooms, Cherry Toms, Fresh Pineapple........ Grill...... Baste with Pineapple Juice/Dark Brown Sugar towards the end..... Fried Rice or Rice Pilaf....... Enjoy! Tue Sep 22 13:04:27 -0700 2009 5047439 65057 Uncle Bob 1 5049836 Francois Dionot, the founder of L'Academie de Cuisine, ran a series of "cooking class" articles in the Washington Post back in 2001 which included a recipe for "pork tenderloin with mushroom sauce" that is outstanding. I have made the recipe many times and it always turns out great. The article and recipe is hard to find online but it is available at the following link: http://groups.yahoo.com/group/EthnicRegionalMCook/message/3742 From experience I usually double the amount of mushrooms and tomatoes called for in the recipe. The mushrooms are almost the star of the show but the pork tenderloin soaks up great flavor and is very tender. Enjoy. Tue Sep 22 13:06:41 -0700 2009 5047439 18385 CDouglas