What's your best pork tenderloin recipe you can share with me?
- Angelina Sep 21, 2009 05:00 PM
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!
Tried this? Marinate in 1 tablespoon of cinnamon and a half cup of high quality maple syrup. Mmm. Very good.
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.
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.
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.
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)
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.
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.
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.
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.
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.
I kind of use this recipe: http://www.epicurious.com/recipes/foo...
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!
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.
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.
K-Bobs --- Onion, Bell Pepper, 'Shrooms, Cherry Toms, Fresh Pineapple........
Baste with Pineapple Juice/Dark Brown Sugar towards the end.....
Fried Rice or Rice Pilaf.......
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:
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.
The yahoo link didn't work for me, but I found the recipe here:
This was delicious and very easy to prep ahead of time and quickly make for company. I plated it with crash hot potatoes and the combination was quite nice. I doubled the tomatoes (had forgot your advise about the mushrooms) and was glad - the sauce is wonderful.
This dish delighted even a tricky to please friend (good guy, but has a great number of food quirks). It is definitely becoming part of my rotation!
Mine is much the same. I prefer a blueberry or raspberry gastrique. I cook the fruit down with sugar and vinegar and then strain it to ensure there are no seeds. I like the tang the vinegar adds versus just cooking down the fruit itself.
In regards to the pork tenderloin, I usually season it with a rub. I then sear it over high heat. I then transfer it to a meatloaf pan that has a cup of beef stock in the bottom. That goes in the 400 degree oven for about 15 minutes.
I'll usually serve it with squash. I dice up the squash, season it, and cook it on the flattop. Just before it's finished, I also add some chilli flakes, diced pecans, maple syrup, diced blue cheese, and some chopped sage/parsley.
It's one of my favorite dishes to make, especially in the fall.
My family's favorite is this: 1 small tenderloin.
1/4 c. balsamic vinegar, 1/4 cup olive oil, 2 t. kosher salt, 2 T peppercorns, 1/4 cup. fresh rosemary. Grind peppercorns with a mortar and pestle, add kosher salt, add in rosemary, then add olive oil and vinegar. Pour over the tenderloin and marinate in a bag overnight. Grill or roast, your choice, according to the weight. Can be doubled or tripled to accommodate larger roasts. I hope you like it Angelina!
I love to stuff mine w/ pesto; grill and slice. Delicious with a caprese salad, crusty bread; maybe a pasta salad.
One of my husband's favorites also happens to be incredibly easy. I salt and pepper the tenderloin then brown it in a little olive oil on the stovetop. Then it goes into the oven (convection 325 or bake 350) until it reaches 150 degrees. I remove the meat to a platter and tent it with foil. The pan goes back on the stove on medium heat. I deglaze with about a half-cup of low sodium chicken stock. Then I add about a half cup of heavy cream and a generous tablespoon of Dijon mustard. I cook it until it thickens, which just takes a few minutes, add any juices the meat has given off, taste for salt (it usually needs a pinch) and then it's ready to serve. All and all it takes about 20 minutes, plus another ten to heat up the oven.
I remove the silverskin with a boning knife.
I brine mine in soy sauce and brown sugar (sometimes I substitute pineapple juice for the sugar.) for about an hour. I then rinse them, tie the tail to double the thickness at the tapered end, sprinkle pepper and garlic powder on them and sear them. After that, I finish them in the oven. When they hit 130 - 135°F, I put some bbq sauce on them and finish cooking them to 145 - 149°F. Let them rest. Slice and serve.
There are many excellent recipes. But the key to an excellent pork tenderloin is to not over cook it. Leave it pink in the center. There is no reason to cook it to death anymore than you would cook a beef tenderloin past medium rare.
Beat a 1.5 cm thick tenderloin to 0.5cm thickness between cling film. Season with salt and black pepper. Flour,egg and breadcrumb it (Twice if you like it really crispy). Shallow fry for 2 minutes a side on medium heat. Top it with a pre-prepared bechamel sauce, a layer about 5 cm deep, all over one side, top that with a mixture of grated cheddar cheese and parmesan. Grill until bubbling. Serve with fries and salad or however you like it. Have half a dozen beers before eating. Pork Parmesan, you'll love it. (Can also be done with chicken breast or thighs or fillet steak is superb!)
my favourite thing to do is rather a hassle, only do it when you've plenty of time and don't mind some fussing about...but it's really worth it as it's a delicious and unusual combination of flavours: slit the tenderloin lengthways, but not all the way down, then open it out like a book. Down the middle place some prunes you've soaked in brandy, some sausagemeat and some wilted spinach leaves. Bring the sides together and tie in several places with string. Brown in butter in a pan, cover and bake at 180 deg for 40 mins. Serve in a red wine sauce thickened with a beurre manie. Quite rich and only for special occasions maybe! but will get you praise:)
Our favorite is "Pork Medallions With Mustard-Caper Sauce", which appeared in the Dec '97 Bon Appetit, and which I first noticed in a 1999 message in the CompuServe Cooks Online forum. It's still available on the Epicurious web site (http://www.epicurious.com/recipes/foo...). The ingredients are simple:
1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard
(See the Epicurious site for the copyrighted prep instructions, etc.)
For two of us we halve the recipe (except use 2 tsp each of butter and mustard), and we often use pork stock instead of chicken broth. We don't usually have shallots around, so use onions and garlic instead.
rub the tenderloin with a dry barbecue rub with chipotle powder added, or mix rub with minced chile en adobo. Grill or roast the tenderloin. Meanwhile, cook sweet potato until done, then mash and mix with some of the rub and chipotle. Make quesadillas with pork in bits and some mashed sweet potato, top with jack cheese or your preference. sprinkle with cilantro and minced green onion. Pan sear over medium in a bit of vegetable oil until brown, heated through, and cheese melted. Serve with sour cream mixed with a homemade or prepared green salsa.
I have a simple recipe. I take 2-3 tablespoons of mayonaise, add old fashioned grainy dijon mustard, add some chopped celery, and finely diced carrots and tarragon. I coat the tenderloin with my mixture and drizzle olive oil on top. Into the oven at 450 for 10 minutes, covered lightly with aluminum foil. Remove foil after 10 minutes and lower oven temperature to 325 and cook until done. I serve it with homemade relish and sides of new potatoes or rice.