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Easy yet elegant pork tenderloin ideas

ziggylu Dec 9, 2009 03:28 PM

I'm completely overwhelmed with end of the semester commitments and don't have lots of energy to think creatively so any help is appreciated!

A long and tortuous project is coming to the end adn the group that I am involved with is celebrating it's completion on saturday night with a dinner at my house. I still have teaching and student commitments I need to finish so can't spend all day in the kitchen so need something elegant and tasty yet simple.

I have four pork tenderloins in the freezer so thought I"d use those. A salad and some potatoes as a side dish make a complete dinner. Just don't know what to do with the tenderloins. Last time I made them i stuffed them with pesto and could do that again but am thinking something different time though I don't know what...

Favorite easy recipes? Thanks!

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  1. mariacarmen RE: ziggylu Dec 9, 2009 03:31 PM

    the simplest way for me is salt and pepper, then roll in crushed toasted cumin, sear on all sides, then put into a shallow roasting pan with chicken stock and/or white wine, to cover about half the loin, and braise for about 20-30 mins, depending on how thick yours are. they come out very tender and juicy. and it doesn't have to be cumin, can be any herb - rosemary, thyme, etc.

    1 Reply
    1. re: mariacarmen
      ChristinaMason RE: mariacarmen Dec 10, 2009 06:58 AM

      mariacarmen's suggestion is good. along these lines, salt and pepper the tenderloins, sear in a hot pan, then rub with a sort of pesto-like blend of olive oil and chopped fresh herbs (rosemary, sage, parsley, thyme, garlic, paprika). roast briefly just until they come to temperature. easy peasy, and very good!

    2. goodhealthgourmet RE: ziggylu Dec 9, 2009 04:15 PM

      Eating Well has a few recipes i really like. a couple of them sound a bit unusual at first when you see the ingredients, but they're delicious, and very easy:

      1. j
        jmullen1251 RE: ziggylu Dec 10, 2009 05:21 AM

        you could stuff them with a combo of goat cheese and spinach or, as you mentioned, pesto's a great thing to use - you could stuff with a sun-dried tomato pesto, gruyere and prosciutto

        1. k
          katecm RE: ziggylu Dec 10, 2009 06:55 AM

          A really nice dish, though it sounds weird, is pork braised in milk. Look it up and find a variation that calls to you. It doesn't seem like much could happen, but somehow the pork and milk make a wonderfully dreamy sauce. Just bear in mind that when it's cooking, the sauce looks curdled, but a quick trip in the blender clears it right up. It's a really elegant and unexpected way to serve pork. As a side note, I often add dill to mind, but tarragon would be great too.

          4 Replies
          1. re: katecm
            NYCkaren RE: katecm Dec 10, 2009 01:13 PM

            Does the method work with tenderloins? I've done it with other, larger roasts.

            1. re: NYCkaren
              mariacarmen RE: NYCkaren Dec 10, 2009 01:30 PM

              i agree, i don't think it works with tenderloin, the meat is just not fatty enough.

              1. re: mariacarmen
                katecm RE: mariacarmen Dec 11, 2009 06:52 AM

                It works beautifully, but you can't braise it for three hours. I do it just until cooked. Also works with pork chops.

                1. re: katecm
                  starvinmarvinpb RE: katecm Dec 18, 2009 07:01 AM

                  Works best w/loins - Try this: Brown off some pearl onions and braise with the milk&pork, first 1/2 of cooking time covered, 2nd half uncovered. Result is moist pork and caramel-colored onion custard...really good.

          2. m
            mountaincachers RE: ziggylu Dec 10, 2009 11:17 AM

            I love the coffee marinated grilled pork tenderloin on epicurious. It marinates for 24-48 hours, which means that the real work is done ahead of time.

            1. m
              mariab RE: ziggylu Dec 10, 2009 11:25 AM

              I made a fig and blue cheese stuffed tenderloin that was easy and delicious and was from the Washington Post Food section chat. Recipe goes like this: Preheat the oven to 450. Take a 1-pound pork tenderloin and cut it down the middle *lengthwise* -- but not all the way through. Open it up as much as you can. Then put a piece of plastic wrap over it and, using the meat mallet, whack it down to a thickness of 1/2 inch. Sprinkle a half-cup of crumbled blue cheese and a half-cup of chopped dried figs over the meat, roll it up lengthwise, tie it shut in several places along the roll, put it on a foil-covered jelly roll pan, sprinkle with salt and pepper, and bake. After 20 minutes, brush with melted apple jelly, then bake 10 more minutes. Remove, let rest for a few minutes, carve into rounds
              and serve.

              2 Replies
              1. re: mariab
                ChristinaMason RE: mariab Dec 10, 2009 12:39 PM

                that sounds really good. any particular kind of blue cheese? i never know what i'm buying...

                1. re: ChristinaMason
                  mariacarmen RE: ChristinaMason Dec 10, 2009 01:41 PM

                  Gorgonzola would be good with the figs...

              2. s
                sparkareno RE: ziggylu Dec 10, 2009 01:35 PM

                I do this on the grill but I like to wrap my (brined) pork tenderloins in pancetta. I brush them with a mixture of apricot or peach jam/orange juice/hot mustard/garlic. I don't know why you couldn't do this in the oven too.

                1. s
                  starvinmarvinpb RE: ziggylu Dec 18, 2009 07:27 AM

                  Two easy/fast tenderloins:
                  1) S&P, chipotle powder - grill on med heat for 10-15 mins or til done
                  2)S&P, minced garlic and chopped fresh thyme - 350 for 30...simple and really good.

                  1. fayehess RE: ziggylu Dec 21, 2009 05:22 AM

                    Season with kosher salt on all sides and sear the loins. Season with a conservative grind of black pepper. In separate pan, season and sweat leeks in butter until completely softened with a sprig of thyme and a clove of garlic. Cover if you have to, to prevent them from browning. Add a cup of heavy cream. Reduce slowly for about 5 minutes. Add the loins and cover with parchment and lid set askew. Braise very gently until the loins are desired temp. (150 deg) Remove the meat and continue to reduce the liquid to desired thickness (I like it saucy) fayefood.com

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