Your best non-sweet pork tenderloin recipe?
I'm not a inexperienced cook, but I have to admit I've never cooked a whole pork tenderloin. Would love a great recipe that doesn't include any kind of fruit and isn't sweet. I'm one of those people that really just doesn't care for for sweet flavors in meat dishes. Was planning to oven roast it, or if I can't find a recipe that sounds good, I'll probably cut it into medallions, flatten, panko bread and fry them, tonkatsu-style.
I make tenderloin with a rub. It does contain a minimal amount of brown sugar, but it's not as much as many of these other recipes, which seems to be what you're looking for:
It comes with:
-2 parts paprika
-1 part brown sugar
-1 part chili powder
-1 part black pepper
-1 part kosher salt
Basically if you're in your kitchen, sear the tenderloin for a few minutes per side, then throw it in the oven to finish it up. Very easy...
There are the step by step instructions if you're interested, but I think you get the gist of it.
This was inspired by the Cook's Country Slow Cooker BBQ Beef Brisket recipe.
Slow Cooker Chipotle Pork Loin
This recipe makes a spicy, tender, juciy sliced pork loin.
Cooking time 3 to 4 hours on LOW (until internal temperature reaches 165-F).
1 pork loin
4 tablespoons packed brown sugar
1 tablespoon ground chipotle pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 cup water
Combine brown sugar, ground chipotle, ground cumin, paprika, table salt, and ground black pepper in a bowl. Mix well. Rub the spice rub mixture all over Pork Loin.
Cover spice rubbed pork loin tightly with plastic cling wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours to marinate.
Place a small loaf pan, upside down, in the bottom of the slow cooker. This will act as a pedistal to keep the pork loin out of any drippings that would wash off the spice rub while it is cooking.
Unwrap pork loin and place the pork loin on the inverted loaf pan in the bottom of the slow cooker. Pour 1/2 cup of water into bottom of slow cooker. Place lid on slow cooker.
Set slow cooker on LOW and COOK about 3 to 4 hours until the internal temperature of pork loin reaches 165 degrees F.
Remove pork loin and place on platter. Cover loosly with a piece of aluminum foil. Allow pork loin to rest 1/2 hour before slicing to retain juices.
Slice pork loin into 1/4-inch thick slices and serve. Reheat slightly if desired.
This is my favorite pork tenderloin recipe. I originally found it on Television Without Pity (I know), so I'm not sure of the specific origin. I use half and half instead of the cream because I'm more prone to keeping it around. Subbing chicken stock for the beer does NOT achieve the same result.
Honey, Mustard and Rosemary Pork Roast
3/4 cup beer (a lager or a pilsner) (could use a good quality chicken stock)
1/2 cup dijon mustard
¼ cup honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary (or sub with 1 Tbsp dried rosemary, crumbled)
2 tablespoons chopped garlic
1 pkg pork tenderloin (2 tenderloins in pkg, I believe it's around 2-3 lbs)
1/2 cup whipping cream
Whisk first 6 ingredients in a 9x13 glass baking dish. Add pork and turn to coat. Marinate at least 4 hours in fridge, preferably overnight. Turn occasionally if possible.
Preheat oven to 350F. Transfer pork to rack set in roasting pan, reserve marinade. Roast until center of meat is 150 F, about one hour. Let stand at room temp 15 minutes.
Strain marinade into heavy saucepan. Add cream and juices from roasting pan. Boil sauce 15 minutes (be careful, it wants to boil over the first few minutes, due to beer and cream). Season with salt and pepper to taste.
This is classic French, and is my smiling inside go-to recipe for company because it is so delicious, savory, elegant, impressive, and so easy!
TENDERLOINS OF PORK WITH WHITE WINE & SAGE REDUCTION
2 whole pork tenderloins
Salt & fresh ground black pepper
1 cup olive oil
2 tsp finely chopped fresh sage
juice of 1 lemon
1 cup inexpensive white wine (surprisingly, cheap is better)
1 cup good chicken stock
4 fresh sage leaves finely chopped
2 Tbs (1/4) stick butter
Preheat oven 350F
Salt and pepper tenderloins and place in non-metallic container (I use ziploc bag) with oil, lemon & sage. Refrigerate 2 hrs, turning after one.
Heat large, ovenproof skillet over medium high heat until hot. Place tenderloins in and sear on all sides.
Place skillet containing browned tenderloins into hot oven and roast, turning once, to 140 degrees internal temp. Remove tenderloins, tent with foil and let rest.
Place skillet over high heat. When hot, add wine and cook until steam evaporates. Add stock and sage leaves, scraping browned bits off bottom of pan. Cook over high, stirring constantly until reduced by half. Turn off heat and whisk in butter. Salt and pepper to taste.
Slice pork into half inch medallions and drizzle with sauce. (Pork should be tender, juicy & just slightly pink inside
*If you try it and like it let me know and I will tell you who's recipe it is ;)
I usually medallion and broil mine; I do love it in Asian sweet chili sauce but you qualified with non-sweet so I would instead swerve to a spicy peanut sauce if I'm staying with the Asian theme.
I made this in the slow cooker a couple of months ago, just combine and let it go until it's done to your liking (from thread http://chowhound.chow.com/topics/3612...
1/2 cup orange juice
1/4 cup lime juice
1/4 cup dark rum
1 medium onion
6 cloves garlic
2 teaspoons oregano
2 teaspoons chili powder, ancho
2 teaspoons salt
1 whole bay leaf
1/2 teaspoon ground black pepper
12 ounces pork tenderloin
Next time I'd use less rum as I did find the flavour too prominent (mind, I used Sailor Jerry's spiced rum and don't know how that changed things), but it was still good shredded into sandwiches. I was definitely surprised by how moist the meat stayed, as long as I kept the liquid level high enough.
Rice wine vinegar
Chile and garlic paste
Sesame seed oil
Ketchup (Yeah, I know I hate ketchup, but it adds sweetness and thickness here. It's the only thing it's good for.)
Marinate for several hours
Fire up the Weber with coals on one side, throw in a chunk of pecan.
Grill over direct coals until there's a crust turning a couple of times
Move to indirect heat until a nice pink medium.
My favorite is horseradish rubbed with herbs. Melt a half stick (or more) of butter and stir in a generous dollop of prepared horseradish (I like the consistency of Kraft's horseradish - a bit chunky/shredded, not pureed). You want almost a paste. Slather on pork, toss tiny new potatoes in remaining mixture to roast with the pork. Then liberally add whatever herb suits you at the moment, or is fresh from the garden (the horseradish is a gentle nutty flavor when cooked down, and will go with just about anything), or just S&P to taste. Roast as per usual for tenderloin. I sometimes add roasted garlic to the paste.
I butterfly and stuff mine also. One of my favorites is prosciutto fontina and roasted red pepper. Roll it, tie it and rub with some EVOO and herbs. Brown outside in a skillet and then finish in the oven. Sometimes I make a pan sauce using shallots, white wine, mushroom, garlic, a little bit of chicken broth and finish with butter.
Stuff it. Slice half of a sweet onion, caramelize in a skillet with olive oil. You can add a bit of sliced pear-- or not. Allow to cool. Butterfly tenderloin, season with garlic pepper, stuff with onions, tie with string. Pan sear about eight minutes, finish in a 350 oven. Let rest before slicing.
I marinate for a few hours or overnight in milk or buttermilk, add a couple drops hot sauce, pepper and a bit of soy sauce. Pour off marinade and dry meat. Season w/ salt and pepper and sear in pan on stove for a few minutes to brown all around. Remove, then smear w/ mixture of mustard/mayo or Hellman's dijonaisse. Bake at 350 about 15min./pound. Remove from oven. Allow to sit a few minutes. Roll in crushed pistachios. Leave extra nuts on serving platter as added garnish. Slice and serve. Yummy!
Mash garlic and best-quality chile powder: use to stuff into slits; marinate all in a lime/olive oil vinaigrette; roast or grill to 145 int. - rest 10 minutes; serve w/ chimichurri. Or use Provencal herbs; use a white-wine based marinade, and serve at room temp. w/ garlicky, lemony aioli, on crusty sandwich rolls.
Oven Barbecued Pork Tenderloin
Trim the tenderloin of the silverskin and tie up the thinner tail. Here is a link to a video showing how to do that. http://video.about.com/southernfood/Roast-Pork-Tenderloin.htm
This is optional but I recommend tying your tenderloin with string to maintain its round shape. Here is a link describing that process. http://allrecipes.com//HowTo/tying-roasts/Detail.aspx
Put your tenderloin(s) in a zip lock bag and pour in 6-7 tablespoons of soy sauce and 1 tablespoon of brown sugar. As you close the zipper, squeeze out as much of the air as possible. Roll the tenderloin around to distribute the soy sauce and to dissolve the sugar. Put the bag in the refrigerator and let soak for 45 minutes to an hour. This process is called brining. It puts water and flavor inside the meat. I highly recommend it for pork or chicken. You can brine with salt too. Here is a link describing the science of brining.
After 1 hour rinse and pat dry the tenderloin. Season with salt, pepper and garlic powder. Sear tenderloin in a med high stainless steel frypan with a little oil for 3 minutes on each side.
Put the tenderloin in a 350 degree oven until it reaches an internal temperature of 135 degrees as monitored by a digital temperature probe. If you don’t have a probe, you can bake it for about 15 minutes.
At this point, put your favorite barbecue sauce on the tenderloin and continue baking to 150 degrees or about 5 more minutes. Take the tenderloin out of the oven and wrap in aluminum foil to rest for 10 minutes.
Slice in ¼ inch slices and serve.
You could serve any kind of rice with this. Even Zatarains yellow rice mix in a box. A nice salad would go nicely. Some bbq beans. We will pretend you made them form scratch rather than buying a can of Bush’s.
My favorite pork tenderloin recipe: http://www.finecooking.com/recipes/pork-medallions-mushroom-marsala-sauce.aspx Second place: http://www.melindalee.com/index.php?o... even though the original recipe calls for pork loin, I have always used tenderloin. In my view, fresh herbs are essential but this is sure the right time of year for that!
I have sliced and sauteed as per directions and I have also cut the tenderloin in thirds or quarters to marinate and then cooked those chunks on the grill, turning to brown evenly. Both delicious. I think I remember that when the cookbook that came from was the COTM, someone did just roast it whole and thought that worked beautifully.
I have adapted a recipe from Charlie Trotter's At Home cookbook that I LOVE - it's a big hit with everyone I've ever served it to as well, and couldn't be simpler.
2 pork tenderloins
1/2 lb bacon, cut into 1" pieces
1 large shallot, minced
2 cloves garlic, minced
1 bunch fresh parsley
20 sprigs fresh thyme
4 sprigs fresh rosemary
Sherry vinegar to taste (red wine vinegar will also work, and a splash of balsamic is nice)
salt and pepper to taste
2 bulbs fennel (optional)
yukon gold potatoes (optional)
Preheat oven to 400. Chop all the herbs together and set half aside. Brush the pork with olive oil, season well with salt and pepper, then roll in mixed herbs. Heat a large ovenproof skillet with a bit more oil until it shimmers, then add the pork and sear on both sides. Place pork in oven and roast until internal temperature of thickest part reaches 140 degrees (145 if you like your meat a little more done). This should take about 15-20 mins, depending on the size of your tenderloins. If you are making the fennel and/or potatoes as a side, you can roast them in the oven right alongside the pork - the potatoes take a bit longer, though. I usually parboil them, coat them in olive oil and salt and roast for 30-35 mins to get them very brown and crusty. The fennel can be cut into wedges or slices, coated with oil and salt and roasted for about 20-25 mins, until it's soft and browned on the edges.
While the pork and vegetables are cooking, make the sauce. Fry the bacon until crisp and remove from the pan, leaving the fat. Add the shallot and garlic and cook for a few minutes, until they are softened. Turn off the heat and allow the mixture to cool slightly, then add vinegar to taste to make a vinaigrette (I like a 1:1 ratio of fat to vinegar, use your judgement). If your bacon was extremely lean or you want extra vinaigrette, add olive oil as necessary. Add the reserved herbs and bacon and season with salt and pepper.
Allow the pork to rest for 10 minutes before slicing. Slice into 1/2" rounds and pour any juices into the vinaigrette. Pour warm vinaigrette over pork (and vegetables, if using) and serve.
If you enjoy the spice blend harissa, this pork tenderloin recipe is for you. Spicy, warm and very moist. This recipe takes you through the initial steps of preparing homemade harissa and the yogurt mint sauce (optional but recommended) to serve alongside.
Add some canola oil, cumin, oregano, garlic, onions and sliced fresh jalapenos to a pan (and put yr fan on so you don't tear gas everyone). Add half inch slices of tenderloin in small batches, cooking slightly underdone, and setting aside. Deglaze (and it'll be pretty darn glazed) pan with lime juice. Add some stock, and let cook down. You could thicken with cornstarch if you wanted to, but I don't. Put pork back into pan, and allow to simmer until the pork in just cooked. Serve with cilantro, lime wedges, and rice or tortillas or beans.
This is one of those made up recipes that has no measurements. I like to cut it into pretty thin slices because you can cook it perfectly without nearly as much effort or risk as cooking it whole.
This basic method (pan-sear with seasoning, deglaze pan to make sauce, return pork to sauce to finish cooking) would work with almost any seasonings. You could go medi, or italian, or mexican-ish like I do. Some black olive with sundried tomatoes, garlic and onions and basil would be good.
Have you tried Char Sui pork (chinese red roast pork)? I use the packet marinades, very easy & authentic tasting. I use Lobo brand over here in the UK, which you can get on the internet in US but Noh brand is also available. Try internet or your local Chinese supermarket. Just add a little water to the sachet, rub over pork & I leave mine overnight. Roast in the oven until the pork is still a little pink & leave to rest. Serve with steamed rice & chinese vegetables or a noodle or rice & veg stir fry. Quick, easy & tasty. Also tastes nice sliced in a wrap with cucumber, spring onions, iceberg lettuce & a little sour cream with chopped coriander in.
This is one of my favorite ways to cook pork tenderloin. It's something that you can completely assemble ahead of time and cook when you're ready. Since I can't find fresh porcini mushrooms locally, I almost always use portabella mushrooms. I can't count the number of times I've made this.
This is my (Cajun) family's recipe. It sounds weird but trust me, it tastes amazing. The mustard makes a terrific crust that seals in the juices so it is moist. It also smells incredible and, best of all, it is very tasty. More than any other dish I cook, when I am making this tenderloin and people come in the house I hear ‘Oh my goodness, what is in the oven?’
If you have time to prep it the night before (or morning of), excellent! But if you need to do it right before, it will still be wonderful.
1 pork tenderloin
French’s Yellow Mustard
Salt and pepper
Make slits all over the tenderloin with the end of a sharp knife.
Stuff each slit with a slice of garlic and a slice of Serrano pepper.
Liberally cover the tenderloin with salt and pepper, and then slather it with French’s Yellow Mustard. (Use your hands, they will get all messy, it’s fun)
Place in a roasting pan. We roast at 350 degrees. For 2 pounds, I would say about 30 minutes. You do want to be careful with pork, as you can overcook it easier than beef. If you have a thermometer, go for about 145 – 150 degrees, unless you like it more well done. If not, just cut into it at about 25 minutes to see what it looks like, keeping in mind it will cook a little bit more when you take it out of the oven
Pork Tenderloin with Chipotle and Marmalade sauce (marmalade optional)
3 2/3 cups beef stock or canned beef broth
3 2/3 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade (you may delete this if you're against any fruit in the sauce)
1 tablespoon chopped canned chipotle chilies in adobo sauce
1 tablespoon water
2 teaspoons cornstarch
2 1-pound pork tenderloins
*(Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.)
Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes. Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4-6 minutes.
Take off heat and thinly coat tenderloins with sauce.
Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15-20 minutes (more time for heavier tenderloins). Let pork rest 5 minutes.
Bring remaining sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.