Bored with my pork tenderloin
Howdy, Hounds. I've got a 1-lb pork tenderloin in my fridge and I plan to cook it for dinner tonight. I'm bored with the two preparations I typically use and would love some new ideas. Standard preps for me include: 1) butterfly/salt/sear then quick-roasting in the oven and serving with an herby sauce/salsa or 2) slicing medalions to pan sear then finishing with a quick pan sauce of wine/shallot/dry fruit/butter. Both are good, but I'm eager to try something new. What's your current fave prep?
I love this prep with mushrooms and marsala. http://www.finecooking.com/recipes/po...
Going a whole different route, slice into medallions and marinate with a couple of handfuls of chopped fresh herbs (a mix of parsley, thyme, and marjoram is my favorite, could add some sage too), several cloves of garlic peeled and smashed with the side of the knife, S&P, a whole bunch of paprika and just enough olive oil to make the whole thing into a paste. Ideally, you let it sit for a couple of hours but when you are ready to cook, saute the medallions in olive oil. This is very loosely adapted from (more inspired by) a Penelope Casas recipe.
I have a couple of favorites..
Apply your favorite rub and let it sit at room temp for an hour or so, then throw it on the grill. I like the Memphis Dust rub from amazingribs.com. He also has good advice about grilling a pork tenderloin. This may sound weird, but the leftover bits make great pork fried rice!
Another favorite is this one from epicurious. Do NOT leave out the green onions. They make the dish. http://www.epicurious.com/recipes/food/views/Shredded-Pork-Tenderloin-with-Lime-Sauce-5436
Oh, here's another I like: http://www.epicurious.com/recipes/foo...
I usually make this recipe with a larger pork tenderloin (one that looks like a rack of pork chops with the bones cut out), but it works with the small ones too. The sauce becomes incredibly rich and delicious from the pork, great on pasta.
Writing this on lunch break so no formal recipe in front of me.
Italian Style Pork Tenderlon
Approx. one cup Breadcrumbs (I use a mix of panko and dry crumbs)
1/4 cup fresh, grated, Parmesean Cheese
1/2 cup All Purpose Flour
One or two eggs (beaten)
Salt and Pepper
1 to 2 Tablespoons Olive Oil
2 to 3 cups spaghetti/marinara sauce. Homemade is great, but jarred does in a pinch.
1 small sliced onion (optional)
1 small sliced pepper (optional)
About four ounces thin sliced mozzarella cheese
1. Preheat oven to 375 degrees. You will want a roasting pan with a tight fitting cover for this dish.
2. Take three pie pans or shallow dishes. Add breadcrumbs and parmesean cheese to one of them, the flour in another, and the beaten egg(s) in the thrid. You will be dipping the pork tenderloin in each of these dishes so adjust your measurements accordingly.
3. Lightly salt and pepper the tenderloin.
4. Dip and roll it in the flour, shake excess. Dip it and coat it in the egg, then roll it and cover it in the breadcrumbs/cheese mixture.
5. In a large skillet, heat the olive oil until very hot. Add the pork and brown it quickly on all sides, even the ends. Then place it in the roasting pan.
6. Cover with the sauce. Add onions and peppers if desired.
7. Cover the roaster with the lid. Baking time depends on the size of the tenderloin. I usually make a large three to four pound one and it takes about an hour and a half. Your mileage may vary.
8. Remove lip, layer mozzarella cheese on top and bake uncovered another five minutes until the cheese melts. Serve with side of pasta.
Being from KY, my favorite way to prepare is a marinade of 1/4 cup soy sauce, 1/4 cup of bourbon, 2 TBS brown sugar, 2 garlic cloves, smashed, and sometimes I add some grated fresh ginger and a little veg oil if I'm going to grill it. Marinate for 1 hour, up to 12 hours, then either roast uncovered in oven at 325 for 1 hour in the marinade, turning it over after 30 mins; or put it on the grill for about 30 to 40 mins until it reaches proper temp. I boil the marinade for about 10 mins and use it to paint the meat during grilling. Really good with a lovely sauce of mayo, sour cream, shallots, some vinegar and some dry mustard. Also wonderful cold on a bun the next day with the sauce.
Marinate either whole or in medallions: equal amounts soy sauce and apple cider, with some garlic powder, mustard (dry or prepared), some form of onion, and savory, sage, or thyme. Amounts don't need to be specific. Wipe the onion and any other solids off the meat before searing so they don't scorch, but reserve the marinade. Sear and finish in pan or stovetop. Remove, return marinade to pan, boil it, add beer, wine, or dairy and reduce to desired flavor/thickness as a pan sauce.
my favorite things to do are either:
1) cut into medallions, pound thin, and dredge in a mix of flour, cumin, brown sugar, chili powder, salt, and pepper. sear in a pan, then deglaze the pan with a mix of balsamic, chicken stock, brown sugar (just a little), capers, and dried cherries. then simmer till the sauce is reduced and a little sticky on the pork. mmmm
2) smother the whole thing in mole sauce and roast or braise. slice super thin and serve on tacos with your favorite taco fillings.
My current fav for pork tenderloin - roast bread stuffed pork: http://tastykitchen.com/recipes/main-...
Sear the pork, slather with a garlic/herb/mustard sauce and stuff into a loaf of crusty bread. Roast at 375 until the internal temp is 155. Slice inch thick slices with a good bread knife and serve. The bread turns into almost a savory pudding around the pork, and the garlic mustard sauce is lovely. If you can get your hands on some fennel pollen, I definitely recommend it!
I line a roasting pan with thin wedges of sweet potato (skin on) and onions. Place a well trimmed pork tenderloin on top of the veggies and pour enough pomegranate molasses over it to coat very well. Foil the pan and roast at 425 for 20 mins. Then remove the foil lid and roast another 8-10. Slice and serve with veggies. Warm a full cup of the pomegrante molasses and serve it with the tenderloin. Really good. 4 ingredients.
Hi Foodielilcious, no completely different animal BUT, you can make your own. Just buy a large bottle of pomm juice and on a very low flame simmer it down to a syrup. I usually find pomm molasses in (middle eastern) ethnic markets and Wegman's international food aisle. Homemade, if you have the time, is just as good! Pomm molasses is tart. Here's on recipe but I use even less sugar:
I have an ancient recipe that my guests always love. It won the Iowa State fair or some such, many moons ago. It will do two tenderloins. It's really easy! Also makes great sandwiches for with leftovers.
Mix in a large measuring cup:
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 Tbsp brown sugar
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 Tbsp ketchup
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp cinnamon
Dump the marinade and tenderloins in a zip bag, put in fridge, and marinate at least 8 hours, and up to overnight. Sear on hot grill, then reduce temp to medium and cook to desired temp (I remove it at 130 F and let it rest).
It would be fine in a hot pan. I've also done it with various minor adjustments for missing ingredients, like chopped onion instead of onion powder. No problems. It has great basic flavors. Garlic mashed potatoes make a good side.
In response to a similar post from several years ago http://chowhound.chow.com/topics/653994 I posted this response and link to a recipe that has served me well:
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.
leave whole. poke a hole down the center (horizontally) and using your sharpening steel, push in some prunes and/or apricots you've soaked in armagnac, along with some slivered garlic.
You can roast it in the oven, or cook it on top the stove, either way. make a sauce with the pan juices and some more armagnac.
I found this recipe in the newspaper a few weeks back, and we like it so much that I've made it three times already and we're having it tonight. I used plain walnuts, the apple and cranberries are plenty of sugar. I thought it needed plenty of s and p, too. Very fast and easy to make. in my house, this is dinner for two, great autumn dish.
1 lb pork tenderloin cut crosswise into 12 medallions
: 3TBS plus 2 tsps extra virgin olive oil, divided
: salt and fresh ground pepper
: 1 large crisp apple cored and cut into medium dice
: 2 celery stalks, cut into medium dice
: 1/4 large red onion, sliced medium thick
: 8 lightly packed qts factory washed baby spinach
: 1/4 cup each dried cranberries and walnut pieces
: 1 TB balsamic vinegar
: Hea a lrge skillet over high heat. While it heats, toss pork medallions
: with 2 tsps of oil and a light sprinkling of salt and pepper (I used
: extra of all three). Add medallions to pan and cook until well browned
: on one side 3-4 minutes (2 in my case) then turn and cook until just
: cooked through, about 3 minutes more. (I think the recipe cooking time
: is too long, would dry pork all to hell, I did 3 and 2 minutes and it
: was perfect). Transfer to a plate to rest.
: Heat 1 TBS of oil in the hot skillet, add apples, celery and onion;
: saute until golden brown, just crisp tender, about 2 minutes.
: Meanwhile, place spinach, cranberries, walnuts in a large bowl. Add
: remaining two TBS oil and sprinkle with salt and fresh pepper; toss to
: coat. Add pork juices and vinegar. Add warm vegetables and give it a
: final toss, adjusting flavors, including more vinegar if necessary.
: Divide salad among 4 plates; top each with a portion of warm pork and
: Per serving: 370 calories, 24 gms carbohydrates, 26 grams protein, 20
: gms fat (3 saturated), 74 mg cholesterol, 5 gm dietary fiber, 156 mg sodium.
I've recently tried this this "asian twist" on a 1lb tenderloin, since I'm not a big fan of chicken...
3 cups water
3 tbsp salt
1/4 cup brown sugar
1 tbsp Red Curry Paste
for 4-6 hours, pat dry and let come to room temp, rub 2 tbsp of Peanut butter onto the tenderloin, then press into a crust of
2/3 cup chopped Peanuts
1/4 cup Panko
1 tbsp Brown Sugar
1 tsp grated Lime Zest
roast on a rack at 425 for about 20 Minutes, take out, let rest for 5, slice and serve with your favorite stir fried veggies and rice.
An alternative would be to slice the tenderloin into medallions, pound them until thin, dip in egg wash then breadcrumbs and deep fry. Serve as a sandwich on a hamburger bun or Kaiser roll with condiments and toppings of your choice.
Sounds simple so naturally it has a cult-like following and obsessive search for the best version throughout the Midwest:
Great pics and useful links at the bottom of the page.