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/foo...
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.
Cut into 3/4" chops, and marinate for an hour or so in a mixture of 1/4 C freshly grated ginger, about 1/4 C soy sauce and a half a teaspoon of sesame oil. Grill on both sides for just a few minutes (you want it to still be a little pink in the middle).
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.