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methods of cooking pork tenderloin to keep it really moist - bake with a glaze??

k
kookiegoddess Apr 3, 2012 06:50 AM

In a hurry, haven't searched sorry.

Dinner for me and DP tonight. Leftovers for the kids. Slightly sweet - apple honey and thyme glaze?

Cooking method? temp?

I have a single tenderloin, can go to store later

thanks!

  1. mcf Apr 3, 2012 07:09 AM

    Fast and always gobbled up by guests... into an oven cooking bag, place the tenderloin, 1 cup of white wine, 1/2 cup of brown sugar and one cup each of dried apples, apricots and pitted prunes. Bake about 30-45 minutes. If you don't overcook it, it should always be moist.

    It's superb, but I'm off carbs in the years since that was a family staple, so I've been making this dish a lot this year:

    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
    : serve.
    : 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.

    1. Hank Hanover Apr 3, 2012 07:12 AM

      Best method for keeping it moist is to brine it for about an hour before cooking. Use 6 tablespoons of kosher salt and about 6 tablespoons of brown sugar dissolved in water. Remove the silverskin and put the tenderloin in a ziplock bag. Pour the brine into the ziplock bag and seal. Try to remove as much of the air as you can. Store in fridge for an hour then rinse. When you season it just use pepper. You already salted it.

      I would sear it but it isn't absolutely necessary. Finish in oven. Use a digital thermometer. The temperature is going to be based on your preference. If you want it just barely pink then 149 to 150°F will be good. 135°F - 140°F for medium.

      6 Replies
      1. re: Hank Hanover
        wekick Apr 3, 2012 07:45 AM

        Agree and temp I think is key.

        1. re: wekick
          Db Cooper Apr 3, 2012 08:30 AM

          Here's my advice:

          -Season the pork however you like and let it come to room temp
          - Pre-heat oven to 400. Fill up a meatloaf pan or similar with a half cup or so of beef broth. You want enough to cover bottom but not drown meat. Put it in oven to warm it up.
          -On your stovetop, sear your tenderloin for about 3 minutes per side getting a good brown crust on outside.
          -Transfer the tenderloin to the meatloaf pan and bake for 15 minutes for med rare. I flip it halfway thru for even cooking,
          -KEY step here. Let it rest covered in foil for five minutes here before slicing.

          I serve mine with a blueberry or raspberry gastrique. Easy sauce of fruit sugar and vinegar. Enjoy

        2. re: Hank Hanover
          t
          travelerjjm Apr 3, 2012 02:57 PM

          Yes. And also take it out at 135 and *let it rest before slicing*. If you don't let it rest, all the juices will run out on the cutting board. Resting ensures they stay inside the meat. I tent loosely with foil for resting -- about five minutes.I have also found that serving on warm plates helps. If you do use a flavorful glaze, save a little drizzling on right before serving, or use a gastrique as others suggested. I would probably do an apple gastrique.

          1. re: travelerjjm
            j
            jeanmarieok Apr 3, 2012 03:17 PM

            135 is the key - it's always perfectly juicy!!

            1. re: jeanmarieok
              Hank Hanover Apr 3, 2012 03:54 PM

              and very very pink! Sorry.. I haven't gotten completely past the idea of my dead mother coming back to spank me for cooking pork under done. I know that we don't have to worry about trichinosis too much any more. 145 is about as pink as I can tolerate it.

              1. re: Hank Hanover
                mcf Apr 3, 2012 03:58 PM

                Me, too. I like pork rosey, not rare.

        3. Hank Hanover Apr 3, 2012 11:20 AM

          What I really like to do with pork tenderloins is brine them with 6 -7 tablespoons of soy sauce and a 3-4 tablespoons of brown sugar for an hour. Sear it and finish in the oven with bbq sauce. Really good flavor, juicy and tender. The soy sauce really adds a nice flavor but I don't think it would go with a honey glaze.

          1. a
            attran99 Apr 3, 2012 11:24 AM

            I would marinate it, and use a digital thermometer to monitor the temperature. Take it out about 5 degrees before it hits your ideal temperature. Let it rest, and it'll continue to cook.
            Good luck!

            1. s
              sandylc Apr 3, 2012 11:31 AM

              Brine it briefly. DO NOT OVERCOOK IT is the number one thing here.

              1 Reply
              1. re: sandylc
                mcf Apr 3, 2012 02:39 PM

                Absolutely, key, is to never cook pork past medium or rosey pink inside. Unless you get a heritage breed, all the fat (and taste) has been bred out of it.

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