Traveltalkonline.com Forums



People Talk >> Recipes

Pages: 1 | 2 | 3 | >> (show all)
mikeandsandy
Traveler


Joined: 10/21/00
Posts: 264
Pork Tenderloin
      #1661775 - 09/02/15 07:27 AM (72.131.43.192)

Thank you Sandy has been wanting to do a pork tenderloin but I have always found them dry and tasteless. We'll try making it with spinach and goat cheese stuffing and see how it turns out.

Edited by Carol_Hill (09/02/15 09:43 AM)


Post Extras: Print Post   Remind Me!   Notify Moderator  
Carol_HillAdministrator
Administrator


Joined: 08/01/00
Posts: 63319
Loc: Central Florida!
Pork tenderloin [Re: mikeandsandy]
      #1661778 - 09/02/15 08:08 AM (72.63.215.95)

Pork tenderloin should usually be marinated or brined and you have to be careful not to overcook it.

Post Extras: Print Post   Remind Me!   Notify Moderator  
GaKaye
Traveler


Joined: 07/09/06
Posts: 11594
Loc: Peaceful Eastern North Carolin...
Pork tenderloin [Re: Carol_Hill]
      #1661792 - 09/02/15 09:16 AM (70.193.5.227)

I didn't want to hijack this thread again, but since Carol did it for me (tee hee), I'll comment now about the pork tenderloin. It's an extremely lean cut of meat, so definitely needs to be marinated to add some flavor. Forget about the government's suggestion of cooking pork to some ridiculous internal temperature like 170. I cook mine to 135 and let it rest, which increases the temperature to 140. Delicious and tender, and not at all dry.

Post Extras: Print Post   Remind Me!   Notify Moderator  
RonDon
Traveler


Joined: 02/15/07
Posts: 2258
Loc: Rhode Island
Pork Tenderloin [Re: mikeandsandy]
      #1661794 - 09/02/15 09:25 AM (100.40.83.81)

Quote:

mikeandsandy said:
Thank you Sandy has been wanting to do a pork tenderloin but I have always found them dry and tasteless. We'll try making it with spinach and goat cheese stuffing and see how it turns out.




I season my pork roast with Lipton Onion Soup, add a splash of water, wrap in foil and bake and it's always moist.


Post Extras: Print Post   Remind Me!   Notify Moderator  
Carol_HillAdministrator
Administrator


Joined: 08/01/00
Posts: 63319
Loc: Central Florida!
Pork Tenderloin [Re: RonDon]
      #1661799 - 09/02/15 09:42 AM (71.101.34.91)

I have also browned a pork tenderloin on top of the stove, added onions and wrapped in foil and put in the oven. Watch your internal temp on it, and it is moist and wonderful!

Post Extras: Print Post   Remind Me!   Notify Moderator  
sxmsandbum
Traveler


Joined: 01/26/05
Posts: 1229
Re: Pork Tenderloin [Re: Carol_Hill]
      #1661804 - 09/02/15 10:17 AM (70.178.7.211)

Another good stuffing is cream cheese and jalapenos. I also like to cut mine up into chunks, marinate it in a sauce for kabobs on the grill.

Post Extras: Print Post   Remind Me!   Notify Moderator  
GaKaye
Traveler


Joined: 07/09/06
Posts: 11594
Loc: Peaceful Eastern North Carolin...
Re: Pork Tenderloin [Re: sxmsandbum]
      #1661807 - 09/02/15 11:20 AM (70.193.19.166)

Another good preparation is to slice it about an inch thick, then pound to about 1/4 inch thickness. Season with salt and pepper, and pan sear in olive oil. Use a very hot pan and no more than a minute on each side. Then remove the meat from the skillet, deglaze with a little wine or chicken stock, reduce that, add some sour cream (I always substitute Greek yogurt for sour cream now), and some Hungarian paprika. Put the pork back in just long enough to warm it up. This is great served with egg noodles.

Post Extras: Print Post   Remind Me!   Notify Moderator  
Orange_Burst
Traveler


Joined: 02/28/01
Posts: 3759
Loc: Toledo, OH, USA
Re: Pork Tenderloin [Re: GaKaye]
      #1661834 - 09/02/15 02:13 PM (72.240.59.138)

We always inject the pork tenderloin with a marinade and let it sit overnight. Comes out really moist and tender.

We use different marinades, but our favorite is a teriyaki.

--------------------
Colleen

[url=https://www.TickerFactory.com/]

[/url]


Post Extras: Print Post   Remind Me!   Notify Moderator  
TomB
Traveler


Joined: 04/02/02
Posts: 2441
Loc: Virginia wishing STJ
Re: Pork Tenderloin [Re: Orange_Burst]
      #1661840 - 09/02/15 02:51 PM (173.44.65.123)

So my favorite way is to rub the tenderloins in olive oil, then cover it rosemary chopped very fine and chopped thyme leaves, some good sea salt, fresh pepper(s) (I usually just use black, but mix it up if you have a favorite pepper.) Now the good part… Then carefully roll the tenderloin in prosciutto (10-12 slices) – string tie in a couple places to hold together. It is best to let them sit overnight and let the herbs do their thing. Notice I used tenderloin plural because normally they come as one but are two.

When you let it sit another advantage – 0 prep time when the guest arrive. Pull it out of the frig and let it approach room temp before cooking. I found 145 is perfect for me so I pull at 140 and let sit for 10 or 15 minutes lightly covered in foil and with a 450 degree oven it only takes about 20-25 minutes to reach perfect temp.

Biggest mistake I have found with tenderloins is they are rarely equal in girth. So take the tail and fold over so the loin will cook evenly. The prosciutto will hold the folded tail until tied.

--------------------
“Though we travel the world over to find the beautiful, we must carry it with us or we find it not.” - Emerson


Post Extras: Print Post   Remind Me!   Notify Moderator  
BEERMAN
Traveler


Joined: 06/02/11
Posts: 2517
Loc: VIRGINIA
Re: Pork Tenderloin [Re: TomB]
      #1661842 - 09/02/15 03:02 PM (96.255.14.231)

Wrapped in bacon and grilled on a boat!



Post Extras: Print Post   Remind Me!   Notify Moderator  
Pages: 1 | 2 | 3 | >> (show all)



Extra information
0 registered and 2 anonymous users are browsing this forum.

Print Topic

Forum Permissions
      You cannot start new topics
      You cannot reply to topics
      HTML is disabled
      TTOLCode is enabled

Topic views: 6171

Jump to

Contact Us Terms of Use Advertising on TTOL Traveltalkonline