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Pork Tenderloin #66743
09/02/2015 06:27 AM
09/02/2015 06:27 AM
Joined: Oct 2000
Posts: 279
mikeandsandy Offline OP
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mikeandsandy  Offline OP
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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.

Last edited by Carol_Hill; 09/02/2015 08:43 AM.
Pork tenderloin [Re: mikeandsandy] #66744
09/02/2015 07:08 AM
09/02/2015 07:08 AM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Central Florida!
Pork tenderloin should usually be marinated or brined and you have to be careful not to overcook it.


Carol Hill
Pork tenderloin [Re: Carol_Hill] #66745
09/02/2015 08:16 AM
09/02/2015 08:16 AM
Joined: Jul 2006
Posts: 12,198
Peaceful Eastern North Carolin...
GaKaye Offline
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GaKaye  Offline
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Peaceful Eastern North Carolin...
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.

Pork Tenderloin [Re: mikeandsandy] #66746
09/02/2015 08:25 AM
09/02/2015 08:25 AM
Joined: Feb 2007
Posts: 3,417
Rhode Island
RonDon Offline
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RonDon  Offline
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Rhode Island
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.

Pork Tenderloin [Re: RonDon] #66747
09/02/2015 08:42 AM
09/02/2015 08:42 AM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Central Florida!
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!


Carol Hill
Re: Pork Tenderloin [Re: Carol_Hill] #66748
09/02/2015 09:17 AM
09/02/2015 09:17 AM
Joined: Jan 2005
Posts: 1,250
sxmsandbum Offline
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sxmsandbum  Offline
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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.

Re: Pork Tenderloin [Re: sxmsandbum] #66749
09/02/2015 10:20 AM
09/02/2015 10:20 AM
Joined: Jul 2006
Posts: 12,198
Peaceful Eastern North Carolin...
GaKaye Offline
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GaKaye  Offline
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Posts: 12,198
Peaceful Eastern North Carolin...
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.

Re: Pork Tenderloin [Re: GaKaye] #66750
09/02/2015 01:13 PM
09/02/2015 01:13 PM
Joined: Feb 2001
Posts: 4,149
Toledo, OH, USA
Orange_Burst Offline
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Orange_Burst  Offline
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Toledo, OH, USA
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


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Re: Pork Tenderloin [Re: Orange_Burst] #66751
09/02/2015 01:51 PM
09/02/2015 01:51 PM
Joined: Apr 2002
Posts: 2,747
Virginia wishing STJ
TomB Offline
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TomB  Offline
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Virginia wishing STJ
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 - Ralph Waldo Emerson
Re: Pork Tenderloin [Re: TomB] #66752
09/02/2015 02:02 PM
09/02/2015 02:02 PM
Joined: Jun 2011
Posts: 2,899
VIRGINIA
B
BEERMAN Offline
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BEERMAN  Offline
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VIRGINIA
Wrapped in bacon and grilled on a boat!

[Linked Image]

Re: Pork Tenderloin [Re: BEERMAN] #66753
09/02/2015 02:23 PM
09/02/2015 02:23 PM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Posts: 70,611
Central Florida!
Ah, bacon sounds SO much better than prosciutto, I don't know why!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


Carol Hill
Re: Pork Tenderloin [Re: Carol_Hill] #66754
09/02/2015 03:59 PM
09/02/2015 03:59 PM
Joined: Apr 2002
Posts: 2,747
Virginia wishing STJ
TomB Offline
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TomB  Offline
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Posts: 2,747
Virginia wishing STJ
cause beerman is your favorite <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
nanny nanny boo boo <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Last edited by TomB; 09/02/2015 03:59 PM.

Though we travel the world over to find the beautiful, we must carry it with us or we find it not - Ralph Waldo Emerson
Re: Pork Tenderloin [Re: TomB] #66755
09/02/2015 04:08 PM
09/02/2015 04:08 PM
Joined: Jun 2011
Posts: 2,899
VIRGINIA
B
BEERMAN Offline
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BEERMAN  Offline
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Posts: 2,899
VIRGINIA
<img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> I couldn't spell proshootoe! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I do use prosciutto when I pound chicken breast flat and stuff with spinach and mushrooms! <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Re: Pork Tenderloin [Re: BEERMAN] #66756
09/02/2015 05:03 PM
09/02/2015 05:03 PM
Joined: Apr 2002
Posts: 2,747
Virginia wishing STJ
TomB Offline
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TomB  Offline
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Virginia wishing STJ
you can also use jamón Serrano, which actually I like better

easier to spell also <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


Though we travel the world over to find the beautiful, we must carry it with us or we find it not - Ralph Waldo Emerson
Re: Pork Tenderloin [Re: TomB] #66757
09/02/2015 05:54 PM
09/02/2015 05:54 PM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Posts: 70,611
Central Florida!
No, actually BACON is EVERYONE'S favorite!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />


Carol Hill
Re: Pork Tenderloin [Re: Carol_Hill] #66758
09/03/2015 07:48 AM
09/03/2015 07:48 AM
Joined: Apr 2002
Posts: 2,747
Virginia wishing STJ
TomB Offline
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TomB  Offline
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Virginia wishing STJ
Cardiologist... well maybe not everyone...

<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />


Though we travel the world over to find the beautiful, we must carry it with us or we find it not - Ralph Waldo Emerson
Re: Pork Tenderloin [Re: Carol_Hill] #66759
09/03/2015 02:19 PM
09/03/2015 02:19 PM
Joined: Jan 2005
Posts: 1,250
sxmsandbum Offline
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sxmsandbum  Offline
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Posts: 1,250
Me too! Bacon, Bacon, Bacon! I do wrap mine in bacon if stuffing. Enjoy!

Re: Pork Tenderloin [Re: sxmsandbum] #66760
09/03/2015 06:12 PM
09/03/2015 06:12 PM
Joined: Oct 2000
Posts: 279
mikeandsandy Offline OP
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mikeandsandy  Offline OP
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I suspect that wrapping in bacon and grilling on my backyard grill would be as good as grilling on a boat - if done with the same skill!

Re: Pork Tenderloin [Re: BEERMAN] #66761
09/04/2015 07:39 AM
09/04/2015 07:39 AM
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
Leagle49 Offline
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Leagle49  Offline
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Grosse Pointe, Michigan
Here is my recipe for Pork Tenderloin. It's my go to company dish and everyone loves it. You can do it on the grill or in the oven.

Spiced Pork Tenderloin with Cranberry Chili Glaze

1 T dark sesame oil
1 T frozen orange juice concentrate
1 T rice wine vinegar
1 t five spice powder
1 16 oz. package of port tenderloins

Combine first five ingredients in a Ziploc plastic bag. Add the pork and marinate overnight. Remove from marinade and roast on a rack in a foil lined pan at 400 until an instant read thermometer reads 140. Let rest 5 minutes before slicing. Serve with Cranberry Chili glaze.

Cranberry Chili glaze
1 C rice wine vinegar
¾ C sugar
½ C water
¾ dried cranberries
1 T chili garlic paste such as Sambal Oelek
1 T grated fresh ginger
2 T minced green onions
1 T orange zest

Bring 1st 6 ingredients to a boil in a small saucepan; reduce to medium and cook for 30 minutes or until reduced and thickened. Remove from heat and stir in onions and orange zest. Drizzle a little over the sliced pork and serve the rest on the side.

Re: Pork Tenderloin [Re: Leagle49] #66762
09/04/2015 08:28 AM
09/04/2015 08:28 AM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Posts: 70,611
Central Florida!
Wow, sounds great! Doesn't seem to be much liquid though, in the marinade? I never buy frozen OJ concentrate. Could you substitute fresh OJ, but maybe double the amount?


Carol Hill
Re: Pork Tenderloin [Re: Carol_Hill] #66763
09/05/2015 06:41 AM
09/05/2015 06:41 AM
Joined: Jan 2003
Posts: 542
Grosse Pointe, Michigan
Leagle49 Offline
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Leagle49  Offline
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Posts: 542
Grosse Pointe, Michigan
No, there is not a lot of liquid. Remember though, that the recipe is for a single tenderloin not for the back that usually contains to so I always double it. It works.

I never use concentrate either, but buy a single can and scoop out what's needed and put it back in the freezer for next time. Using fresh might not give you the intensity of orange flavor but maybe you could add some orange zest.

Re: Pork Tenderloin [Re: Leagle49] #66764
09/05/2015 07:54 AM
09/05/2015 07:54 AM
Joined: Aug 2000
Posts: 70,611
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Central Florida!
OK, thanks. Actually, it almost seems like the recipe is more a 'rub' than a 'marinade', but the ingredients sound lovely. I was thinking the flavor of regular OJ might not be as intense either, but orange zest would probably do the trick. Living in the middle of the orange groves here, I can't abide that frozen cr*p..


Carol Hill
Re: Pork Tenderloin [Re: Carol_Hill] #66765
09/05/2015 07:42 PM
09/05/2015 07:42 PM
Joined: May 2008
Posts: 439
Central Coast, CA
C
cruzer Offline
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cruzer  Offline
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Central Coast, CA
I don't do a lot of pork tenderloin, primarily because there are more flavorful cuts. You just can't go wrong with pork shoulder for flavor and value, but you do need many hours to make carnitas, pulled pork and especially smoked shoulder.

I do use tenderloin when I make jerk and it turns out pretty decent, marinating overnight in the fridge. And while I really enjoy Wiener Schnitzel, veal prices are outrageous out here on the left coast, so I make pork schnitzel instead, at about 30% of the cost and 85% of the flavor. Instead of slicing into medallions and then pounding, which never gets thin enough for me, I halve a semi frozen tenderloin, and then cut into 3 or 4 slices tip-to-tip, and these cuts will pound out nicely.

Re: Pork Tenderloin [Re: mikeandsandy] #66766
09/11/2015 02:04 PM
09/11/2015 02:04 PM
Joined: May 2012
Posts: 626
Burlington, Ontario, Canada
J
JohnandBev Offline
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Burlington, Ontario, Canada
Porchetta is an easy recipe for pork tenderloin. Batali's recipe works well. If butterflying the tenderloin is an issue, ask the butcher to do it for you. Let the filling squeeze out a it at the top, makes a yummy crust

Leagle49 - rice wine vinegar is great in chicken or pork marinades

Cruzer - if jerking a tenderloin would score crisscoross to get the jerk paste "deeper" into the meat - and if you nicely jerked it, maybe finish with a thinned with rum apicot glaze!

For the tips on the tenderloin, if you don;t want to bother with them, wack them off, save in a zip lock in the freezer until you have enough for a stir fry

J&B

Re: Pork Tenderloin [Re: BEERMAN] #66767
09/14/2015 04:50 PM
09/14/2015 04:50 PM
Joined: Jun 2004
Posts: 6,098
Maryland
Twanger Offline
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Maryland
Quote
BEERMAN said:
Wrapped in bacon and grilled on a boat!

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