Traveltalkonline.com Forums


TTOL Sponsors
Forum Statistics
Forums39
Topics38,428
Posts310,027
Members26,538
Most Online2,218
Jan 21st, 2020
Top Posters(30 Days)
RonDon 114
pat 43
jazzgal 41
Todd 40
Member Spotlight
casailor53
casailor53
Rincón PR
Posts: 1,169
Joined: December 2004
Show All Member Profiles 
Today's Birthdays
ecco, OceanDrop, vincent
Who's Online Now
36 registered members (hokiesailor, OceanSong, charlie, mark37, JeanneB, PML, Kevin_B, deliveryskipper, KirkB, ericlut, lcote, Fred, MrEZgoin, metsfan1, pburke40, pandpfromcanada, ColoBoater, NumberCruncher, ndfaninnc, Uksimonusa, Kmon, bbeach, Sea_Skyman, steve74, kaba, ChiTownHarry, cbf, 9 invisible), 976 guests, and 75 spiders.
Key: Admin, Global Mod, Mod
Previous Thread
Next Thread
Print Thread
Rate Thread
Pork Tenderloin #8113
05/12/2009 07:35 PM
05/12/2009 07:35 PM
Joined: May 2001
Posts: 6,993
Wanderer
BigJim Offline OP
Traveler
BigJim  Offline OP
Traveler
Joined: May 2001
Posts: 6,993
Wanderer
I have a pork tenderloin marinating for tonight's dinner. Simple but tasty.

I'm not much on exact amounts but the marinade is:
a can of beer
about 3 oz of soy sauce
4 cloves of crushed garlic
1 shot of vermouth and
a heavy sprinkle of italian herb blend.

I sear all sides and put in an olive oil coated baking dish at 350 until it reaches 155 degrees. Then let sit 10 minutes before slicing.

Goes good with roasted red potatoes and sauteed fresh green beans.

Re: Pork Tenderloin [Re: BigJim] #8114
05/12/2009 08:04 PM
05/12/2009 08:04 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
Traveler
peconic  Offline
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
Mmmmm... sounds good... we're having a pork tenderloin tomorrow night at Deb's request...
I may try this...
I did string beans tonight, steamed with chopped garlic and then sprinkled with slivered almonds & olive oil... Yummmm...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Pork Tenderloin [Re: peconic] #8115
05/13/2009 09:20 PM
05/13/2009 09:20 PM
Joined: Aug 2006
Posts: 1,084
Northern VA
C
Cratti Offline
Traveler
Cratti  Offline
Traveler
C
Joined: Aug 2006
Posts: 1,084
Northern VA
Sounds good! But Jim I seem to be sense a trend with your recipes. There was another one where you marinade meat in beer for 24 hours? There must be something to this beer thing, I'll have to try it!

Re: Pork Tenderloin [Re: Cratti] #8116
05/14/2009 01:18 AM
05/14/2009 01:18 AM
Joined: May 2001
Posts: 6,993
Wanderer
BigJim Offline OP
Traveler
BigJim  Offline OP
Traveler
Joined: May 2001
Posts: 6,993
Wanderer
Beer and pork do well together. Yes I do like using alcoholic beverages when they enhance the flavor, just suggest don't be shy.

Re: Pork Tenderloin [Re: BigJim] #8117
05/14/2009 07:44 AM
05/14/2009 07:44 AM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
Traveler
peconic  Offline
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
Excellent! I made it last night... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
I didn't have any vermouth, so I substituted some dry white wine...
I let it marinade about 8 hours... It came out very moist...
tasted great dipped in a little applesauce...

Re: Pork Tenderloin [Re: BigJim] #8118
05/20/2009 03:45 PM
05/20/2009 03:45 PM
Joined: Jun 2003
Posts: 1,460
Wake Forest, NC
TriciaH Offline
Traveler
TriciaH  Offline
Traveler
Joined: Jun 2003
Posts: 1,460
Wake Forest, NC
YUM YUM......
I am going to make it this weekend!
Trish


Tricia & Tommy
Re: Pork Tenderloin [Re: TriciaH] #8119
05/21/2009 02:45 PM
05/21/2009 02:45 PM
Joined: May 2004
Posts: 318
Michigan
sandypants Offline
Traveler
sandypants  Offline
Traveler
Joined: May 2004
Posts: 318
Michigan
Try this one. Everyone asks for the recipe after I make it for them. It calls for pork chops, I've only used it for pork tenderloin and shrimp. Marinate and use the rest as dipping sauce. Yummmmm.



1 cup Real Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 tsp. ground chipotle chile pepper

I only marinate for an hour or so.


Laura >^..^<
Re: Pork Tenderloin [Re: sandypants] #8120
05/22/2009 07:57 AM
05/22/2009 07:57 AM
Joined: Aug 2006
Posts: 1,084
Northern VA
C
Cratti Offline
Traveler
Cratti  Offline
Traveler
C
Joined: Aug 2006
Posts: 1,084
Northern VA
I borrowed this recipe from having made it at "Lets Dish". Works well on charter, as well.

Mix equal parts grated Parmesean cheese and italian bread crumbs in zip-loc bag (maybe 1/2 cup each?). Shake tenderloin in bag to coat. Lay tenderloin on aluminum foil.

Top tenderloin with chopped onion, fresh chopped garlic, few pats of butter, parsley, and drizzle olive oil over all. I also squeeze a little lime juice over. Wrap the foil tightly (I use 2 layers). At this point you can put it in a bag and freeze if you'd like. Thaw before cooking.

Keep tenderloin in foil, place in a sheet pan and bake at 350 degrees. I want to say that it takes about 30 minutes, but as Jim recommends, cook until thermometer reads 155 and then let it rest. When you unwrap the foil you have a nice juice to pour over your tenderloin after slicing. Goes well with risotto.

Re: Pork Tenderloin [Re: BigJim] #8121
05/26/2009 07:48 PM
05/26/2009 07:48 PM
Joined: Aug 2006
Posts: 1,084
Northern VA
C
Cratti Offline
Traveler
Cratti  Offline
Traveler
C
Joined: Aug 2006
Posts: 1,084
Northern VA
Jim, I made your pork tenderloin tonight and it was wonderful! I, too, did not have vermouth so I substituted white wine. It was very good, altough I still want to try it with vermouth in the future. Served it with Italian Roasted Vegetables and Tomato-Basil Tart for Craig's birthday. I think I'll post the tart recipe in another thread; it's pretty good.

Thanks Jim!
Patti

Re: Pork Tenderloin [Re: Cratti] #8122
05/26/2009 07:54 PM
05/26/2009 07:54 PM
Joined: Jul 2006
Posts: 13,398
Peaceful Eastern North Carolin...
GaKaye Offline
Traveler
GaKaye  Offline
Traveler
Joined: Jul 2006
Posts: 13,398
Peaceful Eastern North Carolin...
I keep a bottle of vermouth in my pantry, and generally use it in any recipe that calls for white wine. The flavor is always great, and I don't have to sacrifice my Chardonnay!!


Powered by UBB.threads™ PHP Forum Software 7.6.1