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Re: Pork Tenderloin
[Re: BigJim]
#8114
05/12/2009 08:04 PM
05/12/2009 08:04 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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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" <*}}}><{
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Re: Pork Tenderloin
[Re: BigJim]
#8118
05/20/2009 03:45 PM
05/20/2009 03:45 PM
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Joined: Jun 2003
Posts: 1,460 Wake Forest, NC
TriciaH
Traveler
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Traveler
Joined: Jun 2003
Posts: 1,460
Wake Forest, NC
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YUM YUM...... I am going to make it this weekend! Trish
Tricia & Tommy
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Re: Pork Tenderloin
[Re: TriciaH]
#8119
05/21/2009 02:45 PM
05/21/2009 02:45 PM
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Joined: May 2004
Posts: 318 Michigan
sandypants
Traveler
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Traveler
Joined: May 2004
Posts: 318
Michigan
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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 >^..^<
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Re: Pork Tenderloin
[Re: sandypants]
#8120
05/22/2009 07:57 AM
05/22/2009 07:57 AM
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Joined: Aug 2006
Posts: 1,084 Northern VA
Cratti
Traveler
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Traveler
Joined: Aug 2006
Posts: 1,084
Northern VA
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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.
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