Pork Tenderloin

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.

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

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.

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

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!

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.

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.

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.

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.

Wrapped in bacon and grilled on a boat!

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="" />

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="" />

<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="" />

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="" />

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="" />

Cardiologist... well maybe not everyone...

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

Me too! Bacon, Bacon, Bacon! I do wrap mine in bacon if stuffing. Enjoy!

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!

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.

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?

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.

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..

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.

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