Pork Tenderloin

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.

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...

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!

Beer and pork do well together. Yes I do like using alcoholic beverages when they enhance the flavor, just suggest don't be shy.

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...

YUM YUM......
I am going to make it this weekend!
Trish

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.

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.

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

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!!