Forums39
Topics38,810
Posts314,111
Members26,588
|
Most Online2,218 Jan 21st, 2020
|
|
26 registered members (Leagle49, bostonbob, road3682, JerseyPal, SteveH, deliveryskipper, FrenchLaundry, jrw, Sunnysideup, luvtotravel, steve74, marisol, eightzerobits, Nibj, Tom, IWIWSE, Fletch, boucharda, BillR, 7 invisible),
1,409
guests, and 273
spiders. |
Key:
Admin,
Global Mod,
Mod
|
|
|
Pork Tenderloin
#66743
09/02/2015 07:27 AM
09/02/2015 07:27 AM
|
Joined: Oct 2000
Posts: 287 wisconsin
mikeandsandy
OP
Traveler
|
OP
Traveler
Joined: Oct 2000
Posts: 287
wisconsin
|
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 09:43 AM.
|
|
|
Pork Tenderloin
[Re: mikeandsandy]
#66746
09/02/2015 09:25 AM
09/02/2015 09:25 AM
|
Joined: Feb 2007
Posts: 4,416 Rhode Island
RonDon
Traveler
|
Traveler
Joined: Feb 2007
Posts: 4,416
Rhode Island
|
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 09:42 AM
09/02/2015 09:42 AM
|
Joined: Aug 2000
Posts: 83,044 Central Florida!
Carol_Hill
Traveler
|
Traveler
Joined: Aug 2000
Posts: 83,044
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: Orange_Burst]
#66751
09/02/2015 02:51 PM
09/02/2015 02:51 PM
|
Joined: Apr 2002
Posts: 3,455 Virginia wishing STJ
TomB
Traveler
|
Traveler
Joined: Apr 2002
Posts: 3,455
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.
“Every time I open a bottle of wine, it is an amazing trip somewhere!†José Andrés
|
|
|
Re: Pork Tenderloin
[Re: BEERMAN]
#66753
09/02/2015 03:23 PM
09/02/2015 03:23 PM
|
Joined: Aug 2000
Posts: 83,044 Central Florida!
Carol_Hill
Traveler
|
Traveler
Joined: Aug 2000
Posts: 83,044
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 04:59 PM
09/02/2015 04:59 PM
|
Joined: Apr 2002
Posts: 3,455 Virginia wishing STJ
TomB
Traveler
|
Traveler
Joined: Apr 2002
Posts: 3,455
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 04:59 PM.
“Every time I open a bottle of wine, it is an amazing trip somewhere!†José Andrés
|
|
|
Re: Pork Tenderloin
[Re: BEERMAN]
#66756
09/02/2015 06:03 PM
09/02/2015 06:03 PM
|
Joined: Apr 2002
Posts: 3,455 Virginia wishing STJ
TomB
Traveler
|
Traveler
Joined: Apr 2002
Posts: 3,455
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="" />
“Every time I open a bottle of wine, it is an amazing trip somewhere!†José Andrés
|
|
|
Re: Pork Tenderloin
[Re: TomB]
#66757
09/02/2015 06:54 PM
09/02/2015 06:54 PM
|
Joined: Aug 2000
Posts: 83,044 Central Florida!
Carol_Hill
Traveler
|
Traveler
Joined: Aug 2000
Posts: 83,044
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 08:48 AM
09/03/2015 08:48 AM
|
Joined: Apr 2002
Posts: 3,455 Virginia wishing STJ
TomB
Traveler
|
Traveler
Joined: Apr 2002
Posts: 3,455
Virginia wishing STJ
|
Cardiologist... well maybe not everyone...
<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
“Every time I open a bottle of wine, it is an amazing trip somewhere!†José Andrés
|
|
|
Re: Pork Tenderloin
[Re: Leagle49]
#66762
09/04/2015 09:28 AM
09/04/2015 09:28 AM
|
Joined: Aug 2000
Posts: 83,044 Central Florida!
Carol_Hill
Traveler
|
Traveler
Joined: Aug 2000
Posts: 83,044
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: Leagle49]
#66764
09/05/2015 08:54 AM
09/05/2015 08:54 AM
|
Joined: Aug 2000
Posts: 83,044 Central Florida!
Carol_Hill
Traveler
|
Traveler
Joined: Aug 2000
Posts: 83,044
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 08:42 PM
09/05/2015 08:42 PM
|
Joined: May 2008
Posts: 705 Lake Texoma, Texas
cruzer
Traveler
|
Traveler
Joined: May 2008
Posts: 705
Lake Texoma, Texas
|
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 03:04 PM
09/11/2015 03:04 PM
|
Joined: May 2012
Posts: 680 Burlington, Ontario, Canada
JohnandBev
Traveler
|
Traveler
Joined: May 2012
Posts: 680
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
|
|
|
|