topic Re: Pork Tenderloin? in Kitchen

Pork Tenderloin?

Bobbieg — Wed, 21 May 2014 14:30:44 GMT

I'm looking for an easy Pork Tenderloin recipe, can you help?

Re: Pork Tenderloin?

Still Raining — Wed, 21 May 2014 14:34:03 GMT

Straight up, roast, gravy, and rice.

Re: Pork Tenderloin?

PamelaSue72 — Wed, 21 May 2014 14:58:58 GMT

We marinate the tenderloin and then grill it.

Re: Pork Tenderloin?

depglass — Wed, 21 May 2014 15:01:09 GMT

What's a good flavoring agent for a marinade or rub? I prefer pork loin over pork tenderloin, but they always turn out kind of blah.

Re: Pork Tenderloin?

PamelaSue72 — Wed, 21 May 2014 15:03:48 GMT

Here are some of our favorite recipes for pork tenderloin...

Pork Tenderloin with Sweet Potatoes and Apples

1 tsp salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
1-1/2 cups cubed sweet potatoes (about 1-1/2 pounds)
4 tsp. olive or canola oil, divided
2 pork tenderloins, about 3/4 pound each
4 large Granny Smith or other tart apples, peeled and cored

Preheat oven to 425 degrees.

In a small bowl, combine the salt, cinnamon, cardamom, and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon of the spice mixture and 3 teaspoons of oil; toss well to coat. Spread the potatoes in a single layer in a 15 x 10 1-inch baking pan coated with nonstick spray. Bake, uncovered, for 10 minutes.

Rub the remaining oil over the pork, then rub with the remaining spice mixture. Place over the sweet potatoes. Bake 15 minutes.

Cut each apple into eight wedges. Turn pork; arrange the apples around the meat. Bake 15 minutes longer or until a meat thermometer reads 160 degrees. Six servings.

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Coffee-Crusted Grilled Pork Tenderloins

1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika (I used a tablespoon)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
Redeye Barbecue Sauce (recipe follows)

You’ll also need:

Butcher’s string
2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained

1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the “tail” (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the “tail” back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the “tail” in place with butcher’s string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.

2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees.

5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

Redeye Barbecue Sauce

1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste. Makes 2 cups.

_____________________________________________

Chipotle Mustard Grilled Pork Tenderloin

1/2 cup honey Dijon mustard
1/3 cup minced fresh cilantro
1/4 cup lime juice
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 pork tenderloin (1 pound)
Chopped honey-roasted peanuts, optional (we didn't use)

In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.

Place pork over drip pan and grill, covered, over indirect medium heat for 25-40 minutes or until a meat thermometer reads 160°.

Let stand for 5 minutes before slicing.

Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired. Yield: 4 servings.

Re: Pork Tenderloin?

momshan — Wed, 21 May 2014 15:23:17 GMT

Glad you asked! Just did this last night for the first time.

Pork loin

thick-cut bacon

Apple Jelly

dry steak seasoning

PAM a low baking dish. Season pork loin with dry steak seasoning. Wrap bacon around loin and cover it completely. Bake 350 degrees for 25-30 minutes. Brush apple jelly on and bake for 10 more minutes or until done. I like to broil for about 5 minutes to brown bacon.

Luscious!! and easy

Re: Pork Tenderloin?

FunkyHulaGirl — Wed, 21 May 2014 15:26:45 GMT

I don't normally eat pork apart from the occasional bacon, sausage, or ham, but one day I was in Publix and smelled something absolutely heavenly. I followed my nose, and came upon a demonstrator who was giving out samples of pork loin. Oh gosh, it was good! I asked him for the recipe, and it was so simple:

Slice the pork loin into medallions. Mix a little olive oil with some Malibu seasoning (comes in an envelope), and toss it in a fry pan with a little more olive oil. That's it - but it's wonderful!

Re: Pork Tenderloin?

151949 — Wed, 21 May 2014 16:03:34 GMT

I like pork tenderloin seasoned with rosemary and then just roasted - serve with rice or noodles or baked yams.

Re: Pork Tenderloin?

Eileen in Virginia — Wed, 21 May 2014 20:26:42 GMT

I like to season a large pork loin with garlic salt and freshly ground pepper and roast it with quartered potatoes (in the same pan) for an easy side dish. We always have applesauce with roast pork and, frequently, steamed broccoli. Then we make cold pork sandwiches for lunch with the leftovers.

Re: Pork Tenderloin?

RespectLife — Wed, 21 May 2014 21:22:47 GMT

PamelaSue72...those recipes sound delicious!

I was wondering...when you say 'ground coffee'...do you mean the Maxwell House ground coffee I use to brew in my pot in the morning? Or is it some sort of Instant Ground Coffee? I have seen recipes using instant coffee but never the real one!

I hope this is not a dumb bunny question...but I have never put raw coffee grounds on something I would eat! But the recipe sounds so delicious.

I used the wet brewed ones to store worms for fishing with my dad when I was a kid! UGH!

Re: Pork Tenderloin?

Nightowlz — Wed, 21 May 2014 21:26:14 GMT

I like pork loin roast made on the grill indirect method. I always put olive oil all over it & some seasoning for pork. I don't always use the same seasoning. Last year we bought some peach jam made with fresh peaches & we cooked a pork loin on the grill & put peach jam all over it a little before it was done. It was really good. Penzey's has a pork loin recipe on their site using their Raspberry Enlightenment. We have made it using that recipe & it was really good.

Re: Pork Tenderloin?

PamelaSue72 — Wed, 21 May 2014 21:44:45 GMT

On 5/21/2014 RespectLife said:
PamelaSue72...those recipes sound delicious!

I was wondering...when you say 'ground coffee'...do you mean the Maxwell House ground coffee I use to brew in my pot in the morning? Or is it some sort of Instant Ground Coffee? I have seen recipes using instant coffee but never the real one!

I hope this is not a dumb bunny question...but I have never put raw coffee grounds on something I would eat! But the recipe sounds so delicious.

I used the wet brewed ones to store worms for fishing with my dad when I was a kid! UGH!

This recipe is originally from Steven Raichlen's BBQ USA. I have used a ton of his recipes and they have all come out wonderful. This man knows his bbq; that's for sure. That being said, that's all the recipe says...."ground coffee". Doesn't say instant or granules. Just ground coffee. I checked the book before I wrote this.

I've used regular Maxwell House ground coffee for this recipe and the meat has come out great. However, if you want to use instant ground coffee, I see no reason why you cannot do so; in fact, if you're worried about any grittiness of the coffee on the meat, instant coffee might be better for you. Or you could put your ground coffee into a coffee grinder and grind it down to a bit of powder. (I have an old Cuisinart coffee grinder that I use to grind spices together when I make different spice mixtures.)

I hope that helps you.

Re: Pork Tenderloin?

RespectLife — Thu, 22 May 2014 14:36:53 GMT

Thank you PamelaSue 72! That does help me a lot.

I am going to try it! If I remember right, I might have seen them use coffee crusting on Chops! Just wasn't sure what type of coffee they were really using.

I want to try it exactly as written but just wanted to be sure I wasn't missing something obvious! LOL It didn't really occur to me that it would be gritty but your suggestion to grind to a powder is brilliant!

I actually don't ever have instant coffee. Thanks for letting me know that's what you use!

Re: Pork Tenderloin?

GloriBee — Thu, 22 May 2014 14:47:30 GMT

On 5/21/2014 Bobbieg said: I'm looking for an easy Pork Tenderloin recipe, can you help?

I made this at Christmas along with a beef tenderloin. They both were great.

It's pretty easy, though there is a lot of measuring of ingredients. It was worth it! Of course, I had a lot more pork tenderloin than one pound, so I had to adjust the ingredients accordingly.

http://simpledinners.blogspot.com/2013/04/pork-tenderloin-with-pan-sauce.html

Hands down one of the best recipes on this blog. No question.

Ingredients:
1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30 minutes or until the meat has reached 160 degrees. (I cooked mine to 150 degrees...As it rests, it cooks about 10 more degrees.) This note was from the original author. I cook mine to 160, because we like it at 170 (which it reaches upon resting).

Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of reserved pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Re: Pork Tenderloin?

GloriBee — Fri, 23 May 2014 13:43:35 GMT

On 5/21/2014 PamelaSue72 said:
Here are some of our favorite recipes for pork tenderloin...

Pork Tenderloin with Sweet Potatoes and Apples

1 tsp salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. pepper
1-1/2 cups cubed sweet potatoes (about 1-1/2 pounds)
4 tsp. olive or canola oil, divided
2 pork tenderloins, about 3/4 pound each
4 large Granny Smith or other tart apples, peeled and cored

Preheat oven to 425 degrees.

In a small bowl, combine the salt, cinnamon, cardamom, and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon of the spice mixture and 3 teaspoons of oil; toss well to coat. Spread the potatoes in a single layer in a 15 x 10 1-inch baking pan coated with nonstick spray. Bake, uncovered, for 10 minutes.

Rub the remaining oil over the pork, then rub with the remaining spice mixture. Place over the sweet potatoes. Bake 15 minutes.

Cut each apple into eight wedges. Turn pork; arrange the apples around the meat. Bake 15 minutes longer or until a meat thermometer reads 160 degrees. Six servings.

Thanks so much for this great recipe!

Gloria

Re: Pork Tenderloin?

PamelaSue72 — Tue, 27 May 2014 00:41:54 GMT

I am so glad you liked it! It's a staple around here with my family. We eat it often.

Re: Pork Tenderloin?

chips — Tue, 27 May 2014 01:04:47 GMT

This is a great recipe from Carol1229. She has not been around for awhile. Sorry for the delay; my forum rights were suspended for awhile after I tried to change my password. Just got it straightened out today.

ASIAN BARBECUED PORK LOIN from Carol 1229
(Source: adapted from Best of Country Cooking 2011)

1 (3-4 lb.) boneless whole pork loin roast
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper

SAUCE:
1/4 c. finely chopped onion
1 Tbsp. butter
1/2 c. ketchup
1/3 c. honey
1 Tbsp. hoisin sauce
1 1/2 tsp. Chinese-style mustard
1 tsp. lite soy sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. Chinese five-spice powder

Preheat oven to 350 degrees. Line a roasting pan with heavy-duty aluminum foil; set aside.

Combine the garlic powder, onion powder and pepper.

Trim excess fat from pork. Sprinkle the roast on all sides with the garlic powder mixture.
Place in the prepared pan. Bake, uncovered, @ 350 degrees for 50 minutes.

Meanwhile, for the sauce, in a small saucepan, sauté the onion in butter until tender.
Stir in the ketchup. honey, hoisin sauce, mustard, soy sauce, garlic powder, ginger and five-spice powder.
Bring mixture to a boil; reduce heat and simmer, uncovered, until the sauce is reduced to 3/4 cup,
about 20-25 minutes, stirring often.

Brush the sauce over pork. Return to the oven and bake @ 350 degrees for 10-15 minutes lon

Re: Pork Tenderloin?

kcladyz — Tue, 27 May 2014 01:11:05 GMT

put it in a crock pot and cover with sauerkraut, add onions and brown sugar if you wish then cook for 8 hrs.

or put in crock pot and cook for 8 hrs in broth, drain broth and shred with fork, add onions and bbq sauce for pulled pork sandwiches

Re: Pork Tenderloin?

ceh — Tue, 27 May 2014 04:43:26 GMT

This is my favorite and so easy:

PORK TENDERLOIN - LOW-FAT

2 lb Pork Tenderloin

Marinade:

1 tsp vegetable oil

2 minced garlic cloves

small yellow onion, chopped fine

Sautee onion and garlic in vegetable oil until onion is tender.

Mix:

¼ c soy sauce

¼ c white wine

½ tsp ground ginger

¼ tsp black pepper

Add to onion and garlic mixture. Then stir in--

½ cup unsweetened apple sauce

Bake 1 hour at 350º or until meat thermometer registers 170º.

Baste with marinade every 15 minutes.

Note: 4 lb roast takes about 1-½ hr.

2 lb = 1 hr

4 lb = 1-1/2 hr – 1-3/4 hr

6 lb = 2 hr

Re: Pork Tenderloin?

PamelaSue72 — Tue, 27 May 2014 16:14:09 GMT

On 5/26/2014 kcladyz said:
put it in a crock pot and cover with sauerkraut, add onions and brown sugar if you wish then cook for 8 hrs.

or put in crock pot and cook for 8 hrs in broth, drain broth and shred with fork, add onions and bbq sauce for pulled pork sandwiches

Not a tenderloin. I would do this with a pork loin perhaps, but not a tenderloin. Just me.