topic Re: Pork Tenderloin in Recipes

Pork Tenderloin

shiningstar — Fri, 24 Feb 2017 15:22:56 GMT

I have made Pork Tenderloin in a slow cooker using barbeque sauce, but it was really dry. Going to try one in the oven with veggies. How long should I cook it? Looking for a good recipe if you have one. Something simple just veggies and seasoning.

Re: Pork Tenderloin

Texas Gray Wolf — Fri, 24 Feb 2017 16:43:16 GMT

On the pork tenderloin I bought, the directions said to bake 20-30 minutes per pound....it turned out juicy....I've also done one in the crockpot & it turned out dry as well.....You wouldn't think that would happen in a crockpot.........

Re: Pork Tenderloin

YorkieonmyPillow — Fri, 24 Feb 2017 16:59:57 GMT

My husband cooks pork tenderloin a lot.

He cooks it in the oven, "hot and fast," I think 20 min. at 400 degrees.

Re: Pork Tenderloin

software — Fri, 24 Feb 2017 17:02:30 GMT

It varies, depending on the size & shape of the meat.

20 min per lb is a good place to start but you really need a meat thermometer to know for sure.

Use high heat, anywhere from 375 to 425

Marinate the meat

@shiningstar wrote:
I have made Pork Tenderloin in a slow cooker using barbeque sauce, but it was really dry. Going to try one in the oven with veggies. How long should I cook it? Looking for a good recipe if you have one. Something simple just veggies and seasoning.

Re: Pork Tenderloin

Bluffbaker — Fri, 24 Feb 2017 17:30:46 GMT

I marinate a pork tenderloin overnight. When I'm ready to cook it, I cook it at 375° for 45 minutes and then turn the temperature down to 350° for 45 minutes. Comes out perfect every time.

Re: Pork Tenderloin

Noel7 — Fri, 24 Feb 2017 20:43:04 GMT

I'd try using a pressure cooker... in fact, I will try it the next time I get a pork tenderloin.

So far, all meat I put in there comes out moist and delicious.

Re: Pork Tenderloin

KatieB — Fri, 24 Feb 2017 22:33:14 GMT

@Bluffbaker wrote:
I marinate a pork tenderloin overnight. When I'm ready to cook it, I cook it at 375° for 45 minutes and then turn the temperature down to 350° for 45 minutes. Comes out perfect every time.

@Bluffbaker

What marinade do you use to marinate the pork?

Re: Pork Tenderloin

2zbeach — Sat, 25 Feb 2017 00:05:12 GMT

The secret to a tender tenderloin is to first remove all that shiny,silvery skin. Stick a sharp knife under it and slice it off. Then rub it with oil,season,( I use thyme plus s and p) and sear it in skillet that can go in oven. Use a splashguard. Takes about 12 minutes. Then put it in 425 oven for 10-12 minutes. Check. Do a little longer if needed,but don't overbake or you'll have dry. Takes a little time,but the end is worth it. Start veggies on stove and finish them in oven. Just a suggestion,

Re:Baked Pork Tenderloin

rrpell — Sat, 25 Feb 2017 02:29:20 GMT

I think baked tenderloins are easy! I like them cooked with fruit.

Preheat your oven to 375.

Sprinkle your tenderloins (I usually make 2 one pound tenderloins) with salt and pepper (I also add 2 teaspoons of fresh chopped rosemary.)

Heat 2 Tablespoons olive oil in a heavy, oven proof skillet over medium high. Add pork and saute until brown, turning occasionally, about 10 minutes.

Remove pork from pan to a plate. Add 4 chopped shallots to the pan and saute for about 4 minutes, or until slightly browned.

Add around 2 1/2 cups (total) of apples, cranberries, dried apricots, dried cherries, prunes, pears, mandarin oranges... Virtually any fruit or combination of fruit you like! I keep changing my fruit😀 (Try ...3/4 diced dried apples, 1/2 fresh Cubed Granny Smith applies and 1/2 cup cranberries.) Stir for one minute and then add 1 1/2 cup chicken stock and 1/2 cup dry white wine. Boil one minute and return pork to pan with any plate juices to the skillet, turning to coat with sauce.

Place skillet in oven and roast for about 25 minutes until thermometer reads 145 to 150. Do not overcook as this causes meat to be dry.

Remove pork to a platter to rest 10 minutes. While resting, boil down juices until they coat back of spoon and season with salt and pepper. Slice pork and pour sauce over.

Re: Pork Tenderloin

IamMrsG — Sat, 25 Feb 2017 04:46:39 GMT

@shiningstar Here are some of the pork tenderloin recipes I have shared here over the years:

http://community.qvc.com/t5/Recipes/Cider-Pecan-Pork-Tenderloin/m-p/3250601/highlight/true#M66228

http://community.qvc.com/t5/Recipes/Pesto-Stuffed-Pork-Tenderloin/m-p/1930916/highlight/true#M34098

http://community.qvc.com/t5/Recipes/Pork-Tenderloin-with-Balsamic-Cranberry-Sauce/m-p/1930877/highlight/true#M34095

http://community.qvc.com/t5/Recipes/Pork-Tenderloin-with-Parmesan-Wine-Crust/m-p/1930533/highlight/true#M34073

http://community.qvc.com/t5/Recipes/Rosemary-Roasted-Pork-Tenderloin-with-Fig-Balsamic-Sauce/m-p/2155626/highlight/true#M38719

http://community.qvc.com/t5/Recipes/Pork-Tenderloin-with-Greens-and-Apples/m-p/1930552/highlight/true#M34074

http://community.qvc.com/t5/Recipes/Pork-Tenderloin-and-Bacon-with-Stewed-White-Beans/m-p/1869286/highlight/true#M32808

http://community.qvc.com/t5/Recipes/Pork-Tenderloin-with-grilled-Grapes-and-Romaine/m-p/329614/highlight/true#M12940

http://community.qvc.com/t5/Recipes/Rosemary-Pork-Kebabs-with-Fennel-and-Figs/m-p/1938491/highlight/true#M34252

http://community.qvc.com/t5/Recipes/Early-Autumn-Stew/m-p/2268320/highlight/true#M41579

Edited to repair broken links

Re: Pork Tenderloin

ECBG — Tue, 28 Feb 2017 05:30:54 GMT

This is the pork loin roast I do. They're fantastic!

Herb Rubbed Pork Loin Roast

Preheat oven to 325 degrees

Mix one Tbsp of each of the following:

marjorum

garlic powder

sage

salt

Rub all over loin.

Roast fat side up in a 325 degree oven 30 minutes per pound.

Rest 10 minutes and carve.

Re: Pork Tenderloin

nbct — Tue, 28 Feb 2017 06:05:49 GMT

I like the Lawry's Hawaiian marinade. I put red potatoes and carrots around it; be sure to marinade those too.

Re: Pork Tenderloin

IamMrsG — Tue, 28 Feb 2017 15:44:21 GMT

I'm starting to think there is confusion about these two cuts of pork. I'm pointing this out because the two cuts are not interchangeable in recipes.

The one pictured on the left, the long narrow one, is a pork tenderloin. The larger, more 'square', cut is a pork loin (shown boneless here, but can include the bones). Cooking methods vary in the two, as the tenderloin cooks quickly (dries out if overcooked) with fairly high temps., while with the pork loin, "low 'n slow" is the better method.

Re: Pork Tenderloinrub

flbettyboop — Tue, 28 Feb 2017 15:52:40 GMT

I rub mustard on tenderloin and s & P, Cooked in air fryer. Approx 30 min. I kept checking for internal temperature. Very good. Publix has a small tenderloin packaged and I use the pan it comes in.

Boop

Re: Pork Tenderloin

Nightowlz — Tue, 28 Feb 2017 17:02:39 GMT

The only way we have made a pork tenderloin is on the outdoor grill. Yum!!!

Re: Pork Tenderloin

Nightowlz — Tue, 28 Feb 2017 17:05:23 GMT

@Noel7 wrote:
I'd try using a pressure cooker... in fact, I will try it the next time I get a pork tenderloin.

So far, all meat I put in there comes out moist and delicious.

@Noel7 It should turn out in the pressure cooker. Pork Tenderloin is already a tender cut of meat plus moist. We have never had a dry one. 1 thing that helps is I always rub down pork with olive oil before cooking. It should help keep any pork from getting dry.

Re: Pork Tenderloin

Bluffbaker — Wed, 12 Apr 2017 19:10:17 GMT

@KatieB, sorry to be so late replying; I didn't notice you'd asked the question until today. I wrap the tenderloins in bacon strips and then marinate them in a mixture of soy sauce, onion salt, garlic powder, vinegar, black pepper and sugar. I found the recipe on margaretsmorsels, a food blog I read. Here's the link with the recipe:

http://margaretsmorsels.blogspot.com/2010/10/eating-high-on-hog.html