I’m going to get a pork tenderloin for Vday. My brother is making a beef tenderloin for his gf, me and wifey plus my folks.
Two questions:
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How much poundage do I want?
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Give me your best receipt for making said pork tenderloin.
TIA.
So are you having pork in addition to beef tenderloin? If so, then count on 4 to 6 ounces per person. All of my cooking methods involve a grill and spicy.
Posted elsewhere:
This will work equally well for any chunk of pig or chicken and the ingredients can be +/- to your taste.
2 to 3 habanero peppers or scotch bonnets if you can find them for authenticity. You can seed and devein them based on just how hot you want to go.
1 Bunch Fresh Green Onions, White Parts Only
4 Large Cloves of Garlic
1 TBS Fresh Grated Ginger–Not really authentic, but I like it
1 TSP Fresh Ground Nutmeg
1 TSP Fresh Ground Allspice
1 TSP Vietnamese Cinnamon
1 TSP Fresh Ground Telicherry Black Pepper
2 TBS Dark Soy Sauce
1 TBS Blackstrap Molasses
1 TBS Fresh Lime Juice
2 TBS Canola Oil
2 TBS Dark Rum
1/4 Cup Orange Juice
Toss everything into a food processor and blend into a paste, adding OJ or rum to get to more spreadable consistency if it is too dry.
Take your protein of choice and make several small, shallow cuts into the flesh. Put the meat and jerk marinade into a ZipLoc bag and let it sit in the chill chest overnight.
I usually just take the bag out of the fridge and allow it to come to room temp. I don’t wipe off the all marinade. Start your rig for indirect grilling or if doing inside, oven to 350 deg F. I usually don’t do direct because of the amount of sugars involves, so it is indirect as close to the flame as possible rotating often to get to your acceptable degree of doneness.
Peter:
Here’s a reciped I use from Epicurious. Note 12 oz tenderloin for 2 so double that for 4.
It’s pretty easy but very tasty and works extremely well with wine.
yield: 2 servings; can be doubled or tripled
Offer with the mashed potatoes and some steamed broccoli. Have crunchy ginger cookies for an easy dessert.
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Ingredients
- 2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crumbled
- 1 large garlic clove, minced
- 1 12-ounce (about) pork tenderloin
- 1 tablespoon olive oil
Preparation
Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.
Thanks guys - and yep, he’s preparing the beef loin, me the pork.
For four people try to find a large one, since they rarely go much over about a pound unless you look. You should be able to find one that goes 1.25-1.4 pounds.
I’m not a big fan of fancy marinades and the like. I like to season it simply then sear on the stovetop and finish in the oven or just grill it. Sometimes I use salt, pepper, garlic and herbs de provence, other times I bag the HdP and use thyme. If I’m going to make a sauce it will usually be the pan juices (there won’t be much) plus reduced heavy cream flavored with Dijon mustard and maybe a little squeeze of tomato paste from a tube.
WARNING . . . DANGER WILL ROBINSON: DO NOT COOK PAST 138/140 DEGREEES.
Are you planning on stuffing the loin?No, not in that sense; get your diseased-ridden mind straight for a minute.
If so, butterfly the loin and fill with an olive oil-sauteed mix of home-made croutons, fresh chopped figs, shallots, mushrooms & gahlic. Roll the piggy back up and tie with twine. Rub a blend of chopped rosemary, thyme, S & P and olive oil all over the loin. Pan fry until you get some good coloring on it. Then shove it into a 375 F oven for about 25 minutes or until the temp reads 135. It’ll come up a few degrees more when it’s resting. Deglaze the pan with white wine or broth and finish the sauce with a nob of buttah.
Roasted Pork tenderloin with Mustard, Buttermilk & Rosemary
3 Tbsp Dijon mustard
1/3 cup buttermilk
2 pork tenderloins, 1.25 to 1.5 lbs total [generally one package]
1/2 cup parsley, finely chopped
3 Tbsp fresh rosemary, finely chopped
3/4 tsp garlic, minced
3 Tbsp Vegetable Oil
1 cup beef or veal stock
1 Tbsp cornstarch
1 Tbsp walnut oil
2 large cooking apples, peeled, cored, and thinly sliced
1 cup fresh [or frozen] cranberries
Make a marinade for the pork. Combine the mustard and buttermilk in a large
bowl and whisk until smooth. Trim all visible fat and silver skin from the
tenderloins and place them in the bowl with the marinade, making sure the meat
is well-coated. Marinate for about 3 hours, covered and refrigerated.
Preheat the oven to 325oF. Combine the parsley, rosemary, and garlic, mix well,
and spread on a plate. Remove the tenderloins from the marinade and dredge in
the parsley mixture, making sure all sides are evenly coated. Reserve the
remaining marinade.
Heat the vegetable oil in a medium nonstick, ovenproof skillet over high heat.
Saute the tenderloins for 3 to 4 minutes, turning frequently, until lightly
browned on all sides. Transfer the skillet to the preheated oven and cook,
turning once or twice, until done throughout but no dry, about 15 to 20
minutes depending on the thickness of the tenderloins.
Remove the meat from the pan and pour off any excess fat. Return the pan to
the stove over low heat, pour in the beef or veal stock, and bring to a boil.
Whisk the cornstarch into the reserved marinade and add it to the stock.
Simmer slowly for 6 to 7 minutes, whisking constantly until slightly thick.
Heat the walnut oil in a medium saute pan over medium-high heat. Add the
apple slices and cranberries and saute until the fruits soften, about 3
to 5 minutes.
Slice the pork and serve with the sauce and the apple-cranberry mixture.
Serves 4
I’ve not tried this one but it was recommended to me:
I like to coat a day before with some olive oil, chopped garlic, salt
and pepper, and chopped rosemary. Then make a slit in it and stuff
with chopped proscuitto and shredded mozzarella cheese. Grill it and
serve with a nice Pinot.
I do jazz it up a bit by adding a bit of Emerils essence (not too
much) after rubbing with oil, salt and pepper.
When I butterfly and stuff with prosciutto and mozzarella, I also add
some more rosemary, and sprinkle Emerils’ essence for a bit more
flavor, than tie it up with twine. Cook on a medium-hot grill, 6
minutes per side (24 minutes total), and it will be just a faint pink
in the middle, cooked about medium the whole way through. I then
decorate the plate with a sweet honey mustard sauce and dots of
raspbery chipotle sauce. Cut about 1" thick slices of the pork to
plate.
Interesting - why the warning, bc said pork will dry out?
YES!
What Bill said. By the time it rests it will be 145-150 anyway - a nice rosy pink. Trichinae are killed at 137, so there is no reason to cremate it.
Excellent - thanks for the advice!
I think I’m going to go with Tony V’s simple recipe - since it’s my first tango with a pork tenderloin.
The other preps sound incredible though - next time I’ll go the stuffing route.
How’d it come out?
Incredible - super tender and juicy!
I think the 3 minute sear on each side sealed the deal (and the juices in) - stayed exactly 20 mins in the oven.
Got rave reviews which was amazing considering I pulled and sliced it an hour and a half before dinner, had to reheat it. Still very moist.
The garlic/rosemary scent in our apt was even better, made my mouth water the next day.
AWESOME!!!
Pork tenderloin . . .OVERcooked but still good.
Used this recipe again tonight to perfection!
Next time try on with a mustard marinade. Mustard, pork, grilled - great combo.