In need of a pork tenderloin recipe...

[Kerouactivist]

Need some ideas for a pork tenderloin recipe that I can cook in my oven.....
BTW it's a 2.5 pound tenderloin

Usually, I cook these suckers on the grill but, I don't have access to one right now...

Any ideas on how to cook this sucker in the oven

 

[Jzero]

I really like:
This one

This is almost as good.

And an old standby is This one since I pretty much always have all those ingredients laying around.

 

[davestar]

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15730,00.html

my go-to pork tenderloin recipe. reeeaally good stuff

 

[Feldenak]

1. Butterfly the tenderloin
2. Line the inside with fresh basil, mozzerella cheese
3. Sprinkle italian spices over basil & mozzerella (oregano, thyme, etc...)
4. Tie tenderloin back up with butcher's twine
5. Cook in oven preheated to 350F until done
6. Slice and serve

 

[DaShen]

Originally posted by: Feldenak
1. Butterfly the tenderloin
2. Line the inside with fresh basil, mozzerella cheese
3. Sprinkle italian spices over basil & mozzerella (oregano, thyme, etc...)
4. Tie tenderloin back up with butcher's twine
5. Cook in oven preheated to 350F until done
6. Slice and serve

You can use garlic and feta with rosemary and olive oil on the outside. That is a godo mix too.

 

[Feldenak]

Originally posted by: DaShen

Originally posted by: Feldenak
1. Butterfly the tenderloin
2. Line the inside with fresh basil, mozzerella cheese
3. Sprinkle italian spices over basil & mozzerella (oregano, thyme, etc...)
4. Tie tenderloin back up with butcher's twine
5. Cook in oven preheated to 350F until done
6. Slice and serve

You can use garlic and feta with rosemary and olive oil on the outside. That is a godo mix too.

Oops, sorry about that. Garlic goes on the inside too...just that when using those ingredients, garlic is a given for me. 🙂

You can also drizzle a little olive oil and basalmic vinegar on the inside as well.

 

[Cutterhead]

If you're going to cook it in the over be sure to use lots of marinate (of your choice) and wrap it in aluminum foil. That way it stays tender and doesn't dry out.

 

[MikeyIs4Dcats]

AWESOME recipe for pork tenderloin:

Fruited Pork Tenderloin

1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons olive oil
Cooking spray
1/4 cup chopped pitted dates
1/4 cup golden raisins
1/4 cup water
1/4 cup apple juice
1/4 cup tawny port or other sweet red wine
1 teaspoon Dijon mustard
2 whole cloves
Parsley sprigs (optional)

Cut the pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until browned.

Add 1/4 teaspoon salt, dates, and remaining ingredients. Cover; simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired.

 

[DaShen]

Originally posted by: Feldenak

Originally posted by: DaShen

Originally posted by: Feldenak
1. Butterfly the tenderloin
2. Line the inside with fresh basil, mozzerella cheese
3. Sprinkle italian spices over basil & mozzerella (oregano, thyme, etc...)
4. Tie tenderloin back up with butcher's twine
5. Cook in oven preheated to 350F until done
6. Slice and serve

You can use garlic and feta with rosemary and olive oil on the outside. That is a godo mix too.

Oops, sorry about that. Garlic goes on the inside too...just that when using those ingredients, garlic is a given for me. 🙂

You can also drizzle a little olive oil and basalmic vinegar on the inside as well.

Medium grade balsamic vinegar is soo good with pork loin. Mix it with a demiglaze and a little honey. Mmmmmmm.... But it is too expensive for me. I would stick with the Olive Oil.

 

[glen]

Pork tenderloin
Garlic
Olive Oil
Jerk Spice (Busha Brown is my favorite - but, anything with w scotch bonnet peppers is the best)
Molasses

rinse the pork, and cover it with minced garlic and olive oil
cook to 160
it should be slightly pink still
add the jerk spice, and drizzle with molasses

 

[Kerouactivist]

thanks guys lots of great ideas.....

Cooking it tommorrow still haven't decided which recipe to go with...they all sound great...

 

[spidey07]

Tagging along because there is SO much you can do with one.

I don't have any specific recipies but slow cooking with fruit/spices and a decent marinade can be great.

Serve with henry baine sauce.

 

[KarenMarie]

pork needs sweet, imho.

Dice some apricots and one apple. Add minced/crushed garlic. Make stuffing (like stove top, but from scratch if you can)

Stuff and raost.

Take juices from pan and mix with pureed apricots, garlic S&P and if needed a little stock (chicken will work if you dont have pork) until it is a thickish gravy consistency.

pour 2-3 tablespoons of gravy on each plate and top with sliced tenderloin.

🙂 🙂 🙂

 

[spidey07]

Karen,

I agree.

But sweet/fruit and a little touch of spice works very well.

It's like the age old "pork and apples", "pork and pineapple", "pork and apricot"

 

[KarenMarie]

Originally posted by: spidey07
Karen,

I agree.

But sweet/fruit and a little touch of spice works very well.

It's like the age old "pork and apples", "pork and pineapple", "pork and apricot"

Yes... The onions, garlic, S&P, sage and etc in the stuffing adds the perfect herby flavour and the garlic and S&P in the gravy is really nice combo of sweet and savory.

I once had a really nice long tenderloin that the butcher was kind enough to butterfly for me. I wanted something different and when checking the cabinets... the above are what i found laying around. Imust admit that this was one of the rare occasions that I cheated by using stovetop stuffing. Crazy, but I LOVE that stuff. hahaha.

 

[spidey07]

While we're making up recipies...

Mustard/mustard powder
cayenne
clove
good salt
even some allspice
(careful, all these are pretty potent)

very good with pork

cook to 160 and remove/tent

scoring the top of the roast in a cris-cross pattern and laying on the spices/fruit in this area allow things to get 'super happy' as it is roasting. placing on a rack with some stock/garlic/onions/pepper corns at the bottom of the roasting pan never hurts.