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Pork Tenderloin help |
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#1 |
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Join Date: Aug 2009
Posts: 5,111
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Pork Tenderloin help
I've got a pork tenderloin from the butcher, but don't eat much pork and have never cooked this cut before. I've just looked up a few recipes and it seems the best way is to sear it first, then in a hot oven for around 10-15 mins. Does this sound right? Does anyone have any other advice?
What about a marinade? I'm thinking olive oil, lemon juice and zest, garlic and some thyme and rosemary if I can scrounge some from our rather sorry-looking herb patch, but I've also got lots of store-cupboard things and some fresh chillies and ginger, if anyone has any other suggestions. |
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#2 |
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Join Date: Jan 2010
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Souvlaki is usually my fall back tenderloin use but sometimes I like to bang it out and do an Escalope de Limone.
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#3 |
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Join Date: Jan 2006
Location: Jackie's World
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I usually cut it into medallions and flash fry it a couple of mins each side and just season it with pepper and sage. I eat it with new potatoes and asparagus.
I guess I only have it during asparagus season. |
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#4 |
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Join Date: Aug 2009
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Yeah, I thought about cutting it up into medallions, but it's a really nice evenly sized loin, so I think I'd prefer to cook it whole and slice it up to serve.
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#5 |
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Join Date: Jan 2006
Location: Jackie's World
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There's a myriad of tenderloin recipes HERE
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#6 |
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Join Date: Aug 2008
Location: Up North
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You can make char siu pork out of it
http://uktv.co.uk/food/recipe/aid/517246 You can cube it for use in a curry You can slice it thinly for use in a stirfy or stroganoff You can slice it into medallions and bat it out http://www.youtube.com/watch?v=lfIqOErNKl8 |
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#7 |
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Join Date: Dec 2005
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If you're looking to spice things up a bit, this is my favourite pork tenderloin recipe:
http://www.bbc.co.uk/food/recipes/st...lli_pork_54692 |
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#8 |
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Join Date: Aug 2009
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Thanks for the tips, everyone. I didn't want to cut such a lovely bit of meat up, so in the end I seared it in a pan, then roasted in the oven for around 20 minutes and rested it. I made a sauce with wholegrain mustard, creme fraiche, lemon juice and parsley and served it with mash and spinach. It was gorgeous - will definitely be buying the cut again.
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#9 |
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Quote:
Thanks for the tips, everyone. I didn't want to cut such a lovely bit of meat up, so in the end I seared it in a pan, then roasted in the oven for around 20 minutes and rested it. I made a sauce with wholegrain mustard, creme fraiche, lemon juice and parsley and served it with mash and spinach. It was gorgeous - will definitely be buying the cut again.
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#10 |
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Join Date: Jun 2011
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Quote:
Thanks for the tips, everyone. I didn't want to cut such a lovely bit of meat up, so in the end I seared it in a pan, then roasted in the oven for around 20 minutes and rested it. I made a sauce with wholegrain mustard, creme fraiche, lemon juice and parsley and served it with mash and spinach. It was gorgeous - will definitely be buying the cut again.
I was going to suggest slicing it and frying too. Then serving with potato rosti and a creamy cider sauce. I was also going to say that if it's from a source that you trust don't be frightened to leave it a little pink in the middle. A good cut of pork should be cooked this way. |
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#11 |
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Join Date: Aug 2009
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Quote:
Sounds nice.
I was going to suggest slicing it and frying too. Then serving with potato rosti and a creamy cider sauce. I was also going to say that if it's from a source that you trust don't be frightened to leave it a little pink in the middle. A good cut of pork should be cooked this way. |
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#12 |
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Join Date: Aug 2008
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Quote:
Thanks for the tips, everyone. I didn't want to cut such a lovely bit of meat up, so in the end I seared it in a pan, then roasted in the oven for around 20 minutes and rested it. I made a sauce with wholegrain mustard, creme fraiche, lemon juice and parsley and served it with mash and spinach. It was gorgeous - will definitely be buying the cut again.
If you do want to cut down on the time though you can slice it and bat it out and cook it in minutes (if that). Use the same sauce. |
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