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Pork Tenderloin help


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Old 11-04-2013, 15:59
JulesF
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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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Old 11-04-2013, 16:01
Teddybleads
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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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Old 11-04-2013, 16:02
Yeah_Jackie
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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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Old 11-04-2013, 16:04
JulesF
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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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Old 11-04-2013, 16:33
Yeah_Jackie
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There's a myriad of tenderloin recipes HERE
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Old 11-04-2013, 18:51
degsyhufc
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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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Old 11-04-2013, 23:23
anfortis
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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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Old 12-04-2013, 09:32
JulesF
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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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Old 12-04-2013, 09:37
Yeah_Jackie
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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.
Sounds delish!
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Old 12-04-2013, 09:54
Jambo_c
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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.
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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Old 12-04-2013, 12:17
JulesF
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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.
Yes, I completely agree. It was from our fab local butcher, so no worries there.
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Old 12-04-2013, 14:06
degsyhufc
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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.
Sounds great.

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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