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Old 01-08-2011, 09:56 AM   #41
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Balsamic Tenderloin

We had our neigbours over for supper last night. I made Balsamic Tenderloin. Cooking them at 350F took only about 35 min, by 60 min it would have been dust. It's a super easy recipe:

2 -2lb tenderloin -drizzle with 4 Tbsp (each) balsamic vinegar and olive oil. Cut slits in pork and stuff in 8 cracked cloves of garlic. Sprinkle with steak seasoning/rosemary/thyme. Roast 350F for 35min or until done to your taste.

Leftovers make good sandwiches. I make my husband very happy when I make tenderloin this way.
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Old 01-08-2011, 11:35 AM   #42
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The recipes all sound good. This thread has reminded me I haven't made porcetta for awhile...I don't use the tenderloin for this--boneless roast, cut open like a book, I suppose you could. My BF from HS's Italian granny made the best porcetta...(and bread-and-butter pickles). I'll dig out the porcetta recipe later. Porcetta is a Northern Minnesota "thing" thanks to all the Italian immigrants that settled up on the iron range. Weddings, funerals, family reunions, always porcetta. If you don't like fennel, you won't like "Jo's Granny's" porcetta...but I love it. I usually make enough to feed 6...have yet to feed more than two (we can't stop eating it when I make it, and my DH is not a "meat eater." But porcetta, he devours.) Sometimes there is enough for lunch the next day for one. I serve it as a "rolled" roast, not on the buns with the pan drippings poured on top. And, the house smells "mouthwatering" while it cooks...ummm...gotta thaw some pork...
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Old 01-08-2011, 04:27 PM   #43
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Quote:
Originally Posted by CWS4322 View Post
The recipes all sound good. This thread has reminded me I haven't made porcetta for awhile...I don't use the tenderloin for this--boneless roast, cut open like a book, I suppose you could. My BF from HS's Italian granny made the best porcetta...(and bread-and-butter pickles). I'll dig out the porcetta recipe later. Porcetta is a Northern Minnesota "thing" thanks to all the Italian immigrants that settled up on the iron range. Weddings, funerals, family reunions, always porcetta. If you don't like fennel, you won't like "Jo's Granny's" porcetta...but I love it. I usually make enough to feed 6...have yet to feed more than two (we can't stop eating it when I make it, and my DH is not a "meat eater." But porcetta, he devours.) Sometimes there is enough for lunch the next day for one. I serve it as a "rolled" roast, not on the buns with the pan drippings poured on top. And, the house smells "mouthwatering" while it cooks...ummm...gotta thaw some pork...
What is porcetta? I did a quick web search and it seems like it could be a pork roulade or roast shoulder.
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Old 01-08-2011, 05:45 PM   #44
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What is porcetta? I did a quick web search and it seems like it could be a pork roulade or roast shoulder.
I see Jo misspelt it--or maybe her granny did is Porchetta. What makes the MN version different from the NY or Italian versions is the fennel--the greens and grated part of the bulb. I can't put my hands on Jo's Granny's recipe right now...but, you split the pork loin/roast like a book. Make a rub of dried garlic, oregano, dill seed, dried onion, rosemary, salt, pepper and fresh fennel (you can add fennel seeds as well). You smear this inside the roast, tie it, and then smear the outside with the same. I usually stab a few garlic cloves in as well. Then you put it in a roaster pan, add water, and cook as usual for a pork roast. It is ready when it starts to fall apart. You spoon the pan drippings over it when you serve it. I can't write any more about this...my mouth is watering. In a crockpot it takes about 5-6 hours.

Another great way to cook a pork roast is to put it in a pan with about 2 qt of milk, rosemary (fresh--put the sprigs on top), thyme, salt, pepper and crushed garlic. You cook in a dutch oven for about 1-1/2 hours and then you flip it and let it finish cooking.
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Old 04-04-2011, 04:43 AM   #45
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this is a great thread from start to finish. i'm glad it was bumped.

i miss lifter. the guy was amazing, and little tolerance was shown him way back when the site was young. to this day i maintain a lesson can be learned from it (he did, afterall, apologize for his ill temper).

but all of the questions and replies were great!

i have 2 tenderloins, the little ones, looking for a recipe. i think i'll try the balsamic one, and a plain one, hopefully on the grill.
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Old 04-04-2011, 02:50 PM   #46
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this is a great thread from start to finish. i'm glad it was bumped.

i miss lifter. the guy was amazing, and little tolerance was shown him way back when the site was young. to this day i maintain a lesson can be learned from it (he did, afterall, apologize for his ill temper).

but all of the questions and replies were great!

i have 2 tenderloins, the little ones, looking for a recipe. i think i'll try the balsamic one, and a plain one, hopefully on the grill.
If you have the time and inclination, you could try my favourite way to cook pork tenderloin: Mushroom stuffed pork tenderloin
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Old 04-04-2011, 05:50 PM   #47
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oh man, taxy, that looks good!

i'm out shopping for dw's birthday, so i didn't get a chance to make the tenderloins. we love shrooms, so if dw doesn't want a lobster and crab boil tomorrow, this is a good possibility. thanks very much.

i still plan to try lifter's fat and garlic studded loin roast someday.
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Old 04-23-2011, 02:04 PM   #48
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My go to method for cooking pork loins and pork tenderloins is: preheat oven to 500 degrees F, cook pork for 5 1/2 minutes per pound and then shut off oven and leave the door closed for 1 hour(no peeking). They come out juicy and tender every time.
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Old 04-23-2011, 10:40 PM   #49
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I love pork tenderloins, but find that cooking them on the grill or in the oven ... well, overcook them every time. I put them in a skillet that has a cover. Season and flour, then brown at high heat until thoroughly browned. Cover, take off the heat, then make the rest of the meal. They are so small that they will be done and ready to slice by the time your starch and vegs are done. Never had a miss. They are great for "pork wellingtons" as well.
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Old 04-23-2011, 10:50 PM   #50
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When I have made pork tenderloin I have done them on the grill, indirect heat. Stick a probe in and pull at 160F to rest.

I did brine with an apple juice brine first.
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