"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 08-01-2007, 05:35 PM   #11
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by jennyema
Tenderloin shouldn't be cooked in a crockpot, IMO. It's a TENDERloin after all.

Roast it or grill it.
I couldn't agree more!! Pork tenderloin cooked in a crock pot would be very high on my list of things not to do!

Sear in a oven proof pan, (cast iron) run it in the oven for a few, and you are good to go. Sliced into medallions it makes excellent K-Bobs on the grill. This is hot, fast and dry heat meat.
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-01-2007, 05:40 PM   #12
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Please don't cook it well done, you need that juice to be tender, slightly pink is just fine. I have over cooked mine on the grill a few times, was ok, but not the greatest. If you roast it at 350' I would check it after an hour or so. Just my personal take on this, not a chef.
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 08-01-2007, 05:50 PM   #13
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Thank you everyone!! Unfortunately, no grill, I would love that if I had one though. Never did get that for DH as his illness came first. I will put in oven til just slightly pink left. Thank you again!!
__________________
texasgirl is offline   Reply With Quote
Old 08-01-2007, 05:56 PM   #14
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
I think checking it after an hour is a good idea. I said 1 1/2 because there are two of them.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-01-2007, 06:41 PM   #15
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
At 350* I would check them in 15-20 miinutes. And there after every 5 minutes until you hit 145*/150* in the thickest portion.

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-01-2007, 07:06 PM   #16
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Thanks for posting all the info Uncle Bob, jennyema and Barb L. No wonder mine always came out horrible - I was cooking them for hours in the slow cooker. I did brown them first and even cut little slits and put garlic cloves in there (saw that once on TV). I guess I thought that the slow cooker was supposed to make all meat juicy and tender - something I could never manage in the oven. Now I can't wait to make another one.

BTW Because of your avatar Uncle Bob, I always hear your posts in my head as if Rhett Butler was speaking to me. Hence your posts carry great weight because I'm sure that Rhett would never lead me down the wrong path!

Terry
__________________
Fisher's Mom is offline   Reply With Quote
Old 08-01-2007, 07:13 PM   #17
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Terry My Dear...

I can assure you, with all honesty, that I would never intentionally lead a lady down the wrong path!!

"Rhett" er Uncle Bob














__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-01-2007, 07:55 PM   #18
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Ok, it cooked for 35 minutes, just barely pink and it was juicy. Thanks again!!
__________________
texasgirl is offline   Reply With Quote
Old 08-02-2007, 02:15 AM   #19
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
For pork tenderloin I take the silver skin off as carefully as I can so I don't lose any meat and then I wrap mine in slab bacon or apple wood smoked bacom and roast till I get a internal temp. of 135-140 let rest for 15 minutes and carve on the diaganol for pretty presentation. the Bacon will baste the loin and helps to keep it juicy Good Eating
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 08-02-2007, 02:21 AM   #20
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by Dave Hutchins
For pork tenderloin I take the silver skin off as carefully as I can so I don't lose any meat and then I wrap mine in slab bacon or apple wood smoked bacom and roast till I get a internal temp. of 135-140 let rest for 15 minutes and carve on the diaganol for pretty presentation. the Bacon will baste the loin and helps to keep it juicy Good Eating
Thanks Dave, I will definitely try this - sounds yummy. And the males in my house love anything wrapped in bacon.
Terry
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.