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Old 05-31-2007, 03:05 PM   #11
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My favorite way to cook a pork tenderloin is still to roast it whole. I like to give it a really basic dry rub of coarse salt and pepper melange, and cook it to medium. It hols onto all of its moisture that way, and you can use it with a variety of sides and sauces, both heavy and light.
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Old 05-31-2007, 03:05 PM   #12
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Caine - Where do you find pineapple vingear?
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Old 05-31-2007, 05:19 PM   #13
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in the expired bottles of pineapple juice?
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Old 05-31-2007, 06:50 PM   #14
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Quote:
Originally Posted by EcoGal
Caine - Where do you find pineapple vingear?
Believe it or not, I get it at the 99¢ Only store, where I also buy my rice wine vinegar, Worcestershire sauce, hot sauces of all kinds, and even regular and dark soy sauces, because I can buy them in small bottles and not have to worry about throwing too much away when they get skanky.
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Old 06-01-2007, 08:37 AM   #15
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I prefer a very simple approach. I just brine pork tenders for an hour or two, then take them out of the brine, dry them off, season to taste with Montreal Steak seasoning, and grill until done, usually about 20 minutes. Let them rest, then slice into medallions and serve.

However, I really like Uncle Bob's kabob idea. I may do that the next time I get some pork tenders.
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Old 06-01-2007, 03:04 PM   #16
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Parmigiano Reggiano BBQ Pork Tenderloin

Has anyone ever had BBQ Parmigiano Reggiano Pork Tenderloin before?
I had it once at a Brazilian steakhouse in Niagara Falls and it was amazingly delicious.


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Old 06-01-2007, 03:12 PM   #17
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could you guesstimate a recipe dom?

it sounds good.

i've made brasciole out of tenderloins that were sliced and pounded for scallopini, but i found it tender but too dry. not enough fat.

i just had some leftover grilled pork tenderloin medallions in a leftover thick, rich tomato sauce with lots of oregano and bay (cleaning out the freezer to make room for this years crops). topped with locatelli, it was very tasty.
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Old 06-01-2007, 03:44 PM   #18
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That tomato sauce pork tender sounds nice!

It must have been very simple. Cooked like a regular picanha (bbq meat on a spit alla Brazilian style) and then (I'm guessing) doused just before done with fresh Parmagiano.
Give it a try. Sea salt and parmegiano....go nuts.
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