"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Thread Tools Display Modes
Old 05-31-2007, 12:31 AM   #1
Assistant Cook
Join Date: May 2007
Location: Illinois
Posts: 29
ISO a Fresh Pork Tenderloin Recipe

Hi All,

I'm looking for a fresh, springtime way to prepare a pork tenderloin. Something a little lighter, maybe with some fruit or spring veggies.

Does anyone have any good suggestions?

Many thanks!



EcoGal is offline   Reply With Quote
Old 05-31-2007, 02:30 AM   #2
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Here's a dish that's light and is fairly easy to make.

Roasted Pork Tenderloin with a Fennel and Green Apple Salad and Spiced Port Reduction

Yield: 6 Servings

For the pork:
4 lbs. Pork Tenderloin
4 Tbsp. Extra Virgin Olive Oil
4 cloves Garlic, thinly sliced
3 Tbsp. Fresh Thyme, chopped
3 Tbsp. Italian Parsley, chopped
2 Tbsp. Fresh Rosemary, chopped
Kosher Salt
Fresh Cracked Pepper

For the salad:
2 cups Granny Smith Apples, cut into 1/2" dice
1 cup Baby Fennel, thinly sliced
1/4 cup Chives, cut into 1" pieces
4 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Fresh Lemon Juice
Kosher Salt and Fresh Cracked Pepper to taste

For the Port Reduction:
1 1/2 cups Ruby Port
1/2 cup Red Wine
1/4 cup Raspberry Vinegar
1/2 cup Sugar
6 ea. Cloves
1 ea. Cinnamon Stick
10 ea. Fennel Seeds
10 ea. Coriander Seeds
2 Tbsp. Unsalted Butter
Kosher Salt to taste


For the pork:
Combine all of the ingredients except for the salt and pepper in a ziplock bag or marinating dish. Let the tenderloin marinate for at least 2 hours to overnight. Pre-heat oven to 400 degrees F. Heat 3-4 Tbsp. of fresh olive oil in a large skillet until smoking. Liberally season the tenderloin with kosher salt and pepper. Sear the pork on all sides until golden brown (be sure to NOT move the pork for at least 1-2 minutes per side after it is given contact with the pan or else you won't get any browning). Transfer the pork to a roasting pan or baking sheet and cook until the internal temp. is 150 degrees. Remove from oven and let rest for a few minutes before slicing.

For the salad:
In a large mixing bowl, combine the apples, fennel, chives, olive oil, and lemon. Toss until mixed well. Season to taste with kosher salt and pepper.

For the port reduction:
In a saucepan, combine all of the ingredients except for the butter and salt (you can bundle the spices up in cheesecloth if you wish as it makes it easier to remove). Bring to a boil and then gently reduce by 2/3 to 3/4. The sauce should be fairly thick and easily coat the back of a spoon. Remove the spices, and off the heat, whisk in the butter. Season to taste with salt and keep warm.

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-31-2007, 06:18 AM   #3
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,390

Explore all of the possibilities of Shish-K-Bobs...Tender loin with, pineapple, and fresh veggies...or with fresh apple chunks and veggies...you are only limited by your imagination.....

Have fun and 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 05-31-2007, 06:27 AM   #4
Senior Cook
Join Date: Feb 2007
Location: ottawa canada
Posts: 455
Send a message via MSN to obiwan9962 Send a message via Yahoo to obiwan9962
might i suggest jamaican jerk marinade
grill it and serve with either a mango or pineapple chutney, fried plantains and jasmine rice
obiwan9962 is offline   Reply With Quote
Old 05-31-2007, 06:48 AM   #5
Assistant Cook
Janet is Hungry's Avatar
Join Date: May 2007
Location: Ottawa, Canada
Posts: 23
Pork Tenderloin with Plum Salsa
(From the Better Homes and Gardens, New Dieter's Cookbook)

1 12oz Pork Tenderloin
2 tsp olive oil
1/3 tsp salt
2 cloves garlic minced
3 fresh plums, pitted and chopped
3 tbsp orange juice
1 tbsp sugar
1 pickled or fresh jalapeno pepper (seeded)
1 1/2 tsp lemon juice
1/2 tsp grated ginger

Brush tenderloin with oil and season with salt or pepper. Grill on BBQ or roast in oven, until desired doneness.

For salsa, combine plums, orange juice, sugar, jalapeno, lemon juice and ginger. Pulse in food processor until chopped into small pieces. Cook salsa over medium heat until heated through.

Serve salsa alongside sliced tenderloin.
Janet is Hungry is offline   Reply With Quote
Old 05-31-2007, 06:57 AM   #6
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.

I like to grill the tenderloin, after rubbing w/evool, s/p and garlic powder- grilling 10 mins all four sides on med. hi heat. Also grilling fresh asparagus with it.
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 05-31-2007, 07:51 AM   #7
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
here's a tasty idea - you can either roast in oven or grill the pork.

Serving Size : 4

1/4 cup fresh orange juice
2 T. fresh lime juice
2 T. dark rum
1/2 medium onion -- thinly sliced
3 each garlic clove -- minced
1 tsp. dried oregano
1 tsp. grd. cumin
1 tsp. salt
1 each bay leaf -- crumbled
1/4 tsp. grd. black pepper
2 12 oz. each pork tenderloin
Orange slices
Fresh cilantro sprigs

Mix first 10 ingred. (o.j. --> blk. pepper) in lg. resealable plastic bag.

Add pork to marinde, turn, close.
Refrig. overnite, turning pork once.
Preheat oven to 400 F. Transfer pork to baking pan; discard marinade.
Roast till ~150 degrees - about 25 min.

Let pork stand 5 min; cut crosswise into 1/2" thick slices.
Arrange on platter. Garnish w/orange slices and cilantro springs.
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 05-31-2007, 08:01 AM   #8
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,103
Last night I roasted a pork tenderloin which I had rubbed with sweet curry powder the night before.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-31-2007, 01:01 PM   #9
Assistant Cook
Join Date: May 2007
Location: Illinois
Posts: 29
Wow! These are some great ideas. I'm going to be fixing pork til the cows come home (then I'll be fixing beef) Sorry, bad joke.

Thanks for all the great ideas.
EcoGal is offline   Reply With Quote
Old 05-31-2007, 02:59 PM   #10
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Here's my contribution again. I ordered pork loin in five spice sauce at a very expensive restaurant one of my clients took me to, and I am glad they were paying because it was horrible! The sauce was outrageously sweet and the meat was very fatty. I went home determined I could do a better job, and I really did!

Chinese Dragon

3 ½ to 5 pound boneless dragon loin (you can substitute pork loin , but your guests will know the difference)

½ tsp salt
¼ tsp ground pepper

½ cup hoisin sauce
¼ cup soy sauce
2 Tbs tomato paste

1 Tbs Chili Garlic sauce
2 Tbs rice vinegar
2 Tbs firmly packed brown sugar
1 Tbs grated ginger
2 tsp five-spice powder

1 small green mango
½ cup crushed pineapple
2 tsp lemon juice
2 Tbs Pineapple vinegar
1/4 tsp crushed red pepper (optional)
½ small red bell pepper, julienned
4 scallions, thinly sliced
1 cup chopped dry roasted unsalted peanuts

1. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.

2. Trim excess fat from loin, season with salt and pepper. Then place in a large plastic bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close with a twist tie. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.

3. Preheat oven to 350°F. Place the loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160°F. Allow loin to rest for 10 to 15 minutes, covered with foil, before slicing.

4. Slice thin and serve garnished with mango, pineapple, scallions, bell pepper, and peanuts

Caine is offline   Reply With Quote


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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:53 AM.

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