"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 02-16-2006, 06:45 PM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
ISO Pork tenderloin recipes

I have cooked pork a grand total of twice in my life. Both times were pork chops. Well the super market had a sale on whole pork tenderloins. Buy one get one free. I sure could not pass that up. Now the challenge...what to do with them?

Here is where you all come in. How would you use them?

Edited to add, I am not crazy about fruit with my meat so I am not looking for the typical pork and apple combo or anything like that.

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 07:12 PM   #2
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by GB
I have cooked pork a grand total of twice in my life. Both times were pork chops. Well the super market had a sale on whole pork tenderloins. Buy one get one free. I sure could not pass that up. Now the challenge...what to do with them?

Here is where you all come in. How would you use them?
This one is very simple, quick and yummy!

Mix a bit of slightly watered down teryaki sauce, brown sugar and corn flour (amount depends on how much meat you will cook though...)
Skillet fry the pork in a bit of olive oil with grated ginger.
As it start to brown add diced pineapple or mango.
When the fruits are just cooked, stir in the sauce, sugar, corn flour mix, coat the each piece of meat well with the mixture, cook until the sauce thickens (which will happen fairly quickly).
__________________

__________________
urmaniac13 is offline   Reply With Quote
Old 02-16-2006, 07:52 PM   #3
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
How do you feel about shrimp or crawfish? Hubby makes a fabulous stuffed pork tenderloin. We use crawfish but shrimp would work just as well. If you're interested, I'll try to find his recipe.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 02-16-2006, 08:00 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Licia that sounds pretty yummy, thanks!

Callie, I love both shrimp and crawfish, but to be perfectly honest I doubt I would make something like that. I don't have access to crawfish and I can't afford shrimp right now. It sounds like it would be quite interesting though!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 08:05 PM   #5
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
We buy frozen crawfish tails. I had to talk the seafood department in the town 55 miles away to stock them. Fortunately, I guess someone else buys them, too! Let me know if you change your mind...

We love pork - it's our favorite meat.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 02-16-2006, 08:09 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Growing up in a Jewish household we never had pork. We did not keep kosher or anything, but it was just one of those things you did not have, unless it was Chinese food of course

Now that I am on my own I really want to start cooking it more. I really enjoy it a lot.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 08:35 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
GB,
We sometimes make a balsamic glazed pork tenderloin and put it on an Arugala, parmigiano salad, have warm french bread and some asparagus, it's simple and tasty..If you'd like the recipe I'd be glad to post it.

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-16-2006, 08:38 PM   #8
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
make some tamales! kadesma's looks great too!
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 02-16-2006, 08:44 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
kadesma that sounds amazing! Yes please post
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-16-2006, 09:06 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Here you go GB

2- pork tenderloins about 1 lb. each
2-cloves finely chopped garlic
1-2 Tab. balsamic
2-Tea. honey
salt and freshly ground pepper
Place rack in center of oven and preheat to 450 Oil a baking pan just large enough to hold the pork. Pat the meat dry and fold under the thin ends to make an even thickness.Place meat about 1 inch apart in pan. In small bowl, stir together, garlic, vinegar,honey salt and pepper to taste.
Brush over meat and roast 15 min. Pour 1/2 c. water into pan around meat. Roast 10 -20 min more or til lightly browned and tender. Remove from oven and leave in the pan to rest at least 10 min. Meanwhile, make your dressing or do it before hand and then in a large bowl whisk your oil vinegar,salt and pepper to taste add arugala and toss with dressing.Pile on center of large platter and Place thinly sliced pork around the greens. With a veggie peeler or cheese slicer, shave thin slices of parmesan all over the salad and meat.Serve right away

Dressing: 2-tab.evoo or salad oil I use evoo
1-Tab balsamic or more if you like
6-cups arugula
parmesan cheese.
Enjoy,

kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma 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 09:00 AM.


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