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Old 07-30-2004, 10:04 AM   #11
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Pork Tenderloin with Grilled Apple Cream Sauce
Makes 4 servings

This delicate, lean pork tenderloin should be cooked just until it is barely pink in the center. Overcooking will cause pork to become dry.

Ingredients
1 can (6 ounces) frozen apple juice concentrate, thawed and divided (3/4 cup)
1/2 cup Calvados or brandy, divided
2 tablespoons Dijon mustard
1 tablespoon olive oil
3 cloves garlic, minced
1-1/4 teaspoons salt, divided
1/4 teaspoon black pepper
1-1/2 pounds pork tenderloin
2 green or red apples, cored
1 tablespoon butter
1/2 large red onion, cut into thin slivers
1/2 cup heavy cream
Fresh thyme sprigs





Reserve 2 tablespoons juice concentrate. Combine remaining juice concentrate, 1/4 cup Calvados, mustard, oil, garlic, 1 teaspoon salt and pepper in glass dish. Add pork; turn to coat. Cover and refrigerate 2 hours, turning pork occasionally. Cut apples crosswise into 3/8-inch rings. Remove pork from marinade; discard marinade. Grill pork on covered grill over medium coals about 20 minutes, turning 3 times, until meat thermometer inserted in thickest part registers 155°F. Grill apples about 4 minutes per side until tender; cut rings into quarters. Melt butter in large skillet over medium heat. Add onion; cook and stir until soft. Stir in apples, remaining 1/4 cup Calvados, 1/4 teaspoon salt and reserved 2 tablespoons juice concentrate. Add cream; heat through. Cut pork crosswise into 1/2-inch slices; spoon sauce over pork. Garnish with fresh thyme.
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Old 07-30-2004, 10:06 AM   #12
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HICKORY-SMOKED PORK TENDERLOIN WITH HERBS
SERVES 6 to 8


INGREDIENTS

1 tablespoon minced fresh garlic
2 teaspoons dried thyme leaves
2 teaspoons rubbed sage
2 teaspoons dried marjoram leaves
1 tablespoon olive oil
1 pork tenderloin, about 2 pounds, cut in half to fit into smoker
Place the garlic, herbs and olive oil in a small bowl. Mix well to make a paste. Rub all over the pork pieces. Season with salt and pepper. Prepare smoker according to manufacturer's instructions. I used 1-1/2 tablespoons hickory chips and placed over medium heat. Place pork on the rack and cover tightly. Smoke for about 30 minutes or until the center of the pork reaches a temnperature of about 140° F. Remove the pork and tent with foil. Let rest about 10 minutes. Slice and serve. This is also very good at room temperature or even chilled
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Old 07-30-2004, 10:07 AM   #13
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Thanks a million!!!!

and man oh man I even wrote Pork with a C which is the french way!!! My bad!!! :oops:


Look great.......tell me though...cooking Pork Med Rare ? While I know the pigs are grain fed now.....would you go Med rare though.....and cold smoked....bacteria city no ?

I'm really curious as to the reply on this one...as I love my meat rare!

:D
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Old 07-30-2004, 10:10 AM   #14
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Barbecued Pork Loin With Grilled Onions
Serves: 6

Ingredients:


1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano -- crushed
1 clove garlic -- minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray


Preparation:
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa.
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Old 07-30-2004, 10:13 AM   #15
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Bourbon And Honey Smoke-Roasted Pork Tenderloin
Serves: 6

Ingredients:


***MARINADE***
1 cup olive oil
1/2 cup bourbon
3 tablespoons honey
1/2 cup lemon juice
1 tablespoon minced garlic
1 1/2 tablespoons fresh ginger root, peeled and grated
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tablespoons fresh sage coarsely chopped
2 teaspoons pepper
1 teaspoon salt
***MAIN DISH***
3 pork tenderloins

Preparation:
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat. Good served either hot or cold, accompanied by a green tomato chutney.
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Old 07-30-2004, 10:16 AM   #16
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Grilled Pork Tenderloin Southwest

4 pork tenderloins, about 1 pound each
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup dried, crushed chiles (New Mexico, ancho, cascabel, chipotle or serrano, in order of mildest to hottest)
4 cloves garlic, minced
1/2 cup fresh lime juice (about 3 large limes)
1/2 cup olive oil
Mix all marinade ingredients and marinate tenderloins in a glass or plastic container for several hours or overnight.
Before grilling, remove the tenderloins from the refrigerator and let them come to room temperature.

Preheat your grill. Remove the tenderloins from the marinade, and discard the marinade. Grill over high heat for 10 minutes, turning frequently, to sear. Then, move the tenderloins to a cooler part of your grill or, if you are using a gas grill, reduce the heat, and cook for approximately 15 minutes longer, turning frequently, or until an instant-read meat thermometer registers 160F degrees. Remove from heat, cover, and allow to rest for 10 minutes. Slice on the diagonal and serve with sliced avocados, onions and tomatoes
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Old 07-30-2004, 10:18 AM   #17
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Pork Tenderloin

Rub:
1 T. salt
2 t. garlic powder
2 t. onion powder
1 t. ground bay
1 t. gound thyme (or sage)
fresh ground black pepper.
Trim all the fat and membrane, and rub generously. It's better if you let it marinate in the rub overnight. Place on a rack over a shallow pan containing 1/4" of water to keep the first drippings from burning.

Place in the grill pre-heated to 350° and cook for about 45 minutes or until the center reaches 155°. Take it out and let it sit for 10-12 minutes while you deglaze the pan with water or wine and correct the seasonings. This is great gravy. Slice thinly across the grain. If you didn't over cook it, it will be melt-in-your-mouth tender and superbly moist.
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Old 07-30-2004, 11:00 AM   #18
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Quote:
Originally Posted by Rainee
HICKORY-SMOKED PORK TENDERLOIN WITH HERBS
SERVES 6 to 8


INGREDIENTS

1 tablespoon minced fresh garlic
2 teaspoons dried thyme leaves
2 teaspoons rubbed sage
2 teaspoons dried marjoram leaves
1 tablespoon olive oil
1 pork tenderloin, about 2 pounds, cut in half to fit into smoker
Place the garlic, herbs and olive oil in a small bowl. Mix well to make a paste. Rub all over the pork pieces. Season with salt and pepper. Prepare smoker according to manufacturer's instructions. I used 1-1/2 tablespoons hickory chips and placed over medium heat. Place pork on the rack and cover tightly. Smoke for about 30 minutes or until the center of the pork reaches a temnperature of about 140° F. Remove the pork and tent with foil. Let rest about 10 minutes. Slice and serve. This is also very good at room temperature or even chilled

They all look really really good! Thanks so much!

This one really intrigues me....have you made it ?

Also....the redundant question 140 degrees for Pork!
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