"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-15-2013, 11:03 AM   #21
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Quote:
Originally Posted by Andy M. View Post
That's a loin alright. A tenderloin is a out 2" in diameter at the thick end and tapers off to a point. It's about a foot long and weighs about 1.0 - 1.5 pounds. It's almost always sold whole and its meat isn't as white as loin meat.
I don't know if this is a regional thing, but a couple of times I bought pork tenderloin and the meat was cut into medallions. I don't remember seeing an indication of this on the package, so it was a surprise
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-15-2013, 11:08 AM   #22
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
OK. I found out the guy's name and found the actual recipe. It IS a tenderloin, according to the recipe. It looked bigger than 2 inch diameter on TV.

Dinner Tonight: Jacques Pepin's Stuffed Pork Tenderloin | Serious Eats : Recipes
__________________

__________________
CarolPa is offline   Reply With Quote
Old 09-15-2013, 11:21 AM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
Quote:
Originally Posted by CarolPa View Post
OK. I found out the guy's name and found the actual recipe. It IS a tenderloin, according to the recipe. It looked bigger than 2 inch diameter on TV.

Dinner Tonight: Jacques Pepin's Stuffed Pork Tenderloin | Serious Eats : Recipes
The Guy!?! Jacques Pepin is one of cooking's greats.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-15-2013, 11:28 AM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I don't know if this is a regional thing, but a couple of times I bought pork tenderloin and the meat was cut into medallions. I don't remember seeing an indication of this on the package, so it was a surprise
Oh my, I would be hopping mad. I have one or two recipes for pork tenderloin medallions, but more for whole pork tenderloin.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 09-15-2013, 11:28 AM   #25
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Andy M. View Post
The Guy!?! Jacques Pepin is one of cooking's greats.

Sorry! LOL I agree he's a great cook, and I watch him often, but I'm too busy looking at what he's making to pay attention to his name!
__________________
CarolPa is offline   Reply With Quote
Old 09-15-2013, 12:26 PM   #26
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've only stuffed tenderloin. I've love an interesting medallion recipe.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-15-2013, 12:33 PM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Well, since I already had plans for a tenderloin, I went ahead with that. It's a recipe by Cooks' Illustrated where you brown the meat, then roll it in a mixture of maple syrup, molasses, cinnamon and cayenne and roast till done, then make a quick pan sauce with mustard.

Maple-Glazed Pork Tenderloin
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-15-2013, 01:51 PM   #28
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by pacanis View Post
I've only stuffed tenderloin. I've love an interesting medallion recipe.
oops, I meant to say I'd love a tenderloin recipe, not I've...
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-15-2013, 03:28 PM   #29
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Quote:
Originally Posted by pacanis View Post
oops, I meant to say I'd love a tenderloin recipe, not I've...
I had to read that over a couple times to figure out what you were correcting

In case I wasn't clear above, I used the maple glaze tenderloin recipe I posted on medallions because I was already planning to use that recipe and had the other ingredients on hand.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-15-2013, 03:51 PM   #30
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GotGarlic View Post
I had to read that over a couple times to figure out what you were correcting

In case I wasn't clear above, I used the maple glaze tenderloin recipe I posted on medallions because I was already planning to use that recipe and had the other ingredients on hand.
Thanks. I thought it was for a full size tenderloin.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
other, pork, pork loin

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 09:08 PM.


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