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Old 11-12-2004, 02:50 PM   #1
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Pork Tenderloin recipe?

Does anybody have an easy recipe to make a real flavorful and juicy pork tenderloin? Any good marinades, and what are some good side dishes to go with Pork Tenderloin?

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Old 11-12-2004, 03:52 PM   #2
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hi kathyf,
here's one i make with pork chops, but you can use a loin just as easily.

a fall classic: pork, apples, and thyme.

3/4 cup reduced sodium chicken broth
2 tsps cornstarch
2 tsps canola oil
1 pork loin (original recipe called for 4- 4 oz. pork chops)
1 medium onion sliced thin
1 tart apple, such as granny smith, cored, peeled, and sliced
1/4 cup apple cider, or apple juice
2 tsps dijon mustard
1/2 tsp dried thyme

1. mix 2 tbsps broth and cornstarch in a small bowl. set aside.

2. heat canola oil in a large skillet on high heat. add pork, brown on all sides. remove from skillet, set aside.

3. reduce heat to medium-high, and add onion. stir until onion softens and begins to brown. add apple, and cook, stirring often, until tender, about 3 to 5 minutes.

4. stir in remaining broth, cider or juice, mustard, thyme, and the cornstarch slurry. bring to a boil, stirring until thickened and glossy, about 1 minute.

5. return pork to the pan and heat thru until done to your desired wellness. i prefer medium to medium rare, about 5 minutes.

6. remove pork, slice on a bias, plate and top with apple/onion sauce.
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Old 11-12-2004, 03:56 PM   #3
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btw, a good side is hot pickled red cabbage and hash browns.
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Old 11-12-2004, 05:49 PM   #4
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Pretty yummy - pretty easy!

SOY LEMON PORK TENDERLOIN GLAZED W/HONEY AND SESAME SEEDS

Serves 6

4 pork tenderloins
1 cup soy sauce
½ cup water
½ cup sherry
2"fresh ginger
1 cup lemon juice
2 cloves garlic, crushed
1tsp. black pepper

Mix all ingredients for marinade; add pork tenderloins, and marinate for 2-3 hours in fridge.
Glaze: 2 cups honey, ¼ cup lemon juice, ½ cup toasted sesame seed

Dipping Sauce: ¼ cup dry mustard, 1/8 cup white wine, 1/8 tsp.salt

Place honey and lemon in sauce pan; heat until honey softens. Set aside. Mix ingredients for mustard sauce together, and set aside.
Preheat oven to 375. Remove tenderloins from marinade and dry to remove any excess marinade. Dip into honey, being sure to cover the whole tenderloin. Place toasted sesame seeds on a sheet pan and roll tenderloins into sesame seeds. Place on a foil lined roasting pan and roast approximately 10-12 minutes, or until an internal temp. of 165 degrees. Remove from oven and let rest for 15 minutes before slicing.
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Old 01-06-2006, 04:44 PM   #5
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Hi, I'm new here, but thought I'd share this recipe with you. It's fabulous!

Pork Tenderloin with Dijon Cream

1 lb. pork tenderloin, cut into 2" slices
Seasoned flour
2 Tblsp. butter, divided
2 tsp. canola or olive oil

Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saut 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saut for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. Serves: 2.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can also double the sauce ingredients so there is enough to pour over white or brown rice yum!

Posted by weed30 at ths.com Recipe exchange.
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Old 01-06-2006, 06:40 PM   #6
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It's very good if you simply trim the silver, pound it down a bit and drizzle it with raspberry habenero melba sauce. Then roast it in the oven for 25 min or so. Simple but tasty.
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Old 01-07-2006, 10:42 AM   #7
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Sounds great, Rob - if we only had the sauce recipe!
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Old 01-07-2006, 10:56 AM   #8
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I can vouch for Weed's Pork Tenderloin with Dijon Cream.

It is wonderful and very easy to make.

Alexa
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Old 01-07-2006, 12:04 PM   #9
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I'm just making my first pork sirloin roast today. Here's the recipe I'm going to use.


ROAST PORK WITH APPLE-MUSTARD GLAZE
1 (3 lb.) boneless pork sirloin roast
1/2 c. frozen apple juice concentrate, thawed
2 tbsp. cider vinegar
1 tbsp. honey
1 tbsp. Dijon style mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
1/4 tsp. ground black pepper
3 tart apples, cored and cut in wedges
1 tbsp. cornstarch


Heat oven to 325 degrees. Place roast in shallow roasting pan. Stir together apple juice concentrate, vinegar, honey-mustard, soy sauce and seasonings; brush over pork. Roast 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to pan; continue to roast another 30-45 minutes, until internal temperature of roast is 155-160 degrees. Remove from oven; strain juices into saucepan. Add water to make 1 cup. In small bowl stir together cornstarch and 1 tablespoon water; add to saucepan; cook and stir over high heat until thickened and bubbly. Slice roast; serve with apples and sauce. Serves 8.
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Old 01-07-2006, 01:39 PM   #10
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Hey everyone!

Though I think all the recipes posted here sound great, I think we need to be careful with the distinction between a "Tenderdoin" and a "Loin".

The Tenderloin is about 12 - 14 inches long and maybe 2 - 3 inches in diameter at the thickest point. They are usually sold in pairs and the total weight for 2 is about 4 lbs. It is the equivalent of Filet Mignon in beef.

The Loin, which is where we get lovely Loin Roasts, boneless chops, etc is usually 24 inches long (or more) and easily 5 - 6 inches in diameter. This one is usually about 6 - 7 lbs.

Be sure you know which cut you have before you decide on a prep method. If you were to cook a "Loin" using the Soy/Lemon recipe at 375 for 12 minutes, it would be barely above room temp. Conversely, if you were to cook the tenderloin for an hour or more (apple Mustard Glaze) I would hate to think what you would find shriveled up in the bottom of the pan.

I think all the recipes sound great when made with the appropriate cut!

Alexa
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