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Old 06-16-2012, 08:17 PM   #1
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Tenderloin ideas, help!

Well ill start by saying I've never worked with pork except for basic breaded chopped cooked in the oven. My dad was nice enough to send me home with 2 pounds of pork tenderloin. He instructed me to cut it into 1-2" strips so I have several small steaks instead of a big log of meat.
I currently have both ends and 1 section thawed, ready to go.. except I don't know how ill be cooking them or what they'll be cooked with.

Im hoping to be able to prepare this in an hour(ish) so marinades (although easy and relish) aren't really an option.
I see a lot of recipes for stuffed tenderloins but im afraid cutting it the way I did may have ruined that option.

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Old 06-16-2012, 08:21 PM   #2
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We do a grilled, three mustard marinated one. It is served with mellons and kiwi. I'll see if I can post the recipe tomorrow, if you are interested?
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Old 06-16-2012, 08:25 PM   #3
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Oh how I do love mustard!

I currently don't have a grill though, so im hoping to bake or sear my pork.
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Old 06-16-2012, 08:26 PM   #4
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Though I do this with a full tenderloin, you can easily do it with chops too. Sprinkle a pinch of chopped thyme and rosemary, salt, and pepper on each pork chop. Then get some coarse grain mustard and slather it on the chops. Roast them in the oven, at 375 degrees for 15-20 minutes (it takes about 45 minutes for a whole tenderloin, but since you made it into chops they will cook much faster. I suggest serving it with steamed asparagus and rice pilaf, but just about anything will go well with it. Good luck!
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Old 06-16-2012, 08:35 PM   #5
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Quote:
Originally Posted by candorpants View Post
Oh how I do love mustard!

I currently don't have a grill though, so im hoping to bake or sear my pork.
If you have a grill pan or pan that will allow you to sear, your golden! I hpoe folks reading this are not confusing Loin with Tender-loin, big difference.

cmontg34, a tenderloin should never require 45 minutes of cooking time!
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Old 06-16-2012, 08:45 PM   #6
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Im positive its tenderloin.
I was looking around online and found 2 other basic ideas, one rub with 10 min in the pan and 20 in the oven and the other is s breaded chop. I cent decide which one to chose from! Again I never have pork so I don't know what either will come out like.
Man im hungry!!!
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Old 06-16-2012, 08:58 PM   #7
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Quote:
Originally Posted by candorpants View Post
Im positive its tenderloin.
I was looking around online and found 2 other basic ideas, one rub with 10 min in the pan and 20 in the oven and the other is s breaded chop. I cent decide which one to chose from! Again I never have pork so I don't know what either will come out like.
Man im hungry!!!
Pork tenderloin tends to be 1-1/2 to 2" thick. Grill it or sear it, + oven time and let it rest, covered in foil for 10 minutes (about 145 F on instant read). Your sides should be able to cook in the same cooking time as the tenderloin + the rest time.
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Old 06-16-2012, 09:01 PM   #8
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I marinate for about 4 hours in soy,citrus,sherry and garlic. I grill about 3 minutes per side then brush with a 50/50 mixture of honey and toasted sesame oil untill med. Let rest covered for about 8 minutes. They usually come two to pack here.
the other one I will marinate in mustard,sri hacha,garlic,tobasco,chili paste,chili powder,chili sauce and anything else you have that is hot. Most of the marinade will cook off so it really isn't that spicy. The later one is good with a tri-tip too.
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Old 06-17-2012, 07:15 AM   #9
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Buon Giorno Candor Pants,

I employ a marinade made of: Evoo, fresh squeezed orange juice, 1 tblsp. grated orange zest, fennel seeds, dried crushed red pepper, salt, freshly ground black pepper and chicken stock.

I oven roast mine, as we live in a Metropolis ...

I serve it with fresh fennel with fronds attached cut into wedges, oven warm bread of choice and a good Oak Aged Red Wine of Medium Body from Italia, Piemonte, or Tuscana: from Montalcino called Tenuta di Sesta Rosso di Montalcino; Abruzzi or Spanish D.O. La Rioja.

Have a lovely Sunday.
Margaux Cintrano.
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Old 06-17-2012, 07:28 AM   #10
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I'm a fan of stuffed tenderloin, I use a Jamie Oliver recipe where you slit it, then bash it out , stuff it and roll it up again. The whole thing is wrapped in parma ham, turns out like this:
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