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I've got a pork tenderloin. How should I cook it?
Posted on 5/21/20 at 9:34 am
Posted on 5/21/20 at 9:34 am
I haven't done a tenderloin in years and need some suggestions.
Marinade?
Grill or bake?
Marinade?
Grill or bake?
24
Posted on 5/21/20 at 9:39 am to upgrayedd
quote:
I've got a pork tenderloin. How should I cook it?
Medium rare
Posted on 5/21/20 at 9:40 am to upgrayedd
I cook them frequently. Cut it out of the package and dry it w paper towels. Rub a little oil all over it, then coat with your favorite dry seasoning blend. Use a BBQ rub, or some Montreal steak seasoning, or herbes de provence plus some garlic, or make a paste of chopped rosemary, garlic, salt, and a little more oil.
Roast at 425 degrees for 25 mins, or til it’s 150 degrees internally, using a convection fan if your oven has one. Rest, tented w foil, for 5-10 mins before slicing.
Roast at 425 degrees for 25 mins, or til it’s 150 degrees internally, using a convection fan if your oven has one. Rest, tented w foil, for 5-10 mins before slicing.
Posted on 5/21/20 at 9:46 am to upgrayedd
Cut up onion, bell pepper, mushrooms and any other veggies and dump into the bottom of a roasting pan with olive oil and your choice of seasonings. Season tenderloin and place on top of veggies and cook at 350 until pork is to your liking.
Posted on 5/21/20 at 9:52 am to upgrayedd
Here lately I’ve been using fajita seasoning and smoking them for a couple of hours.
Posted on 5/21/20 at 9:53 am to upgrayedd
Sous vide works great for those
Posted on 5/21/20 at 10:08 am to GEAUXT
quote:
Sous vide works great for those
Unfortunately, that's not an option.
Posted on 5/21/20 at 10:17 am to upgrayedd
If you want to go a little sweet, McCormick makes a brown sugar bourbon rub. I coat the tenderloin with that pretty generously, then smoke it. Use teriyaki to baste and glaze.
It's a nice change of pace from the usual savory recipes.
It's a nice change of pace from the usual savory recipes.
Posted on 5/21/20 at 10:22 am to upgrayedd
Make sure it’s a TENDERloin and not a loin. I learned this the hard way. I sous vide the loin then seared and it was still tough and nasty.
Posted on 5/21/20 at 10:27 am to GEAUXT
quote:
Sous vide works great for those
The only way I cook pork tenderloin now.
Posted on 5/21/20 at 10:34 am to upgrayedd
Marinate with something citrusy and garlicky. Grill to medium rare.
Posted on 5/21/20 at 10:36 am to upgrayedd
I like to coat them lightly with whatever cajun seasoning I have on hand and brown in a bit of olive oil in a cast iron pan. I take it out and toss it in the oven to finish cooking to desired temp. In the meantime I throw about a quarter to a half an onion chopped finely in the pan with the olive oil and browned bits along with sliced mushrooms. When cooked down a bit I add a little bit of chicken broth (you can use wine I suppose or something else) to get all of the good stuff off the bottom of the pan. Then I add enough half and half or heavy cream to make a good sauce and cook it till it comes together and reduces to desired consistency. When tenderloin is done and rested a bit slice it up and serve with mushroom sauce layered on top. Any number of sides go well with it.
Posted on 5/21/20 at 10:39 am to upgrayedd
I generally just oil them, season them with salt, pepper and a variety of herbs and spices I like, then grill it to medium rare.
I'll put vegetables to grill like zucchini, yellow squash, thick sliced onions, thick sliced tomatoes and usually by the time I'm pulling them off the grill, I'll also pull the pork off.
Like already mentioned, let it rest a bit before slicing.
I'll put vegetables to grill like zucchini, yellow squash, thick sliced onions, thick sliced tomatoes and usually by the time I'm pulling them off the grill, I'll also pull the pork off.
Like already mentioned, let it rest a bit before slicing.
Posted on 5/21/20 at 10:49 am to upgrayedd
I usually marinade and grill. But I deep fried one the other day that was excellent
This post was edited on 5/21/20 at 10:57 am
Posted on 5/21/20 at 11:03 am to upgrayedd
I like to marinate in pineapple juice and soy sauce and grill with sliced pineapple
Posted on 5/21/20 at 11:23 am to TH03
quote:
Marinate with something citrusy and garlicky. Grill to medium rare.
Might try that. What temp is considered med rare for pork?
Posted on 5/21/20 at 11:26 am to upgrayedd
hard to beat this, wrap in bacon and cook until internal temp 145*. You can cook it as-is, stuff with cream cheese & jalapenos, or glaze with favorite marinade (I-net pic to give you an idea)
Posted on 5/21/20 at 11:38 am to upgrayedd
Slice thin, mash, butter milk, seasoned flour, fry.
I bought one today myself and I like the idea of sweetening it up. May do that.
I bought one today myself and I like the idea of sweetening it up. May do that.
Posted on 5/21/20 at 11:40 am to upgrayedd
I like to smoke them, its quick and easy.
The other night i smoked one and then made a mango salsa to top it with. Came out great.
The other night i smoked one and then made a mango salsa to top it with. Came out great.
Posted on 5/21/20 at 11:44 am to upgrayedd
quote:
What temp is considered med rare for pork?
140 is what I cook them at. I find they start to dry out quick above that.
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