Pork tenderloin recipe needed

I simply hit the outside with just enough olive oil so I can liberally apply my seasonings of:

Slap Ya Mama
Black Pepper
Garlic Powder
Sweet Basil
Oregano

I use dried basil and oregano and will roll it between my fingers to make it fine, almost like File' powder, so it doesn't take much to season a pork tenderloin.

I do this a few hours before grilling and only grill to medium well. Cuts like butter when done and packed with flavor.

quote:

---

Saute butter and garlic in skillet. Roll the tenderloin in that then roll in a mixture of breadcrumbs and shredded parmesan cheese. Bake dat. Thank me later.

---

What temp and to what internal temp?

Depends how big it is.

Here are the links for the TD Pork Tenderloin cooking challenge. There are excellent recipes here, with photos.

Entries: here

Voting: here


Recipe for A nice dressing stuffed tenderloin:

Pork Tenderloin Stuffed with Sausage Dressing and Pear Conserve Carrots

For 3-5 portions, you will need:

A small to medium size pork tenderloin - filleted (Carefully spiral cut along the length with a sharp knife) to 1/2 inch, then pounded flat to 1/4 inch thickness
For the dressing stuffing:
Cornbread 2 cups crumbled
1/4 – 1/2 cup link sausage, diced to 1/4 inch pieces - use your favorite brand – mild-medium - or spicy
Celery - 1 stalk, 1/4 inch dice
Onion - 1 small to medium, chopped
Garlic - 3 cloves, minced
2 Tablespoons butter
Craisins – (dried cranberries) 1/2 cup
Walnuts - 1/4 cup, chopped
1 egg, whipped
1 can chicken broth or stock
1 teaspoon grated orange peel
1 teaspoon coarse ground black pepper
1/8 teaspoon fresh sage – slightly less if dried
1/2 teaspoon fresh thyme – slightly less if dried
1/2 teaspoon fresh basil – slightly less if dried
6 inch sprig of fresh rosemary – 1/2 teaspoon if using dried
1 teaspoon kosher salt
2 teaspoons fresh or dried parsley
1/2 cup white wine (Chardonnay or Pinot Grigio)

Directions:
Preheat small 6 inch skillet in oven at 400 f. when hot and ready, add 1-2 Tablespoons oil, then cornbread batter
Make the cornbread using 3/4 cup white self rising cornmeal, 1/2 cup self rising flour, a pinch of salt and enough buttermilk to make a slightly thick batter. Into preheated oiled skillet and bake at 400F until the top browns. Cool on a plate until it is cool enough to break apart.

Reduce heat in oven to 375F. Sauté the chopped onions, celery, garlic rosemary and sausage in butter. The rosemary is intended to be used for flavor and can be mostly discarded after the sauté, with just a little left in. You should sauté until the veggies are tender, then discard all of the rosemary but +- 1/2 teaspoon. If using dry rosemary, only use 1/2 teaspoon. In a mixing bowl, add the sautéed veggies and sausage to the crumbled cornbread, herbs, pepper, orange peel, craisins and walnuts. Mix well. Add 1/2 - 3/4 of the chicken broth to get a moist mixture. Taste and add salt as needed, then mix in the egg, which helps to bind up the stuffing as it cooks.

Fillet the pork loin to 1/2 inch thickness and then pound it flat between two layers of plastic wrap to about 1/4 inch thickness. Season the pounded tenderloin with pepper (no salt) and add stuffing, which (along with the gravy) will provide the salt needed.

Close the loin and flip it onto an oiled oven proof casserole or a half size sheet pan with the flap side down. Rub the top of the loin with oil. If you have made more stuffing than needed to stuff the tenderloin (I always do), bake it off in a small ovenproof (oiled) bowl or ramekin.

Cook at 375 uncovered for 30 - 45 minutes and pull it at an internal temp of 160 F to assure the dressing is cooked. Pull the cooked tenderloin and allow it to cool for 15 minutes before slicing. Use a sharp knife (serrated edge is nice) to slice. This dish has good meat flavor from the pork and a nice fruity/nutty/sausage taste from the dressing/stuffing
Gravy/sauce
Using the cooking fond (remnants, oil, liquid and debris) from the tenderloin baking dish, make a light gravy with a little medium (cooked past tan to a light/medium brown) roux and the fond of the tenderloin that has been deglazed with a half cup of white wine. Taste the gravy for seasoning before adding any. There is a good chance it will already be salty enough from the fond.

Carrots in Pear Conserve:

Prep (peel and slice into1/4 inch spears, maybe 6-8 inches long) enough carrots for the desired number of portions and cook it in white wine with a little onion 1/2 tsp sugar, 1/2 tsp kosher salt and a touch of butter.

When fork tender, add pear or fig conserve. Unfortunately, the wife makes (grated pears, craisins, rasins, walnuts, citrus, and sugar, or diced figs with the other things). We always have it and I am not sure if you can buy it at the grocer. If you can’t, use orange marmalade and it will be fine. The pears, figs or orange give a nice fruity sweetness to the carrots.

Plate two slices of the tenderloin with a little gravy drizzled over the top, alongside the carrots
There are only two of us in our family, so we almost always have leftovers of the stuffed pork. They are always a nice treat at the next meal with some peas or a nice green salad.


Simplest way

Dry tenderloin and season with garlic salt and black pepper.

Sear on all sides in a hot skillet with a little oil.

Place the searing pan in preheated 400 degree F oven. Cook to an internal temp of 150 degrees F. Remove and allow to rest for 5-10 minutes.

Make a brown gravy with rendered juice from the oven pan, some shallots and plate over the slices.

Serve with vegetables and mashed potatoes.

I've sliced into thick "chops" and then stuffed those with various other foods.

One of my favorites is baby spinach and mozzarella, grill on both sides about 3-5 minutes each.

Insert knife into a 2" thick chop and make a pocket instead of butterflying and stuff it with what ya got that you know the kids will eat. Pork loin/tenderloin is not so expensive that trial and error is a big risk. This way you could even have one for each individual. Biff gets beans and rice stuffed while Joline gets peas and carrots, and Dad gets sausage and onions with a shot of beer and Mom gets wine, lots and lots of wine, with brie and crackers, pork chop on the side.

I cook tenderloins all the time as a quick weeknight supper in my Breville toaster oven. Cut 'em out of the package, dry off, lightly oil, then dust heavily with a dry spice rub of choice. Put on a foil lined pan, roast at 425 degrees for 25-28 minutes (with convection fan, if you've got one). Rest for a bit before slicing.

I use everything from rib rub to herbes de provence on pork tenderloin, with a favorite being Dizzy Pig's Shaking the Tree lemon pepper seasoning.

quote:

---

I've sliced into thick "chops" and then stuffed those with various other foods.

---

If you have the knife skills, and sharp enough knives to carry this out, give this a try.

Cut the loin about 12 inches long and slowly roll the loin while letting the knife cut about 1/4 inch deep and roll it on a cutting board like a sushi chef does a cucumber and get a sheet of meat.

When done, you should have a sheet of meat 1 ft. long and about 2 ft. long by 1/4 in. or so thick. Layer your stuffing and spread it out on the sheet of meat and then roll it up and tie off the roast with butcher's twine.

Grill or bake it till done and you will wind up with what is essentially a stuffed meat jelly roll when cut to eat.

1 pork tenderloin
1/3 cup soy sauce
1/3 cup lemon juice
1/3 cup olive oil
Marinate 30 Min- 1 hour

Grill til done Simple and tasty.

Its a very simple week night thing to cook and is pretty cheap.


2 weeks ago I rubbed it with a wee bit of liquid smoke and olive oil. Then added a rub of brown sugar, garlic salt, pepper, paprika. I didnt measure anything, i just always throw together in a bowl. Seared each side in cast iron on med high for 3 minutes on 3 different sides of the tenderloin. Threw in the oven at 400 degrees for about 12-15minutes. Came out fantastic.