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Old 10-28-2006, 11:25 AM   #1
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pork tenderloin

How do you prepare and cook your pork tenderloin?

I bought two beauties from Costco and plan to make one tomorrow.
I thought I'd do it in my crock pot because I throwing things in there and cooking them all day!

Any suggestions appreciated
-Thanks.
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Old 10-28-2006, 11:35 AM   #2
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My favorite is this recipe from the recipe room:
http://www.lowcarbfriends.com/recipe...cat/all/page/1
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Old 10-28-2006, 01:03 PM   #3
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Personally, I think cooking pork tenderloin in the crockpot is a waste of that cut because it's already so tender, it really doesn't NEED all that long slow cooking! But hey to everyone their own method!

What I like to do with it though is trim it up, cut all the silverskin off, cut crosswise into about 2" thick medallions, press them out pretty flat (you can do that between 2 pieces of waxed paper or plastic wrap very easily with a rolling pin or even the heel of your hand); season with a little garlic salt on both sides, then brown in olive oil in batches so as to not crowd the pan and cause them to steam in their own juices. Once they're all browned, add a good splash of white wine or dry vermouth to the pan to deglaze it. Cook down a bit, then add fresh lemon juice and a couple tablespoons of capers - swirl to distribute and heat through. Add butter a couple small chunks at a time until the sauce is glossy and a bit thickened. Add the browned pork back to the pan and heat through. Ta Da! Pork piccata!

It SOUNDS difficult but it's really very easy and pretty quick to do.
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Old 10-28-2006, 03:59 PM   #4
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If you throw it in the crockpot, keep an eye on it. I've given up trying to cook them in the CP - it's such a lean cut of meat, they come out too dry for me... I buy these at Costco too - don't be surprised if opening one of them (sealed in plastic), that there may be 2 real skinny ones in there!

I'm with Charski - I usually cut them up and go from there. *▄*
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Old 10-28-2006, 04:17 PM   #5
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Deb, funny: there were two skinny ones in 1 one pkg
I marinated them in soy sauce, olive oil, ground mustard, worchestershire & pepper.
I'll crock pot on low for 4 or 5 hours and let you know how they come out!
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Old 10-28-2006, 05:22 PM   #6
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They are almost always packed two to a package - the pork tenderloin is the "filet mignon" strip on the hog - that's why it's smallish. Lamb tenderloins are even SMALLER than that but OH so good!
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Old 10-28-2006, 07:43 PM   #7
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I make a Cherry Almond glased pork tenderloin for christmas dinner.... Here is the recipe....

Cherry-Almond Glazed Pork

1 3 lb boneless pork loin
Salt and pepper
1 12-ounce jar SF cherry preserves
╝ cup red wine vinegar
╝ teaspoon each ground cinnamon, ground nutmeg, and ground cloves
╝ cup slivered almonds, toasted

Rub roast with a little salt and pepper. Place on rack in shallow roasting pan. Roast uncovered at 325 degrees for 2 to 2 Ż hours. Meanwhile, combine preserves, vinegar, spices, and ╝ teaspoon salt. Heat and stir till boiling; reduce heat and simmer 2 minutes. Add almonds. Keep sauce warm. Spoon some sauce over roast to glaze. Return to oven till meat thermometer reads 170, about 30 minutes, basting with sauce several times. Pass remaining sauce with roast.

Makes 8 servings.
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Old 10-28-2006, 08:05 PM   #8
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Don't mistake pork tenderloin for pork loin....pork tenderloins are about 1 to 1-1/2 pounds each.
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Old 10-29-2006, 07:31 AM   #9
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Yeah big difference in tenderloin and pork loin. I like pork tenderloin grilled. I've never seen lamb tenderloin--bet it's expensive. Deer Tenderloin is real small too but it's yummy if you don't over cook it--it cooks real quick.
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Old 10-29-2006, 08:02 AM   #10
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Love that Costco meat!
I cut my pork tenderloin into medallions also, pounded them thin, and breaded with a mixture of almond meal, carbquik and lc bread crumbs. Seasoned the breading mixture with garlic, onion powder and a little italian seasoning.
Then pan fried them and served them on lc bread with lettuce, mayo and mustard. Really good.
For the non lcers, I breaded them in a mixture of seasoned regular bread crumbs and cornmeal.

Connie
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Old 10-29-2006, 08:36 AM   #11
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Here's a great recipe I found in the paper a year or two ago. It's now the only way I make pork tenderloin. It's delicious, easy, fast, uses only one dish to prepare, includes nice vegetables, and makes a lovely presentation:

BALSAMIC ROAST PORK TENDERLOIN WITH ASPARAGUS AND LEEKS

1 1-pound pork tenderloin
╝ cup balsamic vinegar
3 tablespoons chopped garlic
1 teaspoon coarsely ground black pepper
1 teaspoon olive oil, plus additional for baking sheet
1 bunch (1 pound) thin leeks, trimmed
1 Ż pounds medium asparagus, stems trimmed.

Rinse pork and pat dry. Stir together vinegar, garlic and pepper in a cup. Place in a large heavy-duty plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.

Preheat oven to 450F. Arrange rack in middle of oven. Lightly oil a baking sheet. Cut off dark green tops from leeks. Halve, lengthwise, the remaining white and pale green part of leek and clean. Arrange asparagus and leeks in a single layer on prepared baking sheet. Toss with oil; season with salt. Roast, turning pork and vegetables halfway through, until an instant-read thermometer inserted in center of pork registers 150F and vegetables are tender, about 30 minutes.

Let pork stand in pan 10 minutes before carving into ╝ inch thick slices. Arrange pork slices over vegetables on a serving platter.
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Old 10-29-2006, 08:51 AM   #12
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Quote:
Originally Posted by jackieba View Post
Yeah big difference in tenderloin and pork loin. I like pork tenderloin grilled. I've never seen lamb tenderloin--bet it's expensive. Deer Tenderloin is real small too but it's yummy if you don't over cook it--it cooks real quick.
The only place I can even FIND lamb tenderloins to buy is at Whole Paycheck and they're about $17 a pound! So we don't eat them very often but about twice a year I get a hunger for 'em....

Boy I'd sure love to have me some venison though!
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Old 10-29-2006, 10:23 AM   #13
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I heat up the george foreman grill and throw them on there just long enough to put grill marks on them. Then I wrap them in foil, season however, and bake for about another 40 minutes until done.


THe reason I do the grill, is I just don't like the way pork turns gray when cooked...
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Old 10-29-2006, 12:28 PM   #14
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I have been in a frying mood for stuff lately...you can cut them or have the grocery cut them in slices..then bread them in egg then a mixture of pork rinds and parmesan cheese and spices...then fry in oil..YUMMMOOOO..

Had pork chops this way the other day and they were delish..pork tenderloin is the center of a chop....my mom always breaded it and cooked it like pork chops.

Vicki
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Old 10-29-2006, 01:33 PM   #15
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My husband is going deer hunting in November, what is your recipe for deer tenderloin. I have a feeling I am going to have a freezer full of venison.
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Old 10-29-2006, 01:53 PM   #16
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Quote:
Originally Posted by Lyonnesse View Post
.pork tenderloin is the center of a chop....my mom always breaded it and cooked it like pork chops.

Vicki
Just to be clear about the cuts we're discussing - pork TENDERLOIN is the Filet Mignon of the hog. Pork LOIN is the New York Strip. So if you have a full-cut pork chop (akin to a Porterhouse steak in beef) then the SMALL part on one side of the bone is the tenderloin, the BIG part on the other side is the loin. A rib chop has bone and meat on one side only, and it's the loin part, not the tenderloin.

Can ya see the former apprentice butcher coming out of me?!
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Old 10-29-2006, 02:18 PM   #17
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FYI

I marinated my tenderloins (overnight) in:

1/3 C light Soy sauce
1/3 C EVOO
2T Worchestershire
1T finely ground mustard powder
1/2 t garlic powder
1/2 t black pepper

Threw them into the crockpot, pouring marinade over top.
Then added 8 oz fresh, sliced mushrooms.
Sprinkled with a bit of salt and pepper.
Cooked on low for 5 hours.

The pork was amazing... Melt in your mouth tender, juicy, very flavorful...

I'll make them just like this, again Yummm
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