Help with a pork tenderloin!

sashadane · 05-19-2004, 10:20 AM

Ok, I haven't eaten pork in about 5 years. But I'm going to try again. I bought a pork tenderloin. Once upon a time I would have put it in my rotisserie, but I gave that to my brother when I stopped eating meat.

How do you guys cook your pork tenderloins?

Marbel · 05-19-2004, 10:29 AM

Oh yum, pork tenderloin is one of my favorite cuts of meat.

First I cut off any fat and sinew. I slather on olive oil and minced garlic, rubbing it all over (the tenderloin that is

). I chop some fresh rosemary and sprinkle/press it on. Roast at 325 (or 350) for 30 - 40 mins (depending on size of tenderloin). The middle is still a bit pink when I take it out. Then I tent with foil and let sit for another 10 mins before slicing. While waiting, I deglaze the pan with about 1 cup of port wine or beef broth and let reduce by half. Remove pan from heat, stir in a pat or two of butter and there's your sauce. (not sure about the port wine carb count - I haven't used it since starting Atkins.)

Mare
160/133/120
5'2"

sashadane · 05-19-2004, 10:31 AM

Thank you!!! That sounds delish!

cleme · 05-19-2004, 10:50 AM

This is what I do and it is UNBELIEVABLE!!!

(you can use it on steaks too!)

Mix together 1 part Creole Mustard (or any grainy mustard), 1 part (softened) butter and some minced garlic and coat the entire tenderloin with the mixture. Pop it in a hot oven until the top gets brown and then finish cooking on low. When you take it out of the oven, quickly cover it with foil for about 10 minutes before you serve it. I learned that trick on Food TV and it works great to redistribute the juices inside the meat. Slice the tenderloin against the grain on an angle. As far as cooking temperature and time, I don't know because it depends on your oven and how big your tenderloin is.

I LOVE this recipe!!! Good Luck!

sashadane · 05-19-2004, 11:27 AM

Wow! Both of these recipes sound fantastic! The tenderloins were buy one, get one free, so I may just have to try them both!

05-19-2004, 10:20 AM	#1
sashadane Senior LCF Member Join Date: Jan 2004 Location: Georgia Posts: 840 Gallery: sashadane Stats: 176/173/150 - 5'10.5" WOE: Atkins Start Date: January 2004	Help with a pork tenderloin! Ok, I haven't eaten pork in about 5 years. But I'm going to try again. I bought a pork tenderloin. Once upon a time I would have put it in my rotisserie, but I gave that to my brother when I stopped eating meat. How do you guys cook your pork tenderloins?

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05-19-2004, 10:29 AM	#2
Marbel Blabbermouth!!! Join Date: Oct 2002 Location: Middle-earth Posts: 6,425 Gallery: Marbel Stats: 160/getting there/120 5'2" WOE: Atkins (taking the scenic route)	Oh yum, pork tenderloin is one of my favorite cuts of meat. First I cut off any fat and sinew. I slather on olive oil and minced garlic, rubbing it all over (the tenderloin that is ). I chop some fresh rosemary and sprinkle/press it on. Roast at 325 (or 350) for 30 - 40 mins (depending on size of tenderloin). The middle is still a bit pink when I take it out. Then I tent with foil and let sit for another 10 mins before slicing. While waiting, I deglaze the pan with about 1 cup of port wine or beef broth and let reduce by half. Remove pan from heat, stir in a pat or two of butter and there's your sauce. (not sure about the port wine carb count - I haven't used it since starting Atkins.) Mare 160/133/120 5'2"

05-19-2004, 10:31 AM	#3
sashadane Senior LCF Member Join Date: Jan 2004 Location: Georgia Posts: 840 Gallery: sashadane Stats: 176/173/150 - 5'10.5" WOE: Atkins Start Date: January 2004	Thank you!!! That sounds delish!

05-19-2004, 10:50 AM	#4
cleme Senior LCF Member Join Date: Sep 2003 Location: Louisiana Posts: 809 Gallery: cleme Stats: 116/112/112 WOE: Atkins Maintenance Start Date: 9/8/03	This is what I do and it is UNBELIEVABLE!!! (you can use it on steaks too!) Mix together 1 part Creole Mustard (or any grainy mustard), 1 part (softened) butter and some minced garlic and coat the entire tenderloin with the mixture. Pop it in a hot oven until the top gets brown and then finish cooking on low. When you take it out of the oven, quickly cover it with foil for about 10 minutes before you serve it. I learned that trick on Food TV and it works great to redistribute the juices inside the meat. Slice the tenderloin against the grain on an angle. As far as cooking temperature and time, I don't know because it depends on your oven and how big your tenderloin is. I LOVE this recipe!!! Good Luck!

05-19-2004, 11:27 AM	#5
sashadane Senior LCF Member Join Date: Jan 2004 Location: Georgia Posts: 840 Gallery: sashadane Stats: 176/173/150 - 5'10.5" WOE: Atkins Start Date: January 2004	Wow! Both of these recipes sound fantastic! The tenderloins were buy one, get one free, so I may just have to try them both!