crap, what can I do with pork tenderloin?

[Margot 65]

I need to fatten it up, I normally cook it on the BBQ but it is lean, lean, LEAN!

Any ideas?? I could toss it to the dog and have steak again instead??

[AnnaV]

Can you hammer it out, stuff it with cheese & spinach, roll it up and bake it in the oven? I do that with chicken & turkey all of the time.

[goohsmom]

Along those same lines, you could even stuff it with garlic butter and roll it, or maybe wrap it in bacon slices. Or, pork cordon bleu without the crust, slice it in half and stuff it with ham and cheese and bake it.

Ooh, I might have to pick up a tenderloin this week.

Pam

[Margot 65]

oooooooooooooooh, I could do that if I had spinach!

Maybe I will keep them in the fridge until tomorrow when I can get to the store... I better pick up a meat mallet while I am there.

I am now thinking feta and spinach and serve with home made Tzatziki sauce and a small greek salad. Pound, stuff and roll in parmesan and pork rinds too!

good thinking thanks The dog can have his raw ground chicken, he needs the fat too

[WendyK1974]

I just put a pat of butter on my leaner meats.

[WendyK1974]

I'm just glad I'm not the only one who feels upset when dealing with lean meats.

[Margot 65]

LOL it used to be one of our faves, so I had a few in my freezer and took one out this AM without any thought as to how I would cook it now.

[CanadaBoy29]

I bake it in the oven with garlic powder, coarse pepper and sea salt, and then slather with butter, and make a yummy dijonaisse dip. Or I slice it into medallions and pan-fry it in olive oil. It's easy as pie to fatten up!

[Margot 65]

Woah, back up.

YOU bake it? LOL can you teach my hubby to cook too?

cute, Canadian AND he cooks, what more could a woman ask for? Thanks for the tip

[CanadaBoy29]

Originally Posted by Prozak

Woah, back up.

YOU bake it? LOL can you teach my hubby to cook too?

cute, Canadian AND he cooks, what more could a woman ask for? Thanks for the tip

LOL! I am a cook, so it's nothing for me to cook at home.

[Margot 65]

Well, my hubby is an equipment operator, he can run a $600,000 piece of heavy machinery with his eyes closed, but I am not sure he knows how to turn on my stove lol

[Charski]

I use tenderloins to make pork piccata! Cut into about 1" thick slices, put between 2 pieces of plastic wrap and flatten (just use the bottom of a frying pan or a heavy-bottomed flat glass) - sprinkle with garlic salt and freshly-ground pepper, and brown on both sides in some olive oil and bacon fat, or just OO if you don't save bacon fat. Don't overcrowd the pan, it usually takes me 2 or 3 batches to do this, or else it "boils" in its own juices. Remove meat to a plate, cover and keep warm.

Add about 1/4 cup dry vermouth or white wine to the pan and stir up any bits left from browning the meat. Bring to a good simmer and reduce by about half. Add the juice of a good-sized lemon and some capers, swirl the pan to mix, add about 2 tablespoons of butter, and swirl til melted and combined. Add the meat all back to the pan and let it reheat. It's so good!

[Barbo]

Sounds delicious. Good pork has to have fat in it or on it or both.

I found some very good pork at the Asian market in Costa Mesa,
usually one needs a city to find markets of this kind. They always
have great tasting pork. I am not happy with lean pork chops.

[Soobee]

My sister-in-law throws 2 pork tednerloins in the crockpot with barbecue sauce. After it's tender, she shreds it. It's delicious.

[Margot 65]

Originally Posted by Soobee

My sister-in-law throws 2 pork tednerloins in the crockpot with barbecue sauce. After it's tender, she shreds it. It's delicious.

You sold me LOL I have to go out of town today and just happen to have some homemade SF BBQ sauce in my fridge, it was meant to be!

I will report back and let you know how it went Thanks!

[Ressy]

I'm making this tonight..slicing it into medallions and using some apricot chutney I got from netrition and some spicy mustard to make a sauce...

Got some broccoli in the garden that's ready to pick and some fresh lettuce for salad.

I'm getting hungry....

<grin>

Ressy

[TxHomeGirl]

OK, I have the SF raspberry jam and a can of chipotle; how do I make the sauce. Chop the chipotles and mix with the jam or do you need additional ingredients or a different method ? Thanks for your help. I love pork tenderloin with raspberry chipotle sauce !

[Jennyl]

this is good

Mustard Pork
1 tbsp olive oil
2 x pork tenderloins, about 8-ounces/225 g each
Salt and pepper
About 3/4 cup/175 ml Dijon mustard (plain or grainy)
1 x shallot, minced
1 cup white wine
1 cup crème faîche
2 tbsp chopped rosemary

Directions:
Mustard Pork
Heat the oven to 350°F/175°C. Rub the oil in a roasting pan. Season the meat with salt and pepper and rub it all over with the mustard. Set it in the pan and pour in 1/2 cup/125 ml water. Roast until the meat is tender, about an hour. 25-30 minutes. (If the water evaporates in the pan, add a little more.)
Remove the meat to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with white wine and boil to reduce to half. Stir in the cream, add the rosemary, and reduce to sauce consistency.
Check the seasonings. Slice the meat, pour over the sauce, and serve.

[Jennyl]

I often just slice them and cook them with a mushroom cream sauce

[TxHomeGirl]

Can anybody out there answer my question about making the Raspberry Chipotle sauce. I have SF Raspberry jam and a can of chipotles; now what ?? Thanks.

[Kisal]

I Googled and found several recipes online. Here's just one, from about dot com:

Raspberry Chipotle Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Preparation:

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

[BikerAng]

you can stuff pork tenderloins. Here's a great video on how to do it. Mushrooms, onions, peppers, cheese, really you can stuff it with anything.

Slicing and Pounding Pork Tenderloin - Meats & Poultry Videos - How-To - MyRecipes.com