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View Full Version : YUM...yet another pork tenderloin recipe!


wallycat
09-29-2007, 05:15 PM
I bought a small pork tenderloin and wasn't sure what recipe to use.
Decided that I loved Pam Anderson's rib rub/method so much, I would do the same thing for the tenderloin.

WOW and good!!

If anyone wants me to search out the rib recipe and post the spice blend, I will be happy to do it.

I smeared dijon mustard (any mustard would do--I think I used yellow mustard for the ribs---which were WONDERFUL!) and coated it with the dry rub. Wrapped in saran wrap overnight and simply baked at 425 for 40 minutes (I had a 2 pounder).
YUM and sooooooooo tender!!
Kiwismommy
09-29-2007, 05:21 PM
Funny, I just pulled a tenderloin out and was unsure what I would do with it....now I know!

Thanks
gabbyh
09-29-2007, 05:23 PM
They're on sale at Publix this week and on my shopping list for tomorrow:D YUM!

~Gail
SweetTooth
09-29-2007, 11:05 PM
Count me in for wanting the rib recipe? When you get a chance, Wallycat, could you post it?

Thanks!!
tea4one
10-03-2007, 05:42 PM
I don't know if this is the "recipe" Wallycat was referring to but thought I would post a link to these easy ribs (http://www.usaweekend.com/02_issues/020519/020519cooksmart.html).
swquilts
10-03-2007, 05:47 PM
The Reedley Rub recipe I posted a few years back is great on pork, and chicken, and ribs...... :cool: :D
wallycat
10-03-2007, 06:30 PM
I don't know if this is the "recipe" Wallycat was referring to but thought I would post a link to these easy ribs (http://www.usaweekend.com/02_issues/020519/020519cooksmart.html).

That's the recipe!!!
I've made the ribs AND loved those so much, I was glad I kept the left over seasoning blend.
SweetTooth
10-03-2007, 07:01 PM
thanks everyone! I have put this on my "to try" list. It just keeps getting longer and longer. :)
cardenas5usa
10-03-2007, 07:02 PM
I have made many a rib in my time and am always changing recipes up. I totally agree on the marinade thing, it tends to make the ribs soggy and steam them as opposed to roast, and a dry rub is the way to go for sure! A very interesting thing to try next time is adding fine ground coffee to a rub, cowboys used to do it all the time, they used what they had, it gives a great smokey flavor!! The rub does great things for bargain chops! As my husband is Mexican we are always doing huge feasts for our friends, but always Mexican food, I have been wanting to do an American feast for awhile, think I'll give this recipe a whirl....but not without mixing it up a bit:p YUM-O!!
tea4one
10-03-2007, 08:02 PM
That's the recipe!!!
I've made the ribs AND loved those so much, I was glad I kept the left over seasoning blend.

Glad it was the right recipe.
luv2dance
10-04-2007, 08:16 AM
Those ribs look delicious and I might do some this weekend.

For those who have made them. Tell me a little more about how to cook them in the oven. I have to put the foil so that it covers the entire bottom of the oven and the pan needs to be place right on the bottom of the oven.

Has anyone tried to grill them on a grill outside?

Thanks.