Need idea for Pork Tenderloin

[Mandy]

Hi everyone. I need some of your wonderful ideas. I'm drawing a blank. I have a pork tenderloin in the refrigerator at home that I'd like to make tonight. Now, I don't have it marinating in anything, so I don't know what to do with it. I'd like to grill it, but I'd like to season it. All the recipes I've looked up require marinating for at least 8 hours. I guess this is what happens when I don't plan ahead, (at least I thought to get it out of the freezer this morning). http://www.cookinglight.com/bbs/biggrin.gif

[Grace]

We put it on the grill, and when it's almost done, start basting it with homemade honey/mustard (put some honey in a bowl, and add stoneground mustard, and stir it up - the proportions are to your own taste, but we use more honey than mustard). Anyhow, because the honey is pure sugar, don't put it on until it's almost done or it will burn, but keep basting and turning for the last 10 to 15 minutes. Use lots of honey-mustard. Turns out awesome.

[CL Fan]

There's a wonderful CL recipe from an apricot curry glaze. My husband does not like curry, but he likes this. I just tried to look up the recipe on-line, but unfortunately it's not included. It consists of Apricot jam, a little curry and a little sesame oil. I seem to recall this might be one of the rubs or pastes from one of the old July (98?) magazines (has a picture of Fried Chicken on the cover. Maybe someone has MasterChef and could look it up. It is delicious, especially cooked on the grill. I like to serve with baked sweet potatos (w/ lots of cinnamon) and spinach sauteed in olive oil & garlic.

[S]

One way we grill pork tenderloin is rubbing it with dijon mustard and sprinkling it with thyme, wrap in foil and grill. Put on the grill rack the last few minutes of cooking to char. Easy and very good.

[Vanessa]

I make this often at times using a loin rather than tenderloin (adjust time). I also use apricot marmalade. You can serve this with a pilaf rice some vegetables or spaguetti squash a salad and some light dessert.

Herb-Orange Pork Tenderloin

2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 (1-pound) pork tenderloins
1/4 cup orange marmalade
Cooking Spray


Preheat oven to 425`. Combine the first 6 ingredients in a shallow dish. Trim the fat from pork. Brush pork with orange marmalade, and roll each tenderloin in spice mixture. Place the pork on a broiler pan coated with cooking spray. Insert a meat thermometer into the thickest part of pork. Bake pork at 450` for 25 minutes or until the thermometer registers 160` (slightly pink). Cover pork and let stand 10 minutes before slicing.
Yield: 8 servings (serving size: 3 ounces).

You mention using the grill sorry did not see that. But you can also do tenderloin in the oven or sautee. You can cut it in medallions (not too thick) after removing grisle or fat Then you can marinade with a paste of garlic, salt, oregano, vinegar, live oil a dash of cumin. When ready to eat you basically will heat your skillet pretty high and saute. Add some onion in rounds and some wine cover and the onions will get limpy and tasty. Serve with rice and black beans (you can use Goya beans) salad and all done.


[This message has been edited by Vanessa (edited 10-20-2000).]

[MrsReber]

My favorite way to cook tenderloin is to cut about six or so slits in it and put whole peeled garlic cloves in the slits. Then I put a little seasoned salt and pepper on top and bake it for 20-30 minutes (depending on the weight).

[Mandy]

Oh, no. Now I can't decide. I wonder what it would taste with MrsReber's garlic slashing idea and Grace's honey-mustard???? I'm getting hungry...... http://www.cookinglight.com/bbs/tongue.gif

[Grace]

I have the issue that CL Fan is referring to. Here are two that look like what she's talking about - (CL Fan - you must have changed the orange marmalade to apricot?)...anyway, here you go!

CookWare(tm) from Cooking Light(r)

Sweet Curry Paste

SOURCE: Cooking Light YEAR: July 1997 PAGE: 79

INGREDIENTS FOR 10 SERVINGS:
1/2 cup mango chutney
1/4 cup orange marmalade
1 tablespoon dark sesame oil
1/2 teaspoon ground red pepper
1/2 teaspoon curry powder
1/4 teaspoon salt

INSTRUCTIONS:
Omit the mango chutney and increase the orange marmalade to 3/4 cup, if
desired.

1. Combine all ingredients, and stir well with a whisk. Yield: 2/3 cup
(serving size: 1 tablespoon).

NUTRITIONAL INFORMATION:
CALORIES 65 (20% from fat); FAT 1.4g (sat 0.2g, mono 0.6g, poly 0.6g); PROTEIN
0.2g; CARB 13.8g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 90mg; CALC 8mg


CookWare(tm) from Cooking Light(r)

Middle Eastern Orange Paste

SOURCE: Cooking Light YEAR: July 1997 PAGE: 79

INGREDIENTS FOR 5 SERVINGS:
2 tablespoons tahini (sesame-seed paste)
1 tablespoon curry paste (such as Patak's Original)
1 tablespoon honey
2-1/2 teaspoons grated orange rind
1 teaspoon dried thyme
1 teaspoon orange juice
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, minced

INSTRUCTIONS:
Curry paste, which comes in a jar, can be found at Indian and Asian markets
and specialty grocery stores. It's a combination of oil and spices such as
chile pepper, coriander, cumin, and turmeric, and is often used in lieu of
curry powder in curried dishes.

1. Combine all ingredients, and stir well with a whisk. Yield: 1/3 cup
(serving size: 1 tablespoon).

NUTRITIONAL INFORMATION:
CALORIES 54 (55% from fat); FAT 3.3g (sat 0.4g, mono 1.2g, poly 1.3g); PROTEIN
1.2g; CARB 6.1g; FIBER 0.7g; CHOL 0mg; IRON 1mg; SODIUM 203mg; CALC 36mg

[CL Fan]

Thanks for posting. Yes, I've used both orange & apricot. Both are good.

[mightyh]

I usually do a lemon pepper pork tenderloin... No real recipe--I just liberally put lemon juice all over it, even during cooking, and then some freshly ground pepper. I usually let it marinate for a while, but not always....

I guess it's kind of like pork picatta flavor... you could do the slits with garlic pretty easily and maybe even some capers?

[laden]

One easy way to do this on the grill is to rub blackened seasoning on it before you grill it. Then while it is cooking baste it with a thick bbq sauce.

[lanie]

This is not done on the grill but really good and soooo easy - usually cook 2 at a time - put tenderloins in baking dish, sprinkle with garlic salt, cut bacon slices in half and cover each loin with bacon - bake 350 for about an hour - the bacon gets nice and crispy and the flavor goes right through the loins and the meat stays so moist.