review: 2 pork tenderloin recipes (from Dec '99 and BethR)

[jjf]

Sheila's pork tenderloin recipe posted by BethR - made this tonight and it was wonderful. the meat was so moist and had an excellent flavor, even without the sauce. I boiled the marinade to use as sauce. A repeater for sure.

Porchini-crusted pork tenderloin from Dec. 99
Actually the recipe calls for beef tenderloin, but i substituted pork (after advice from the BB). This came out very well, but the sauce was missing a little something. I would make it again, but try it with a different sauce or at least make some changes to this one. It was just a little too thin and bland. The pork was excellent though.

After 2 nights of pork tenderloin, i'll be trying the chipotle chicken stew tomorrow night.

jen

[Lauren]

Jen,

Thanks for your review of the two pork tendorloin recipes. We love pork tenderloin and my local store has a BOGO special this week. I did a search and found the recipe for Sheila's Pork Tenderloin. I would have just cooked it my usual way without your review. Thanks!

[Grace]

Lauren (and everyone else!)

I made the Sweet and Tangy Pork Tenderloin from the Jan/Feb 01 issue last night. My husband raved. It was definitely a keeper recipe. It was sweet and a little tangy/spicy (not clear your sinuses spicy, but it had a nice kick). I would recommend trying that one too if you'll be getting a few pork tenderloins!

[jjf]

thanks for your review Grace - i think i might use the marinade recipe and make a sauce to have w/ the leftovers from Shirley's pork tenderloin.

jen

[ElinorC]

Grace,
I agree with you review of the Sweet and Tangy Roasted Pork Tenderloin. It was delicious and my husband (we have adopted you 1-10 rating system) gave it a 9 or 10! I loved it cause it was so easy too.Definitely a repeater.

[Lauren]

Thanks Grace and Elinor! I'll try the Sweet and Tangy recipe with the pork tenderloin currently in my freezer; sounds like something we would love in our house.

[jjf]

thanks for the reviews on th sweet and tangy pork - i made the marindade into a sauce for the left over tenderloin we had and it was delicious! another easy one too.

jen

[SandyDee]

Can anyone offer any tips on buying a good pork loin. I love it but I have never made it myself. I saw a few of these recipes and would like to try them. I looked at the tender loins at the store and wasn't sure what I was looking for.

[Grace]

Pork loin and Pork tenderloin are not the same thing. The tenderloin is the muscle that runs along the spine of the animal, and gets very little "workout", so it's very tender. There is only one tenderloin per animal. They usually (although not always) come in a shrink wrapped package, oftentimes two tenderloins to a package. I have seen them, though, in one of those styrofoam trays covered with plastic wrap, just like the other meats. They're usually folded in half or even cut in half to fit the tray. Pork loin is more like a roast. It's a bigger piece of meat, and they will often cut boneless pork chops from this cut. Use the cut the recipe calls for until you get a feel for what the two are, then you can interchange them if you want (probably would use tenderloin for loin more than loin when they call for tenderloin.) Hope that helps.