Pork Tenderloin

[Julie in AZ]

I tried a recipe from 12/96: Pork Tenderloin with Dijon Pepper Biscuits. The biscuits didn't rise and the pork was rather bland. Does anyone have a recipe for pork tenderloin that can be made a day ahead, can be served on a roll/biscuit and is flavorful?

[BethR]

Julie -- I have a great recipe for a marinade for pork tenderloin. It's not a CL recipe but it's light (Mastercook computes it as over 30% calories from fat, but doesn't account for the fact that most of the marinade is discarded). I've used the leftovers for sandwiches and it's good that way as well. Another thing I do is put the raw pork tenderloin in the marinade and freeze it that way. Then when we want it, I just thaw it in the fridge for a day or so and broil.

Enjoy -- Beth


* Exported from MasterCook *

Sheila's Pork Tenderloin

2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
2 Tablespoons dry sherry
1 Tablespoon light brown sugar
1 Tablespoon peanut oil
1 1/2 teaspoons honey
1/2 teaspoon garlic salt
1/2 teaspoon cinnamon
1 pound pork tenderloin

Combine first eight ingredients, place in zip-top plastic bag with pork. Marinate for eight hours in refrigerator.

Remove pork from marinade; discard marinade (or see note to use as a sauce). Grill six inches from coals, or place under preheated broiler for about 25-35 minutes or until done (160 degrees).


Per Serving (excluding unknown items): 215 Calories; 8g Fat (33.4% calories from fat); 25g Protein; 9g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 958mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : To use marinade as a sauce, boil it, covered, for ten minutes or make a fresh batch that does not come in contact with the raw pork.

[jd]

Julie - the tangy pork tenderloin from this month (Jan/Feb 01) was very good. I used the left over marinade to spread on the pork. Next time, I will make an extra batch of marinade to serve as a sauce with it - SO loves 'dipping sauce'!

[Shirley Panek]

This is my favorite way to make roast pork. Lately I have also been stuffing it with a spinach, feta, pine nut mixture as well. It is simply delicious!

http://www.cookinglight.com/bbs/smile.gif

Shirley

* Exported from MasterCook *

Roast Pork Arista

Recipe By :Ronald Johnson
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon fennel seeds
2 tablespoons olive oil
1 1/2 pounds pork tenderloin -- (1 1/2 - 2 pounds)

The way they go about this in Tuscany is to grind the garlic with salt, pepper, and fennel seeds with a mortar and pestle, adding in the olive oil last. You can speed this up by running salt, pepper, and fennel seeds in a food processor fitted with the steel blade until the fennel breaks up, then dropping the garlic cloves in one by one while the machine is running. Finally, add olive oil through the tube while running. Push down and process as finely as possible, then scrape it out and continue with a mortar and pestle. This is probably no great shakes, but the essence starts to get to you as you smell the perfumes released with a little mix and grind, and you soon have a fragrant paste you'd spoon on practically anything.

Since pork tenderloins taper off at one end, they are usually packaged in twos end to end, making a tube about 2 1/2-inches in diameter. Keep them that way, wipe dry, tie with string, and rub the fennel paste all over them. Wrap in foil or plastic wrap and let marinate several hours - or overnight in the refrigerator.

To cook, preheat the oven to 375º. Unwrap the pork. If you have refrigerated it, let come to room temperature. Place in an oiled roasting pan and bake 30 minutes, or until the internal temperature is 165º. Remove from the oven and cut off string. Let sit 5 to 10 minutes, then slice into 1/2-inch medallions. Fan out on warm plates and serve at once.

Description:
"This is not the only reason to keep fennel seeds on hand, but it's
among the best. It absolutely perfumes the kitchen as it cooks, so
guests sit up and take notice before they even get to the table."
Source:
"Company Fare, page 122"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 13g Total Fat; (43% calories from fat); 36g Protein; 2g Carbohydrate; 111mg Cholesterol; 619mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with any of the sformati, Sweet Potato and Turnip gratin, Pumpkin Gnocchi with Sage Butter, and/or Green Beans Parmesan.

Wine suggestion: A medium-bodied red

NOTES : If you can't get tenderloins, the same process can be used for a 2 1/2 pound boneless pork loin, which needs to roast an hour and a half, and will feed six.

SHIRLEY NOTE: I use the food processor method, and never use a mortar and pestle. Maybe it's not as fine or paste-like as the author says, but it's absolutely fabulous!
Nutr. Assoc. : 0 0 0 0 0 0

[sneezles]

Julie
While I'm not familiar with the recipe you refer to, I fix pork tenderlion two ways. One is to just sear on the gas grill and then move off the heat to finish cooking and the other is to coat the outside with cracked black pepper and cook like the previous-there are 5 of us and one package is never enough!