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Pork Tenderloin recipe?

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    #16
    Originally posted by jerp View Post
    Here's one I posted in the Recipes Forum a couple years ago. (Sometimes I don't feel like firing up the smoker) Everybody I've ever served it to has really liked it.

    Pork Tenderloin Medallions in Orange Garlic Sause
    Ingedients:
    1/4 cup flour
    salt and ground pepper
    Pork back strap or tenderloin trimmed and sliced into 1/2 thick medallions
    2 tablespoons olive oil
    2 garlic cloves, minced
    3/4 cup orange juice (about 4 oranges if you are squeezing fresh)
    1 tablespoon lemon juice

    In shallow dish, whisk together flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
    Mash or hammer pork slices till' they're about 1/3 inch thick
    Dredge slices in flour/spice mixture-shake off excess
    Heat olive oil over medium high heat
    Working in batches so you don't crowd the pan, sear the slices till brown (about 2 min per side)
    Transfer to platter, cover with foil

    Add a little more oil, then garlic to pan, stirring till you can smell it (about a minute)
    Add orange and lemon juice, bring to a boil, scrape up browned bits
    Cook 2-3 minutes till slightly thickenend, add salt and pepper
    Pour sauce over pork slices and toss to cover.

    Enjoy!!
    Jerp, why doesn’t this have its own thread? Love this recipe! I hadn’t made it in a while and had a hard time finding it.

    Comment


      #17
      Originally posted by tbobhill View Post
      the health minded can always take the bacon off but its hard to beat with it on. I always put an extra layer of bacon down on the foil so the bacon your wrappin it with wont stick and you only lose a couple strips.
      Thats a great idea!

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        #18
        If it weighs 8lbs., it's not a tenderloin (hotter and faster cook) it's a pork loin (low and slow).
        Cook either to 145 degrees internal and wrap and rest 15-20 min. before serving. Pour juices over plated slices.

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          #19
          We don't care for the store pre-marinated loins. Too salty.

          I stuff with whatever good stuff we have around, even if it's just wild rice with a lil cream cheese. Prefer something like cooked crawfish n dirty rice, jalapeno (or other peppers) & lil cream cheese, rare cooked bacon and dirty/wild rice, or something on those lines.

          Big deal for me is the start. A good hard aggressive pan sear on all sides.

          After that, you almost can't ruin it if watching your meat temp.

          If I have it on hand, I dust it all over with Honey Hog (Meat Church).
          Last edited by tigerscowboy; 09-27-2022, 04:11 PM.

          Comment


            #20
            Originally posted by jerp View Post
            Here's one I posted in the Recipes Forum a couple years ago. (Sometimes I don't feel like firing up the smoker) Everybody I've ever served it to has really liked it.

            Pork Tenderloin Medallions in Orange Garlic Sause
            Ingedients:
            1/4 cup flour
            salt and ground pepper
            Pork back strap or tenderloin trimmed and sliced into 1/2 thick medallions
            2 tablespoons olive oil
            2 garlic cloves, minced
            3/4 cup orange juice (about 4 oranges if you are squeezing fresh)
            1 tablespoon lemon juice

            In shallow dish, whisk together flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
            Mash or hammer pork slices till' they're about 1/3 inch thick
            Dredge slices in flour/spice mixture-shake off excess
            Heat olive oil over medium high heat
            Working in batches so you don't crowd the pan, sear the slices till brown (about 2 min per side)
            Transfer to platter, cover with foil

            Add a little more oil, then garlic to pan, stirring till you can smell it (about a minute)
            Add orange and lemon juice, bring to a boil, scrape up browned bits
            Cook 2-3 minutes till slightly thickenend, add salt and pepper
            Pour sauce over pork slices and toss to cover.

            Enjoy!!

            Not only does this sound delicious (a little like a piccata sauce, but with orange juice instead of lemon juice) but it sounds quick and easy as well.

            Comment


              #21
              I keep it simple with tendeloin. Rub with a lil mustard, brown sugar, coriander, paprika, sea salt, and cayenne for the heat. Smoke to 140-145. So simple yet soooo good. Same thing for loin but take to 145. Slice thin. Lunch meat for a week

              Comment


                #22
                That is not a Pork Tenderloin. It is a Boneless Pork Loin.

                [ame="https://www.youtube.com/watch?v=NIrlgzYmQog"]Pork Tenderloin vs. Pork Loin - What's the Difference? | Biteseez - YouTube[/ame]

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                  #23
                  Originally posted by donpablo View Post
                  Jerp, why doesn’t this have its own thread? Love this recipe! I hadn’t made it in a while and had a hard time finding it.
                  It probably did was it was likely 15 or more years ago. When was the crash?

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                    #24
                    Originally posted by tvc184 View Post
                    It probably did was it was likely 15 or more years ago. When was the crash?
                    Good question.

                    Comment


                      #25
                      Originally posted by tvc184 View Post
                      It probably did was it was likely 15 or more years ago. When was the crash?
                      October 2006. That's what a lot of us have as our start date, even though we were here long before that.

                      Comment


                        #26
                        Originally posted by RonaldB View Post
                        I stuff it with bouldin and Pepper jack cheese.
                        This right here

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