Originally posted by jerp
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Pork Tenderloin recipe?
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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.
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Originally posted by jerp View PostHere'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.
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