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Pork Tenderloin
Tender, flavorful, fast to cook, and much less expensive than the beef version.
Like a lot of food addicts, I get into a phase where I am cooking one thing frequently. At this point…you guessed it. pork tenderloin. I prefer mine naturally raised and non-injected. My theory…if you can’t pronounce it you shouldn’t eat it. Maybe I can say tripolyphosphate, but I don’t like it.
Recently I roasted some potatoes with onions and fennel, a little olive oil, salt and pepper sprinkled over the top. I made a little marinade with a couple drops of orange oil, garlic, teriyaki sauce, mustard, honey, and a lot of cracked pepper. Oh, and some chili sauce too. Just a little. I rubbed the tenderloin with the marinade and after the potatoes had a good head start I put the pork in the oven. Then for kicks I sautéed two overripe peaches with a diced onion, deglazed it with balsamic vinegar and a little rum. That was poured over the tenderloin five minutes from done…I went for about 145 to 150.
What did I drink with it? A Spanish wine I have been flirting with lately, old vines Garnacha, Tres Ojos label. The verdict…so good. (Drooling noise like Homer Simpson) What have you all done with pork tenderloin?
Like a lot of food addicts, I get into a phase where I am cooking one thing frequently. At this point…you guessed it. pork tenderloin. I prefer mine naturally raised and non-injected. My theory…if you can’t pronounce it you shouldn’t eat it. Maybe I can say tripolyphosphate, but I don’t like it.
Recently I roasted some potatoes with onions and fennel, a little olive oil, salt and pepper sprinkled over the top. I made a little marinade with a couple drops of orange oil, garlic, teriyaki sauce, mustard, honey, and a lot of cracked pepper. Oh, and some chili sauce too. Just a little. I rubbed the tenderloin with the marinade and after the potatoes had a good head start I put the pork in the oven. Then for kicks I sautéed two overripe peaches with a diced onion, deglazed it with balsamic vinegar and a little rum. That was poured over the tenderloin five minutes from done…I went for about 145 to 150.
What did I drink with it? A Spanish wine I have been flirting with lately, old vines Garnacha, Tres Ojos label. The verdict…so good. (Drooling noise like Homer Simpson) What have you all done with pork tenderloin?
Replies to This Discussion
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Permalink Reply by Brook on -
Lately I've been playing a lot with stuffing it.
Last time I used a combination of caramelized red onions and roasted red peppers. Butterflied the loin, salt & pepper, and fill with the onion/pepper mix. Reroll and tie in place. Then use Morris Farm Peach Salsa as a glaze.
Have also used a crab filling, sort of a take-off on Veal Oscar. It was ok, but the crab really works better with veal and venison than it does with pork.
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Permalink Reply by Leif Haugen on -
Brooke the stuffing it idea sounds very tasty!
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Permalink Reply by Brook on
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Leif, there's a long tradition of stuffing pork tenderloins, in most cuisines.
Another nice one, for instance, is in Joanne Weir's book, From Tapas to Meze. That one is a recipe from Spain for Pork Tenderlon Stuffed With Onion Marmalade. Also rather tasty (as are most of the recipes in that book, btw).
If you do a web search I'm sure you'll find dozens of recipes that appeal.
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