pork tenderloin recipes????

Unknown

any good pork tenderloin recipes (not pork loin)

texasAUtiger

Although I have not made this one, nakedwhiz is always a safe bet:

http://www.nakedwhiz.com/porkloin1.htm

There are also several here:
[url]
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=viewcategory&catid=227[/url]

Mr. & Mrs Potatohead

Ironically, I’m going through my recipe files this morning looking for a good pork “something” to submit for a cooking show on our local PBS station.
Here are three tenderloin methods I've done with success....

PORK with a PEACH & GINGER GLAZE
North Portage Smoke-Shack
(Cooking on an Egg)

Serves 8

2 pounds pork tenderloin
2 t. McCormick "Season-All" Seasoned Salt
1 t. thyme, rubbed
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
3/4 t. ground Ginger

1)) Combine Season-All and thyme. Rub on all sides of pork roast.

2)) Grill over indirect heat at 350° F.

3)) Combine preserves, Worcestershire sauce and ginger. After a sear marks appear: Coat pork with glaze mixture, turning a few times, mopping all sides, until done (150° F on meat thermometer)


JB's TIPS

McCormick's Season-All is a mix of:
SALT, SPICES (INCLUDING CHILI PEPPER, BLACK PEPPER, CELERY SEED, NUTMEG AND CORIANDER), ONION, PAPRIKA, MALTODEXTRIN, GARLIC, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), AND ANNATTO (COLOR).

ALBUQUERQUE, GRILLED TENDERLOIN
North Portage Smoke-Shack
From JB excerpted from Grilling (Lebhar-Friedman Books, April 2006). © 2006 by The Culinary Institute of America
Serves 6

3 lbs. pork tenderloins
Albuquerque Dry Rub, as needed (recipe follows)
1 C. pomegranate juice
1/4 C. molasses
1/4 C. sherry vinegar
Olive oil, as needed
1)) Blot the tenderloins dry with paper towels. Sprinkle all sides of the tenderloins evenly with some of the dry rub. Cover the tenderloins and refrigerate for at least 2 and up to 12 hours.

2)) Preheat the grill to medium-high (300 to 350F). Clean the cooking grate.

3)) While the grill is heating, make the mop: Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and sherry vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 2 to 4 T. to drizzle on the pork after it is cooked.

4. Brush the tenderloins with a little olive oil. Place the tenderloins on the grill and cook until the meat is marked on the first side, about 3 to 5 minutes. Turn carefully and brush the upper side of the tenderloins with some of the mop. Turn the tenderloins again when the second side is marked and brush with the mop once again. Grill for another 8 to 9 minutes, then turn once more and brush with mop sauce again. Finish grilling on the second side until the pork is cooked (perhaps another 8 to 9 minutes) to 150 F.

5. Remove the tenderloins from the grill. Allow them to rest for 5 to 10 minutes before slicing. Drizzle the reserved mop over the pork slices and serve.

Albuquerque Dry Rub

This makes enough dry rub to flavor about 3 pounds of meat, fish, or poultry. The extra dry rub could become the most used seasoning on your spice shelf.

Makes 1/2 C. dry rub

1 T. coriander seeds (or 2 teaspoons ground coriander)
1 T. cumin seeds (or 2 teaspoons ground cumin)
6 T. chili powder
1 T onion powder
2 t. garlic powder
2 t. dried oregano (Mexican, if you can find it)
2 t. salt
1 t. fresh ground black pepper
For fresh seeds
1)) Heat a small sauté pan over medium-high heat. Add the coriander and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes. Transfer the seeds to a mortar and pestle or a spice grinder. Add the chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the spices to an even texture.
For ground spices
1)) Simply mix everything together very well...The rub is ready to use, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.
JB's TIP

As tender as it can be, pork tenderloin is a lean cut. Don't overcook! It should be slightly pink inside, or 150 degrees F. on an instant-reading thermometer. Pork tenderloin grills in minutes, so if you keep the internal temperature around 150 degrees F. mark it will melt on the tongue.

MARINATED PORK TENDERLOIN
Dad's Kitchen
From JB
Serves 4 to 6

2 - 1 lb. pork tenderloins (one pounders are usually cheaper and cook quicker)
1/8 C. (about 2 T.) cider vinegar
2 T. olive oil
1/2 t. garlic powder or 4 cloves, crushed
2 t. Season-All
Fresh cracked (very course ground) black pepper corns to taste, but about a tablespoon full

1)) Marinade tenderloins in a zip-lock baggie with the vinegar, garlic and coarse pepper (at least 2 hours, over night is best)

2)) Roast indirect at 325 to 350 degrees F. about 30 minutes (until meat is temped at 150 F.)
Remove and let it rest for about 10 minutes before slicing.