Pork Tenderloin
10-12-2009, 04:07 PM
#2
Super Member
Join Date: Jun 2007
Location: British Columbia
Posts: 8,068
An easy way is to slice the tenderloin into "coins" then pound them flat...dip in egg & crumbs & fry..we really enjoyed them like this although I don't usually eat "fried foods" .... this is a specialty from my friend....if you had some home made apple sauce, it would sure make this yummy!
10-12-2009, 05:14 PM
#3
Super Member
Join Date: Mar 2007
Location: Central FL
Posts: 4,829
I throw in the crock pot with some apple sauce and seasonings - sage, seasoned salt, pepper - and let it go.
When I so like thimblebugs, I make a milk gravy from the drippings and have with big biscuits.
When I so like thimblebugs, I make a milk gravy from the drippings and have with big biscuits.
10-12-2009, 05:41 PM
#4
Super Member
Join Date: Apr 2008
Location: Florida Keys
Posts: 2,173
This has been a crowd pleaser for me.
HONEY, MUSTARD AND ROSEMARY PORK ROAST
The sweet and spicy sauce is a perfect complement to pork.
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
HONEY, MUSTARD AND ROSEMARY PORK ROAST
The sweet and spicy sauce is a perfect complement to pork.
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast
1/2 cup whipping cream
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
10-12-2009, 10:25 PM
#5
Junior Member
Join Date: Mar 2008
Location: KY, along the Ohio River
Posts: 173
I put the loin in a cooking bag(like you cook a turkey in)then pour a package of onion soup mix over top, add a 1/2 cup hot water close bag and bake at 350 degrees until tender. I have an electronic thermometer that beeps when the meat gets to a certain temperature so I can't tell you exactly how long to cook it. It depends on the size of the pork loin.
We love it this way, I usually don't have any leftovers to put up.
We love it this way, I usually don't have any leftovers to put up.
Thread
Thread Starter
Forum
Replies
Last Post
Joanofpa
General Chit-Chat (non-quilting talk)
28
01-06-2010 05:26 PM
