On Mon, 05 May 2008 11:39:08 -0400, kilikini wrote:

> ChattyCathy wrote:
>> Gentlemen,
>>
>> Found a great whole pork tenderloin on my travels today and I fancy
>> roasting it... I could have sworn that one of you posted a great
>> recipe/method for making a yummy sounding pork tenderloin roast a
>> year or two ago and vaguely remember something about wrapping it in
>> bacon. Thought I saved it in my recipe collection, but can't find it
>> there and alas, although I have hunted through the google 'archives'
>> for this group, I haven't come across it there either. Did either of
>> you post something like this, or was I just imagining things? Anyway,
>> even if I was - any suggestions/recipes (from the group) would be
>> greatly appreciated.
>
> You could always butterfly it, stuff it and roast or grill it.
>
> OR
>
> -= Exported from BigOven =-
>
> Sesame-Crusted Pork Tenderloin
>
> When time is at a premium, use this method to quickly marinate small pieces
> of meat while the oven preheats.
>
> Recipe By: Cooking Pleasures, January 2006
> Serving Size: 4
> Cuisine: Asian
> Main Ingredient: Pork
> Categories: Pork
>
> -= Ingredients =-
> 1/3 cup soy sauce
> 2 tablespoons honey
> 1 tablespoon grated fresh ginger
> 1 tablespoon dark sesame oil
> 2 garlic cloves ; minced
> 2 (3/4-lb.) pork tenderloins
> 1 tablespoon sesame seeds
>
> -= Instructions =-
> 1. Heat oven to 425°F. Line 15x10x1-inch baking pan with foil.
> 2. In large skillet, combine soy sauce, honey, ginger, oil and garlic. Bring
> to a boil over medium-high heat.
> 3. Add pork tenderloins; cook 3 to 5 minutes, turning and stirring until soy
> sauce mixture has cooked to a thick syrup and pork is coated with mixture.
> Place pork in baking pan; sprinkle with sesame seeds.
> 4. Bake for 15 to 20 minutes or until internal temperature registers 155°F.
> to 160°F. Cover pork loosely with foil; let stand 5 to 8 minutes before
> slicing.
>
> OR
>
> -= Exported from BigOven =-
>
> Pork Tenderloin with Guava Bourbon Sauce
>
> This dish is easy enough to make for a weeknight supper and special enough
> to serve to company.
>
> Recipe By: Joanna Pruess
> Cooking Light, APRIL 2006
>
> Serving Size: 4
> Cuisine: Hawaiian
> Main Ingredient: Pork
> Categories: Saute, Bourbon, Guava, Main Dish
>
> -= Ingredients =-
> 1 cup fat-free ; less-sodium chicken broth
> 2 ounces finely chopped guava paste
> 1 (1 1/4-pound) pork tenderloin ; trimmed
> 1 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
> Cooking ; spray
> 1 teaspoon canola oil
> 1/2 cup finely chopped shallots
> 3 tablespoons bourbon
> 1 1/2 tablespoons whole grain mustard
>
> -= Instructions =-
> Combine broth and guava paste in a small saucepan; bring to a boil. Reduce
> heat, and simmer 2 minutes or until guava dissolves, stirring constantly.
> Set aside.
> Sprinkle pork with salt and pepper. Heat a large nonstick skillet over
> medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6
> minutes, browning on all sides. Remove pork from pan.
>
> Add oil and shallots to pan; sauté 1 minute. Add bourbon; cook 30 seconds or
> until liquid almost evaporates. Stir in broth mixture. Return pork to pan,
> cover, and simmer 13 minutes or until a thermometer registers 160° (slightly
> pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan
> from heat; gently stir in mustard.
>
> OR
>
> -= Exported from BigOven =-
>
> Orange-Garlic Wet Rub
>
> If you have no orange marmalade, substitute an equal amount of honey. This
> is an excellent rub for grilled pork tenderloin.
>
> Recipe By: Cook's Illustrated
> Serving Size: 1/2
> Cuisine: American
> Main Ingredient: Orange
> Categories: Fourth of July, Grill, Broil, Salt, Pepper, Olive Oil, Sage,
> Garlic, Mop, Pork, Sauces
>
> -= Ingredients =-
> 1 tablespoon grated orange zest from 1 large orange
> 2 large cloves garlic ; minced (about 1 tablespoon)
> 1 tablespoon chopped fresh sage leaves
> 1 tablespoon extra-virgin olive oil
> 1 tablespoon orange marmalade
> 1/2 teaspoon ground black pepper
> 1/4 teaspoon table salt
>
> -= Instructions =-
> Mix all ingredients together in a small bowl and baste tenderloins towards
> the end of the cook. Makes 1/2 cup, enough for 2 tenderloins
>
> Hope any of these help.

<purposely not snipped>

Wow, thanks kili! I think DH would just *love* the Sesame-Crusted Pork
Tenderloin. Sounds yum. Well, they all do

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?