I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

"veyoung52" > wrote in message
oups.com...
>I purchase pre-packaged pork tenderloin cuts at my local market. My
> favorite is the "Garlic Peppercorn," but I find it's way too
> "peppery." What would be the best method ot lowering the heat and
> spice level before or during cooking? Thanks.
>

Rinse it.

On Apr 18, 6:12 pm, veyoung52 > wrote:
> I purchase pre-packaged pork tenderloin cuts at my local market. My
> favorite is the "Garlic Peppercorn," but I find it's way too
> "peppery." What would be the best method ot lowering the heat and
> spice level before or during cooking? Thanks.

Rinse off the marinade, rinse under cold water and pat dry
Lynn from Fargo

On Apr 18, 8:18 pm, Lynn from Fargo > wrote:
> On Apr 18, 6:12 > wrote:
>
> > I purchase pre-packaged pork tenderloin cuts at my local market. My
> > favorite is the "Garlic Peppercorn," but I find it's way too
> > "peppery." What would be the best method ot lowering the heat and
> > spice level before or during cooking? Thanks.
>
> Rinse off the marinade, rinse under cold water and pat dry
> Lynn from Fargo

thanks, all.

veyoung52 wrote:
> I purchase pre-packaged pork tenderloin cuts at my local market. My
> favorite is the "Garlic Peppercorn," but I find it's way too
> "peppery." What would be the best method ot lowering the heat and
> spice level before or during cooking? Thanks.
>
Buy the pork tenderloin by itself and season it yourself to your own
preference.

Maybe that's too obvious.....

Lynn from Fargo wrote:
> On Apr 18, 6:12 pm, veyoung52 > wrote:
>> I purchase pre-packaged pork tenderloin cuts at my local market. My
>> favorite is the "Garlic Peppercorn," but I find it's way too
>> "peppery." What would be the best method ot lowering the heat and
>> spice level before or during cooking? Thanks.
>
> Rinse off the marinade, rinse under cold water and pat dry
> Lynn from Fargo
>


And if that doesn't tone it down enough, soak it in milk for a while.

gloria p

"veyoung52" > wrote in message
oups.com...
>I purchase pre-packaged pork tenderloin cuts at my local market. My
> favorite is the "Garlic Peppercorn," but I find it's way too
> "peppery." What would be the best method ot lowering the heat and
> spice level before or during cooking? Thanks.
>

Buy a plain tenderloin and marinate or rub it yourself.

veyoung52 wrote:
> I purchase pre-packaged pork tenderloin cuts at my local market. My
> favorite is the "Garlic Peppercorn," but I find it's way too
> "peppery." What would be the best method ot lowering the heat and
> spice level before or during cooking? Thanks.

Buy fresh pork tenderloin and season it yourself. It's not difficult to do.
I can give you a couple of methods that can be done simply in the oven or on
the barbeque if you want.

Other than that, rinse the darned things off and then cook them.

Jill

Beer Drinking Dog wrote:
> veyoung52 wrote:
>> I purchase pre-packaged pork tenderloin cuts at my local market. My
>> favorite is the "Garlic Peppercorn," but I find it's way too
>> "peppery." What would be the best method ot lowering the heat and
>> spice level before or during cooking? Thanks.
>>
> Buy the pork tenderloin by itself and season it yourself to your own
> preference.
>
> Maybe that's too obvious.....

That was my answer. But to newbie cooks those pre-seasoned things are
apparently a draw. <shrugs>

On Apr 19, 5:23 am, "jmcquown" > wrote:
> Beer Drinking Dog wrote:
> > veyoung52 wrote:
> >> I purchase pre-packaged pork tenderloin cuts at my local market. My
> >> favorite is the "Garlic Peppercorn," but I find it's way too
> >> "peppery." What would be the best method ot lowering the heat and
> >> spice level before or during cooking? Thanks.
>
> > Buy the pork tenderloin by itself and season it yourself to your own
> > preference.
>
> > Maybe that's too obvious.....
>
> That was my answer. But to newbie cooks those pre-seasoned things are
> apparently a draw. <shrugs>

Why buy pre-seasoned if you consider yourself a cook? If you are new
then do the pork tenderloins without any seasoning. If they are fresh
they are magnificent like this as long as you don't overcook. I
prefer mine done just a tad under medium. Then you can try just a
smidgeon of dijon mustard on it; then evolve into a subtle mustard
sauce. Or give it a bit of a rub with steak spice, or baste a little
with A1 sauce and then go from there. Make your own rubs marinade
etc. If you like garlic and pepper why not give it a good rub with
those two items; controlling the amount of garlic and pepper
etc.............many things you can do with pork tenderloin.....

On Thu, 19 Apr 2007 01:28:40 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>That was my first thought too. I always buy the tenderloin and then do my
>own seasoning and/or marinade. OTOH if someone likes them, or doesn't have
>the time, I suppose the pre-packaged would be just fine.


How much time does it take? Seconds? A minute? No one is that busy.
If they are, then they are too busy to throw a roast in the oven
anyway.

--
See return address to reply by email

said...

> On Thu, 19 Apr 2007 01:28:40 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
>>That was my first thought too. I always buy the tenderloin and then do
>>my own seasoning and/or marinade. OTOH if someone likes them, or
>>doesn't have the time, I suppose the pre-packaged would be just fine.
>
>
> How much time does it take? Seconds? A minute? No one is that busy.
> If they are, then they are too busy to throw a roast in the oven
> anyway.


I came across this recipe a year or so ago. I don't make it any other way:

Chipotle Crusted Pork Tenderloin
http://www.tinyurl.com/2lax56


It's the spicy hottest dish I make. Applesauce is a must!

Andy

Andy wrote:
> said...
>
>> On Thu, 19 Apr 2007 01:28:40 GMT, "Michael \"Dog3\" Lonergan"
>> > wrote:
>>
>>> That was my first thought too. I always buy the tenderloin and
>>> then do my own seasoning and/or marinade. OTOH if someone likes
>>> them, or doesn't have the time, I suppose the pre-packaged would be
>>> just fine.
>>
>>
>> How much time does it take? Seconds? A minute? No one is that
>> busy. If they are, then they are too busy to throw a roast in the
>> oven anyway.
>
>
> I came across this recipe a year or so ago. I don't make it any other
> way:
>
> Chipotle Crusted Pork Tenderloin
> http://www.tinyurl.com/2lax56
>
>
> It's the spicy hottest dish I make. Applesauce is a must!
>
> Andy

There are other ways to make pork tenderloin.

I do one that is brushed generously with Dijon style mustard then rolled in
whole wheat breadcrumbs seasoned well with sage, salt & pepper and then
wrapped in foil and roasted.

Another, you brush well with olive oil and minced garlic, salt & pepper and
lay sprigs of fresh parsley along side.

Both methods are wrapped in foil at the start, then are unwrapped to allow
them to brown in the last 10 minutes of cooking. Low heat, I think it's 325
but I'd have to check. Only about 30 minutes cooking time, tops, I do
remember that. Tender and delicious!

One thing you don't want to do is overcook pork tenderloin; it turns into
shoe leather very quickly.

Jill

jmcquown said...

> One thing you don't want to do is overcook pork tenderloin; it turns into
> shoe leather very quickly.


Jill,

That's where the digital probe thermometer saves me every time!

I wonder how I got along without one for so long! I remember Pastorio's
mention of cooking meats to temp not by time, which caused me to purchase one
and it's been worth every penny.

Andy

Andy wrote:
> jmcquown said...
>
>> One thing you don't want to do is overcook pork tenderloin; it turns
>> into shoe leather very quickly.
>
> That's where the digital probe thermometer saves me every time!
>
> I wonder how I got along without one for so long! I remember
> Pastorio's mention of cooking meats to temp not by time, which caused
> me to purchase one and it's been worth every penny.
>
> Andy

No offense to Bob (RIP) but I still use the old fashioned no wires, no
batteries required meat thermometer. It has served me well for 25 years

Jill

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> One thing you don't want to do is overcook pork tenderloin; it turns
>>> into shoe leather very quickly.
>>
>> That's where the digital probe thermometer saves me every time!
>>
>> I wonder how I got along without one for so long! I remember
>> Pastorio's mention of cooking meats to temp not by time, which caused
>> me to purchase one and it's been worth every penny.
>>
>> Andy
>
> No offense to Bob (RIP) but I still use the old fashioned no wires, no
> batteries required meat thermometer. It has served me well for 25 years

>
> Jill


Jill,

No, no, Pastorio only spoke of cooking to a temp, not what device to check
it with.

I have a slow-read and an instant read analog thermometer and the digital
probe with remote readout/timer so I don't have to hang around to take a
roast's temperature every few minutes.

The slow-read I use for rotisserie meat. The instant read works for
everything and is good for quick checking other parts of a roasted meat or
bird.

Andy

On Apr 19, 7:38 pm, "jmcquown" > wrote:
> Andy wrote:
> > jmcquown said...
>
> >> One thing you don't want to do is overcook pork tenderloin; it turns
> >> into shoe leather very quickly.
>
> > That's where the digital probe thermometer saves me every time!
>
> > I wonder how I got along without one for so long! I remember
> > Pastorio's mention of cooking meats to temp not by time, which caused
> > me to purchase one and it's been worth every penny.
>
> > Andy
>
> No offense to Bob (RIP) but I still use the old fashioned no wires, no
> batteries required meat thermometer. It has served me well for 25 years
>
> Jill

I've never really had a problem with the chef's fork run across the
lower lip.

John Kane, Kingston ON Canada

jmcquown wrote:

> No offense to Bob (RIP) but I still use the old fashioned no wires, no
> batteries required meat thermometer. It has served me well for 25 years
>
> Jill

I think of them as tools for two different things really. The old
fashioned liquid tube thermometer allows you to monitor things cooking
and remove at the appropriate time or perhaps slightly before the
desired point knowing a certain residual heat will continue the cooking
process. The instant read (to me) is a safety check device in that it
assures me that the meat has met minimum required temps but I may also
have gone way past the point where I wanted to be.
Goomba