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Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
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. -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloinroast
On May 5, 8:55*am, 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. > > -- > Cheers > Chatty Cathy > > Is that chip on your shoulder edible? I'm just going to jump in here - do you actually mean a TENDERloin? Or is it a whole pork loin? Pork tenderloins run a couple pounds, at most, whereas the whole loin is a different matter. The tenderloin doesn't need any additional anything to make it taste great and be tender. Sometimes, a whole roast loin will need extra attention. Just trying to help .... N. |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:
> I'm just going to jump in here - do you actually mean a TENDERloin? Or > is it a whole pork loin? > > Pork tenderloins run a couple pounds, at most, whereas the whole loin is > a different matter. The tenderloin doesn't need any additional anything > to make it taste great and be tender. Sometimes, a whole roast loin > will need extra attention. > > Just trying to help .... Terminology strikes again - I thought what you call the tenderloin is what we call the pork 'fillet' - that's what I am referring to... Does that make sense? -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
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? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
ChattyCathy wrote:
> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote: > > > >> I'm just going to jump in here - do you actually mean a TENDERloin? >> Or is it a whole pork loin? >> >> Pork tenderloins run a couple pounds, at most, whereas the whole >> loin is a different matter. The tenderloin doesn't need any >> additional anything to make it taste great and be tender. >> Sometimes, a whole roast loin will need extra attention. >> >> Just trying to help .... > > Terminology strikes again - I thought what you call the tenderloin is > what we call the pork 'fillet' - that's what I am referring to... > Does that make sense? > Nope :) How much does this thing weigh? Jill |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
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. Just to clarify. Do you have pork tenderloin, a smallish, very lean piece that's about 3 inches diameter at the larger end and tapers to a small pointy tail? Or is it a boneless pork loin roast, a substantial piece of meat that's roughly cylindrical, 4-5 inches diameter, and weighs several pounds? Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:
> ChattyCathy wrote: >> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote: >> >> >> >>> I'm just going to jump in here - do you actually mean a TENDERloin? >>> Or is it a whole pork loin? >>> >>> Pork tenderloins run a couple pounds, at most, whereas the whole >>> loin is a different matter. The tenderloin doesn't need any >>> additional anything to make it taste great and be tender. >>> Sometimes, a whole roast loin will need extra attention. >>> >>> Just trying to help .... >> >> Terminology strikes again - I thought what you call the tenderloin is >> what we call the pork 'fillet' - that's what I am referring to... >> Does that make sense? >> > Nope :) How much does this thing weigh? About a kilogram... -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:
> ChattyCathy wrote: >> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote: >> >> >> >>> I'm just going to jump in here - do you actually mean a TENDERloin? >>> Or is it a whole pork loin? >>> >>> Pork tenderloins run a couple pounds, at most, whereas the whole >>> loin is a different matter. The tenderloin doesn't need any >>> additional anything to make it taste great and be tender. >>> Sometimes, a whole roast loin will need extra attention. >>> >>> Just trying to help .... >> >> Terminology strikes again - I thought what you call the tenderloin is >> what we call the pork 'fillet' - that's what I am referring to... >> Does that make sense? >> > Nope :) How much does this thing weigh? OK. This is what it looks like <g> http://upload.wikimedia.org/wikipedi...250px-Pork.jpg -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 16:23:32 +0000, Default User wrote:
> > Just to clarify. Do you have pork tenderloin, a smallish, very lean > piece that's about 3 inches diameter at the larger end and tapers to a > small pointy tail? Yes indeedy. That's it.... We get a similar cut of beef that we also call the 'fillet'. All meat - and very tender in both cases... -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 18:24:31 +0200, ChattyCathy wrote:
> On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote: >> Nope :) How much does this thing weigh? > > About a kilogram... I lied. Just checked the 'sticker'. 600 grams... Oops. I still think it will be good with the sesame seeds recipe that kili posted, but I'll just watch the cooking time... Any suggestions for 'sides'? -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
ChattyCathy wrote:
> On Mon, 05 May 2008 18:24:31 +0200, ChattyCathy wrote: > >> On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote: > > >>> Nope :) How much does this thing weigh? >> >> About a kilogram... > > I lied. Just checked the 'sticker'. 600 grams... Oops. I still think > it will be good with the sesame seeds recipe that kili posted, but > I'll just watch the cooking time... Any suggestions for 'sides'? 1.32 lbs. That's what we call a pork tenderloin. Stir fried veggies & noodles, maybe? Jill |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 11:49:21 -0500, jmcquown wrote:
> ChattyCathy wrote: >> On Mon, 05 May 2008 18:24:31 +0200, ChattyCathy wrote: >> >>> On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote: >> >> >>>> Nope :) How much does this thing weigh? >>> >>> About a kilogram... >> >> I lied. Just checked the 'sticker'. 600 grams... Oops. I still think >> it will be good with the sesame seeds recipe that kili posted, but >> I'll just watch the cooking time... Any suggestions for 'sides'? > > 1.32 lbs. That's what we call a pork tenderloin. Stir fried veggies & > noodles, maybe? That could work. Thanks! -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon 05 May 2008 06:55:11a, ChattyCathy told us...
> 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. > Cathy, I don't believe I posted it, but I do get the tenderloins occasionally. My preference is to grill them, as they are quite tender and do not need a long cooking time. I generally use a citrus based marinade for a bit, then cut a slit lengthwise and insert a branch of fresh rosemary. Garlic is a plus, too. Sorry I couldn't be more helpful. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/05(V)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 2wks 6dys 10hrs 35mins ------------------------------------------- Don't confuse me with facts, my mind's already made up! ------------------------------------------- |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy
> wrote: >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. I posted one recently that was definitely worth a redo. Garlic & Sage Sirloin Tip Roast 1 sirloin tip roast (2-3 pounds) Rub: 2 T olive oil 2 t lemon juice 4 cloves garlic, crushed 3 T fresh sage, minced or 2T dried ½ t coarsely ground black pepper Mix the ingredients together and apply the rub to the roast with your hands. Roast in a preheated 400°F oven for 50-75 minutes or until the internal temperature reaches 155°. -- See return address to reply by email remove the smile first |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 18:42:29 +0200, ChattyCathy
> wrote: >On Mon, 05 May 2008 18:24:31 +0200, ChattyCathy wrote: > >> On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote: > > >>> Nope :) How much does this thing weigh? >> >> About a kilogram... > >I lied. Just checked the 'sticker'. 600 grams... Oops. I still think it >will be good with the sesame seeds recipe that kili posted, but I'll just >watch the cooking time... Any suggestions for 'sides'? Spinach sautéed (I use EVOO) with garlic and oven roasted potatoes. -- See return address to reply by email remove the smile first |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
sf wrote:
> On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy > > wrote: > >> 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. > > I posted one recently that was definitely worth a redo. > > Garlic & Sage Sirloin Tip Roast > But she's got a pork tenderloin! |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 18:28:53 +0200, ChattyCathy
> wrote: >On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote: > >> ChattyCathy wrote: >>> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote: >>> >>> >>> >>>> I'm just going to jump in here - do you actually mean a TENDERloin? >>>> Or is it a whole pork loin? >>>> >>>> Pork tenderloins run a couple pounds, at most, whereas the whole >>>> loin is a different matter. The tenderloin doesn't need any >>>> additional anything to make it taste great and be tender. >>>> Sometimes, a whole roast loin will need extra attention. >>>> >>>> Just trying to help .... >>> >>> Terminology strikes again - I thought what you call the tenderloin is >>> what we call the pork 'fillet' - that's what I am referring to... >>> Does that make sense? >>> >> Nope :) How much does this thing weigh? > > >OK. This is what it looks like <g> > >http://upload.wikimedia.org/wikipedi...250px-Pork.jpg that's what i thought you were talking about in the first place. your pal, blake |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Tue, 06 May 2008 12:18:25 +0000, Michael "Dog3" wrote:
> > Cathy. I may have posted a recipe for it because I've had it before. > IIRC Dave Smith posted a method for it. I'm really sorry for the late > response on this. IIRC I had a recipe from epicurious.com for it but > didn't save it. Now you've got me wondering about it. Do you remember > if it was stuffed and then wrapped in bacon? > > If I were to make it I'd most likely season the tenderloin, quickly sear > it and then wrap it in the bacon. I'd either roast it or grill it after > that. Sorry I couldn't be more help. No problem Michael. kili (and a few others) have suggested some great methods/ideas... I'll manage ;) > > Michael -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Mon, 05 May 2008 20:29:50 +0000, Wayne Boatwright wrote:
> Cathy, I don't believe I posted it, but I do get the tenderloins > occasionally. My preference is to grill them, as they are quite tender and > do not need a long cooking time. I generally use a citrus based marinade > for a bit, then cut a slit lengthwise and insert a branch of fresh > rosemary. Garlic is a plus, too. > > Sorry I couldn't be more helpful. Like I said to Michael, no problem... I've had some great ideas from here, so I'll manage (a.k.a. experiment) :) -- Cheers Chatty Cathy Is that chip on your shoulder edible? |
Ping: Michael Dog 3 and/or Wayne Boatwright: Pork tenderloin roast
On Tue, 6 May 2008 07:18:36 -0500, "jmcquown" >
wrote: >sf wrote: >> On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy >> > wrote: >> >>> 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. >> >> I posted one recently that was definitely worth a redo. >> >> Garlic & Sage Sirloin Tip Roast >> >But she's got a pork tenderloin! > New flash: It doesn't matter. -- See return address to reply by email remove the smile first |
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