Someone brought this to the New Years Eve party we went to. There was
no theme to the meal and it was served buffet style over the course of
the night. This was delicious and I'm thinking I'll make it with rice
and stir fried veggies.

What would serve it with?

Lou

Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)

1 pork tenderloin trim the fat
1 tsp Chinese 5 spice powder
1 TBS salt
1 TBS ground black pepper
1/2 TBS garlic powder

Sauce:
1/3 cup Duck or plum sauce
2 TBS honey
1 TBS tomato paste
1 TBS soy sauce
1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
1 TBS rice vinegar
1 TBS pineapple juice

Combine all dry seasonings for pork tenderloin, & then rub over pork,
all sides. Heat small amount of oil in oven proof pan & saute all
sides. While browning, combine all ingredients for sauce in sauce pan
& bring to a simmer. When tenderloin browned, spoon some of the sauce
over both sides of pork, then place pan into oven for approx 10-20 min
to bring meat to internal temperature of 145 degrees. Remove from
oven & let rest for 10 min, then slice. Use rest of sauce for
dipping.

On Jan 3, 12:59*pm, Lou Decruss > wrote:
> Someone brought this to the New Years Eve party we went to. *There was
> no theme to the meal and it was served buffet style over the course of
> the night. *This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies. *
>
> What would serve it with?
>
> Lou
>
> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> 1 pork tenderloin trim the fat
> 1 tsp Chinese 5 spice powder
> 1 TBS salt
> 1 TBS ground black pepper
> 1/2 TBS garlic powder
>
> Sauce:
> 1/3 cup Duck or plum sauce
> 2 TBS honey
> 1 TBS tomato paste
> 1 TBS soy sauce
> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> 1 TBS rice vinegar
> 1 TBS pineapple juice
>
> Combine all dry seasonings for pork tenderloin, & then rub over pork,
> all sides. *Heat small amount of oil in oven proof pan & saute all
> sides. *While browning, combine all ingredients for sauce in sauce pan
> & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> over both sides of pork, then place pan into oven for approx 10-20 min
> to bring meat to internal temperature of 145 degrees. *Remove from
> oven & let rest for 10 min, then slice. *Use rest of sauce for
> dipping. *

I agree rice and veggies would be good. For a variation, you could
stir-fry matchstick-sized ones, cut the pork into small-ish strips and
wrap the whole thing in a tortilla spread with hoison and have it
quasi-Mu Shu Pork style.

Kris

On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe >
wrote:

>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>
>> Someone brought this to the New Years Eve party we went to. There was
>> no theme to the meal and it was served buffet style over the course of
>> the night. This was delicious and I'm thinking I'll make it with rice
>> and stir fried veggies.
>>
>> What would serve it with?
>
>I'd add fried apples as additional side.

How would you spice them?

TIA

Lou

On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:

> Someone brought this to the New Years Eve party we went to. There was
> no theme to the meal and it was served buffet style over the course of
> the night. This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies.
>
> What would serve it with?

I'd add fried apples as additional side.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Sun, 03 Jan 2010 12:08:17 -0600, Lou Decruss wrote:

> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe >
> wrote:
>
>>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>
>>> Someone brought this to the New Years Eve party we went to. There was
>>> no theme to the meal and it was served buffet style over the course of
>>> the night. This was delicious and I'm thinking I'll make it with rice
>>> and stir fried veggies.
>>>
>>> What would serve it with?
>>
>>I'd add fried apples as additional side.
>
> How would you spice them?

Just a hint of cinnamon - maybe some fresh ground nutmeg, if you like that
sort of flavor.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Sun, 3 Jan 2010 12:12:49 -0600, heyjoe >
wrote:

>On Sun, 03 Jan 2010 12:08:17 -0600, Lou Decruss wrote:
>
>> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe >
>> wrote:
>>
>>>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>>
>>>> Someone brought this to the New Years Eve party we went to. There was
>>>> no theme to the meal and it was served buffet style over the course of
>>>> the night. This was delicious and I'm thinking I'll make it with rice
>>>> and stir fried veggies.
>>>>
>>>> What would serve it with?
>>>
>>>I'd add fried apples as additional side.
>>
>> How would you spice them?
>
>Just a hint of cinnamon - maybe some fresh ground nutmeg, if you like that
>sort of flavor.

Thanks. That does sound like it would be a good match.

Lou

In article <5d8d7924-7252-4202-910b-
>, says...
>
> On Jan 3, 12:59*pm, Lou Decruss > wrote:
> > Someone brought this to the New Years Eve party we went to. *There was
> > no theme to the meal and it was served buffet style over the course of
> > the night. *This was delicious and I'm thinking I'll make it with rice
> > and stir fried veggies. *
> >
> > What would serve it with?
> >
> > Lou
> >
> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
> >
> > 1 pork tenderloin trim the fat
> > 1 tsp Chinese 5 spice powder
> > 1 TBS salt
> > 1 TBS ground black pepper
> > 1/2 TBS garlic powder
> >
> > Sauce:
> > 1/3 cup Duck or plum sauce
> > 2 TBS honey
> > 1 TBS tomato paste
> > 1 TBS soy sauce
> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> > 1 TBS rice vinegar
> > 1 TBS pineapple juice
> >
> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
> > all sides. *Heat small amount of oil in oven proof pan & saute all
> > sides. *While browning, combine all ingredients for sauce in sauce pan
> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> > over both sides of pork, then place pan into oven for approx 10-20 min
> > to bring meat to internal temperature of 145 degrees. *Remove from
> > oven & let rest for 10 min, then slice. *Use rest of sauce for
> > dipping. *
>
> I agree rice and veggies would be good. For a variation, you could
> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
> wrap the whole thing in a tortilla spread with hoison and have it
> quasi-Mu Shu Pork style.
>
> Kris

I read this three times, so if I missed the oven temp, please flog me...
If not, please provide it

Scotty

On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
> wrote:

>I read this three times, so if I missed the oven temp, please flog me...
>If not, please provide it

Assume 350° unless otherwise informed. You're cooking it for 10-20
minutes and using a thermometer to tell when it's done.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 3, 1:08*pm, Lou Decruss > wrote:
> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe >
> wrote:
>
> >On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>
> >> Someone brought this to the New Years Eve party we went to. *There was
> >> no theme to the meal and it was served buffet style over the course of
> >> the night. *This was delicious and I'm thinking I'll make it with rice
> >> and stir fried veggies. *
>
> >> What would serve it with?
>
> >I'd add fried apples as additional side.
>
> How would you spice them?
>
> TIA
>
> Lou

Chinese 5 spice, same as the pork. Look at the spices in 5 spice....
traditionally "sweet" spices, and most are part of "apple pie spice"
blends.

"Lou Decruss" > wrote in message
...
> Someone brought this to the New Years Eve party we went to. There was
> no theme to the meal and it was served buffet style over the course of
> the night. This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies.
>
> What would serve it with?
>
> Lou
>
> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> 1 pork tenderloin trim the fat
> 1 tsp Chinese 5 spice powder
> 1 TBS salt
> 1 TBS ground black pepper
> 1/2 TBS garlic powder
>
> Sauce:
> 1/3 cup Duck or plum sauce
> 2 TBS honey
> 1 TBS tomato paste
> 1 TBS soy sauce
> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> 1 TBS rice vinegar
> 1 TBS pineapple juice
>
> Combine all dry seasonings for pork tenderloin, & then rub over pork,
> all sides. Heat small amount of oil in oven proof pan & saute all
> sides. While browning, combine all ingredients for sauce in sauce pan
> & bring to a simmer. When tenderloin browned, spoon some of the sauce
> over both sides of pork, then place pan into oven for approx 10-20 min
> to bring meat to internal temperature of 145 degrees. Remove from
> oven & let rest for 10 min, then slice. Use rest of sauce for
> dipping.

Lou,
This is pretty close to how I've been preparing port tenderloin recently,
though I haven't been using the garlic powder. I might give it a try to see
if it makes much of a difference.

For dipping sauce I used Hoisin sauce last time and it was pretty tasty.
Jon

Are you proposing a new group: rec.pork.tenderloin?

-sw

On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
> wrote:

>In article <5d8d7924-7252-4202-910b-
>, says...
>>
>> On Jan 3, 12:59*pm, Lou Decruss > wrote:
>> > Someone brought this to the New Years Eve party we went to. *There was
>> > no theme to the meal and it was served buffet style over the course of
>> > the night. *This was delicious and I'm thinking I'll make it with rice
>> > and stir fried veggies. *
>> >
>> > What would serve it with?
>> >
>> > Lou
>> >
>> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>> >
>> > 1 pork tenderloin trim the fat
>> > 1 tsp Chinese 5 spice powder
>> > 1 TBS salt
>> > 1 TBS ground black pepper
>> > 1/2 TBS garlic powder
>> >
>> > Sauce:
>> > 1/3 cup Duck or plum sauce
>> > 2 TBS honey
>> > 1 TBS tomato paste
>> > 1 TBS soy sauce
>> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
>> > 1 TBS rice vinegar
>> > 1 TBS pineapple juice
>> >
>> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
>> > all sides. *Heat small amount of oil in oven proof pan & saute all
>> > sides. *While browning, combine all ingredients for sauce in sauce pan
>> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
>> > over both sides of pork, then place pan into oven for approx 10-20 min
>> > to bring meat to internal temperature of 145 degrees. *Remove from
>> > oven & let rest for 10 min, then slice. *Use rest of sauce for
>> > dipping. *
>>
>> I agree rice and veggies would be good. For a variation, you could
>> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
>> wrap the whole thing in a tortilla spread with hoison and have it
>> quasi-Mu Shu Pork style.
>>
>> Kris
>
>I read this three times, so if I missed the oven temp, please flog me...
>If not, please provide it
>
>Scotty

Sorry You didn't miss it I posted the email and didn't catch that. I
was daydreaming about how it might be on a grill.

I'd go 375f.

Lou

On Mon, 4 Jan 2010 10:31:18 -0800 (PST), none of your business
> wrote:

>On Jan 3, 1:08*pm, Lou Decruss > wrote:
>> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe >
>> wrote:
>>
>> >On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>
>> >> Someone brought this to the New Years Eve party we went to. *There was
>> >> no theme to the meal and it was served buffet style over the course of
>> >> the night. *This was delicious and I'm thinking I'll make it with rice
>> >> and stir fried veggies. *
>>
>> >> What would serve it with?
>>
>> >I'd add fried apples as additional side.
>>
>> How would you spice them?
>>
>> TIA
>>
>> Lou
>
>Chinese 5 spice, same as the pork. Look at the spices in 5 spice....
>traditionally "sweet" spices, and most are part of "apple pie spice"
>blends.

Thanks.

Lou

On Mon, 4 Jan 2010 13:37:24 -0500, "Zeppo" > wrote:

>
>
>"Lou Decruss" > wrote in message
.. .
>> Someone brought this to the New Years Eve party we went to. There was
>> no theme to the meal and it was served buffet style over the course of
>> the night. This was delicious and I'm thinking I'll make it with rice
>> and stir fried veggies.
>>
>> What would serve it with?
>>
>> Lou
>>
>> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>>
>> 1 pork tenderloin trim the fat
>> 1 tsp Chinese 5 spice powder
>> 1 TBS salt
>> 1 TBS ground black pepper
>> 1/2 TBS garlic powder
>>
>> Sauce:
>> 1/3 cup Duck or plum sauce
>> 2 TBS honey
>> 1 TBS tomato paste
>> 1 TBS soy sauce
>> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
>> 1 TBS rice vinegar
>> 1 TBS pineapple juice
>>
>> Combine all dry seasonings for pork tenderloin, & then rub over pork,
>> all sides. Heat small amount of oil in oven proof pan & saute all
>> sides. While browning, combine all ingredients for sauce in sauce pan
>> & bring to a simmer. When tenderloin browned, spoon some of the sauce
>> over both sides of pork, then place pan into oven for approx 10-20 min
>> to bring meat to internal temperature of 145 degrees. Remove from
>> oven & let rest for 10 min, then slice. Use rest of sauce for
>> dipping.
>
>Lou,
>This is pretty close to how I've been preparing port tenderloin recently,
>though I haven't been using the garlic powder. I might give it a try to see
>if it makes much of a difference.

Garlic goes with anything <g>

>For dipping sauce I used Hoisin sauce last time and it was pretty tasty.

I'll try that too.

Lou

On Mon, 04 Jan 2010 15:09:48 -0600, Sqwertz >
wrote:

>Are you proposing a new group: rec.pork.tenderloin?

I can't keep up with the groups I follow as it is.

Lou

On Jan 4, 8:37*pm, Lou Decruss > wrote:
> On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
>
>
>
>
>
> > wrote:
> >In article <5d8d7924-7252-4202-910b-
> >, says...
>
> >> On Jan 3, 12:59*pm, Lou Decruss > wrote:
> >> > Someone brought this to the New Years Eve party we went to. *There was
> >> > no theme to the meal and it was served buffet style over the course of
> >> > the night. *This was delicious and I'm thinking I'll make it with rice
> >> > and stir fried veggies. *
>
> >> > What would serve it with?
>
> >> > Lou
>
> >> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> >> > 1 pork tenderloin trim the fat
> >> > 1 tsp Chinese 5 spice powder
> >> > 1 TBS salt
> >> > 1 TBS ground black pepper
> >> > 1/2 TBS garlic powder
>
> >> > Sauce:
> >> > 1/3 cup Duck or plum sauce
> >> > 2 TBS honey
> >> > 1 TBS tomato paste
> >> > 1 TBS soy sauce
> >> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> >> > 1 TBS rice vinegar
> >> > 1 TBS pineapple juice
>
> >> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
> >> > all sides. *Heat small amount of oil in oven proof pan & saute all
> >> > sides. *While browning, combine all ingredients for sauce in sauce pan
> >> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> >> > over both sides of pork, then place pan into oven for approx 10-20 min
> >> > to bring meat to internal temperature of 145 degrees. *Remove from
> >> > oven & let rest for 10 min, then slice. *Use rest of sauce for
> >> > dipping. *
>
> >> I agree rice and veggies would be good. For a variation, you could
> >> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
> >> wrap the whole thing in a tortilla spread with hoison and have it
> >> quasi-Mu Shu Pork style.
>
> >> Kris
>
> >I read this three times, so if I missed the oven temp, please flog me...
> >If not, please provide it
>
> >Scotty
>
> Sorry *You didn't miss it I posted the email and didn't catch that. *I
> was daydreaming about how it might be on a grill. *
>
> I'd go 375f. *
>
> Lou * *- Hide quoted text -
>
> - Show quoted text -

I often marinate a pork tenderloin and then open-rack roast it at a
high temp - usually 400 to 425 - takes about 20 minutes for a normally-
sized tenderloin (I'm talking tenderloin, not loin).

N.