Recently, I splurged and bought a 'package' of pork tenderloins from
Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
given that each set will get tied together so they'll cook evenly as a
whole.

My question is -- what's 'your' favorite way to cook (tied) pork
tenderloins? ) I have access to oven & charcoal grill. However, due
to recent weather conditions, the oven is preferred choice right now!
It's way too hot to go outside and use the charcoal grill at this time!
HELP & TIA.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" > wrote in message
...
> Recently, I splurged and bought a 'package' of pork tenderloins from Sams
> Club. Now - I have two sets of two pork tenderloins/each. It's a given
> that each set will get tied together so they'll cook evenly as a whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) I have access to oven & charcoal grill. However, due to
> recent weather conditions, the oven is preferred choice right now! It's
> way too hot to go outside and use the charcoal grill at this time! HELP &
> TIA.
>
> Sky
>
I just recently posted two fantastic recipes for pork tenderloins. Allow me
to repeat myself.

Sage-Coated Pork Tenderloin

Two (1/2 lb.) pork tenderloins
2-3 Tbs. Dijon mustard
1 c. wholewheat breadcrumbs
2 tsp. dried rubbed sage
1 clove garlic, minced
1/4 tsp. pepper
vegetable cooking spray

Place tenderloins on a rack sprayed with cooking spray and place rack in
roasting pan. Brush meat with Dijon mustard. Combine breadcrumbs, sage,
garlic and pepper. Pat crumb mixture onto meat. Bake at 400 degrees about
30 minutes


Pork Tenderloin with Rosemary and Garlic

2 (1/2 lb. each) pork tenderloins
3 cloves garlic, slivered
1 Tbs. water
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper

6 fresh rosemary sprigs or 3 tsp dried and crushed
Place tenderloins on heavy duty sheets of foil. Make 1/2 inch slits in top
of tenderloins and insert garlic slivers into slits. Combine water, oil,
salt and pepper in a small bowl. Brush over tenderloins. Top with rosemary
sprigs (*or sprinkle with dried crushed rosemary). Wrap securely in foil.
Bake at 400 degrees for 30 minutes or until meat thermometer reaches 150
degrees. Discard rosemary sprigs. Let stand about 5 minutes, then cut into
3/4 inch slices and serve.

Both recipes came from 'Cooking Light' back in the 1980s. They are tried
and true. I made the sage tenderloin just last month when John was
visiting.

Jill

i would just spray with oo sprinkle on a couple of herbs, rosemary and sage
for me and bake... Lee
"Sky" > wrote in message
...
> Recently, I splurged and bought a 'package' of pork tenderloins from Sams
> Club. Now - I have two sets of two pork tenderloins/each. It's a given
> that each set will get tied together so they'll cook evenly as a whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) I have access to oven & charcoal grill. However, due to
> recent weather conditions, the oven is preferred choice right now! It's
> way too hot to go outside and use the charcoal grill at this time! HELP &
> TIA.
>
> Sky
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

and both sound excellent, Lee
"jmcquown" > wrote in message
...
>
> "Sky" > wrote in message
> ...
>> Recently, I splurged and bought a 'package' of pork tenderloins from Sams
>> Club. Now - I have two sets of two pork tenderloins/each. It's a given
>> that each set will get tied together so they'll cook evenly as a whole.
>>
>> My question is -- what's 'your' favorite way to cook (tied) pork
>> tenderloins? ) I have access to oven & charcoal grill. However, due
>> to recent weather conditions, the oven is preferred choice right now!
>> It's way too hot to go outside and use the charcoal grill at this time!
>> HELP & TIA.
>>
>> Sky
>>
> I just recently posted two fantastic recipes for pork tenderloins. Allow
> me to repeat myself.
>
> Sage-Coated Pork Tenderloin
>
> Two (1/2 lb.) pork tenderloins
> 2-3 Tbs. Dijon mustard
> 1 c. wholewheat breadcrumbs
> 2 tsp. dried rubbed sage
> 1 clove garlic, minced
> 1/4 tsp. pepper
> vegetable cooking spray
>
> Place tenderloins on a rack sprayed with cooking spray and place rack in
> roasting pan. Brush meat with Dijon mustard. Combine breadcrumbs, sage,
> garlic and pepper. Pat crumb mixture onto meat. Bake at 400 degrees
> about
> 30 minutes
>
>
> Pork Tenderloin with Rosemary and Garlic
>
> 2 (1/2 lb. each) pork tenderloins
> 3 cloves garlic, slivered
> 1 Tbs. water
> 1 tsp. olive oil
> 1/4 tsp. salt
> 1/4 tsp. pepper
>
> 6 fresh rosemary sprigs or 3 tsp dried and crushed
> Place tenderloins on heavy duty sheets of foil. Make 1/2 inch slits in
> top
> of tenderloins and insert garlic slivers into slits. Combine water, oil,
> salt and pepper in a small bowl. Brush over tenderloins. Top with
> rosemary
> sprigs (*or sprinkle with dried crushed rosemary). Wrap securely in foil.
> Bake at 400 degrees for 30 minutes or until meat thermometer reaches 150
> degrees. Discard rosemary sprigs. Let stand about 5 minutes, then cut
> into
> 3/4 inch slices and serve.
>
> Both recipes came from 'Cooking Light' back in the 1980s. They are tried
> and true. I made the sage tenderloin just last month when John was
> visiting.
>
> Jill

On Tue, 19 Jul 2011 22:15:50 -0500, Sky >
wrote:

>Recently, I splurged and bought a 'package' of pork tenderloins from
>Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
>given that each set will get tied together so they'll cook evenly as a
>whole.
>
>My question is -- what's 'your' favorite way to cook (tied) pork
>tenderloins? ) I have access to oven & charcoal grill. However, due
>to recent weather conditions, the oven is preferred choice right now!
>It's way too hot to go outside and use the charcoal grill at this time!
> HELP & TIA.
>
>Sky

This is a favorite of mine and my guests.
Herbed Pork Tenderloin With Oven Roasted Potatoes

1/3 cup olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves, crushed
2 teaspoons dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 whole pork tenderloins (3/4 to 1 pound each)
2 1/2 pounds new potatoes, quartered

Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
tablespoons of seasoning mixture. Place in large roasting pan. Toss
potatoes with remaining seasoning mixture; arrange around meat in pan.

Roast 35-40 minutes or until meat thermometer registers 150F and
juices run clear, stirring potatoes after 20 minutes. Broil on top
rack of oven 5 minutes to brown. Let stand 5 minutes before slicing.
Serves 8.

Janet US

In article >,
Sky > wrote:

> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) I have access to oven & charcoal grill. However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!
> HELP & TIA.

Here's one tied by me:
<http://tinypic.com/r/2d8m5ib/7>
and here it is browning:
<http://tinypic.com/r/w89jkz/7>
and here it is with the Yorkshire
<http://tinypic.com/r/35be6iq/7>
and here it is plated (I eat a lot)
<http://tinypic.com/r/10zsqcz/7>

Pork 'n York. Salt and pepper a tied tenderloin, brown it well, and cook
at 350F for an hour and a half. Let rest while you toss in the Yorkshire
and make gravy from the fond. I apologize for two things in my pictures.
1: This Yorkshire does not have the peaks and valleys that I wish I'd
gotten.
2: The gravy is rather pale. But it tasted great.

I tend to sacrifice a perfectly done pork tenderloin for more fond and a
better gravy from slightly overcooking. I'm a big proponent of pork 'n
york.

leo

"Sky" > wrote in message
...
> Recently, I splurged and bought a 'package' of pork tenderloins from Sams
> Club. Now - I have two sets of two pork tenderloins/each. It's a given
> that each set will get tied together so they'll cook evenly as a whole.

I'd undo the given and do them separate. This time of year they'd be cooked
on the grill to about 135 deg. Rubbed down with a seasoning that strikes my
fancy that day. Maybe each done different.

On Jul 19, 11:15*pm, Sky > wrote:
> Recently, I splurged and bought a 'package' of pork tenderloins from
> Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> given that each set will get tied together so they'll cook evenly as a
> whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) *I have access to oven & charcoal grill. *However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!

It's funny, but when it's hot I don't want to run the oven. I'd
rather
go outside to cook and leave the heat there. But then, I have
a gas grill, so it's not a big deal to fire it up and use it.

Can't help you with a recipe. I usually do one of two things with
pork tenderloin: cut it in chunks and make sate babi or
marinate it in something like chermoula and grill it whole,
then slice it and serve it on pita with tzadziki and onions.

Cindy Hamilton

On 19/07/2011 11:15 PM, Sky wrote:
> Recently, I splurged and bought a 'package' of pork tenderloins from
> Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
> given that each set will get tied together so they'll cook evenly as a
> whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) I have access to oven & charcoal grill. However, due to
> recent weather conditions, the oven is preferred choice right now! It's
> way too hot to go outside and use the charcoal grill at this time! HELP
> & TIA.
>


I recently posted a recipe for pork tenderloin that is very tasty... cut
and pasted below.

I love pork tenderloin because it is so versatile. It is good
butterflied and pounded out even then marinated i a Greek style
olive oil and lemon juice with garlic, oregano , salt and pepper. Slap
it on a hot grill for about two minutes per side.






Pork Tenderloin with Sticky Lime Glaze

1/4 cup (50 mL) sodium-reduced soy sauce
1/4 cup (50 mL) liquid honey
2 tsp (10 mL) grated lime rind
3 tbsp (45 mL) lime juice
1 small onion, finely diced
2 tbsp (25 mL) minced gingerroot
2 cloves of garlic, minced
1/2 tsp (2 mL) pepper
2 pork tenderloins, (about 12 oz/375 g each)
1 tIn large glass bowl, whisk together soy sauce, honey, lime rind, lime
juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
marinate in refrigerator for 1 hour.

Drain pork, reserving marinade. In large ovenproof skillet, heat oil
over medium-high heat; brown pork. Pour in marinade and bring to boil;
boil for 1 minute.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced
and just a hint of pink remains inside, about 18 minutes. Transfer to
cutting board and tent with foil; let stand for 5 minutes before
slicing. Arrange on platter; pour sauce over top.

On Jul 19, 8:15*pm, Sky > wrote:
> Recently, I splurged and bought a 'package' of pork tenderloins from
> Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> given that each set will get tied together so they'll cook evenly as a
> whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) *I have access to oven & charcoal grill. *However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!
> * HELP & TIA.
>
> Sky

Here's one of my favorite tenderloin dishes. It's easy and it has
major flavor.
I wouldn't tie the tenderloins together to make this dish, I'd cook
them in the same pan though.

http://hizzoners.com/recipes/meats/2...armalade-sauce

On Jul 19, 10:15*pm, Sky > wrote:
....
> ...I have access to oven & charcoal grill. *However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!
> * HELP & TIA.
>
> Sky


So you'd rather crank up the oven inside and pay a lotta $$ for the A/
C to then move the oven heat outside than just go outside and fire up
the grill?

Pathetic!

John Kuthe...

On 7/20/2011 4:04 AM, Ed Pawlowski wrote:
>
> "Sky" > wrote in message
> ...
>> Recently, I splurged and bought a 'package' of pork tenderloins from
>> Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
>> given that each set will get tied together so they'll cook evenly as a
>> whole.
>
> I'd undo the given and do them separate. This time of year they'd be
> cooked on the grill to about 135 deg. Rubbed down with a seasoning that
> strikes my fancy that day. Maybe each done different.


For even more flavor (surface area) butterfly the tenderloins
lengthwise, spice, and grill.

gloria p

Andy wrote:

>John Kuthe > wrote:
>
>> On Jul 19, 10:15*pm, Sky > wrote:
>> ...
>>> ...I have access to oven & charcoal grill. *However, due
>>> to recent weather conditions, the oven is preferred choice right now!
>>> It's way too hot to go outside and use the charcoal grill at this
>time!
>>> * HELP & TIA.
>>>
>>> Sky
>>
>>
>> So you'd rather crank up the oven inside and pay a lotta $$ for the A/
>> C to then move the oven heat outside than just go outside and fire up
>> the grill?
>>
>> Pathetic!
>>
>> John Kuthe...
>
>
>John,
>
>C'mon. I forget where Sky is, Illinois but the outside heat and air
>quality could be more oppressive outside.
>
>Why double or triple the discomfort? For some people it could be equally
>as risky.

In this oppressive weather why even consider cooking a roast... first
thing this morning I got a pot going with four kinds of summer squash
from my garden cut up stewing in olive oil n' butter, tomato sauce
with garlic, onion, carrots, celery, bell pepper, potatoes, 'talian
herb mix, s n'p... got a six quart potful... gonna go with pan fly
poke chops for tonight's din-din... gonna use the veggie stew to
deglaze the chops pan... and got a warty melone, beebleberries n'
stromberries inna fridge... poifect stifling weather fare.

On Jul 20, 11:24*am, Andy > wrote:
> John Kuthe > wrote:
> > On Jul 19, 10:15*pm, Sky > wrote:
> > ...
> >> ...I have access to oven & charcoal grill. *However, due
> >> to recent weather conditions, the oven is preferred choice right now!
> >> It's way too hot to go outside and use the charcoal grill at this
> time!
> >> * HELP & TIA.
>
> >> Sky
>
> > So you'd rather crank up the oven inside and pay a lotta $$ for the A/
> > C to then move the oven heat outside than just go outside and fire up
> > the grill?
>
> > Pathetic!
>
> > John Kuthe...
>
> John,
>
> C'mon. I forget where Sky is, Illinois but the outside heat and air
> quality could be more oppressive outside.
>
> Why double or triple the discomfort? For some people it could be equally
> as risky.
>
> Andy

People with that fragile a health condition probably rely on Meals on
Wheels for their daily sustenance anyway.

John Kuthe...

On Wed, 20 Jul 2011 11:04:42 -0700 (PDT), John Kuthe
> wrote:

>On Jul 20, 11:24*am, Andy > wrote:
>> John Kuthe > wrote:
>> > On Jul 19, 10:15*pm, Sky > wrote:
>> > ...
>> >> ...I have access to oven & charcoal grill. *However, due
>> >> to recent weather conditions, the oven is preferred choice right now!
>> >> It's way too hot to go outside and use the charcoal grill at this
>> time!
>> >> * HELP & TIA.
>>
>> >> Sky
>>
>> > So you'd rather crank up the oven inside and pay a lotta $$ for the A/
>> > C to then move the oven heat outside than just go outside and fire up
>> > the grill?
>>
>> > Pathetic!
>>
>> > John Kuthe...
>>
>> John,
>>
>> C'mon. I forget where Sky is, Illinois but the outside heat and air
>> quality could be more oppressive outside.
>>
>> Why double or triple the discomfort? For some people it could be equally
>> as risky.
>>
>> Andy
>
>People with that fragile a health condition probably rely on Meals on
>Wheels for their daily sustenance anyway.
>
>John Kuthe...

Article in today's news.
Over 65 and not worried about heat? You should be.
CHICAGO (AP) - This week's heat wave may be uncomfortable, but you're
healthy, active and feel just fine. So what if you're over 65? Think
again. Feeling good doesn't mean you're safe.
There are changes in an older person that raise the risk for heat
stroke and other problems. An older body contains far less water than
a younger one. Older brains can't sense temperature changes as well,
and they don't recognize thirst as easily.
Blistering summer heat is an underappreciated killer, claiming by some
estimates as many as 1,000 U.S. lives each year - more than any other
type of weather.
One federal study found 40 percent of heat-related deaths were in
people 65 and older. Those numbers could be lower if more heeded heat
warnings aimed at seniors. Yet research has shown many people over 65
don't think the warnings apply to them - because they don't think
they're "old."
Don Worden is 79 and an avid tennis buff who prefers playing doubles
on outdoor courts along Chicago's lakefront - even in oppressive
90-degree temperatures like those hitting the Midwest this week.
"I don't pay too much attention to those" warnings, Worden said. "I
stay in pretty good shape, and I don't feel they apply to me."
Worden said he drinks a lot of water and would stop a match if he
started feeling effects from the heat, "but that hasn't happened."
Scott Sheridan, who studies the effects of heat and climate on health
at Kent State University, researched how people over 65 view heat
warnings. In his 2006 study of more than 900 people, he found about 70
percent knew about advice to drink plenty of water on very hot days,
avoid outdoor activities and stay inside with air conditioning. But
only about half said they followed the advice.
"People well into their 70s would say old people should watch out but
not them," he said. "People just didn't want to be thought of in that
same category."
Dr. David Zich, an emergency medicine specialist at Northwestern
Memorial Hospital, said he has colleagues in medicine that age who
shun being thought of as "elderly." But those heat warnings apply to
them, too.
As Dr. William Dale, geriatrics chief at the University of Chicago
Medical Center explains it, "Any older adult has less reserve and is
more likely to become dehydrated than others, just because their
overall body water goes down with age no matter how healthy you are."
The amount of water in the body declines with aging, from about 80
percent in young adulthood to about 55 to 60 percent for people in
their 80s, Dale said.
Temperature sensors in the brain become less sensitive as people age,
so the body doesn't get the same signals to drink water in hot
weather, and older people often don't feel thirsty even when they need
to replenish, Dale said.
They also may not feel the typical symptoms of dehydration, such as
headache or dizziness. Some complain of just feeling "bad" and think
they're getting sick, he said.
Conditions were ripe for those types of complaints Tuesday as a dense
dome of hot air remained parked over much of the nation's midsection,
raising temperatures into the mid- to upper-90s from the Texas Gulf
Coast to the Rockies and the northern Plains. Tropical-level humidity
raised the heat index in many places to nearly 120 degrees.
In South Dakota, up to 1,500 head of cattle died across the state from
the heat. And in eastern Iowa, the scorching sun caused a portion of
Interstate 380 to buckle. The weather also sent dozens of people to
hospitals, canceled outdoor sporting events and caused sporadic power
outages.
In such conditions, dehydration can lead to heat exhaustion and
potentially deadly heat stroke. During a heat wave, that can happen in
a matter of hours in older people if they over-exert themselves, don't
drink enough water or are frail and don't get out of uncooled homes,
said Dr. Chris Carpenter, an emergency medicine physician at
Washington University School of Medicine in St. Louis.
Heat exhaustion can cause muscle cramps, low blood pressure, rapid
pulse and nausea. It can be treated at home, by drinking water,
getting into an air-conditioned room or sitting in front of a fan and
misting the body with cool water.
But affected people should be monitored for mental changes and to make
sure their temperature does not rise above 102 because the condition
can quickly lead to heat stroke. A medical emergency, heat stroke
involves temperatures of 104 or higher and can cause seizures, loss of
consciousness and death.
Medicines many older people take also may make them more vulnerable to
the heat. These include diuretics for high blood pressure, which
increase urination - and make it more important to drink plenty of
water, Dale said.
Some types of drugs can interfere with sweating and raise body
temperature, including some medicines for insomnia, nausea, prostate
conditions, Parkinson's disease and even Benadryl. Many list "dry
mouth" as a side effect - a tip-off to drink more water, Zich said.
There aren't specific guidelines on how much water older people should
drink in a heat wave.
Dale said he generally tells his older patients to drink a quart of
water throughout the day, and to drink even if they don't feel
thirsty.
Doctors also advise older patients to avoid alcohol and coffee during
extreme heat because they can cause the body to lose fluid and
contribute to dehydration.

Janet US

On Jul 20, 9:14*am, Cindy Hamilton >
wrote:
> On Jul 19, 11:15*pm, Sky > wrote:
>
> > Recently, I splurged and bought a 'package' of pork tenderloins from
> > Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> > given that each set will get tied together so they'll cook evenly as a
> > whole.
>
> > My question is -- what's 'your' favorite way to cook (tied) pork
> > tenderloins? ) *I have access to oven & charcoal grill. *However, due
> > to recent weather conditions, the oven is preferred choice right now!
> > It's way too hot to go outside and use the charcoal grill at this time!
>
> It's funny, but when it's hot I don't want to run the oven. *I'd
> rather
> go outside to cook and leave the heat there. *But then, I have
> a gas grill, so it's not a big deal to fire it up and use it.
>
> Can't help you with a recipe. *I usually do one of two things with
> pork tenderloin: *cut it in chunks and make sate babi or
> marinate it in something like chermoula and grill it whole,
> then slice it and serve it on pita with tzadziki and onions.
>
> Cindy Hamilton

Why do you hate children?

On Jul 19, 10:15*pm, Sky > wrote:
> Recently, I splurged and bought a 'package' of pork tenderloins from
> Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> given that each set will get tied together so they'll cook evenly as a
> whole.
>
> My question is -- what's 'your' favorite way to cook (tied) pork
> tenderloins? ) *I have access to oven & charcoal grill. *However, due
> to recent weather conditions, the oven is preferred choice right now!
> It's way too hot to go outside and use the charcoal grill at this time!
> * HELP & TIA.
>
> Sky
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

If they are the pre-marinated kind, just put them on an open rack over
a shallow pan, and stick them in the oven at 425 for about 25
minutes. They can be lightly pink the middle without harm.

If they aren't marinated, you can make a great marinade and then bake
as above.

Pork Marinade (for loins or tenderloins)

soy sauce - about 1/4 C.
white wine - about ½ C.
red wine vinegar - about ½ C.
parsley flakes - a couple T.
pepper - to taste
garlic - minced, about 2 T.
oil - about 3/4 C.
Worcestershire sauce - about 3 T.
diced basil - a couple T.
lemon juice - about 1/4 C.

Marinate pork tenderloins or loin roasts for 4-10 hours.

For pork tenderloins or any other cut of meat that is naturally
tender, broiling under an electric element is an excellent method.
Either salt/pepper beforehand, or do a more elaborate dry rub.

This cut does not require braising, brining, or a wet marinade (with
the possible exception of if it's from some sort of tougher pastured pork).

Steve

On Jul 21, 1:31*pm, (Steve Pope) wrote:
> For pork tenderloins or any other cut of meat that is naturally
> tender, broiling under an electric element is an excellent method.
> Either salt/pepper beforehand, or do a more elaborate dry rub.
>
> This cut does not require braising, brining, or a wet marinade (with
> the possible exception of if it's from some sort of tougher pastured pork).
>
> Steve

They don't require a marinade, but boy, the marinade sure adds some
great accompanying layers of flavor.

N.

On 21/07/2011 4:50 PM, Nancy2 wrote:
>
>> This cut does not require braising, brining, or a wet marinade (with
>> the possible exception of if it's from some sort of tougher pastured pork).
>>
>> Steve
>
> They don't require a marinade, but boy, the marinade sure adds some
> great accompanying layers of flavor.
>


Pork tenderloin always needs something, or else it is bland. It can be
as simple as salt and pepper, but it is even better with some herbs and
or spices. It can be a dry rub or a marinade. I posted a recipe recently
for a pork tenderloin marinated lime juice and zest, soy sauce, honey
onion etc. It is delicious, and the leftover marinade is reduced to a
nice sticky sauce.


I sometimes do a satay type of dish, marinating slices of tenderloin
for 15-20 minutes in soy sauce with grated garlic and ginger root,
cooking it skewers on the grill and serve it with a spicy peanut sauce.

On Jul 20, 8:17*am, Dave Smith > wrote:
> On 19/07/2011 11:15 PM, Sky wrote:
>
> > Recently, I splurged and bought a 'package' of pork tenderloins from
> > Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
> > given that each set will get tied together so they'll cook evenly as a
> > whole.
>
> > My question is -- what's 'your' favorite way to cook (tied) pork
> > tenderloins? ) I have access to oven & charcoal grill. However, due to
> > recent weather conditions, the oven is preferred choice right now! It's
> > way too hot to go outside and use the charcoal grill at this time! HELP
> > & TIA.
>
> I recently posted a recipe for pork tenderloin that is very tasty... cut
> and pasted below.
>
> I love pork tenderloin because it is so versatile. *It is good
> butterflied and pounded out even then marinated i a Greek style
> olive oil and lemon juice with garlic, oregano , salt and pepper. Slap
> it on a hot grill for about two minutes per side.
>
> Pork Tenderloin with Sticky Lime Glaze
>
> 1/4 cup (50 mL) sodium-reduced soy sauce
> 1/4 cup (50 mL) liquid honey
> 2 tsp (10 mL) grated lime rind
> 3 tbsp (45 mL) lime juice
> 1 small onion, finely diced
> 2 tbsp (25 mL) minced gingerroot
> 2 cloves of garlic, minced
> 1/2 tsp (2 mL) pepper
> 2 pork tenderloins, (about 12 oz/375 g each)
> 1 tbsp (15 mL) vegetable oil
>
> In large glass bowl, whisk together soy sauce, honey, lime rind, lime
> juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
> refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
> marinate in refrigerator for 1 hour.
>
> Drain pork, reserving marinade. In large ovenproof skillet, heat oil
> over medium-high heat; brown pork. Pour in marinade and bring to boil;
> boil for 1 minute.
>
> Roast in 400°F (200°C) oven until juices run clear when pork is pierced
> and just a hint of pink remains inside, about 18 minutes. Transfer to
> cutting board and tent with foil; let stand for 5 minutes before
> slicing. Arrange on platter; pour sauce over top.

==
The [1 tbsp (15 mL) vegetable oi] got lost in the recipe
transferal...I am adding it back in.
==

On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith
> wrote:

>On 21/07/2011 4:50 PM, Nancy2 wrote:
>>
>>> This cut does not require braising, brining, or a wet marinade (with
>>> the possible exception of if it's from some sort of tougher pastured pork).
>>>
>>> Steve
>>
>> They don't require a marinade, but boy, the marinade sure adds some
>> great accompanying layers of flavor.
>>
>
>
>Pork tenderloin always needs something, or else it is bland. It can be
>as simple as salt and pepper, but it is even better with some herbs and
>or spices. It can be a dry rub or a marinade. I posted a recipe recently
>for a pork tenderloin marinated lime juice and zest, soy sauce, honey
>onion etc. It is delicious, and the leftover marinade is reduced to a
>nice sticky sauce.
>
>
>I sometimes do a satay type of dish, marinating slices of tenderloin
>for 15-20 minutes in soy sauce with grated garlic and ginger root,
>cooking it skewers on the grill and serve it with a spicy peanut sauce.

That sounds delicious Dave and similar to Mr. Yoshida's sauce. I
haven't been able to find it recently but I found a clone that looks
good but IMO it has too much sugar. When I do try it I'll cut back on
the sugar.


"YOSHIDA SAUCE

2 cups soy sauce
3/4 cup brown sugar, divided
3/4 cup white sugar, divided
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic, chopped
1 cup honey

Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green
onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to
a slight boil. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the
saucepan. Bring to a boil. The mixture will rise and foam, when it
does this and doubles in size remove the pan from heat and cool.

Yields 5 cups

On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith >
wrote:

>Pork tenderloin always needs something, or else it is bland. It can be
>as simple as salt and pepper, but it is even better with some herbs and
>or spices. It can be a dry rub or a marinade. ...

Agreed. I often us a salsa (e.g., a mango salsa) brushed on the loin during the
final 15 minutes of cooking, with extra on the table. Jazzes it up nicely.

-- Larry

wrote:
> On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith
> > wrote:
>
>> Pork tenderloin always needs something, or else it is bland. It can
>> be as simple as salt and pepper, but it is even better with some
>> herbs and or spices. It can be a dry rub or a marinade. ...
>
> Agreed. I often us a salsa (e.g., a mango salsa) brushed on the loin
> during the final 15 minutes of cooking, with extra on the table.
> Jazzes it up nicely.
>
> -- Larry

I often like to rub the tenderloin with Lawry's seasoned salt, then
wrap in bacon and bake.

dora

On 22/07/2011 1:51 PM, Dora wrote:
> wrote:
>> On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith
>> > wrote:
>>
>>> Pork tenderloin always needs something, or else it is bland. It can
>>> be as simple as salt and pepper, but it is even better with some
>>> herbs and or spices. It can be a dry rub or a marinade. ...
>>
>> Agreed. I often us a salsa (e.g., a mango salsa) brushed on the loin
>> during the final 15 minutes of cooking, with extra on the table.
>> Jazzes it up nicely.
>>
>> -- Larry
>
> I often like to rub the tenderloin with Lawry's seasoned salt, then wrap
> in bacon and bake.
>
>


My wife likes to make a stuffing. Remove the connective tissues,
butterfly the tenderloin and pound it out, then stuff it and roll it up,
cover with a couple strips of bacon, or brush it with olive oil.


I have een known to cut the tenderloins into medallions and fried them
in butter. Then use the butter to make a sauce of some description, like
mushroom or dried apricot and curry.

On Jul 21, 1:56*pm, Portland > wrote:
> On Jul 20, 9:14*am, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Jul 19, 11:15*pm, Sky > wrote:
>
> > > Recently, I splurged and bought a 'package' of pork tenderloins from
> > > Sams Club. *Now - I have two sets of two pork tenderloins/each. *It's a
> > > given that each set will get tied together so they'll cook evenly as a
> > > whole.
>
> > > My question is -- what's 'your' favorite way to cook (tied) pork
> > > tenderloins? ) *I have access to oven & charcoal grill. *However, due
> > > to recent weather conditions, the oven is preferred choice right now!
> > > It's way too hot to go outside and use the charcoal grill at this time!
>
> > It's funny, but when it's hot I don't want to run the oven. *I'd
> > rather
> > go outside to cook and leave the heat there. *But then, I have
> > a gas grill, so it's not a big deal to fire it up and use it.
>
> > Can't help you with a recipe. *I usually do one of two things with
> > pork tenderloin: *cut it in chunks and make sate babi or
> > marinate it in something like chermoula and grill it whole,
> > then slice it and serve it on pita with tzadziki and onions.
>
> > Cindy Hamilton
>
> Why do you hate children?

Well, that's a good non sequitur, unless you
have no idea what sate babi is.

I don't hate children. I have no interest in them.

Cindy Hamilton