I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a few
days ago and today decided to cook it up. Never did a pork tenderloin
before. (shameful, agreed).

I heat the oven to 425 F. and put the pork tenderloin in a roasting pan
in the rack and insert the digital wireless meat probe thermometer and
set the timer for 30 minutes but waiting till 80 F. (the halfway temp) to
turn it over. The time comes and I remove the probe and turn over the
tenderloin and it fell apart down the middle. I thought, "HUH?" Quite a
brainquake!

Took about five seconds of staring to realize they had packed two
tenderloins in the package, one on top of the other and from the fridge
to the pan it had held together being so tightly cryo-packed.

I fetched the wrapper out of the trash and sure enough in small print,
after the instructions and safe handling info, far removed from the logo,
it said "2 tenderloins". Dammit. Serves me right. I only glanced at the
label. The ACME price label was on the other side!

I moved them to a glass bakeware dish and finished them that way.

I ate the small one with applesauce, just like Mom used to serve it.
Delicious. I'll get two more meals out of the larger one.

Andy
Turning desk to the back of the classroom for not paying attention.

Andy wrote:
> I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a few
> days ago and today decided to cook it up. Never did a pork tenderloin
> before. (shameful, agreed).
>
> I heat the oven to 425 F. and put the pork tenderloin in a roasting pan
> in the rack and insert the digital wireless meat probe thermometer and
> set the timer for 30 minutes but waiting till 80 F. (the halfway temp) to
> turn it over. The time comes and I remove the probe and turn over the
> tenderloin and it fell apart down the middle. I thought, "HUH?" Quite a
> brainquake!

This cracked me up. LOL. OTOH, if you buy fresh non-Cryo'd from a
different supplier, you'll likely get tenderloin with no additives
(like salt and water) and more pork flavor. You pays your money, you
takes your choice.

Me, I go to Safeway for pork, which is the only place around here
(besides the country lockers and meat markets) which sells non-Armour
pork.

N.

"Nancy2" > wrote in news:1150916912.306197.213850
@u72g2000cwu.googlegroups.com:

> This cracked me up. LOL. OTOH, if you buy fresh non-Cryo'd from a
> different supplier, you'll likely get tenderloin with no additives
> (like salt and water) and more pork flavor. You pays your money, you
> takes your choice.
>
> Me, I go to Safeway for pork, which is the only place around here
> (besides the country lockers and meat markets) which sells non-Armour
> pork.
>
> N.


N.,

Glad I could BE a CotD for a change!

Around these parts there is a Genuardis (Safeway). I'll have to go visit.

I agree about fresh pork. I just went the preseasoned route to ensure a
success for the first time.

All the best,

Andy

Andy wrote:
> I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a
> few days ago and today decided to cook it up. Never did a pork
> tenderloin before. (shameful, agreed).
>
> I heat the oven to 425 F. and put the pork tenderloin in a roasting
> pan in the rack and insert the digital wireless meat probe
> thermometer and set the timer for 30 minutes but waiting till 80 F.
> (the halfway temp) to turn it over. The time comes and I remove the
> probe and turn over the tenderloin and it fell apart down the middle.
> I thought, "HUH?" Quite a brainquake!
>
> Took about five seconds of staring to realize they had packed two
> tenderloins in the package, one on top of the other
(snippage)
> Andy

Pork tenderloins aren't very big so it's easy for me to imagine two in one
package like that. As for what Nancy2 mentioned about the Hormel, yes, they
sell seasoned packages (lemon & herb, bbq spices) but they also sell just
plain pork tenderloins. Of course, they are injected with a saline solution
probably to plump up the weight. I just check where they sell fresh pork in
the grocery store, rather than look for the cryo-vac'd stuff. But I
understand your wanting to try something pre-seasoned for a first time off


Jill

"jmcquown" > wrote in
:

> Pork tenderloins aren't very big so it's easy for me to imagine two in
> one package like that. As for what Nancy2 mentioned about the Hormel,
> yes, they sell seasoned packages (lemon & herb, bbq spices) but they
> also sell just plain pork tenderloins. Of course, they are injected
> with a saline solution probably to plump up the weight. I just check
> where they sell fresh pork in the grocery store, rather than look for
> the cryo-vac'd stuff. But I understand your wanting to try something
> pre-seasoned for a first time off
>
>
> Jill


Jill,

I've done fresh pork chops many times. Fresh pork next time, promise! I
was watching a show on the Travel Channel called Epicurious. Michael
Lomonico and Barbara Alvarez (chef and sidekick) and he did a pork
tenderloin and it looked so easy. That's what drove me to pick one up.

He's a super "fast-forward" TV chef, i.e., he usually just throws
ingredients in one pan, stirs briefly and then instantly swaps it out for
the cooked results pan.

I do remember thinking of him on 9/11/2001 since "Windows on the World"
was the restaurant on the top floor of one of the World Trade Center
towers that he was executive chef at.

Sorry to drift OT.

Andy

jmcquown wrote:
> Andy wrote:
> > I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a
> > few days ago and today decided to cook it up. Never did a pork
> > tenderloin before. (shameful, agreed).
> >
> > I heat the oven to 425 F. and put the pork tenderloin in a roasting
> > pan in the rack and insert the digital wireless meat probe
> > thermometer and set the timer for 30 minutes but waiting till 80 F.
> > (the halfway temp) to turn it over. The time comes and I remove the
> > probe and turn over the tenderloin and it fell apart down the middle.
> > I thought, "HUH?" Quite a brainquake!
> >
> > Took about five seconds of staring to realize they had packed two
> > tenderloins in the package, one on top of the other
> (snippage)
> > Andy
>
> Pork tenderloins aren't very big so it's easy for me to imagine two in one
> package like that. As for what Nancy2 mentioned about the Hormel, yes, they
> sell seasoned packages (lemon & herb, bbq spices) but they also sell just
> plain pork tenderloins. Of course, they are injected with a saline solution
> probably to plump up the weight. I just check where they sell fresh pork in
> the grocery store, rather than look for the cryo-vac'd stuff. But I
> understand your wanting to try something pre-seasoned for a first time off
>
>
> Jill

A word of warning: At the main supermarket chain stores here, the
"fresh" meat-counter open-air raw pork is also injected. You have to
ask the butcher to be sure of what you're getting.

N.

Andy wrote:

>
>
> I've done fresh pork chops many times. Fresh pork next time, promise! I
> was watching a show on the Travel Channel called Epicurious. Michael
> Lomonico and Barbara Alvarez (chef and sidekick) and he did a pork
> tenderloin and it looked so easy. That's what drove me to pick one up.

I like pork tenderloin because it is so versatile. You can:

- slice it, pound it out, dip it in egg and breadcrumbs and fry it
- butterfly it, pound it out fill it with a bread stuffing and bake it
- cut it into medallions, fry them and then make up any of dozens of
different sauces
.... especially good with curry and chopped dried apricots.
- butterfly it, marinate it in lemon juice and olive oil with a variety of
herbs ( oregano and garlic) and grill it.
- cut it into thin strips, marinate in soy sauce (with garlic and ginger) ,
skewer it and do it on a grill with something like a hot peanut dipping sauce

- smear it with mustard, brown sugar and whatever glaze and bake it whole

Dave Smith > wrote in
:

> Andy wrote:
>
>>
>>
>> I've done fresh pork chops many times. Fresh pork next time, promise!
>> I was watching a show on the Travel Channel called Epicurious.
>> Michael Lomonico and Barbara Alvarez (chef and sidekick) and he did a
>> pork tenderloin and it looked so easy. That's what drove me to pick
>> one up.
>
> I like pork tenderloin because it is so versatile. You can:
>
> - slice it, pound it out, dip it in egg and breadcrumbs and fry it
> - butterfly it, pound it out fill it with a bread stuffing and bake it
> - cut it into medallions, fry them and then make up any of dozens of
> different sauces
> .... especially good with curry and chopped dried apricots.
> - butterfly it, marinate it in lemon juice and olive oil with a
> variety of herbs ( oregano and garlic) and grill it.
> - cut it into thin strips, marinate in soy sauce (with garlic and
> ginger) , skewer it and do it on a grill with something like a hot
> peanut dipping sauce
>
> - smear it with mustard, brown sugar and whatever glaze and bake it
> whole


Dave,

Wish I'd made one sooner (or two sooner!

Thanks for the ideas!

All the best,

Andy

"Andy" <q> wrote in message ...
> Dave Smith > wrote in
> :
>
> > Andy wrote:
> >
> >>
> >>
> >> I've done fresh pork chops many times. Fresh pork next time, promise!
> >> I was watching a show on the Travel Channel called Epicurious.
> >> Michael Lomonico and Barbara Alvarez (chef and sidekick) and he did a
> >> pork tenderloin and it looked so easy. That's what drove me to pick
> >> one up.
> >
> > I like pork tenderloin because it is so versatile. You can:
> >
> > - slice it, pound it out, dip it in egg and breadcrumbs and fry it
> > - butterfly it, pound it out fill it with a bread stuffing and bake it
> > - cut it into medallions, fry them and then make up any of dozens of
> > different sauces
> > .... especially good with curry and chopped dried apricots.
> > - butterfly it, marinate it in lemon juice and olive oil with a
> > variety of herbs ( oregano and garlic) and grill it.
> > - cut it into thin strips, marinate in soy sauce (with garlic and
> > ginger) , skewer it and do it on a grill with something like a hot
> > peanut dipping sauce
> >
> > - smear it with mustard, brown sugar and whatever glaze and bake it
> > whole
>
>
> Dave,
>
> Wish I'd made one sooner (or two sooner!
>
> Thanks for the ideas!
>
> All the best,
>
> Andy
>

Andy, you can also butterfly it and stuff it with pancetta & herbs, spinach
& ricotta, whatever you want. Tie it up and either grill it or bake it.
It's awesome!

kili

Andy wrote:

> I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a few
> days ago and today decided to cook it up. Never did a pork tenderloin
> before. (shameful, agreed).
>
> I heat the oven to 425 F. and put the pork tenderloin in a roasting pan
> in the rack and insert the digital wireless meat probe thermometer and
> set the timer for 30 minutes but waiting till 80 F. (the halfway temp) to
> turn it over. The time comes and I remove the probe and turn over the
> tenderloin and it fell apart down the middle. I thought, "HUH?" Quite a
> brainquake!

That's funny, Andy.

A few suggestions to offer.

- You say 80 F is halfway done so I assume your final internal
temp was 160 F. Too high. Try about 140 F. That goes for pork
loin or pork tenderloin. And don't worry, you won't get trichinosis
from leaving a bit of pink in the center this way. You'll get a
moist and tender result.

- Trim these guys completely before cooking. Get ALL the silver
skin off the surface. That goes for beef tenderloin too. Having
to chew through that stuff is no fun.

- I brown them first, then cook at about 300 F. If I'm smoking
them it's about 250 F.

--
Reg

"kilikini" > wrote in
:

> Andy, you can also butterfly it and stuff it with pancetta & herbs,
> spinach & ricotta, whatever you want. Tie it up and either grill it
> or bake it. It's awesome!
>
> kili


kili,

Having unknowingly baked "Iron Butterflied" pork tenderloins, I'll try
your idea next, with fresh tenderloin!!!

All the best,

Andy

"Michael \"Dog3\" Lonergan" > wrote in
6.121:

> Andy <q> :
>
>>
>> Andy
>> Turning desk to the back of the classroom for not paying attention.
>
> Pork tenderloin is one of our fave meals around here. When the fridge
> blew up I had one in the freezer along with several other cuts of meat
> (all meats were still very cold but totally thawed). I cooked/grilled
> all the meat up and froze it. I did have the pork tenderloin for
> dinner that night. I didn't have much time to mess with seasonings
> but it was damned good. I rinsed off the tenderloin, patted dry with
> paper towel. Rubbed some olive oil on it then rolled it in a mixtured
> of cracked pepper, kosher salt and garlic powder. Roasted it at about
> 400-425 degrees for maybe 35- 40 minutes. It was delicious.
>
> Michael


Michael,

Thanks for your "recipe".

Found some fresh pork tenderloins at the ACME today for on average,
$15.00 (about 2 lbs). Is that a fair price?

Andy