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What to do with 4 Whole Pork Tenderloins?

post #1 of 14
Thread Starter 
The wife just informed me that she's thawing one big package containing 4 whole pork tenderloins. She wants something different than the way I usually roast them after marinating them in an Oriental mixture of hoisin, soy, oyster sauce, brown sugar, S&P, olive oil, rice wine vinegar and plenty of fresh garlic and fresh ginger. I also usually use the rice cooker and make different types of brown rice with whatever is in the refrigerator that needs to be used up (celery, mushrooms, carrots, scallions, whatever!) Anyway, she says the rice is ok, but do something different with the tenderloins. This is for our NY's dinner.

So, I need suggestions!

Thanks!

doc
post #2 of 14
Brine and smoke two of them. :) Got a weber grill?
post #3 of 14
I have a recipe by Diana Rattray that tastes amazing

Just double or quadruple the measurements.
Mike

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Mike

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post #4 of 14
Run a carving knife down the center to open it up a little or use a clean steel and fill it with Pesto. Pan fry it and serve with a fresh tomato sauce.

Or use a bread stuffing with currents and a Calvados demi.

Or, or......do it Greek style with Feta, Kalamata, etc. you get the picture :lips:
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 14
Oh wait it's tenderloins not loins.

You could always cut them up into mini pork tournedos, saute, make a pan sauce.
post #6 of 14
Mmm tournedos. Actually that's the way I would probably go. Unless you are entertaining though what do you need 4 Pork Tenderloins for? Sounds like loads of leftovers to me.

I always like pork with something sweet, must be the German blood, maybe a reduction of mango with some white wine and shallots or sliced baby pearl onions for a sauce.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

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post #7 of 14
I often marinate and grill as you described in your first post, Deltadoc, or marinate in olive oil, lemon juice, garlic, rosemary.... you get the picture.

I also do them with a mustard sauce. I made this up so please don't ask for exact amounts!!

Trim the pork loin and remove silverskin. Slice into 1" thick rounds. Pound until 1/4" thick. Lightly dust with all-purpose flour and brown in butter and oil. Set aside.

Remove any excess grease and de-glaze the pan with white wine, then add some pork, veal or chicken stock. Add dijon and/or grainy mustard to your taste and let the sauce reduce a bit. Finish with a bit of cream if you like. Taste to adjust seasoning. Re-warm the pork in the sauce and serve.

Great with spaetzle! :lips:

You can prepare it up to the point of adding cream and freeze it if necessary.
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post #8 of 14
I use a recipe that's similar to Mezz's that I copied from a Martha Stewart television show. Here's a link I used to copy out the recipe below: http://recipes.chef2chef.net/recipe-...5/290830.shtml

Pork Scaloppine With Tomato Basil Sauce
Yield: 2 Servings

Ingredients

1 pork tenderloin; about 10 to
- 14 ounce
3 tb olive oil
coarse salt and freshly
-ground pepp
1 shallot; minced
1 tb cognac
1/4 c chicken stock; homemade, or
-low-sod
1 tb grainy mustard
3 tb heavy cream
2 tb plum tomato; finely chopped
1 tb fresh basil; finely chopped

Instructions

Stand pork tenderloin pieces on end between two layers of plastic wrap.
Pound meat to a 1/4-inch thickness with a rolling pin; set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until
just smoking. Season pork on both sides with salt and pepper. Add meat to
pan and cook until browned. (There will be a release of juices on the
surface of the meat after it has been turned, about 2 to 3 minutes per
side.) Transfer meat to a platter and keep warm. Pour off any excess fat
from skillet and discard. Meanwhile, heat a grill pan over medium-high
heat.

Return skillet to heat, add the shallot, and cook for about 1 minute.
Remove skillet from heat and deglaze with cognac. Return skillet to stove
and carefully ignite with a match. When flames subside, add chicken stock
and mustard; reduce to thicken, about 1 to 2 minutes. Add heavy cream,
tomato, basil, and salt and pepper to taste. Cook until heated through,
about 1 minute. Remove from heat, and serve sauce over the pork.
Emily

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Emily

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post #9 of 14
Mezzaluna, I make mine like you do, except I throw in some sliced mushrooms and shallots, and finish with some sour cream (? mustardy Stroganoff sauce). The sauce is great on a baked potato.
post #10 of 14
I've done something on the order of what Chrose mentions: butterfly, coat the surface with crumbs/cheese/herbs/spices/etc. (for example, chopped fennel cooked soft plus chopped fennel fronds, crushed fennel seeds, a little chopped garlic, grated Romano), roll up from the short end (so it's now short and fat instead of long and skinny), tie, and roast or braise with white wine and a light stock. Comes out kind of like porchetta. And you can thinly slice any leftovers the next day and make fabulous sandwiches. :lips:

Depending on how much meat you like to serve, one whole tenderloin serves 2 to 4 people (the higher # if you do something like what I suggested).
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post #11 of 14
Thread Starter 
She froze them all together, so they have to thaw altogether and I'm not a big fan of thawing something and then refreezing it!

Anyway, with the rice, the leftovers become our lunches for the following week at work.

Great suggestions everyone! Thanks!

Happy New Year!

doc
post #12 of 14
Can someone tell me why there aren't really standards for the size and weight of pork tenderloin? (some suppliers called them cat tails) You order by the case and you get anywhere between 1.25-3# pieces?
post #13 of 14
Thread Starter 
Cost of sorting them by weight?

doc
post #14 of 14

Grilled Pork Tenderloin with a Southwest Twist

Chili powder, cumin and garlic season these loins.

Ingredients

2 whole pork tenderloins (1 1/2 lb.)
6 tsp. chili powder
2 tsp. oregano
1 tsp. ground cumin
3 garlic cloves, crushed
1 1/2 Tbs. vegetable oil

Directions

In small bowl, mix all seasonings well. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160 degrees. Pork is done when there is still a hint of pink in the center. Slice to serve.

Yield: 6 servings

Compliments of Recipe4Living
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