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What will go with a pork tenderloin/cranberry dish

post #1 of 13
Thread Starter 
Going to (want to) cook some sort of pork tenderloin with some sort of cranberry/wine sauce tonight, I'd like to do maybe some lentils, a different rice, or maybe some orzo....just something different...and then a veggie...not sure what will go..

Any ideas/recipes? help a guy out!
post #2 of 13
Thread Starter 
Here was/is going to be my "recipe" (until someone tells me a better way!)

season tenderloins with S&P and a little rosemary. (should I add anything else for a good crust?)

sear on all sides and then throw in a 400 oven (this temp good?) until it reads 145.

take out and rest, take pan, throw some butter, and, minced/diced shallots in three...deglaze with some red wine and then add some whole berry cranberry sauce and reduce a little.

sound ok? missing anything? I have some dried cranberries i'd like to use too....can I ?
post #3 of 13
Yes on the dried cranberries! (Love them!!) They'll add texture contrast.

You need something that will be a good vehicle for the sauce -- how about a lentil-and-rice pilaf? Especially with brown rice, cooks in the same time as brown lentils, and won't look strange with the red sauce (mashed potatoes would turn pink :eek: ). A nice bright green steamed veg -- even just broccoli -- will look nice on the plate. Can I come over for dinner? :lol:
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 13
Thread Starter 
Hmmm. I have some brown rice. lemme look up some recipes. And yes, you may!
post #5 of 13
Try either sherry or balsamic vinegar with the wine when you deglaze.

Also how about a rolled or stuffed loin with apples, squash or cornbread?

I just did a roasted loin and stuffed it with a shallot and apple cornbread stuffing pureed butternut and acorn squash and cranberry chutney for dinner earlier in the week and it was quite tasty.

For the Chutney I sauteed did the following

1 sweet onion minced
1 clove garlic minced
1 bag frozen Cranberries rough chopped
1/2 cup raisins
White Wine
Balsamic Vinegar

Sautee the onion and garlic in a little oil until just soft. Deglaze with the White Wine and let it reduce by half. Add raisins, cranberries and balsamic vinegar and reduce unitl thick and syrupy. Using an immersion blender pulse 3 or 4 times to break everything up and serve as a sauce over pork.
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Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #6 of 13
Forget the "veggie," and serve a green salad with tomatoes, croutons and chevre, dressed with a simple honey-mustard vinaigrette as a preceding course.

To side the pork, make a creamed puree of a seasonal squash or yams. Pumpkin works, but whatever. Use some ginger in the puree -- along with salt, pepper, nutmeg, butter and cream.

Marques de Cacera Rose would go nicely. So would a bottle of Korbel -- and very nicely as a Kir Royale.

Something with pears for dessert. I'd make a gallette, but you may have other thoughts. Poached in (inexpensive but drinkable) port, and served on vanilla ice cream, for instance. Or, speaking of vanilla ice cream -- maybe some baked apple. Now that's comfort food.

All of the above, tomatoes, honey, mustard, yellow roots, ginger, pears, rose, sparkler, and creme de cassis, port, enhance pork. You're a smart guy, it's a considered combination -- not random.

In my opinion, lentils are a bit too earthy and distracting for pork and cranberries. For that reason I'd avoid vegetables with a lot of character. Homey things like creamed spinach, steamed green beans, well cooked brussel sprouts, cabbage sauteed in bacon fat, etc., would be fine. But pork, sauce and a single side is a complete plate which will highlight the pork. Let it be the star.

Have I ever steered you wrong? Well, OK. But not that often, right?

BDL
post #7 of 13
Murph Try this

Make a Rice Pilaf.
cook lentils with diced onion, drop garlic and basil
Press cooked rice into a damp cup or timbal
put cooked lentils into center of rice.in other words rice around perimiter llentil in center , invert and put on plate. sprig of basil on top.
Now when you put forkj into rice lentil is in center(like stuffed rice )
Slice tendrloin ,fan slices around this, vege next to it, drizzle with sauce
Enjoy:crazy:
CHEFED
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CHEFED
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post #8 of 13
I like horseradish, dried mustard with fruit sauce.....especially with pig.
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 13
The tenderloin dish sounds great.

Mark Bittman had a wonderful recipe in the latest NY Times food sectyion for shredded and sauteed sweet potatoes with browned butter, sage and a splash of lemon juice. Made it last night with some pork chops with maple-mustard glaze. Yum!
I love the combo of pork and sweet potatoes. If the cranberry glaze seeps into on the plate, so much the better.
Maybe add a veg of steamed rainbow chard?

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Liquored up and laquered down,
She's got the biggest hair in town!

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post #10 of 13
How about some garden veggies (carrots, squash, potatoes, etc) sauteed in rosemary and butter? Mmmn. .. I had that the other day. I went to a restaurant with pork stuffed with cranberries, walnuts and apricots. . .served with buttery garden veggies and a side of creamy and spicy pumpkin soup. Ooo, I'm salivating thinking about it right now. . .
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post #11 of 13
Thread Starter 
Hey guys, just checking in...didn't get do see BDL and belows reposnes in time, so I winged it.....pics follow :)
post #12 of 13
Thread Starter 









So, it turned out GREAT. One of the best meals I've cooked, top 10. I took the advice added a little balsamic to the sauce and I made a brown rice/lentil pilaf with some toasted pine nuts that came out great too. I cooked the pork perfect (for once)

Perhaps we had too many cocktails before hand, but it came out great. Was pretty proud of myself that I didn't really follow any "recipes"



BDL - next time I have peopel over I'll give your menu a try. This was a weekday quick din din.
post #13 of 13
I like the way you plate and picture.

Funnily enough I made pork tenderloin today as well. Rolled it in salt, pepper, thyme, and crushed fennel seeds. Seared it on all sides and finished off in the oven. Served it with balsamic glazed roasted potatoes and onions. It was delicious although the balsamic made the potatoes a bit too sweet. But definitely a nice meal.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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