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In a rut

post #1 of 11
Thread Starter 

Every time lately that I cook a pork tenderloin, I make risotto to go alomg with it.

4a722063_IMG_20110508_173226.jpg

 

Not great photo but I'm still figuring out the xoom's camera. Yes three would have looked better than two but I didn't want tnree. Long asparagus too, but it arrived just before service and it was a very fast prep.

 

Any other suggestions instead of risotto next time

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 11

This was served in a restaurant?

post #3 of 11
Thread Starter 

no I did this at home

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 11

What are the green bits?

 

Have you tried serving it with polenta?  I've also served tenderloin with leek mashed potatoes.

 

Or maybe you can try making a different risotto next time.  I have served this apple/walnut/gorgonzola risotto many times with pork tenderloin and it has always been received very well.  http://www.jamieoliver.com/recipes/risotto/apple-walnut-risotto-with-gorgonzola

"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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post #5 of 11

Most root vegetables, served as a mash, go good with pork loin. Rutabaga, parsnips, and celeraic work particularly well.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 11

Stuffing gives you a acceptable savory medium to pair fruit and nuts with your tenderloin while also counting as a starch.

post #7 of 11
Quote:
Originally Posted by KYHeirloomer View Post

Most root vegetables, served as a mash, go good with pork loin. Rutabaga, parsnips, and celeraic work particularly well.



Absolutely KYH, I often make a mash of boiled potato+carrot+seasoning. Delicious!

 

You can do a lot of things with tenderloin. Just posted this one I made yesterday;  with a Cross & Blackwell sauce;

http://www.cheftalk.com/forum/thread/65657/pork-sauce-cross-blackwell#post_350290 

 

And another recent thread; with cauliflower puree and humble potatoes;

http://www.cheftalk.com/forum/thread/64876/pork-tenderloin-stuffed-or-not-i-love-it-how-about-you 

post #8 of 11

As already suggested, pork tenderloin needs a bit of help. Stuffing it or slicing it then pounding with a meat hammer and marinating or dry rubbing can help before giving it a sear in hot oil. I would aim to serve it medium. Season the meat well with salt before searing but don't add salt to a marinade or dry rub.

 

Dry drizzling a flavoured oil over it. I serve it on occasion with a gingered yam mash and some wilted greens. A simple pan jus is all it needs for sauce.

 

Whatever you're cooking, keep it simple and focus on the flavour........remember that caramelization and reduction are key in sauce making.

 

Ken

post #9 of 11

If you are looking for sides to serve with the pork,

try red cabbage braised with apples and grated pasilla peppers

as suggested above taters do go well, how about a brussel sprout and mashed potato thing

roasted baby reds with lots of black pepper and rosemary

port and demi with a little shallot make a great sauce for tenderloin

sage also pairs really well with pork, how about gnocchi with brown butter and sage

sweet potato gnocchi would hit the spot as well

 

I was raised in the mid-west and so I have a big place in my heart for breaded pork tenderloin sandwiches.

It is basically a thick slice of tenderloin pounded very thin, dipped in seasoned flour, eggwash, and then bread crumbs before frying.

 

 

 

post #10 of 11

I recently made a nice pork tenderloin with red cabbage shredded & stir-fried with both roasted & fresh garlic and apple cider vinegar, water chestnuts sprinkled with a little orange zest and a juniper-redcurrant sauce.

 

Another option is make an orzotto with barley instead of a risotto, use a little thyme and maybe a touch of creme fraiche at the end and serve with a couple of roasted apple slices as well as whatever nice veg you have.

post #11 of 11

I like Bishop's ideas.

 

Just a thought - how about a ground black pepper and sea salt coating once the loin is oiled.....put the pepper and salt on some parchment/greaseproof paper then roll it in the seasoning.  I'd serve it after browning and roasting with a red wine and onion sauce (sorry to all who love fruit with meat, it just ain't me :)  )

 

Roasted veg as in parsnip, beetroot, sweet potato with rosemary and garlic would go well.

 

Let us know what you do!

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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