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recipe-help Pork tenderloin recipe ideas?

Ok I have a 2lb pork tenderloin that I want to do something different with. I usually make them with one of two or three recipes. One is a sort of pork wellington with creole mustard mushrooms and puff pastry, one is a bbq with chipotle rub, apples and brandy, and just a basic balsamic glazed one. Anyone have any new ideas for me? Thanks.
 
that sounds good, I've had Sea Bass that way, but it won't work. The missus hates salt, so she wouldn't eat it.
 
Alright JayT, you caught me after i have created, cooked, and eaten a new FineExampl original recipe for pork tenderloin. I'll share it here with you first.

It takes some prep, so get yer machinery ready.

First, take about 2-3 apples of your choosing. I used golden delicious or some other hard apple, not sure. Cut them up into small bite size chunks. You don't need to, but you can season them now with cinnamon or whatever, but i did mine naked. Put them in the dehydrator overnight on whatever setting will dry them fastest. You want them hard and dry.

Next, bust out your grinder and grind up any dried chiles you want in there. I used a blend i created with japs, fresno, thai, black pearl, bhut jolokia, fatalii, and a few others. In there went some dried thyme, basil, whatever i had. Than, i grinded the apples into a flour consistency and blended in the chile powder blend to taste.

Now, lay a layer of your apple/chile powder on a plate or just rub in a heap onto your pork loin. In a hot skillet, sear all sides of the pork and plop it into a 400 degree oven til you are satisfied.

This is THE BEST pork loin recipe i've ever come up with. The ONLY way this could be improved would be to have smoked it instead.

Please try this and let me know what you think. I'm dying to see what others think. My girl LITERALLY cleaned her plate after dinner. She rarely does that.

Bonus points if you make a reduction out of the drippings! Hint: Use Pumpkin Ale
 
I mix 1cup oj 1/2 cup Soy sauce 2-3 cloves garlic about a 1/2 tsp ginger and a couple of Tbs of brown sugar in a big ziplock mix well and add tenderloins to marinade for at least 6-8 hrs and even better over night, but I never think about it till the day I want to do it, longer the better. Thats about enough for 2 tenderloins. Grill it up YUM

Edit *** I thought you meant the smaller tenderloins *** I like them stuffed or you can cut it into thick chops and stuff the chops or jelly roll it and stuff I suppose you can use this recipe. This is a grilling one for chops but you can do the whole loin and bake it as well --

Enough for 4 center cut chops :


1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Directions
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
 
My friend did one up on a grill once using Defcon 1 as a marinate and a baste(with a couple of other spices as well). It was effing spectacular.
 
I like to use a dry rub on it and smoke it at 225 or so until it is just about 160F or so and let it rest.

This is not traditional smoking in that I am not going for "falling off the bone" but rather perfectly done.


I use :
garlic powder
onion powder
brown sugar
cumin
salt
pepper
jalapeno powder

Digital thermometer a must.
 
I cut mine almost in half lengthwise,stuff it with seasoned ground pork(you can use beef or whatever)And I wrap it in bacon..As for basting depends if its for me or the rest of the family lol.I havnt tried Defcon 1 yet never thought of it..I order my new bottles ill try that im getting very scarce in sauce and saving it for the wings lol
 
cheezydemon said:
I like to use a dry rub on it and smoke it at 225 or so until it is just about 160F or so and let it rest.

This is not traditional smoking in that I am not going for "falling off the bone" but rather perfectly done.


I use :
garlic powder
onion powder
brown sugar
cumin
salt
pepper
jalapeno powder

Digital thermometer a must.

what type of wood? Do you mean like a charcoal water smoker or smoked on the grill? I like the sounds of that rub, sounds a bit like my all purpose rub except that I usually have paprika in it.
 
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