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Message
re: Pork tenderloins
Posted on 3/16/09 at 9:25 pm to DanglingFury
Posted on 3/16/09 at 9:25 pm to DanglingFury
quote:
This is actually one of the better food threads I've seen in a while. The stuff ya'll mentioned sounds really good.
It is making me want to try a really good marinade and not a store bought version of crap.
1
Posted on 3/16/09 at 9:27 pm to glassman
quote:
Do you pound them a little thinner and pannee them in bread crumbs? If so I am all about that preperation.
I cut into 1/4" medallions and put them in some seasoned flour. Mix up a couple of fresh yard eggs (dad has chickens), two cups of water and one pack of Oak Grove spicy chicken fry. Take the pork from the flour and put into the mixture. Open a couple of more bags of Oak Grove and put in battering container. Remove medallions from the egg wash mix and throw into battering container. Shake it up real good. Fry in peanut oil at 375 for about 5 minutes. Delicious.
Posted on 3/16/09 at 9:51 pm to glassman
quote:
Now you are talking. A little Sirachi for the marinade? If so count me in. The world's best hot sauce.
I actually used a Thai chili paste...I thought about using some of the sauce you're talking about but I get carried away with that stuff because it's so awesome.
Posted on 3/16/09 at 9:56 pm to glassman
quote:
It is making me want to try a really good marinade and not a store bought version of crap.
Seriously...the stuff I made tonight was really good
It was almost effortless as well. I'll try to list what I did in a little more detail with some rough quantities
Marinade:
1/3 cup soy sauce
2 teaspoons or so chili paste
tablespoon lemon juice
tablespoon brown sugar
couple dashes garlic powder
Seasoning the pork: I patted it dry with paper towels before rubbing on an insane amount of fresh coarse black pepper. Then I took about a tablespoon of brown sugar and crumbled it on and rolled it around until it was spread out pretty evenly. Only marinated for about 15 minutes.
Cooking: wrap with foil and put in the oven at 450 for 25 minutes
So easy...
I served it with some risotto I made. It came out good but next time I think I'll just keep it simple with regular old long grain rice.
Posted on 3/16/09 at 9:58 pm to Powerman
quote:
actually used a Thai chili paste...I thought about using some of the sauce you're talking about but I get carried away with that stuff because it's so awesome.
Yes it is so awesome tasting. Makes Tabasco taste like shite. FWIW, I never thought I would say that.
Posted on 3/16/09 at 10:00 pm to glassman
I don't care for tobasco sauce
Now tobasco pepper jelly on the other hand is pretty good.
I love getting a good bowl of pho and putting a ton of red chili sauce in it. Nothing better.
Now tobasco pepper jelly on the other hand is pretty good.
I love getting a good bowl of pho and putting a ton of red chili sauce in it. Nothing better.
Posted on 3/16/09 at 10:36 pm to Powerman
damn this thread has made me hungry.
Posted on 3/16/09 at 10:50 pm to Powerman
quote:
love getting a good bowl of pho and putting a ton of red chili sauce in it. Nothing better.
One of life's great pleasures Powerman.
Posted on 3/16/09 at 11:01 pm to Powerman
McCormick's Grill Mates... The Chipotle seasoning packet.
This post was edited on 3/16/09 at 11:03 pm
Posted on 3/16/09 at 11:06 pm to Gugich22
quote:
italian dressing is good with pork...and then bake it.
the only reason i said this was b/c i was literally watching my girlfriend's mom do it as i was on the computer...i forget what else she marinated it with but it came it good, fwiw.
Posted on 3/17/09 at 12:57 am to Gugich22
Is it just me, or does anyone else think that pork tenderloins do way better being cooked simply, and then finished in a sauce instead of marinating?
Posted on 3/17/09 at 6:36 am to beezerboy76
I'm sure someone else agrees with you
FWIW when I do a marinade for tenderloins it's usually just enough liquid to lightly coat the outside and I only marinade for a few minutes then it just becomes part of the gravy.
FWIW when I do a marinade for tenderloins it's usually just enough liquid to lightly coat the outside and I only marinade for a few minutes then it just becomes part of the gravy.
Posted on 3/17/09 at 7:19 am to Powerman
Here's what I have been doing with these lately:
Make a spice rub of allspice, cumin, cinnamon, nutmeg, caynenne, salt and sugar and rub all over.
Let it sit for 20 minutes, the brown in a skillet on all sides, then pop into a 350 oven for 15 minutes, flipping after 7 minutes.
Take out and let rest at least ten minutes and cut into medallions... perfect medium rare.
Make a spice rub of allspice, cumin, cinnamon, nutmeg, caynenne, salt and sugar and rub all over.
Let it sit for 20 minutes, the brown in a skillet on all sides, then pop into a 350 oven for 15 minutes, flipping after 7 minutes.
Take out and let rest at least ten minutes and cut into medallions... perfect medium rare.
Posted on 3/17/09 at 7:25 am to TigerSpy
quote:
perfect medium rare.
We're talking about pork here...I didn't think you were supposed to cook pork medium rare
Posted on 3/17/09 at 7:27 am to Powerman
Nonsense. It's succulent and juicy just like beef tenderloin.
That is an old common belief, but with advances in feed and prep, there hasn't been a case of trichinosis in the US since the 30s or 40s.
That is an old common belief, but with advances in feed and prep, there hasn't been a case of trichinosis in the US since the 30s or 40s.
Posted on 3/17/09 at 7:29 am to TigerSpy
OK...I've never really thought it was terrible when you cook it all the way though myself
The one I cooked last night had a slight bit of pink in the center but the outsides that were well done were just as tasty
The one I cooked last night had a slight bit of pink in the center but the outsides that were well done were just as tasty
Posted on 3/17/09 at 7:36 am to DanglingFury
quote:
Stuff it with cream cheese and wrap it in bacon. - The Redneck Gourmet
Posted on 3/17/09 at 8:54 am to glassman
quote:
Makes Tabasco taste like shite.
but it does.....
Posted on 3/17/09 at 10:03 am to Powerman
quote:
We're talking about pork here...I didn't think you were supposed to cook pork medium rare
It used to be like that, but like the other poster said, with the food quality standards now, you can cook pork "to temperature."
Posted on 3/17/09 at 10:19 am to Powerman
quote:
Pork tenderloins
Cut it in pieces roughly 1 1/4 thick, wrap each piece in bacon, salt,pepper,garlic powder and grill it. Yummy !
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