/ck/ - Food & Cooking

[Anonymous No.17927350]

I bought some pork tenderloin. I've never cooked one before.

What do I do with it?

[Anonymous No.17927352]

>>17927350
season outside and bake until cooked

[Anonymous No.17927358]

>>17927352
You _could_ do that, but I like to cut it into 1/2" discs, press flat with a highball glass, bread and fry up a big batch of ultra-thin, ultra-tender pork chops.
You don't need a knife of fork, you can eat them more-or-less like potato chips.

[Anonymous No.17927363]

>>17927358
or just boil it. honestly why even try that hard

[Anonymous No.17927367]

>>17927363
well if it's ease of prep you're after, cramming wouldn't even require boiling water

[Anonymous No.17927379]

Give me a second, I think I have a recipe for you. Let me find it and take a picture.

[Anonymous No.17927383]

>>17927350
I use pork tenderloin to make jerk pork. Buy a jar of grace hot or Walker woods jerk sauce, mix 1-3 tbsp of the sauce depending on how hot you want it with 1/4 cup of oil, 2 crushed garlic cloves, 2-3tbsp of ketchup or bbq sauce of choice, 1 tbsp doy sauce and then marinade for 1-24 hours before baking at 375 for 30 mom's

You can save the marinade and boil it on the stove for some sauce to have with it

[Anonymous No.17927390]

Find a marinade or seasoning. After a few hours, grill or roast somewhere between 375-425F. Depending on thickness, it probably needs 20-25 minutes. A probe is ideal - pull at 135-140F and let rest for 10 minutes.

[Anonymous No.17927396]

>>17927379
>>17927350

[Anonymous No.17927399]

>>17927350
My dad likes to cook MOJO pork tenderloin, I'm not sure on the exact recipe but it involves slicing the whole damn thing lengthwise, seasoning the inside and outside, then closing it up and tying rope around it every few inches to hold it together while it bakes. I always liked to chew the meaty bits off the strings I got

[Anonymous No.17927410]

>>17927396
>>17927350
y u do dis 2 me?

[Anonymous No.17927415]

>>17927350
only way to cook pork now
https://www.youtube.com/watch?v=NuXTsTUwdm4

[Anonymous No.17927454]

>>17927350
I got a really good deal on a 5-kilo box of those frozen recently.
Monitoring the thread.

[Anonymous No.17927463]

>>17927350
Schnitzle

[Anonymous No.17927516]

>>17927410
>>17927383
>>17927390
Thanks for the ideas

[Anonymous No.17927530]

>>17927463
You're supposed to drain it on a paper towel, then put it on a plate to eat.

[Anonymous No.17927610]

i cut most of it up into pork chops, then with the dark meat end i just roast it

[Anonymous No.17927736]

>>17927350
Use it as a cheap substitute for veal.

[Anonymous No.17927776]

>>17927350
Be sure to brine it before you cook it or else most likely end up with dry pork!

[Anonymous No.17927781]

>>17927350
Simplest thing to do is marinade it then grill or broil it until the center is cooked medium to medium well.

[Anonymous No.17927795]

>>17927350
Shouldn't you have thought about that before you bought it

[Anonymous No.17927803]

>>17927350
Put it in your pants the heat of the loin cooks it tender

[Anonymous No.17927858]

>>17927350
This was pretty good. They had some good eating back in the medieval times: https://www.youtube.com/watch?v=_0SjABNA674

[Anonymous No.17928068]

>>17927350
Sear on the outside and then bake for ~20-25min @180°C until medium(-rare).

[Anonymous No.17928078]

Pork tenderloin is weak shit

Give me a beef tenderloin then we'll talk

[Anonymous No.17928114]

>>17927350
I usually just cook them in butter with minimal seasoning: salt, pepper and a bit of rosemary. IMO they don't need much else.

[Anonymous No.17928126]

>>17928114
The same is true for beef tenderloin >>17928078 Though in this case I used rosemary and thyme in a compound butter (Kerrygold) and salt and pepper are under that.

[Anonymous No.17928129]

>>17927363
>why even try that hard
Because the results are amazing.

[Anonymous No.17928142]

keep it in one piece
slice some mushrooms and onions
sear the outside of the meat in a big frying pan or dutch oven with butter or oil
remove the meat
add mushrooms and onions and cook them a bit
add some liquid (white wine, cider, veal stock or whatever)
add the meat, cover and cook on low heat for ~25 min
if the sauce is too liquid, remove the meat and reduce the sauce
add cream if if want

[Anonymous No.17928814]

>>17927350
cut them into smaller pieces and smash them flat, then bread them and fry them
delicious

[Anonymous No.17928913]

>>17927352
Why outside? I live in an apartment and would really prefer to do it in my kitchen

[Anonymous No.17928919]

>>17928913
Hehe :)