Pork Tenderloin

[Anonymous No.19865797]

I come here humbly requesting your greatest pork tenderloin recipes to cook for a loved one. I don't have a smoker; but i have a slow cooker, grill, oven etc. Than/ck/s in advance, bros.

[Anonymous No.19865813]

Just get a pork shoulder and braise it. It's $12 for like 10+ lbs and you get a bunch of lard, cracklins, and broth out of it to cook with.

[Anonymous No.19865820]

>>19865797
I do enjoy making medallions out of them, wrapping them in bacon and putting them on a shish kabob with some onions, peppers and tomatoes. Feel free to marinate them in whatever you like if you want. Grill till done. Simple and tasty.

[Anonymous No.19865829]

>>19865797
Get some Thai dark soy sauce, make a rub with
>garlic
>lemongrass
>ginger (fresh)
>salt
Pack it all together, let it sit a couple of hours, then grill it
You're gonna lose a lot of the coating, that's fine, it's woody AF, but it will keep the loin moist

[Anonymous No.19865846]

Just a week ago I made this. Temperature is 61c on the pork, sides are a beetroot and carrot puree, sauteed broccoli and the sauce is soy, chili and red wine vinegar.

[Anonymous No.19865860]

In a cast iron pot. First get some color on your tenderloin then remove it. Make a light olive oil roux. Put in some oignons or shallots. Add some white wine, thym, laurels, estragon. Put back the meat and add some green and black olives. Add one chopped hot pepper (or more if you like that) Toward the end, you can add some cherry tomatoes. Serve on white rice.

[Anonymous No.19866023]

>>19865797
I cook one in the crock pot with a little liquid smoke and salt, then serve it with mac salad and rice. Cheap easy Hawaiian food that you can eat on for a few days.

[Anonymous No.19866090]

>>19865797
I prefer to just chop it up and saute it to use in things like tacos, burritos, jambalaya, fried rice, or just a basic stir fry with veggies served over rice.

[Anonymous No.19866111]

>>19865797
This recipe requires a convection oven, results are a pretty subpar if you use a conventional. We used to do this with pork tenderloins at the restaurant.
>salt and pepper generously with an additional blend of thyme, sage & rosemary
>slather it in yellow mustard
>bake it at 375°F for 45 minutes
Extremely simple but it comes out amazing. The convection helps brown and harden the mustard and cook the pork faster. I wouldn't attempt this without a convection oven because the mustard will come out wet or gummy.

Alongside this we would usually make a mushroom cream sauce and add the drippings (not the rendered fat but the dark juice) to the sauce to deepen and increase its porky flavour.

[Anonymous No.19866115]

>>19865797
Pork Wellington. Make it like you would a beef one, but use the pork. Its delicious.

[Anonymous No.19866161]

>>19865797
Super easy: cut into three or four 'steaks.' Flatten a bit.
Salt/pepper all over
Little oil in pan. Make hot.
Steaks in, 5 ish minutes per side.
Remove steaks, toss in a diced shallot. Cook a couple minutes.
Deglaze pan with small can of V8 juice. Season sauce to taste, let it reduce a bit.
Pour some sauce on each steak.
Throw a few handfuls of fresh spinach in the pan. Let it wilt.
Enjoy.

[Anonymous No.19866315]

>>19865797
You can use pork filet as a cheap substitute for veal.

[Anonymous No.19866362]

I would help you but every single time I post a recipe it gets ignored and we have a pork loin request thread up almost permanently.
Tl;dr fuck off, K.

[Anonymous No.19866509]

>>19865813
pork shoulder is usually my go to, but u have some tenderloins to use up.

>>19865820
>>19865829
>>19865846
>>19865860
>>19866023
>>19866090
>>19866115
>>19866161
>>19866315
all great ideas, thank you lads

>>19866111
i do have a convection oven, i should have specified. thanks, anon. this sounds excellent

>>19866362
that makes me sad bro. post your recipe here and i promise i will prepare it tomorrow in your honor <3

[Anonymous No.19866516]

>>19865797
I did a Porc au Vin once with cider instead of wine, and it turned out pretty damn good.

[Anonymous No.19866638]

Tenderloin i feel like easier to fuck up compared to fattier cut like shoulder, just don't fuck it up is the most imporant

[Anonymous No.19866646]

Cut some fairly thick slices and brown them. Then set them aside and make a mushroom/cream sauce in the same pan and add in the meat at the end to finish it. Have with potatoes of some sort.

[Anonymous No.19866820]

>>19866516
If you like the white meat and apple combination you could try something Vallée d'Auge.

[Anonymous No.19867124]

>>19866638
If you have a probe thermometer, you really can't fuck it up. Just sear it on all sides first then put it in the oven until it hits like 140-145 degrees F

[Anonymous No.19867166]

>>19865797
Dry rub or wet marinade (sometimes purchsed preseasoned in a wet marinade).
Pat dry. Pan sear step, or just toss in the oven.
Broiler pan or sheet pan with side veggies, bake or broil.
Finish with a glaze, if you wish.
Always use an instant read theremometer, myself

Pork tenderloins can also be sliced and pounded into cutlets for3 step breading: seasoned flour, egg, breading. steps, or just sauteeing in butter.

Seriously just vary your pork ideas, from BBQ, to hoisin-ginger glaze, apples and onions, german kraut or mustard, bourbon-sugary, whatever you ordinarily like on rotation. I like mojo rub, and a side of black beans, rice, and some kind of mango salsa.

[Anonymous No.19867477]

>>19866509
holy shit that's my dad's recipe for london broil in our old school bottom shelf broiler!
never thought i'd see it here. we just called it mustard steak