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Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.

 
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
I usually prefer my recipes to be longer, but here you go!

Ingredients

1-1.5lb pork tenderloin

½ tbsp olive oil

1 tbsp brown sugar

2 tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt

glaze/sauce

2 tbsp applesauce

1 tbsp brown sugar

1 tbsp apple cider vinegar

1 tsp dijon mustard

roasted vegetables

3 carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 medium onion, coarsely chopped

1 medium apple, peeled and coarsely chopped

2 cloves garlic, sliced

8 baby potatoes, quartered

8 fresh sage leaves, chopped {roughly one tablespoon}

1 tsp apple cider vinegar

1 tsp olive oil

⅛ tsp salt

⅛ tsp pepper

2 tbsp white wine

Instructions

Pre-heat oven to 400°F.

First, mix up the rub. Cover the pork tenderloin in the olive oil, then the rub. Place fat-side down, in the center of a 9X13 baking dish.

In a large bowl, toss the vegetables with the apple cider vinegar, olive oil, salt, pepper, and white wine. Arrange in the baking dish, around the pork.

While pork and vegetables are roasting, mix up the sauce/glaze and divide in half.

Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return to the oven.

Roast for another 5-20 minutes, basting with glaze every 10 minutes. A thermometer inserted into the thickest part should read 63°C or 145°F.

Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.

Serve with remaining sauce.

Notes

The apples will be quite soft by the end of the roasting time. If you would prefer firmer apples, add them when you flip the tenderloin.

 
Last edited by a moderator:
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
Pork tenderloin is lean and therefore challenging to make delicious.

I recommend dark turkey or chicken. Get some organic boneless chicken thighs.

 
wdcrob said:
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
I usually prefer my recipes to be longer, but here you go!

Ingredients

1-1.5lb pork tenderloin

½ tbsp olive oil

1 tbsp brown sugar

2 tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt

glaze/sauce

2 tbsp applesauce

1 tbsp brown sugar

1 tbsp apple cider vinegar

1 tsp dijon mustard

roasted vegetables

3 carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 medium onion, coarsely chopped

1 medium apple, peeled and coarsely chopped

2 cloves garlic, sliced

8 baby potatoes, quartered

8 fresh sage leaves, chopped {roughly one tablespoon}

1 tsp apple cider vinegar

1 tsp olive oil

⅛ tsp salt

⅛ tsp pepper

2 tbsp white wine

Instructions

Pre-heat oven to 400°F.

First, mix up the rub. Cover the pork tenderloin in the olive oil, then the rub. Place fat-side down, in the center of a 9X13 baking dish.

In a large bowl, toss the vegetables with the apple cider vinegar, olive oil, salt, pepper, and white wine. Arrange in the baking dish, around the pork.

While pork and vegetables are roasting, mix up the sauce/glaze and divide in half.

Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return to the oven.

Roast for another 5-20 minutes, basting with glaze every 10 minutes. A thermometer inserted into the thickest part should read 63°C or 145°F.

Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.

Serve with remaining sauce.

Notes

The apples will be quite soft by the end of the roasting time. If you would prefer firmer apples, add them when you flip the tenderloin.
Click to expand...
PORK TENDERLOIN MARINADE 1 c. soy sauce6 tbsp. sugar

1/2 minced onion (4 tbsp.)

4 crushed garlic cloves (or 4 tsp. minced garlic)

2 tsp. ginger

4 tbsp. oil
Use boneless pork tenderloin. Mix ingredients and set meat in marinade for 6-48 hours - usually one day ahead. Keep turning so entire roast is soaked with marinade. Bake at 350 degrees for time appropriate to size. Peel potatoes and place around pork. Pour marinade over potatoes and turn once while cooking. Also baste meat while cooking. You'll never cook pork any other way once you try this! People beg me to cook this!
 
George Jefferson Airplane said:
wdcrob said:
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
I usually prefer my recipes to be longer, but here you go!

Ingredients

1-1.5lb pork tenderloin

½ tbsp olive oil

1 tbsp brown sugar

2 tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt

glaze/sauce

2 tbsp applesauce

1 tbsp brown sugar

1 tbsp apple cider vinegar

1 tsp dijon mustard

roasted vegetables

3 carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 medium onion, coarsely chopped

1 medium apple, peeled and coarsely chopped

2 cloves garlic, sliced

8 baby potatoes, quartered

8 fresh sage leaves, chopped {roughly one tablespoon}

1 tsp apple cider vinegar

1 tsp olive oil

⅛ tsp salt

⅛ tsp pepper

2 tbsp white wine

Instructions

Pre-heat oven to 400°F.

First, mix up the rub. Cover the pork tenderloin in the olive oil, then the rub. Place fat-side down, in the center of a 9X13 baking dish.

In a large bowl, toss the vegetables with the apple cider vinegar, olive oil, salt, pepper, and white wine. Arrange in the baking dish, around the pork.

While pork and vegetables are roasting, mix up the sauce/glaze and divide in half.

Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return to the oven.

Roast for another 5-20 minutes, basting with glaze every 10 minutes. A thermometer inserted into the thickest part should read 63°C or 145°F.

Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.

Serve with remaining sauce.

Notes

The apples will be quite soft by the end of the roasting time. If you would prefer firmer apples, add them when you flip the tenderloin.
Click to expand...
PORK TENDERLOIN MARINADE 1 c. soy sauce6 tbsp. sugar

1/2 minced onion (4 tbsp.)

4 crushed garlic cloves (or 4 tsp. minced garlic)

2 tsp. ginger

4 tbsp. oil
Use boneless pork tenderloin. Mix ingredients and set meat in marinade for 6-48 hours - usually one day ahead. Keep turning so entire roast is soaked with marinade.Bake at 350 degrees for time appropriate to size. Peel potatoes and place around pork. Pour marinade over potatoes and turn once while cooking. Also baste meat while cooking. You'll never cook pork any other way once you try this! People beg me to cook this!
Click to expand...
Looks great! Simpler is usually best.

 
i like the soy garlic marinade. Sounds easy. I do like brown sugar though. Maybe some roasted vegetables, or I could just do sweet potatoes again.

 
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
Here you go. From TheKitchn.com

Bacon-Brown Sugar Pork TenderloinServes 4

1 pork tenderloin (about 1 1/2 pounds)

3 tablespoons brown sugar

2 teaspoons kosher salt

1/2 teaspoon smoked paprika (regular can be substituted)

1/4 teaspoon cayenne pepper

4 to 6 slices good-quality bacon

1 tablespoon canola oil (or other neutral high-heat oil)

1/4 cup Major Grey's Chutney (See Recipe Note)

2 tablespoons whole grain or Dijon mustard

Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.

Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.

Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.

Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.

Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.

Recipe Note
  • You can find Major Grey's Chutney at most grocery stores, or purchase it online. You can also substitute another favorite chutney or jam.
Click to expand...
 
You know what really grinds my goat? We've got this guy, goes by Jack White, who comes in here every day posting all this anarcho-libertarian stuff everywhere, and yet he's never gone into an immigration thread to drop the line "why don't you kick yourself out, you're an immigrant, too?"

 
bostonfred said:
Cayenne pepper? Interesting
Click to expand...
Yeah, jumped out at me also.

How about some macarons for dessert Fred?

WORD OF WARNING: These cookies could seriously drive you insane! They are that tricky. But the satisfaction you will get from mastering these little devils, is like none other. They are truly the “divas” in the cookie realm. But I promise you too can master the French macaron if you follow my 6 foolproof tips! Best of luck! And remember, like anything in life, practice makes perfect!

RECIPE FOR BETH’S FOOLPROOF FRENCH MACARONS

Makes 24 completed sandwich cookies

INGREDIENTS

3 Egg Whites

¼ cup white sugar (50 g)

2 cups confectioners sugar (200 g)

1 cup almond flour (120 g) (SEE NOTE BELOW)

pinch of salt

¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself!

RASPBERRY BUTTER CREAM

1/4 cup salted butter (60g)

3/4 cup powdered sugar (75 g)

1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:

Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 egg

whites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.

Whip until they form a peak that stands upright. Think Seattle Space needle.

Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on
icon_smile.gif
You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macarons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP#6 Let them sit out for 2–30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macaroons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

 
Last edited by a moderator:
CBusAlex said:
You know what really grinds my goat? We've got this guy, goes by Jack White, who comes in here every day posting all this anarcho-libertarian stuff everywhere, and yet he's never gone into an immigration thread to drop the line "why don't you kick yourself out, you're an immigrant, too?"
Click to expand...
That thread is too icky for my taste.

 
Jack White said:
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
Pork tenderloin is lean and therefore challenging to make delicious.

I recommend dark turkey or chicken. Get some organic boneless chicken thighs.
Click to expand...
Pork Tenderloin in the oven is great. You must be doing it wrong.

Olive Oil, fresh Rosemary and Thyme, Salt, Pepper, wrap in Pancetta. Cook til inside temp gets to 145. Great meal, very easy to prepare.

 
George Jefferson Airplane said:
wdcrob said:
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
I usually prefer my recipes to be longer, but here you go!

Ingredients

1-1.5lb pork tenderloin

½ tbsp olive oil

1 tbsp brown sugar

2 tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt

glaze/sauce

2 tbsp applesauce

1 tbsp brown sugar

1 tbsp apple cider vinegar

1 tsp dijon mustard

roasted vegetables

3 carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 medium onion, coarsely chopped

1 medium apple, peeled and coarsely chopped

2 cloves garlic, sliced

8 baby potatoes, quartered

8 fresh sage leaves, chopped {roughly one tablespoon}

1 tsp apple cider vinegar

1 tsp olive oil

⅛ tsp salt

⅛ tsp pepper

2 tbsp white wine

Instructions

Pre-heat oven to 400°F.

First, mix up the rub. Cover the pork tenderloin in the olive oil, then the rub. Place fat-side down, in the center of a 9X13 baking dish.

In a large bowl, toss the vegetables with the apple cider vinegar, olive oil, salt, pepper, and white wine. Arrange in the baking dish, around the pork.

While pork and vegetables are roasting, mix up the sauce/glaze and divide in half.

Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return to the oven.

Roast for another 5-20 minutes, basting with glaze every 10 minutes. A thermometer inserted into the thickest part should read 63°C or 145°F.

Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.

Serve with remaining sauce.

Notes

The apples will be quite soft by the end of the roasting time. If you would prefer firmer apples, add them when you flip the tenderloin.
Click to expand...
PORK TENDERLOIN MARINADE 1 c. soy sauce6 tbsp. sugar

1/2 minced onion (4 tbsp.)

4 crushed garlic cloves (or 4 tsp. minced garlic)

2 tsp. ginger

4 tbsp. oil
Use boneless pork tenderloin. Mix ingredients and set meat in marinade for 6-48 hours - usually one day ahead. Keep turning so entire roast is soaked with marinade.Bake at 350 degrees for time appropriate to size. Peel potatoes and place around pork. Pour marinade over potatoes and turn once while cooking. Also baste meat while cooking. You'll never cook pork any other way once you try this! People beg me to cook this!
Click to expand...
:blackdot:

 
bostonfred said:
Does anyone have a free recipe for pork tenderloins? I'm giving up red meat for lent and wouldn't mind trying something new.
Click to expand...
GINGER-MARINATED PORK TENDERLOIN

INGREDIENTS

1 2/3 cups chicken broth (14 ounce can)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
 
Peyton Marino said:
why do you keep changing your avatar to different pictures of jack white? I can't be the only person who finds this creepy.
Click to expand...
Couple thoughts here:

One, it's a little creepy that you care.

Two -- and only because you asked politely (sort of) -- it's boring to have the same picture all the time.

 
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