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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #45: PORK TENDERLOIN

Cookoff 2.0 #45: PORK TENDERLOIN

Cookoff archives

Cookoff 2.0 #45: PORK TENDERLOIN

Postby beenie » Tue Oct 11, 2011 12:40 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites - lunanoir
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22 - Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene
Cookoff 2.0 #25 - Hot'n Spicy - Slamdunkpro
Cookoff 2.0 #26 - Soy Sauce - Eye4got
Cookoff 2.0 #27 - Peanut Butter - kimberlyjoy
Cookoff 2.0 #28 - Salmon - Charlene
Cookoff 2.0 #29 - Breakfast - DanC
Cookoff 2.0 #30 - Tortillas - Grovite
Cookoff 2.0 #31 - Foil Grill Packets - DitsyD
Cookoff 2.0 #32 - Rice - Charlene
Cookoff 2.0 #33 - Wild Game - haleoalau
Cookoff 2.0 #34 - Sugar-Free Desserts - nolafoodie
Cookoff 2.0 #35 - Potatoes - Kinsley
Cookoff 2.0 #36 - Egg Nog - Eye4got
Cookoff 2.0 #37 - Spices - Okbye
Cookoff 2.0 #38 - Grains - nolafoodie
Cookoff 2.0 #39 - Cucumbers - Pam T
Cookoff 2.0 #40 - Asparagus - Charlene
Cookoff 2.0 #41 - Fresh Fruit - Okbye
Cookoff 2.0 #42 - Coconut - ghenne
Cookoff 2.0 #43 - Cabbage - Charlene
Cookoff 2.0 #44 - Mushrooms - thatchairlady
Cookoff 2.0 #45 - PORK TENDERLOIN - ItsNotBurned
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Re: Paging thatchairlady...

Postby thatchairlady » Tue Oct 11, 2011 11:23 pm

Going with ItsNotBurned's recipe for criminis, cheve, walnuts and balsamic. Will be giving that a try soon.
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Re: Cookoff 2.0 #45: ???? Hey, ItsNotBurned!!

Postby Slamdunkpro » Wed Oct 12, 2011 10:11 am

Huh? :think:
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Re: Cookoff 2.0 #45: ???? Hey, ItsNotBurned!!

Postby beenie » Wed Oct 12, 2011 10:13 am

Slamdunkpro wrote:Huh? :think:


I recycled the thread asking thatchairlady to pick a winner. Now we're waiting for ItsNotBurned to pick an ingredient.
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Re: Cookoff 2.0 #45: ???? Hey, ItsNotBurned!!

Postby ItsNotBurned » Wed Oct 12, 2011 11:09 am

Well I can't believe I won. It was an honor just being nominated. I would like to think the academy and my family and friends for their support. My selection for the next cookoff is PORK TENDERLOIN! I don't think that one was used yet.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby bigchz » Wed Oct 12, 2011 5:50 pm

Pork & Mushroom Stew

When time is limited, pork tenderloin is an ideal option for stews. Because it’s already tender, it doesn’t require hours of braising.

Makes: 4 servings (4 cups)

Total time: 30 minutes

HEAT:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper

SWEAT:
8 oz. cremini mushrooms, quartered
1⁄2 cup sliced leeks or shallots
1⁄2 cup diced carrot (1 carrot)
2 Tbsp. all-purpose flour

DEGLAZE:
1⁄4 cup dry sherry or white wine
3⁄4 cup apple cider or juice
3⁄4 cup low-sodium chicken broth
Salt and black pepper to taste

GARNISH:
Diced Granny Smith apple
Fresh thyme sprigs


Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.

Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.

Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

Garnish each serving with diced apple and a sprig of thyme.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby ItsNotBurned » Wed Oct 19, 2011 1:24 pm

That sounds delicious and super quick.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby bigchz » Wed Oct 19, 2011 6:15 pm

ItsNotBurned wrote:That sounds delicious and super quick.


Oh, it is. I just made it last Sunday. I will definitely make it again. I don't think it needs any changes. The granny smith apple garnish is a must though. :D
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby carla » Thu Oct 20, 2011 12:07 am

I'm sure all the recipes are good to great, but --
I'll take pork shoulder for $1,000, Alex. :P
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby carla » Thu Oct 20, 2011 10:32 am

I'm sure there's hundreds of specific recpes out there, but this is to taste:

Mix plain yogurt with your favorite curry sauce or powder to taste in regard to strength-- curry from a family recipe or as simple as a jarred paste or a Penzey's curry powder.

Marinate from thirty minutes to two hours to six hours to overnight. :lol:
(I've done overnight. And chicken marinated in yogurt overnight is good, especially the white meat. It might even get dark meat lovers to eat white meat.)

Bake (I use a rack) or grill to lowest possible temp so that pork is both as safe and as juicy as possible.
(Depending on your tastes and paranoia level, that's 145 to 160 to 180 degrees.) If you don't have an elder, sick or immune-compromised person eating this dish, It appears it can be a bit pink. 145 is the minimum temperature.

In other words, cook until it's done -- to your liking. Any veg goes well; some apple sauce or relish or cooked fruit or chutney goes well, and rice, or any grain, is nice with pork.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby gypsy » Wed Oct 26, 2011 3:57 pm

I simply adore a good bone-in pork roast! A friend once sent me a 10-pounder, all the way from Rochester NY one December, when I couldn't find a single roast for months in any of the 3 grocery stores in my area. For some reason that year the store butchers kept slicing my favorite roast cut into pork chops!

I like it garlicky and salty and crispy, and serve it with some version of sweet potatoes.

It's a simple recipe - rub with a bit of olive oil and minced garlic. Sprinkle with salt and pepper, and Penzey's Forward! (seasoned salt without the salt). Roast until meat reaches 160 degrees on a meat thermometer.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby Party Flavor » Fri Oct 28, 2011 9:16 am

gypsy wrote:Roast until meat reaches 160 degrees on a meat thermometer.


What did that poor pig ever do to you? :lol:
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby Butterbean » Fri Oct 28, 2011 10:30 am

gypsy wrote:I simply adore a good bone-in pork roast!

But the cookoff ingredient is pork tenderloin.

Pork Schnitzel (inspired by ATK)

• 1 pound pork tenderloin
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1/4 cup flour
• 2 eggs, beaten
• 1 cup dry bread crumbs (or Panko)
• Oil & butter for frying

Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3" thick. Sprinkle each with salt, pepper, and lemon juice.
Combine paprika and flour on a shallow plate. Place beaten egg in shallow bowl. Place bread crumbs on another shallow plate. Dip pork pieces into flour mixture, shake off. Then dip into egg mixture, then place in bread crumbs, pressing to coat. Place each coated piece on wire rack.
In large skillet, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces, then serve with lemon wedges & capers.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby gypsy » Fri Oct 28, 2011 11:49 am

Butterbean wrote:
gypsy wrote:I simply adore a good bone-in pork roast!

But the cookoff ingredient is pork tenderloin.

Yeah, I know. I don't like tenderloin. :lol:
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby gypsy » Fri Oct 28, 2011 11:51 am

Party Flavor wrote:
gypsy wrote:Roast until meat reaches 160 degrees on a meat thermometer.


What did that poor pig ever do to you? :lol:


Nothing; that's what the thermometer indicates is well-done, and that's how I like my meat. Pink pork makes me gag.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby Butterbean » Fri Oct 28, 2011 7:35 pm

gypsy wrote:
But the cookoff ingredient is pork tenderloin.

Yeah, I know. I don't like tenderloin. :lol:


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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby tj » Fri Oct 28, 2011 7:45 pm

Gypsy, thanks for not liking pork tenderloin. I appreciate having a chance at the extra helpings.

My Hoosier upbringing has me genetically programmed to love pork tenders.

Treat hunks of them as cutlets and pound them out, bread them and fry to GBD, then on to a bun.

I know it sounds suspiciously like another acronymic meat treatment, but let's not tell.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby new cook » Fri Oct 28, 2011 9:09 pm

tj wrote:Gypsy, thanks for not liking pork tenderloin. I appreciate having a chance at the extra helpings.

My Hoosier upbringing has me genetically programmed to love pork tenders.

Treat hunks of them as cutlets and pound them out, bread them and fry to GBD, then on to a bun.

I know it sounds suspiciously like another acronymic meat treatment, but let's not tell.
It sounds even better! But then I prefer pork to... well... you know. ;)
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby moonablaze » Fri Oct 28, 2011 9:38 pm

Mix equal parts of brown sugar and grainy mustard. Spread on the tenderloin. Put tenderloin in the crockpot with a couple chopped apples. cook on low for 4-6 hours. simple and good.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby new cook » Fri Oct 28, 2011 10:05 pm

moonablaze wrote:Mix equal parts of brown sugar and grainy mustard. Spread on the tenderloin. Put tenderloin in the crockpot with a couple chopped apples. cook on low for 4-6 hours. simple and good.

Oh that sounds reeeeeaaaallly good!
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby moonablaze » Sat Oct 29, 2011 1:59 pm

works great with loin chops (bone in or out) as well.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby gypsy » Fri Nov 04, 2011 4:55 pm

tj wrote:Gypsy, thanks for not liking pork tenderloin. I appreciate having a chance at the extra helpings.



Eh, well, I was just saying that I prefer a bone-in roast. *shrug :lol:
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby tj » Fri Nov 04, 2011 10:03 pm

OH, I can go for that too. Got invited out to dinner last Sunday and had the best pork roast in I don't know how long. Nice plump hunk of pig roasted at 300 degrees after having been well rubbed with half salt and half brown sugar the night before. Great stuff!! Mouth watering!!!
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby gypsy » Tue Nov 08, 2011 5:22 pm

tj wrote:OH, I can go for that too. Got invited out to dinner last Sunday and had the best pork roast in I don't know how long. Nice plump hunk of pig roasted at 300 degrees after having been well rubbed with half salt and half brown sugar the night before. Great stuff!! Mouth watering!!!


OOh, I'll have to try that brown sugar thing. Usually I use lots of garlic powder and sea salt - I love the combo of salty crispy fat with sweet applesauce on the side! Double mouth watering!!!
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby ItsNotBurned » Wed Nov 09, 2011 2:03 pm

Here's one I did:

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Smoked rosemary pork tenderloin with shallot and balsamic vinegar reduction, gnocchi with sun dried tomatoes and feta cheese, and brussel sprouts with nutmeg, lemon zest and toasted almonds. I need to work on my plating.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby Charlene » Tue Nov 15, 2011 12:43 am

My BIL makes this. It is delicious. My mouth is watering just reading over the recipe!


PORK WITH GORGONZOLA SAUCE 5/11/03


Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

For pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)

Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.

Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Makes 6 servings.

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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby PattyE » Fri Nov 25, 2011 3:01 pm

Roast Pork Tenderloin Twofer - Roast Pork Dinner and Next-Day Pork Chop Suey Sandwich

Pork tenderloin
2 tablespoons olive oil
2 cloves garlic, diced
½ teaspoon ground ginger
2 tablespoons low-salt soy sauce
1 large onion, coursely chopped
2 cups thickly sliced mushrooms
2 celery sticks, coarsely chopped
2 cups bok choy, coarsely chopped
½ pound pea pods, rinsed, snap off tips and if stringy, peel off strings on both sides, slice diagonally
8 oz. fresh bean sprouts, rinsed
water chestnuts and bamboo sprouts, if desired
Gravy, remaining from pork roast dinner
Hamburger rolls

Pork Roast Dinner

Roast pork tenderloin your favorite way. I like to rub a little olive oil, salt and ground pepper on the outside and bake it at 400° for 20 minutes, to brown the outside. Then turn the heat down and roast long and slow, at 325°, until it’s nice and tender and the inside temperature is around 150°.

Make lots of gravy so you have plenty left to add to the chop suey tomorrow. If not enough liquid for extra gravy, add a can of chicken broth and use corn starch to thicken it.

Enjoy your pork roast dinner with your favorite fixings… mine will usually be served with oven-roasted brussel sprouts, mashed potatoes, gravy and applesauce.

And now, for the main reason I cook that pork roast… so I can use the leftovers to make pork chop suey!


Next-Day Pork Chop Suey Sandwich

Cut up the remaining pork roast into bite-sized pieces. I usually cut it into cubes.

In a large dutch oven, sauté the galic and onions in olive oil for about five minutes. Add the mushrooms and sauté until the mushrooms become tender. Add the pork roast cubes and stir-fry until pork is warm. Remove this from the pan and set aside.

Add a little more olive oil and stir-fry the celery, bok choy and pea pods until tender. Add the pork, mushrooms, and onions back in and stir all the veggies until well mixed. Add the bean sprouts, stir them gently into the veggie mixture and simmer for about five minutes longer.

Heat the gravy and pour it over the mixture. Season with soy sauce and fresh ground pepper to taste.

Serve with your favorite rice, or as we do here in this corner of New England … make yourself a chop suey sandwich! I’ve been told this is a regional tradition? You can find chop suey sandwiches on the menu at local bingo games, church fairs, and at the “The Willows”… an oceanfront amusement park in nearby Salem, MA. And it’s one of my favorite contributions for any pot-luck function I attend. Made with a regular hamburger roll, place the bottom in a dish with the chop suey mixture covering it, Sloppy-Joe style. The top half of the bun is placed on top, a little off to the side and is mainly used for sopping up the remaining gravy… YUM! :)
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby okbye » Tue Jan 03, 2012 12:44 am

I think Itsnotburned has gone off back to wherever he was hiding previously, maybe someone else should pick a winner.
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby Slamdunkpro » Tue Jan 03, 2012 12:47 am

One vote for Charlene's PORK WITH GORGONZOLA SAUCE
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Re: Cookoff 2.0 #45: PORK TENDERLOIN

Postby ItsNotBurned » Tue Jan 03, 2012 1:10 am

I second that... I can't wait to try it.

Charlene's PORK WITH GORGONZOLA SAUCE ... FTW
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