How to fix an overcooked pork tenderloin?
lori316
16 years ago
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shaun
16 years agolori316
16 years agoRelated Discussions
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Comments (27)teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012...See Morepork tenderloin: How to cook a pre-marinated one?
Comments (8)Hi linnea Here's the recipe Nancy posted, & a link to the What's For Dinner thread she posted in. Despite your tenderloin being pre-marinated, the cooking method would be the same. Island Pork Tenderloin (adapted from Gourmet Cookbook) For spice rub: 2 tsp salt 1/2 tsp pepper 1 tsp cumin 1 tsp chili powder 1 tsp cinnamon 2 pork tenderloins (2 lbs total) trimmed 2 tbsp olive oil For Glaze: 3/4 cup packed dark brown sugar 2 tbsp finely chopped garlic 1 tbsp Tabasco Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet. Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Here is a link that might be useful: What's For Dinner...See MoreT&T pork tenderloin recipes
Comments (30)Here are a couple that I make. Peach-Chipotle Pork 1 lb pork tenderloin 1/3 cup peach or apricot jam 3 tbsp white wine vinegar 2 cloves garlic, minced 2 chipotle peppers in adobo sauce minced salt and pepper In a small saucepan bring jam, vinegar, garlic and chipotle to a boil. Cook, stirring occasionally until jam is melted, 2 minutes. Set aside 2 tbsp of the glaze. Sprinkle pork with salt and pepper and brush with the glaze. Place on a greased grill over medium-high heat, close lid and grill until temp reads 160F, about 18 minutes, turning occasionally. Let stand before slicing. Brush with reserved glaze. Grilled asparagus makes a nice side dish. Pork Medallions with Raspberry Balsamic 1 pork tenderloin, cut in 1" slices 1 tsp garlic powder 1 tsp olive oil 1/2 cup seedless raspberry jam 2 tbsp balsamic vinegar 2 tsp dijon mustard Flatten pork slices to 1/2" thickness and sprinkle with garlic powder. Cook in a large skillet over medium heat until no longer pink insde; 3-5 minutes per side. Remove and keep warm. Add jam, balsamic and dijon to the skillet and cook until thickened. Serve drizzled over the pork. Orange-Ginger Pork Medallions 1 cup fresh orange juice 2 pork tenderloins, 1 lb each, cut crosswise into 6 slices 1 tsp cornstarch 2 tbsp vegetable oil 1/4 cup finely chopped shallots 2 tbsp minced ginger 2 cloves garlic, minced 1/4 tsp red pepper flakes 1/2 cup chicken broth 1 tbsp soy sauce 1 tbsp unsalted butter Combine 2 tbsp orange juice and cornstarch and set aside. Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallots garlic and pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes. Add remaining orange juice, soy sauce and chicken broth. Bring to a boil and cook until reduced to 1 cup. Whisk i cornstarch mixture and boil 1 minute. Remove from heat. Flatten pork slices slightly with your hand and sprinkle with salt and pepper. In a 12" nonstick skillet over medium-high heat melt butter with remaining tbsp oil. Cook pork in batches until browned and cooked through, 4-5 minutes per side. Transfer to a plate. Add sauce to skillet with drippings. Place over medium-high heat. Bring sauce to a boil, stirring to remove browned bits. Stir in juices from the pork, remove from heat and add pork slices, turning to coat with sauce....See MoreToo salty pork tenderloin!
Comments (20)Nancy I read that they don't even really know that they are buying salt mixed with flavour enhancers ie msg in restaurants everywhere. The seller doesn't even have to list small amounts of MSG. For people like me that means avoiding everything just about. I react if they put their salt mixtures on my food no matter how small an amount right away. Sorry you have allergies. My sister is miserable with them all the time. She has food allergies and dust and animal and pollen allergies. No relief for her most of the time....See Morelindac
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