T&T pork tenderloin recipes
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8 years ago
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bob_cville
8 years agoRelated Discussions
T&T Pulled Pork recipe
Comments (22)Here is the midway update: The house smells absolutely wonderful. I went out to dig out my car from the snow and when I came in the aroma was amazing. It took about 3 hours for the tenderloins to be falling apart. It was less meat than Pat uses, so they got done faster plus tenderloins are already tender. So, I am going to shred the meat and re-bake in the sauce very soon. I used half the amounts since I only had 1.5 lbs. of meat. I also lowered the oven temp after an hour and a half, because it seemed to be cooking too fast rather than simmering. Again I think this is because I wasn't using a Butt Roast. The final taste test will come at dinner, so I will check back. (and you will be happy to know my thumb finally stopped bleeding although it kind of resembles ground meat. Oddly, it doesn't hurt at all. That's probably TMI.)...See MoreRecipe of the day January 27 - Pork Tenderloin Marsala!
Comments (0)Pork Tenderloin with Dijon Marsala Sauce Allrecipes.com "Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables." INGREDIENTS  2 pork tenderloins  4 tablespoons Dijon mustard  1 tablespoon oil  2 tablespoons butter  2 shallots, minced  1 cup Marsala wine (if you don't have any, try a medium sherry)  1 tablespoon Dijon mustard  1 cup heavy cream DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. 2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish. 3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. 4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. 5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve....See MoreSlow Cooker Pork Tenderloin Recipe
Comments (11)Lol...I have grape jam :) I really don't like cooked fruit or many jellies/jams/preserves. I know that they really compliment pork, but I've never been a big fan of sweeet stuff besides chocolate :) I did find Weed's recipe earlier, made it, and it is fabulous!!! Thanks so much!! Christy PORK TENDERLOIN WITH MAPLE GLAZE -- Weed 3 12- to 14-ounce pork tenderloins, cut in half 2 Tbl crumbled dried sage leaves or rubbed sage 2 Tbl crushed garlic Oil to moisten sage/garlic Salt, pepper 2 Tbl. Oil 2 Tbl Butter + 1 more for shallots 1 cup pure maple syrup + ¼ cup to finish sauce ¾ cup apple cider vinegar + ¼ cup to deglaze pan 2 Tbl. Dijon mustard ½ cup shallots, finely diced Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour. Mix 1 cup maple syrup, ¾ cup apple cider vinegar and the Dijon and set aside. Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan  that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside. Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil. Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step. Deglaze the pan with ¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible. Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan. When sauce is desired consistency, add ¼ cup more maple syrup and return pork and any accumulated juices to pan. Heat the pork through in the simmering sauce. Do not overcook pork  inside should be nicely pink, like a med-well steak. I just cut it open and peek :) Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too. Bon Appétit October 2000 (with changes and additions by weed!)...See MoreRECIPE: Awesome Pork Tenderloin
Comments (24)I made this tonight - with the salad - and it was wonderful. I also cut back on the sugar (just under 1/2 cup) and only 2/3 teaspoon of tabasco. I had run out of cumin, so I substituted a little curry powder in the rub, as well. It worked well, although I can imagine the cumin would give it even more depth. And I added a little honey to the dressing - just to cut the tartness, but so little it didn't taste sweet. I didn't have time for any additional sides, but I think a starch would be a good complement - like mq's mashed sweet potatoes, or mini-biscuits (I think green beans or cornbread would be good, too - but it would be too much fiber for me - that's one high fiber salad)....See Morelindac92
8 years agoOlychick
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8 years agolast modified: 8 years agoOlychick
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