Too salty pork tenderloin!
nancyjane_gardener
5 years ago
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5 years agoRelated Discussions
favorite pork tenderloin
Comments (31)My favorite is still the good old Cooking Light apple cider brined pork loin recipe. Maybe the brining would help with the aftertaste? I can't help you on that, I never noticed that pork had an aftertaste, although fatty cuts of beef do, it's that "tallow" taste and the grease slick it leaves on the inside of your mouth. Pork is pretty lean anymore, though, so I don't think that's it... Anyway, compliments of Cooking Light: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 1/2 tsp chopped fresh rosemary 1 1/2 tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ü cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie...See MoreNeed only your tried and true pork tenderloin recipe
Comments (17)I posted this long time recipe of mine on the Rubs and Marinades posting a week or so ago. Cuban Pork Tenderloin 1 Pork Tenderloin 2 Tbsp Cuban Spice Rub (see below) 1 Tbsp oil Preheat oven to 425 deg F Trim fat and silver membrane from tenderloin, and pat dry with paper towel. Rub spice mixture evenly all over the tenderloin. Preheat oil in large pan over high heat. Lightly sear tenderloin on all sides. Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes. When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F. Slice 1/4" - 3/8" thick and serve with Madeira-Apricot sauce on the side (see below) Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) Madeira-Apricot sauce Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion (chopped) 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling. Pour into bowl and allow to cool to room temp. Note: For the apple sauce I often buy a package of single serving apple sauce cups (look for the ones with no added sugar) and use one of the cups to make the sauce. This avoids the problem I usually have where an opened jar of applesauce gets moldy before I use it all....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 MoreTwice Cooked Pork Tenderloin with Mustard Cream Sauce
Comments (10)I love a mustard cream sauce on pork. I make a version of Weed's recipe. You could skip the first sauté. Just slice into medallions raw and saute for a couple minutes each side. (That would also save your stovetop from so many splatters.) ;)...See Moreelba1
5 years agosleevendog (5a NY 6aNYC NL CA)
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5 years agojerzeegirl (FL zone 9B)
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5 years agoJasdip
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5 years agolast modified: 5 years agochloebud
5 years agofawnridge (Ricky)
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5 years agolast modified: 5 years agonancyjane_gardener
5 years agofawnridge (Ricky)
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5 years agonancyjane_gardener
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5 years agolast modified: 5 years agonancyjane_gardener
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