Results 1 to 2 of 2

Thread: Re: Cooking pork tenderloins?

  1. #1
    jmcquown Guest

    Default Re: Cooking pork tenderloins?


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > Recently, I splurged and bought a 'package' of pork tenderloins from Sams
    > Club. Now - I have two sets of two pork tenderloins/each. It's a given
    > that each set will get tied together so they'll cook evenly as a whole.
    >
    > My question is -- what's 'your' favorite way to cook (tied) pork
    > tenderloins? ) I have access to oven & charcoal grill. However, due to
    > recent weather conditions, the oven is preferred choice right now! It's
    > way too hot to go outside and use the charcoal grill at this time! HELP &
    > TIA.
    >
    > Sky
    >

    I just recently posted two fantastic recipes for pork tenderloins. Allow me
    to repeat myself.

    Sage-Coated Pork Tenderloin

    Two (1/2 lb.) pork tenderloins
    2-3 Tbs. Dijon mustard
    1 c. wholewheat breadcrumbs
    2 tsp. dried rubbed sage
    1 clove garlic, minced
    1/4 tsp. pepper
    vegetable cooking spray

    Place tenderloins on a rack sprayed with cooking spray and place rack in
    roasting pan. Brush meat with Dijon mustard. Combine breadcrumbs, sage,
    garlic and pepper. Pat crumb mixture onto meat. Bake at 400 degrees about
    30 minutes


    Pork Tenderloin with Rosemary and Garlic

    2 (1/2 lb. each) pork tenderloins
    3 cloves garlic, slivered
    1 Tbs. water
    1 tsp. olive oil
    1/4 tsp. salt
    1/4 tsp. pepper

    6 fresh rosemary sprigs or 3 tsp dried and crushed
    Place tenderloins on heavy duty sheets of foil. Make 1/2 inch slits in top
    of tenderloins and insert garlic slivers into slits. Combine water, oil,
    salt and pepper in a small bowl. Brush over tenderloins. Top with rosemary
    sprigs (*or sprinkle with dried crushed rosemary). Wrap securely in foil.
    Bake at 400 degrees for 30 minutes or until meat thermometer reaches 150
    degrees. Discard rosemary sprigs. Let stand about 5 minutes, then cut into
    3/4 inch slices and serve.

    Both recipes came from 'Cooking Light' back in the 1980s. They are tried
    and true. I made the sage tenderloin just last month when John was
    visiting.

    Jill


  2. #2
    Storrmmee Guest

    Default Re: Cooking pork tenderloins?

    and both sound excellent, Lee
    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Sky" <skyhook[email protected]> wrote in message
    > news:[email protected]..
    >> Recently, I splurged and bought a 'package' of pork tenderloins from Sams
    >> Club. Now - I have two sets of two pork tenderloins/each. It's a given
    >> that each set will get tied together so they'll cook evenly as a whole.
    >>
    >> My question is -- what's 'your' favorite way to cook (tied) pork
    >> tenderloins? ) I have access to oven & charcoal grill. However, due
    >> to recent weather conditions, the oven is preferred choice right now!
    >> It's way too hot to go outside and use the charcoal grill at this time!
    >> HELP & TIA.
    >>
    >> Sky
    >>

    > I just recently posted two fantastic recipes for pork tenderloins. Allow
    > me to repeat myself.
    >
    > Sage-Coated Pork Tenderloin
    >
    > Two (1/2 lb.) pork tenderloins
    > 2-3 Tbs. Dijon mustard
    > 1 c. wholewheat breadcrumbs
    > 2 tsp. dried rubbed sage
    > 1 clove garlic, minced
    > 1/4 tsp. pepper
    > vegetable cooking spray
    >
    > Place tenderloins on a rack sprayed with cooking spray and place rack in
    > roasting pan. Brush meat with Dijon mustard. Combine breadcrumbs, sage,
    > garlic and pepper. Pat crumb mixture onto meat. Bake at 400 degrees
    > about
    > 30 minutes
    >
    >
    > Pork Tenderloin with Rosemary and Garlic
    >
    > 2 (1/2 lb. each) pork tenderloins
    > 3 cloves garlic, slivered
    > 1 Tbs. water
    > 1 tsp. olive oil
    > 1/4 tsp. salt
    > 1/4 tsp. pepper
    >
    > 6 fresh rosemary sprigs or 3 tsp dried and crushed
    > Place tenderloins on heavy duty sheets of foil. Make 1/2 inch slits in
    > top
    > of tenderloins and insert garlic slivers into slits. Combine water, oil,
    > salt and pepper in a small bowl. Brush over tenderloins. Top with
    > rosemary
    > sprigs (*or sprinkle with dried crushed rosemary). Wrap securely in foil.
    > Bake at 400 degrees for 30 minutes or until meat thermometer reaches 150
    > degrees. Discard rosemary sprigs. Let stand about 5 minutes, then cut
    > into
    > 3/4 inch slices and serve.
    >
    > Both recipes came from 'Cooking Light' back in the 1980s. They are tried
    > and true. I made the sage tenderloin just last month when John was
    > visiting.
    >
    > Jill




Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32