Thread: Rec. Pork Tenderloin

On Jan 3, 12:59*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> Someone brought this to the New Years Eve party we went to. *There was
> no theme to the meal and it was served buffet style over the course of
> the night. *This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies. *
>
> What would serve it with?
>
> Lou
>
> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> 1 pork tenderloin trim the fat
> 1 tsp Chinese 5 spice powder
> 1 TBS salt
> 1 TBS ground black pepper
> 1/2 TBS garlic powder
>
> Sauce:
> 1/3 cup Duck or plum sauce
> 2 TBS honey
> 1 TBS tomato paste
> 1 TBS soy sauce
> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> 1 TBS rice vinegar
> 1 TBS pineapple juice
>
> Combine all dry seasonings for pork tenderloin, & then rub over pork,
> all sides. *Heat small amount of oil in oven proof pan & saute all
> sides. *While browning, combine all ingredients for sauce in sauce pan
> & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> over both sides of pork, then place pan into oven for approx 10-20 min
> to bring meat to internal temperature of 145 degrees. *Remove from
> oven & let rest for 10 min, then slice. *Use rest of sauce for
> dipping. *

I agree rice and veggies would be good. For a variation, you could
stir-fry matchstick-sized ones, cut the pork into small-ish strips and
wrap the whole thing in a tortilla spread with hoison and have it
quasi-Mu Shu Pork style.

Kris

On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe <[email protected]>
wrote:

>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>
>> Someone brought this to the New Years Eve party we went to. There was
>> no theme to the meal and it was served buffet style over the course of
>> the night. This was delicious and I'm thinking I'll make it with rice
>> and stir fried veggies.
>>
>> What would serve it with?
>
>I'd add fried apples as additional side.

How would you spice them?

TIA

Lou

On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:

> Someone brought this to the New Years Eve party we went to. There was
> no theme to the meal and it was served buffet style over the course of
> the night. This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies.
>
> What would serve it with?

I'd add fried apples as additional side.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Sun, 03 Jan 2010 12:08:17 -0600, Lou Decruss wrote:

> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe <[email protected]>
> wrote:
>
>>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>
>>> Someone brought this to the New Years Eve party we went to. There was
>>> no theme to the meal and it was served buffet style over the course of
>>> the night. This was delicious and I'm thinking I'll make it with rice
>>> and stir fried veggies.
>>>
>>> What would serve it with?
>>
>>I'd add fried apples as additional side.
>
> How would you spice them?

Just a hint of cinnamon - maybe some fresh ground nutmeg, if you like that
sort of flavor.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Sun, 3 Jan 2010 12:12:49 -0600, heyjoe <[email protected]>
wrote:

>On Sun, 03 Jan 2010 12:08:17 -0600, Lou Decruss wrote:
>
>> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe <[email protected]>
>> wrote:
>>
>>>On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>>
>>>> Someone brought this to the New Years Eve party we went to. There was
>>>> no theme to the meal and it was served buffet style over the course of
>>>> the night. This was delicious and I'm thinking I'll make it with rice
>>>> and stir fried veggies.
>>>>
>>>> What would serve it with?
>>>
>>>I'd add fried apples as additional side.
>>
>> How would you spice them?
>
>Just a hint of cinnamon - maybe some fresh ground nutmeg, if you like that
>sort of flavor.

Thanks. That does sound like it would be a good match.

Lou

In article <5d8d7924-7252-4202-910b-
[email protected]>, [email protected] says...
>
> On Jan 3, 12:59*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> > Someone brought this to the New Years Eve party we went to. *There was
> > no theme to the meal and it was served buffet style over the course of
> > the night. *This was delicious and I'm thinking I'll make it with rice
> > and stir fried veggies. *
> >
> > What would serve it with?
> >
> > Lou
> >
> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
> >
> > 1 pork tenderloin trim the fat
> > 1 tsp Chinese 5 spice powder
> > 1 TBS salt
> > 1 TBS ground black pepper
> > 1/2 TBS garlic powder
> >
> > Sauce:
> > 1/3 cup Duck or plum sauce
> > 2 TBS honey
> > 1 TBS tomato paste
> > 1 TBS soy sauce
> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> > 1 TBS rice vinegar
> > 1 TBS pineapple juice
> >
> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
> > all sides. *Heat small amount of oil in oven proof pan & saute all
> > sides. *While browning, combine all ingredients for sauce in sauce pan
> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> > over both sides of pork, then place pan into oven for approx 10-20 min
> > to bring meat to internal temperature of 145 degrees. *Remove from
> > oven & let rest for 10 min, then slice. *Use rest of sauce for
> > dipping. *
>
> I agree rice and veggies would be good. For a variation, you could
> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
> wrap the whole thing in a tortilla spread with hoison and have it
> quasi-Mu Shu Pork style.
>
> Kris

I read this three times, so if I missed the oven temp, please flog me...
If not, please provide it

Scotty

On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
<[email protected]> wrote:

>I read this three times, so if I missed the oven temp, please flog me...
>If not, please provide it

Assume 350° unless otherwise informed. You're cooking it for 10-20
minutes and using a thermometer to tell when it's done.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 3, 1:08*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe <sam...@example.invalid>
> wrote:
>
> >On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>
> >> Someone brought this to the New Years Eve party we went to. *There was
> >> no theme to the meal and it was served buffet style over the course of
> >> the night. *This was delicious and I'm thinking I'll make it with rice
> >> and stir fried veggies. *
>
> >> What would serve it with?
>
> >I'd add fried apples as additional side.
>
> How would you spice them?
>
> TIA
>
> Lou

Chinese 5 spice, same as the pork. Look at the spices in 5 spice....
traditionally "sweet" spices, and most are part of "apple pie spice"
blends.

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> Someone brought this to the New Years Eve party we went to. There was
> no theme to the meal and it was served buffet style over the course of
> the night. This was delicious and I'm thinking I'll make it with rice
> and stir fried veggies.
>
> What would serve it with?
>
> Lou
>
> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> 1 pork tenderloin trim the fat
> 1 tsp Chinese 5 spice powder
> 1 TBS salt
> 1 TBS ground black pepper
> 1/2 TBS garlic powder
>
> Sauce:
> 1/3 cup Duck or plum sauce
> 2 TBS honey
> 1 TBS tomato paste
> 1 TBS soy sauce
> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> 1 TBS rice vinegar
> 1 TBS pineapple juice
>
> Combine all dry seasonings for pork tenderloin, & then rub over pork,
> all sides. Heat small amount of oil in oven proof pan & saute all
> sides. While browning, combine all ingredients for sauce in sauce pan
> & bring to a simmer. When tenderloin browned, spoon some of the sauce
> over both sides of pork, then place pan into oven for approx 10-20 min
> to bring meat to internal temperature of 145 degrees. Remove from
> oven & let rest for 10 min, then slice. Use rest of sauce for
> dipping.

Lou,
This is pretty close to how I've been preparing port tenderloin recently,
though I haven't been using the garlic powder. I might give it a try to see
if it makes much of a difference.

For dipping sauce I used Hoisin sauce last time and it was pretty tasty.
Jon

Are you proposing a new group: rec.pork.tenderloin?

-sw

On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
<[email protected]> wrote:

>In article <5d8d7924-7252-4202-910b-
>[email protected]>, [email protected] says...
>>
>> On Jan 3, 12:59*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> > Someone brought this to the New Years Eve party we went to. *There was
>> > no theme to the meal and it was served buffet style over the course of
>> > the night. *This was delicious and I'm thinking I'll make it with rice
>> > and stir fried veggies. *
>> >
>> > What would serve it with?
>> >
>> > Lou
>> >
>> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>> >
>> > 1 pork tenderloin trim the fat
>> > 1 tsp Chinese 5 spice powder
>> > 1 TBS salt
>> > 1 TBS ground black pepper
>> > 1/2 TBS garlic powder
>> >
>> > Sauce:
>> > 1/3 cup Duck or plum sauce
>> > 2 TBS honey
>> > 1 TBS tomato paste
>> > 1 TBS soy sauce
>> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
>> > 1 TBS rice vinegar
>> > 1 TBS pineapple juice
>> >
>> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
>> > all sides. *Heat small amount of oil in oven proof pan & saute all
>> > sides. *While browning, combine all ingredients for sauce in sauce pan
>> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
>> > over both sides of pork, then place pan into oven for approx 10-20 min
>> > to bring meat to internal temperature of 145 degrees. *Remove from
>> > oven & let rest for 10 min, then slice. *Use rest of sauce for
>> > dipping. *
>>
>> I agree rice and veggies would be good. For a variation, you could
>> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
>> wrap the whole thing in a tortilla spread with hoison and have it
>> quasi-Mu Shu Pork style.
>>
>> Kris
>
>I read this three times, so if I missed the oven temp, please flog me...
>If not, please provide it
>
>Scotty

Sorry You didn't miss it I posted the email and didn't catch that. I
was daydreaming about how it might be on a grill.

I'd go 375f.

Lou

On Mon, 4 Jan 2010 10:31:18 -0800 (PST), none of your business
<[email protected]> wrote:

>On Jan 3, 1:08*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
>> On Sun, 3 Jan 2010 12:08:55 -0600, heyjoe <sam...@example.invalid>
>> wrote:
>>
>> >On Sun, 03 Jan 2010 11:59:22 -0600, Lou Decruss wrote:
>>
>> >> Someone brought this to the New Years Eve party we went to. *There was
>> >> no theme to the meal and it was served buffet style over the course of
>> >> the night. *This was delicious and I'm thinking I'll make it with rice
>> >> and stir fried veggies. *
>>
>> >> What would serve it with?
>>
>> >I'd add fried apples as additional side.
>>
>> How would you spice them?
>>
>> TIA
>>
>> Lou
>
>Chinese 5 spice, same as the pork. Look at the spices in 5 spice....
>traditionally "sweet" spices, and most are part of "apple pie spice"
>blends.

Thanks.

Lou

On Mon, 4 Jan 2010 13:37:24 -0500, "Zeppo" <[email protected]> wrote:

>
>
>"Lou Decruss" <[email protected]> wrote in message
>news:[email protected]. .
>> Someone brought this to the New Years Eve party we went to. There was
>> no theme to the meal and it was served buffet style over the course of
>> the night. This was delicious and I'm thinking I'll make it with rice
>> and stir fried veggies.
>>
>> What would serve it with?
>>
>> Lou
>>
>> Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>>
>> 1 pork tenderloin trim the fat
>> 1 tsp Chinese 5 spice powder
>> 1 TBS salt
>> 1 TBS ground black pepper
>> 1/2 TBS garlic powder
>>
>> Sauce:
>> 1/3 cup Duck or plum sauce
>> 2 TBS honey
>> 1 TBS tomato paste
>> 1 TBS soy sauce
>> 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
>> 1 TBS rice vinegar
>> 1 TBS pineapple juice
>>
>> Combine all dry seasonings for pork tenderloin, & then rub over pork,
>> all sides. Heat small amount of oil in oven proof pan & saute all
>> sides. While browning, combine all ingredients for sauce in sauce pan
>> & bring to a simmer. When tenderloin browned, spoon some of the sauce
>> over both sides of pork, then place pan into oven for approx 10-20 min
>> to bring meat to internal temperature of 145 degrees. Remove from
>> oven & let rest for 10 min, then slice. Use rest of sauce for
>> dipping.
>
>Lou,
>This is pretty close to how I've been preparing port tenderloin recently,
>though I haven't been using the garlic powder. I might give it a try to see
>if it makes much of a difference.

Garlic goes with anything <g>

>For dipping sauce I used Hoisin sauce last time and it was pretty tasty.

I'll try that too.

Lou

On Mon, 04 Jan 2010 15:09:48 -0600, Sqwertz <[email protected]>
wrote:

>Are you proposing a new group: rec.pork.tenderloin?

I can't keep up with the groups I follow as it is.

Lou

On Jan 4, 8:37*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> On Mon, 4 Jan 2010 08:02:06 -0500, I am Tosk
>
>
>
>
>
> <justwaitafrekinmin...@gmail.com> wrote:
> >In article <5d8d7924-7252-4202-910b-
> >b7291e7bd...@j5g2000yqm.googlegroups.com>, shanno...@hotmail.com says...
>
> >> On Jan 3, 12:59*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
> >> > Someone brought this to the New Years Eve party we went to. *Therewas
> >> > no theme to the meal and it was served buffet style over the course of
> >> > the night. *This was delicious and I'm thinking I'll make it with rice
> >> > and stir fried veggies. *
>
> >> > What would serve it with?
>
> >> > Lou
>
> >> > Spicy Pork Tenderloin (1 pork tenderloin will serve 2-3 people)
>
> >> > 1 pork tenderloin trim the fat
> >> > 1 tsp Chinese 5 spice powder
> >> > 1 TBS salt
> >> > 1 TBS ground black pepper
> >> > 1/2 TBS garlic powder
>
> >> > Sauce:
> >> > 1/3 cup Duck or plum sauce
> >> > 2 TBS honey
> >> > 1 TBS tomato paste
> >> > 1 TBS soy sauce
> >> > 1/2 TBS fresh diced/chopped ginger or 1 tsp of ginger powder
> >> > 1 TBS rice vinegar
> >> > 1 TBS pineapple juice
>
> >> > Combine all dry seasonings for pork tenderloin, & then rub over pork,
> >> > all sides. *Heat small amount of oil in oven proof pan & saute all
> >> > sides. *While browning, combine all ingredients for sauce in saucepan
> >> > & bring to a simmer. *When tenderloin browned, spoon some of the sauce
> >> > over both sides of pork, then place pan into oven for approx 10-20 min
> >> > to bring meat to internal temperature of 145 degrees. *Remove from
> >> > oven & let rest for 10 min, then slice. *Use rest of sauce for
> >> > dipping. *
>
> >> I agree rice and veggies would be good. For a variation, you could
> >> stir-fry matchstick-sized ones, cut the pork into small-ish strips and
> >> wrap the whole thing in a tortilla spread with hoison and have it
> >> quasi-Mu Shu Pork style.
>
> >> Kris
>
> >I read this three times, so if I missed the oven temp, please flog me...
> >If not, please provide it
>
> >Scotty
>
> Sorry *You didn't miss it I posted the email and didn't catch that. *I
> was daydreaming about how it might be on a grill. *
>
> I'd go 375f. *
>
> Lou * *- Hide quoted text -
>
> - Show quoted text -

I often marinate a pork tenderloin and then open-rack roast it at a
high temp - usually 400 to 425 - takes about 20 minutes for a normally-
sized tenderloin (I'm talking tenderloin, not loin).

N.