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Thread: Rec. Pork Tenderloin

  1. #1
    Lou Decruss Guest

    Default Rec. Pork Tenderloin

    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.

  2. #2
    Kris Guest

    Default Re: 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

  3. #3
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  4. #4
    heyjoe Guest

    Default Re: Rec. Pork Tenderloin

    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

  5. #5
    heyjoe Guest

    Default Re: Rec. Pork Tenderloin

    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

  6. #6
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  7. #7
    I am Tosk Guest

    Default Re: Rec. Pork Tenderloin

    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

  8. #8
    sf Guest

    Default Re: Rec. Pork Tenderloin

    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.

  9. #9
    none of your business Guest

    Default Re: Rec. Pork Tenderloin

    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.

  10. #10
    Zeppo Guest

    Default Re: Rec. Pork Tenderloin



    "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


  11. #11
    Sqwertz Guest

    Default Re: Rec. Pork Tenderloin

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

    -sw

  12. #12
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  13. #13
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  14. #14
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  15. #15
    Lou Decruss Guest

    Default Re: Rec. Pork Tenderloin

    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

  16. #16
    Nancy2 Guest

    Default Re: Rec. Pork Tenderloin

    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.

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