Pork Tenderloin

pollyanna24 · 10 October 2006 at 9:17AM

Bought this last night to use in pate. There is a little bit left over, probably not enough even for one person's meal, but can I freeze it for when I buy some more? Also, what else can I do with it? How do I cook it?

lynzpower · 10 October 2006 at 11:35AM

is it a pork fillet? Sometimes they are called tenderloins is it like barrell shaped?

If it is, slice into medallions. We had it sliced in medallions, put in a frying pan with the tinest drop of oil for about 10-15 mins, turning periodically. We had this with baton carrots, mange tout/ green beans cous cous & mushroom & cracked pepper sauce. It was lovely.

Someone else suggested to me that it could be sliced into medallions, had with mash peas, mushrooms & onion gravy, which sounded lovely too.

HTH

pollyanna24 · 10 October 2006 at 12:00PM

Could be pork fillet. Not really barrel shaped, more like a big sausage!:embarasse

Thanks for the tip. What I've got is pretty much chopped up already (went a bit mad when preparing for me pate), so might try frying it in a stirfry. Would that work?

lynzpower · 10 October 2006 at 12:05PM

it def sounds like the same thing.

a stirfry would be fine Im sure, as long as any visible fat is chopped off.

I would say its very tender though, so take care not to overcook it. the first time I did it it was fine, the second, ended up a bit tough when I overcooked

Saying that you can freeze the extra no problem for making pate with another day if you wanted.

Yum bit of pork though, I much prefer this cut to any other

Chocmonster7 · 10 October 2006 at 12:05PM

Would work fine in a stir fry with some pepers, mushrooms, etc.

jcr16 · 30 August 2007 at 8:53PM

i very very rarely use pork as i find it very fatty and chewy.

but i saw some tenderlion fillet and it looked very nice. used it tonight to make a casserole and it was devine. the whole family enjoyed it. meat was extremly tender and just fell apart. best bit it so cheap.:j

so was wondering what else i could use it for. as where i never cook with pork it a bit of a mystery to me.

thanks in advance

MRSMCAWBER · 30 August 2007 at 9:44PM

Hi there

I slice the pork up, drop it in a casserole with carrots and onions and a sprinkle of dried sage, some stock/water and then casserole it - thickening it up when its nearly ready...you get the flavour of stuffing without the extra hassel or calories.....

Also i slice it up, make a BBQ/chinese style marinade...using ketchup, 5 spice powder, a pinch of brown sugar, some soy sauce....you can alter it according to your tastes..leave it to marniade for a few hours or overnight and then stir fry it with veggies and noodles...you can also put any leftover marinade in the stirfry for extra flavour...

dbelle · 30 August 2007 at 9:55PM

http://www.gastronomydomine.com/2006/11/char-siu-chinese-barbecued-pork.html

This is lovely with fried rice.

lesley1960 · 30 August 2007 at 10:24PM

Ive used one in a stir fry , sliced it thinly everyone loved it

whistler-alison · 31 August 2007 at 8:59AM

Oh - I've got this for my dinner tonight. I'm going to cut it up and make kebabs. Have never used it before, though I am assuming it is the meat eye of a pork chop and therefore suitable for grilling.

angie_baby · 31 August 2007 at 9:01AM

My mum used to batter a piece until it was flat, then cover in breadcrumbs and fry. Its great as fillet is so cheap and lean.

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Pork Tenderloin

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