Pork Tenderloin

odds-n-sods

yup, pork tenderloin is very tender, not really suitable for stew, it will just disintegrate.

Stirfries, roasting after marinading in garlic + white wine, could even be used like beef wellington, just saute off some chopped mushrooms, lay on puff pastry, then brown off the loin, add it on top, roll up and bake with the cut side down. (I'd add onion+ garlic to the shrooms!)

jcr16

gonna try some of these idea's as will def be buying tenderloin again. i'm fussy when it comes to meat and only like it really tender. like the idea of cooking it like beef wellington sounds scrummy.

Nancy888

I slice mine into rounds and fry gently after coating in seasoned flour. Pop some sliced mushrooms into the pan and then remove the pork to rest while you make the sauce.

Vegetable (or chicken stock) reduced and then a spoonful of wholegrain mustard. If it looks a bit thin then add a bit of the left over seasoned flour and then I serve it with couscous for mopping up the lovely sauce

LandyAndy

Brown it in a pan on all sides and then cover and cook on a low heat for 30 mins to just cook through. Make a duxelles of mushrooms. Roll out flaky pastry. Put some of the duxelles on it, lay the fillet on top and cover with the remaining mushrooms. Wrap in the pastry and bake until the pastry is done. = Pork fillet en croute. I have done this several times and it is delicious.

Raspberry_Swirl

char sui pork noodle soup.

marinade the pork in a mixture of chinese char sui sauce or if you can't get hold of that then a mixture of soy sauce, hoisin sauce, brown sugar, salt & pepper and spring onion. roast the meat after marinading for about 30 minutes. keep the fillet whole and if possible, roast in a baking tray on rack with some water in the bottom to roast and steam the fillet.

meanwhile, make some stock and into that chop some more spring onion, bamboo shoot and pak choi. cook some egg noodles and then add to the stock. when pork is cooked, slice and add to soup.

lynzpower

i usually slice it into medallions, and then cook in a griddle pan.

I usually serve it with a brandy & mushroom creambased/ or a pepper sauce with rice or couscous , or even mini roast potatoes, with steamed veg like carrot batons or sugarsnappeas/ mange tout / minicorns etc.

One of my favourites it is. YUM

suzukibabe

I did pork like this for the family and everyone loved it:

Spread 1-2 tbsp apple sauce on top of pork steak/medallion (depends on how much you like apple sauce)
Spread 1-2 tbsp of stuffing over the top of apple sauce ( i used sage and onion)
Wrap pork in 2 rashers of streaky bacon and pop into the oven.

Absolutley lovely with mash and veg or roasties.

Skintmama

Slice 1 1/2lb tenderloin into 3/4 inch long chunks and layer into an oven pot with 2 chopped onions and some butter. Sprinkle in a couple of big tablespoons of freshly grated parmesan or parmigiana and 2 oz grated cheddar as you go. Season with black pepper. Cover and bake in a moderately hot oven for about 40 minutes until the pork is cooked. Pour a 1/2 pint carton of double cream over and put back into the oven for 15 minutes. The pork will be tender and bathed in a creamy cheesey sauce. Serve with plain Italian noodles and a green salad.

I love this recipe but no longer have the Food Aid book that it came from so I cannnot acknowledge the original author of the recipe. It is a fab, rich, but not expensive dinner party dish too.

flyer

Help needed again please.

I saw a Jamie Oliver programme recently where he rolled a pork tenderloin in herbs and then roasted it. Can anyone remember the recipe or how to do it?

squeaky

You might be able to pick it out from this search...

google pork tenderloin +Jamie Oliver