something simple to make with pork tenderloin

COOLTRIKERCHICK

up until now we have sold the tenderloin from our own pigs that we have reared ourselves, but this lot we want to keep ourselves..


sad to say we have never eaten tenderloin lol, so was just wondering what would be the nicest way of cooking it..etc.. as everyone raves about it, and it is always the first things to get pre-booked by our friends etc, when they know we have a pig or two going to slaughter..

nuatha

Possibly not as simple as you're looking for, my favourite use of tenderloin is char sui.
Nigel Slater's version is relatively straight forward:
http://www.theguardian.com/lifeandstyle/2010/sep/05/nigel-slater-classic-char-siu-pork-recipe.

A simpler recipe would be to slather it in mustard* and roll in dried mixed herbs (lemon zest will really lift the herbs), roasted for an hour on top of squash and mixed root veg (180 fan, 200 regular, gas mark 6)

*if you aren't a mustard fan, roll in a little oil for the herbs to adhere.

HTH

Steve059

This is one of the simplest recipes I have and it's for pork. It even makes its own gravy and apple sauce.

The long, slow cooking in the cider tenderises the meat. I deliberately tested this recipe with the cheapest supermarket budget brand chops I could find and, when I lifted one out, the bone fell out of it and 'pebbledashed' me and the hob.

PORK IN CIDER

Serves 2

INGREDIENTS

250ml of cider
1 cooking apple
1 onion
1 tablespoon of oil
2 pork chops or steaks
2 heaped teaspoons of chicken or vegetable gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into two thick slices and put them in the cider. Chop the remaining apple into tiny pieces and put them in the cider.

Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the meat. Fry the meat for 5 minutes on each side until brown.

Put the onion and the chopped apple in the bottom of an ovenproof dish with a lid. Mix thoroughly.

Put the meat on top of the onion and apple mixture. Put the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apple slices.

Add the gravy granules or stock cube to the cider and onion left in the dish. Stir thoroughly.

For a smooth gravy, if you have a food processor, put the cider and onion in it and blend it to the desired consistency. If you have a hand blender, put it in the cider and onion and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the onion through a sieve with the back of a spoon, or leave it lumpy.

ADDITIONS & ALTERATIVES

Add some cream to the gravy.

TIPS

Putting the apple in the cider stops it going brown.

morganlefay

Our favourite VERY FATTENING special occasion dinner:
Slice pork fillet into rounds about 1cm thick, saute in butter till brown both sides, add some white wine or cider to pan and cook gently until cooked through and the alcohol has bubbled off. Take meat out of pan and keep it warm while you add some sliced mushrooms to the juice in the pan, add s&p, cook till mushrooms are as you like them. Put pork back in pan and add as much double cream as you feel your arteries can stand and a BIG tablespoon of a mild, grainy French mustard, (if it's all too thick add a splosh of water) bubble gently till its the consistency youd like, eat with plain boiled rice or new pots, and we like spinach or kale with it. Sometimes I add peeled slices of cooking apple (Coxs are good) in place of the mushrooms. Yum yum.

PenguinOfDeath

Was just going to suggest pretty much what morganlefay has said, or to butterfly it and stuff with sausagemeat /haggis/blackpudding or even put it in a stroganoff, lovely and tender.

Gillybean

I marinade it in a mixture of olive oil, soy sauce and Dijon mustard all whisked together. Then pan fry to seal it and then into the oven for 20 mins. Delish.

COOLTRIKERCHICK

THANK YOU!!


We have 4 tenderloins ( took 2 pigs to slaughter..)


as I haven't got cream or cider and cooking apples.


I have just browned one off and popped it into th oven, to make a pork loin dinner.


tomorrow can go and pick up the above ingredients... and make them for the next 3 nights lol...

meritaten

I love pork tenderloin and after experimenting with different recipes - I preferred it kept simple. either marinaded in 'Chinese marinade'. which is simply soy sauce, garlic and ginger' seared in frying pan and put into a hot oven for about 10 - 15 minutes (yes, it DOES cook in that time).
or cut into inch thick medallions, fried in butter with a dash of oil added then removed when cooked, a good glass or two of white wine to deglaze the pan and simmered until thick. served with a salad its a lovely lunch dish or serve with veg for a more substantial dinner.

[Deleted User]

sliced dipped in flour and egg then coated in sage & onion dried stuffing mix,a little goes a long way and is very filling instead of a joint I used to do a mid-week roast this way withcuts of pork fillet when my children were small and I could make a 6"x 2" piece of pork fillet streeetch to OH, myselfand two kids no problem

allybee101

Rub chinese 5 spice in to meat and wrap in foil, roast for allotted time, half an hour before it's ready open the foil and spoon over plum jam. Leave foil open whilst it finishes - divine! Can't remember the full details and away from home so can't look at the recipe to check if there was anything else - possibly a bit of water or oil mixed with the spice to help it stick and add a bit of moisture?