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/ck/ - Food & Cooking

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11886484 No.11886484 [Reply] [Original]

what is the best way to prepare pork tenderloin?

hit me up with your favourite recipes

>> No.11886487

throwing it in the garbage

>> No.11886494

>>11886484
Slice them down the middle, stuff them with salt, chopped parsley, and diced garlic. Put them in the oven and bake at 325F for about 20 minutes until the tenderloins are done.

>> No.11886498

>>11886484
Butterfly fit
Stuff with sage, apple and feta cheese
Roll up and tie into a roulade
Season outside with olive oil and liberal amounts of salt and pepper
Sear in a cast iron all over
Finish in the over


Or attempt a pork Wellington since it’s cheaper than beef

>> No.11886511

>>11886484
I prefer to butterfly mine, season with salt and pepper, grill them over medium heat, then serve them with chimichurri sauce.

>> No.11886730

Cover with small amount of GOOD olive oil. Roll in crust of mixed herbs, lemon zest and Garlic powder.

Seal in hot pan. Cook in medium oven.

>> No.11886735

>>11886484
Slice into 1" sections, lightly pound out to sandwich size, dip in seasoned buttermilk, into flour, into hot oil, serve on a good bun with some good mustard and a few good pickles.

>> No.11886778

>>11886484
>trim then butterfly out once down the middle, then on the thicker side do another cut to open it a bit more.
>salt & pepper on the inside, you can add some other spices/herbs if you feel like but don't go overboard
>stuff with sauteed spinach & shredded cheese like cheddar
>fold it back up, salt & pepper on the outside edge. tie it up if required with string.
>cook in a frypan to brown, then put it in an oven at a decent heat to cook through maybe 20 to 30 minutes.

>> No.11886883

>>11886778
>sauteed spinach & shredded cheese like cheddar

I'd say shredded aged Gouda, but yeah, good call. Maybe add some mustard seeds and garlic to the sauteed spinach.

>> No.11886889

Braised in milk

>> No.11886934

>>11886498
this, or alternatively stuff with pancetta and basil pesto instead

>> No.11887266

>>11886735
based Iowa poster

>> No.11887277

>>11887266
Fucking based flyover hick, am i right or am i right?

>> No.11887292

>eating pork
>ever

>> No.11887305

>>11886484
Cover it in salt for 1 night. Next day rince it, dry it, cover it with herbs, pepper, wrap it in a clean towel and forget it in the fridge for 1-2 weeks. Fucking delicious.

>> No.11887313

>>11886484
I like them when cooked in mustard sauce with roasted potatoes as a side.

>> No.11887358
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11887358

make char siu
pic related is essential, and only like $1 at chinese groceries. It tenderises the meat and gives it the red colour. It's disgusting by itself.

mash up a couple cubes, add some of the brine, hoisin sauce, generous 5 spice, soy sauce, minced garlic, a little rice wine vinegar and sugar

marinade it for atleast 24 hours
grill or roast it and baste it with hot honey mixed with a little dark soy sauce

>> No.11887375

>>11886484
season with black and white pepper seal in frying pan. Rub with mustard then in the oven to finish sitting on some thyme branches.
>>11886494
>>11886511
>>11886735
>>11886778
fucking gulag for you cunts, slicing it wtf

>> No.11887380

>>11886735
I was going to say this.
Pork tenderloin is kind of dry and flavorless unless its breaded and fried. I slice across the grain and pound, and go more for a schnitzel like thing, with Panko.

>> No.11887406

Cut into fist sized chunks
Put in marinade of:
>Pickle juice
>honey
>spicy mustard
>mayonnaise
>oil
>pepper
Add in 3/4 pound bacon
Let sit for an hour or two
In oven for for 2 hours at 400
[spoiler]yes this is Life of Boris

>> No.11888081
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11888081

>>11887406
>2 hours at 400

>> No.11888097

>>11886484
pork is haram inshallah

>> No.11888115

>>11888097
>inshallah
You're using it wrong

>> No.11888117

>>11887358

>Gooking up a tenderloin on purpose.

No thanks

>> No.11888271

>>11886484
I'd cure it
But that's just me

>> No.11889009

>>11886484
That old-ass Chef John video goes over the basics. I've never made black cherry sauce, but the rudimentary methods are all there. Probably the best one I had was with a local apple-beer to use for the pan sauce with a dash of apple cider vinegar.

>> No.11889015

>>11887277
Based toastie coastie