Pork tenderloin
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so lucky
Garden Master
Hope someone has some good ideas. I like pork tenderloin but don't feel really comfortable cooking one. And mine is either questionably done or definitely too done (dry)
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thistlebloom
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I know nothing. But can you smoke it? My brother does a lot of smoking and has given us some pork something or other (sorry, didn't catch the part name) but it was very good.
Where's @MontyJ ?
Where's @MontyJ ?
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baymule
Garden Master
Wrap in heavy foil. Cover liberally with orange marmalade or favorite preserves. Sprinkle with crushed red pepper ( or not, if you don't like pepper) Pour some cooking Sherry (available at grocery store) along the side of the tenderloin and close up the foil. Bake at 350 for couple of hours or three. Sorry I can't give you a definite time, I just cook until done, tender enough to twist with a fork and check on it every so often. Don't let it cook dry, keep a little sherry in the bottom. It won't be that kind of dry-the more you chew, the bigger it gets-it'll be good. Then you can package up a meal's worth of it and put packages of it in the freezer for when nobody feels like cooking.
ninnymary
Garden Master
Bay, are you supposed to put all that marmalade over the foil? 
Mary
Mary
baymule
Garden Master
Absolutely! It makes the foil delicious!Bay, are you supposed to put all that marmalade over the foil?
Mary
Then toss out the tenderloin 
Lavender2
Garden Addicted
Dh cuts them into loin chops, cheaper than buying pork chops. I like cracker chops.
Or are you planning on making it for a crowd?
Dh bought me a meat thermometer. I think it was a hint.
Or are you planning on making it for a crowd?
Dh bought me a meat thermometer. I think it was a hint.
journey11
Garden Master
I usually cut mine up into boneless chops too, which I fry up with a sprinkle of Old Bay and smother in gravy and caramelized onions.
If you're going to cook it as a roast, I'd rub it with some s&p and pan sear all of the outside good before you bake it (I love my cast iron skillet for that purpose). That helps seal the juices in.
@so lucky , do you have a meat thermometer? They are wonderful! I've not ruined a piece of meat since I got one a few years back. Recommended temps for different meats are usually printed on the side. Another good way to judge doneness is to watch for the juices to run from the top of the meat if you're pan frying it or grilling.
This reminds me that I had joked about getting my mom a meat thermometer for Christmas. But she really does need one. She is very fearful of food poisoning and usually cooks our Thanksgiving turkey to death, to be on the safe side. It's nice to know for sure. My FIL almost gave me food poisoning from a undercooked chicken breast when I was pregnant with Ava (they ate it, and I did not.) I bought him one too!
If you're going to cook it as a roast, I'd rub it with some s&p and pan sear all of the outside good before you bake it (I love my cast iron skillet for that purpose). That helps seal the juices in.
@so lucky , do you have a meat thermometer? They are wonderful! I've not ruined a piece of meat since I got one a few years back. Recommended temps for different meats are usually printed on the side. Another good way to judge doneness is to watch for the juices to run from the top of the meat if you're pan frying it or grilling.
This reminds me that I had joked about getting my mom a meat thermometer for Christmas. But she really does need one. She is very fearful of food poisoning and usually cooks our Thanksgiving turkey to death, to be on the safe side. It's nice to know for sure. My FIL almost gave me food poisoning from a undercooked chicken breast when I was pregnant with Ava (they ate it, and I did not.) I bought him one too!
