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Tenderloin (cooking not lovin) (pg. 2)
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| EvilTree |
| quote: | Originally posted by Ian
I just find garlic horrible as a taste, and think it should only be used when you're trying to enhance flavour, lamb being one meat that i find it works in. the rest it's gross and masks the natural tastes of the meat, however I know we get great fresh meat here in the uk, lamb, pork, beef, turkey, chicken & many more, so perhaps I'm just lucky enough to taste unprocessed meats & so on ? who knows. |
You really shouldn't talk since all you like is English food ;p |
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| Ian |
| quote: | Originally posted by EvilTree
You really shouldn't talk since all you like is English food ;p |
I like danish pork, and I once ate some spanish ham :p |
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| biznology |
well i get what both of you mean.
im not doin a whole dish in one roast, just the meat. and i dont think im gonna inject anything (garlic, whatever).
i was curious to hear techniques, but i think that i will sear it to hold in some of the juice (meat flavor) and then roast it with olive oil and a rosemary garlic rub, for some outside deliciousness.
its just under 2 lbs (1.86) so im thinking 40-50 min at about 350-375 will be good.
anyone else?
thanks| |
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| Ian |
| cook some onions or shallots with it, and keep the juices and make your own gravy to go with it :p |
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| chimera66 |
| www.allrecipes.com is a wonderful site, every recipe I've ever tried from there is delicious...I'm sure you can find a recipe that will even make pork taste good. |
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| Ian |
| quote: | Originally posted by chimera66
www.allrecipes.com is a wonderful site, every recipe I've ever tried from there is delicious...I'm sure you can find a recipe that will even make pork taste good. |
pfft. pork always tastes good :D |
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| Dervish |
Loin is ace, I say thin slice it, a pinkie width maybe (dunno what it's be in inches). And unlike basically any other meat not flash fry it to sear it. It's so tender that it'll keep the moisture, but frying could carbonate and toughen up some surface parts.
I'd marinade it with light light flavors, a non flavoring oil, simple herbs maybe some lime to tenderize, for no more than 30-45 mins.
Cook in the marinade add butter, for a very short time. Remove meat stir in cream add some herbs, maybe a parsley or something, dose of pepper, canny with salt, perhaps a tiny bit of garlic but not alot.
Serve with any carb but I'd say... actually putting cooked tagliatelle into the butter, cream and now pork sauce to cover it then put the pork on top to serve. |
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| chimera66 |
| quote: | Originally posted by Ian
pfft. pork always tastes good :D |
not to me, I'm picky |
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| Ian |
| quote: | Originally posted by chimera66
not to me, I'm picky |
trust me, I'm as picky as they come. I do think we're spoilt here though, people say the english diet is bad, and in many ways it is, but like my brother came back from america & canada this week & we stopped at the store for some food and he was at the deli counter like "wow, you can actually see this smoked turkey is being cut off the turkey to order, not just being told it is turkey but it's actually processed with tons of other " |
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| biznology |
operation loin commenced.
i removed the silver skin (the tendon-y stuff that gets tough) and will let it sit in some oil, salt and herbs for 30 mins or until cooking starts.
i do have some leftover shallots that arent in perfect shape, but will be perfect to bake will for flavor.
that link looks great for all types of random food. thanks| |
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| Ian |
| i think we're cooking boneless loin this sunday, but our butcher is quite handy & has told us some good tips, like removing the bone from the loin, but tying it back in and leaving it for cooking cos it traps the flavours in. We'll just add a touch of pepper and some light herbs and that's all it'll need :D |
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