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Tenderloin (cooking not lovin)
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| biznology |
ok, so this is pretty serious for the cor, but i want to roast a pork tenderloin and want to know if there are any good recipes out there, or tips and tricks.
i am interested in doing the pan fry, oven roast method - and im pretty sure i can sort that out. but are there good marinades, brines, etc pre cooking? thanks| |
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| Omega_M |
| quote: | Originally posted by biznology
pre cooking? |
kill the pig first. :wtf: |
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| biznology |
| quote: | Originally posted by Omega_M
kill the pig first. :wtf: |
shh its ramadan, play nice!
and i am looking for serious answers pleez| |
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| Ian |
| tenderloin is one of the best pieces of meat, quality wise but sucks to cook because it's often so meaty and doesn't have much natural fat/natural oils to help cook itself in. If you pan fry, just use some oil & season the meat. Personally I cook it slowly in an oven with a bit of oil, some onions, mushrooms and a bit of pepper with a touch of sage at quite a low heat so the meat is nice & soft. |
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| EvilTree |
| I like to do a semi boil with pork in the deep pan, water maybe about 1/3 up the pork. Add a garlic, a small onion, pint of salt and pepper and boil, flipping occassionally until done |
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| lücid |
| place the tenderloin in the center of a glass baking pan. baste it with olive oil, make slits in it with a knife and shove halved garlic cloves in the slits, then cover it with a few sage leaves. take some red potatoes and cut those into quarters and fill up the empty space in the pan with those. use salt and pepper to taste if you want. |
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| EvilTree |
| quote: | Originally posted by lücid
place the tenderloin in the center of a glass baking pan. baste it with olive oil, make slits in it with a knife and shove halved garlic cloves in the slits, then cover it with a few sage leaves. take some red potatoes and cut those into quarters and fill up the empty space in the pan with those. use salt and pepper to taste if you want. |
I just realized it's harder and harder to find girls who can actually cook |
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| lücid |
| quote: | Originally posted by EvilTree
I just realized it's harder and harder to find girls who can actually cook |
yeah, i'm just glad my mom forced me to learn when i was younger by making me cook dinner every night. that's how i earned my allowance. :p |
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| Ian |
| i wouldn't personally use garlic with pork. it's too strong a taste for anything other than lamb for me to not overpower it. |
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| lücid |
| quote: | Originally posted by Ian
i wouldn't personally use garlic with pork. it's too strong a taste for anything other than lamb for me to not overpower it. |
you and i have very different tastes when it comes to spices and food. ;)
the nice thing about sticking garlic cloves in the pork while you roast it is that the garlic gets cooked down and the juices just seep into the meat... then as you're taking bites of it you get the tender meat and then soft mild pieces of garlic and crunchy browned sage leaves, which, in my opinion, is just an excellent combination.
but yeah i wouldn't recommend it for anyone who doesn't love garlic and/or sage. |
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| EvilTree |
Garlic is staple in most of the food I make.
I want to prevent vampires from sucking my blood. Though I may make an exception for hot female ones.
Srsly, I find garlic, and ginger takes away some of the meat odour which can be overpowering the other spices that you're adding. |
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| Ian |
| quote: | Originally posted by lücid
you and i have very different tastes when it comes to spices and food. ;)
the nice thing about sticking garlic cloves in the pork while you roast it is that the garlic gets cooked down and the juices just seep into the meat... then as you're taking bites of it you get the tender meat and then soft mild pieces of garlic and crunchy browned sage leaves, which, in my opinion, is just an excellent combination.
but yeah i wouldn't recommend it for anyone who doesn't love garlic and/or sage. |
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. |
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