Conference turris::cooks

    Hi!  When you say pork tenderloins, are you referring to the long
    cut of meat that weighs about a pound or pieces of pork the
    size of a pork chop?  The recipe really sounds good.
    
    Flo

    I mean the long piece of meat.  Some stores offer it that way,
    but others cut up the tenderloin into "chop" size pieces.  If it
    comes in the long cut then cut it into 4 to five good size pieces.
    
    Hope this helps!   Enjoy.
    
    

    i was at the maynard meat market last week and noticed that they
    have pork tenderlion for 3.68 a pound but they looked like they
    were about 3 pounds a piece.  boneless of course ... those are the
    ones you specify aren't they (just alittle confused) but they sure
    looked good.
    
    and if you like veal, they have the thinnest cuts i've ever seen
    wrapped to perfection for a mear 7.99/lb.  they were good.....
    
    carlajeanne
    

re: .4

What you saw were whole tenderloins.  I think the recipe is calling for
rounds cut off a whole tenderloin.  That is, you lay the tenderloin out
in front of you, cut slices and use those slices.  The rounds are often
called tenderloins, even though they are not the whole tenderloin.

					>>>==>PStJTT

    
    	re: .0
    
    	I make a variation of this dish using cream instead of OJ, then
    	adding grated orange peel and some orange slices with as much of
    	the white stuff peeled off as possible.  The orange slices only
    	need to be heated through, they shouldn't be in the sauce overly
    	long.
    
    	It's a very elegant dish that tastes fabulous.
    
    	Carla
    

    This recipe is one of our favorites now.  For variations:
    
    	-- use chicken tenders instead of pork
    	-- substitute unsweetened pineapple juice for OJ, and
    	   also substitute curry powder for thyme (only have tried
    		this with chicken so far, but it was good).
    
    I always serve with Near East Rice Pilaf, and the sauce is good over
    the rice (Good recommendation!)
    
    Paula

    Someone mention rice?? 
    
    This was my mother's rice receipe to go with the Pork Tenderloins
    with OJ.  Never measured anything so bear with me. 
    
    Uncle Bens Converted Rice
    Canned Chicken Broth or Chicken Bouillon Cube ( disolved in hot water)
    Thyme 1/2 to 1/4 teaspoon
    Green Pepper
    Onion
    small amount of butter
    
    Follow the rice receipe on the box for the amount that you
    want to cook, substituting the Chicken broth for water.
    
    
    In a separate pan or microwave, heat broth/bouillon.
    
    Dice one small onion and half of a small green pepper.  Saute on
    medium heat in small amount of butter until onions are clear in 
    color.  Add rice and saute, stirring for a minute.  Pour in
    hot broth/bouillon, stir in the thyme cover and simmer until all
    the liquid is absorbed (aprox 15 minutes).
    
    Enjoy!
    
    Jeanne
    
    
    
     
    
    

		Orange and Honey-Roasted Pork Tenderloin

Serves 6						Preheat oven to 425�F.

2 8-to-10 ounce pork tenderloins, trimmed
2 teaspoons grated orange peel
1 tablespoon fresh thyme leaves or 1 teaspoon dried, crumbled
� teaspoon freshly ground pepper
2 garlic cloves, minced
1/3 cup fresh orange juice
2 tablespoons rice vinegar
Vegetable oil
2 tablespoons honey

Set pork on platter.  Using fork, work orange peel, thyme, pepper and garlic 
    to paste in small bowl.  Rub into pork.  Combine orange juice and vinegar 
    in same bowl.  Pour over pork.  Cover and refrigerate at least 2 hours or 
    overnight.
    
When ready for oven, brush heavy baking pan or ovenproof skillet with thin 
    layer of oil.  Heat pan in oven 4 minutes.  Set pork in pan.  Drizzle with 
    1 tablespoon honey.  Roast pork 10 minutes.  Turn pork.  Spoon any exuded 
    juices over.  Drizzle with remaining 1 tablespoon honey.  
    
Roast 20 to 25 minutes longer for medium, basting once or twice with pan juices.
Let pork stand 5 minutes.  Cut into �-inch thick slices and serve.
    
Source: Bon App�tit

  I found the recipe in .9 in one of my old copies of Bon Appetit - and it
was very good!  I was all set to post the recipe, but it was here already!
Very good flavor!

  The total recommended cooking time is 30-35 minutes.  I cooked mine for
about 33 minutes, and it turned out a little dry.  I suggest cooking it for
less time.

  
--Sharon

    Does anyone have a recipe that doesn't have orange in it?  My husband
    dislikes fruit flavored meat, specially orange.  I have a 1.5 pound
    pork tenderlion that is frozen and I would like to cook this week. 
    Also, ideas besides rice (also dislikes this) to serve with it would be
    helpful.  Thanks in advance,
    
    
    cj
    

    cj - I made a pork tenderloin without any fruit flavor.  I just roasted
    it the way you'd roast any piece of pork.  I rubbed flour, salt, pepper, 
    and probably some other herb (but I don't know what!) into the fat and
    threw it in the oven!  It cooks faster than a thick roast with a bone, 
    so use a meat thermometer to make sure that you don't over cook it.

    I accompanied it with a sweet potato and apple casserole and buttered,
    seasoned brussel sprouts.  It was a delicious meal!

    If you're interested in the sweet potato and apple casserole, I'll enter
    it in an appropriate note.

    Cara

    I tried the recipe for the Pork Tenderloin in Orange Juice, and you
    really can't taste the orange juice.  The Thyme and onions help to
    moderate the orange taste.
    
    Try it, I think you'll like it.
    
    PS...I used vidalia onions and it was superb!
    
    

 try a marinade with olive oil, red wine vinegar, scallions, garlic, fresh
parsley, thyme, rosemary and salt and pepper. Cook it on the grill. Really
delicious, and no "fruit" flavor.

 The Doctah

    
    Thanks for the quick replies.
    
    No joking around, but my husband is one of the most picky eaters I have
    ever seen.  He absolutely hates onions (one of my fav's) which is hard
    to handle but on the other hand, he loves garlic (and onion relative)
    go figure.  
    
    I do like the idea of the marinade and agree that if I did use the
    orange recipe it probably would not taste too much like orange but
    having to omit the onion, I would have to heavily rely on spices.  BTW,
    he also dislikes rosemary and ginger. :(
    
    I am concerned about grilling because of the shape and drying it out. 
    Anyone ever try and smoke one of these?  
    
    cj

> Anyone ever try and smoke one of these?

Sorry, I wouldn't know which end to light :-)

Grilling pork is very rewarding, but there are some tricks to keep from 
drying it out.

Slice the tenderloin into pieces approx. 3/4 inch thick.  Marinade for a 
couple of hours.  Include some cornstarch in the marinade.  Then put the
medallions on a *very hot* fire for maybe 30 seconds on each side, to seal 
in the juices.  Put the lid on the grill to cool it off (or turn the flame 
down if you use gas) and cook until the meat thermometer says it's done,
basting with leftover marinade up until the last few minutes of cooking 
(to make sure the marinade cooks completely).  The combination of being
marinated, the corn starch as a sealant, and the hot fire makes them come 
out very juicy indeed.

-Doug

>    No joking around, but my husband is one of the most picky eaters I have
>    ever seen.  He absolutely hates onions (one of my fav's) which is hard

cj - did you know about this when you used to be Aquilia?

But seriously, I recently mad a tenderloin whole on the grill.  I rubbed the
outside with straight TANDOORI spice blend, no yogurt.  Then placed it on the
grill with the tail (small end) away from the fire.  The tandoori mix gives the
meat a mild spice and bright red color (like Chinese Spare ribs).  Toss some 
wood chips (sprigs of green applewood, or pieces of shagbark hickory bark) on
the lava rocks/coals for a smoky flavor.

				-JP

    Our family recipe is also without fruit - you cook the tenderloin
    in a gravy. I don't have an exact recipe here, but basically:
    -salt, pepper, and some herbs of your liking,
    -in a large pot brown some bacon (cubed small) and optionally some
    onions, also cut small.
    -put tenderloin in pot and brown on high. pour water to cover, cook
     on medium low. (I have to check time and temperature here).
    -last step is to take a measuring cup, fill with cold water, add
     a combo of flour and gravy mix, mix well, add to pot and turn up
     to boiling - until gravy has thickened.
    
    easy. wonderful.
    (I use onion powder since my fussy hubby doesn't like the onion texture
    either......)
    
    Monica
    

>    I am concerned about grilling because of the shape and drying it out. 

 By coincidence, my wife defrosted a pork tenderloin on monday. I marinated it
for about 45 minutes and we grilled it and it was anything but dry. It was
perfectly cooked and juicy inside. It's no problem if you use an appropriate
heat and don't overcook it.

    
    Prepared grill till coals were grey.  Marinated for 2 hours in the
    following:
    
    1 can pineapple juice
    1 t yellow mustard
    2 T soy sauce
    1 T honey
    3 cloves garlic, minced
    2 t thyme
    1 t hungarian hot paprika
    
    Grilled 45 minutes with cover on.  Basted every 15 minutes till it read
    165 degrees.  It was perfect in the center but alittle dry on the ends.
    
    It was delicious!
    
    cj
    

Barbecued Pork and Peach Salad

2 small (1 1/4 lb.) pork tenderloins
1/4 tsp. salt
1/4 cup ketchup
2 tbs. firmly packed brown sugar
2 tsp. cider vinegar
1/2 tsp. chili powder

Peanut Butter Dressing (recipe follows)

2 large ripe peaches
2 tsp. lemon juice
4 cups torn green-leaf and red-leaf lettuce
1/4 lb. sugar-snap pea pods, tips and string removed
1/4 cup unsalted roasted peanuts.

1.  Heat oven to 325.  Place pork on wire rack in shallow roasting 
    pan, sprinkle with salt and roast 35 minutes.

2.  Meanwhile, in a small bowl, combine ketchup, brown sugar, vinegar, 
    and chili powder.  When pork has roasted 35 minutes, spread with 
    ketchup mixture and roast 10 to 15 minutes longer, or to internal 
    temp. of 170.  Remove to wire rack; cool to room temperature.

3.  Prepare Peanut Butter Dressing; cover and set aside.

4.  Just before serving, in 2-quart saucepan, heat 2 inches water to 
    boiling.  Dip peaches into boiling water, then immediately 
    plunge them into cold water.  Peel and quarter peaches; discard 
    pit.  Slice each peach quarter into 3 wedges.  In small bowl, toss 
    peach wedges with lemon juice.  Slice roasted pork diagonally.

5.  Arrange lettuce on large serving platter.  Top with sliced pork, 
    peaches, sugar-snap pea pods, and peanuts.  Stir dressing; spoon 
    some over salad.  Serve with remaining dressing.

Peanut Butter Dressing

In 1 cup glass measuring cup combine 1/3 cup water, 1 tbs. lemon 
juice, 1 tbs. low-sodium soy sauce, 2 tsp. firmly packed brown sugar, 
and 1/4 tsp. hot red pepper sauce; stir until sugar dissolves.  In 
small bowl, stir water mixture into 1/2 cup creamy peanut butter, half 
at a time, until dressing is smooth and creamy.

source:  Country Living July 1993

    I looking for a recipe that I saw on T.V., but did not copy it down
    fast enough. It was a pork sirloin with a cherry sauce. The only thing
    I can remember is that the cherry sauce is made from sun dried cherrys.
    If you know any recipes close to this, please reply.

>>> I looking for a recipe that I saw on T.V., but did not copy it down
    fast enough. It was a pork sirloin with a cherry sauce. The only thing
    I can remember is that the cherry sauce is made from sun dried cherrys.
    

  I'm not sure whether you are talking about a tenderloin, sirloin roast,
 or chops. But here's what I do,

  Dry the meat off with paper towel and brown it all over in a ovenproof 
 saute pan. Just use a little olive oil to brown the meat in. Remove the
 meat and add 1/3 cup each chopped onions, carrots, and celery to the pan.
 Saute the veggies until they wilt and scrape the brown bits from the 
 bottom of the pan. Add 1/2 cup each chicken stock, brown stock, and dry
 white wine. You can also add some garlic, salt and pepper to taste, some
 thyme and rosemary at this point. Return the meat to the pan and place it
 in a 400f oven until the meat reaches 165f. This will take about 15-18 min
 for tenderloin.

  While the meat is cooking soak 2/3 cup dried cherries in 1 cup of cognac
 or kirsch. If you warm the liquid in a microwave they will plump up better.
 After about 15 min drain and reserve the liquid. Slice the cherries in half.

  Check the liquid in the pan, you want about 1 cup when you're finished
 cooking the meat. If you need more liquid add some of the liquid from the
 cherries. Remove the meat from the pan add about 1/2 cup of the cherry  
 liquid and reduce slightly. Strain the liquid through a fine seive and 
 add the cherries to the sauce. Bring to a boil and then reduce and simmer
 for 3-5 minutes. 


	-mike