Pork Tenderloin - best way to cook ?

[TaxiDriver]

Rare rare treat in this household but I've been given some Pork Tenderloin,

Whats the best and simpleist way to cook it so that it doesnt go dry/chewy and flavourless.

 

Im quite excited at the prospect of a real meat dinner so dont wanna ruin it

 

Im thinking wrap in foil and roast slowly at lower temp ?

[four-wheel-drive]

We always used to roll it into a ring and put paxo stuffing in the middle cook slowly in oven we used to have it most sunday's when I was young lovely.

[Thunderbird]

Im thinking wrap in foil and roast slowly at lower temp ?

 

I would say not actually, treat it like steak but make sure it's cooked through. The more tender and underworked the muscles the less cooking time is generally required. I did some the other day for my son and me, cut it into rounds, fried in olive oil, garlic, seasoning and a bit of Flying Goose chilli sauce just for a kick of heat. Served it with green lentils cooked in stock (well seasoned) and then mixed with fried (till golden) onions. Let the meat rest in a warm place for five minutes after you've cooked it.

 

Gurt lush, as they say round these parts.

Edited December 7, 2014 by Thunderbird

[Paul T]

Wrapped in bacon and stuffed with stilton in a pot roaster

[Winston72]

Wrapped in bacon and stuffed with stilton in a pot roaster

+1

guys your making me hungry mmm

[grrclark]

Cut into medallions as Thunderbird suggested and cook relatively quickly as you would a fillet steak is definitely an option, but you need a sauce.

 

It is terribly difficulty to keep moist as there is no fat content so the meat dries out very quickly, I tend to cut it so you can unroll it, then stuff the insides with whatever takes your fancy, roll it back up again, bard it with streaky bacon, roll it in tinfoil and roast. Medium hot oven and cook relatively quickly.

 

The last one that I stuffed I used roasted peppers, sun dried tomatoes, some butter, paprika and then after it was all rolled up I then rolled it all in fresh herbs and breadcrumbs to give it a crust.

[TaxiDriver]

Thanks,

Now if only someone had treated me to some bacon to wrap it in, oh and some stilton :sigh:

 

I cant see me being able to roll it, (its already a sort of 2" round roll shape) maybe this is why it was going begging,

 

Hmmm, So cut into rounds or medallions and fried then ? sounds nice,

got mixed veg and some roasties to accompany it

Edited December 7, 2014 by TaxiDriver

[kyska]

Thanks,

Now if only someone had treated me to some bacon to wrap it in, oh and some stilton :sigh:

 

Hmmm, So cut into rounds or medallions and fried then ? sounds nice,

got mixed veg and some roasties to accompany it

 

Yes, flash fry (I oil the meat, not the pan), season well, keep turning every minute, this'll help it stay moist.

[clakk]

or ,brush both sides with olive oil and a sprinkle of pepper ,then wrap in foil and do in the oven for 30/45 minutes .comes out as moist as can be.or even better roll the tenderloin around a black pudding ,tie up with string ,coat with the oil and wrap in foil .give 45 minutes to cook the pudding.

Edited December 7, 2014 by clakk

[hushpower]

slice it into medalions and flash fry turn once and rest. with a mustard peppercorn sauce,splendid :beer:don't forget to season

Edited December 7, 2014 by hushpower

[grrclark]

I cant see me being able to roll it, (its already a sort of 2" round roll shape) maybe this is why it was going begging,

 

You need to cut it open like you were shaving the bark off a log, sharp knife and patience

[timmytree]

Cut into medallions, quick fry in butter with sliced onions. Set that lot aside and rough chop swede, carrot, parsnip, butternut squash, celery, fry that lot in butter to just start it browning. Put the lot in a deep casserole with a couple of sliced apples and enough dry/medium cider to cover the lot. In the oven at 170c for about 2 hours. Thicken the juice with cornflour if needed and season to taste.

Serve with steamed kale, roasted sprouts, roast taties, whatever you fancy!

Buy twice as much cider as you think you'll need because you have to drink it while you're cooking, that's the law!

[TaxiDriver]

Well,

I melted some butter and added some sweet chilli sauce and simply fried it off in medallions,

Seved with small half potato roasties and mixed peas/baby carrots.

 

Lovely jubbly

[Rupert]

Cut into medallions,get pan searing hot and add in groundnut oil,add meat sear on both sides very quickly,add some red wine,red currants bay leaf rough chopped onions peper, turn down heat and reduce liquid to thick sauce,seve with seasoned mash and seasonal veg,

 

Less than 30 mins inc prep

Edited December 7, 2014 by Rupert