Topic profile page for Tenderloin.
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Topic "Tenderloin" was discussed 0 times on 0 sites in last 3 months
Superb Pork Tenderloin Recipes!: Chef Kathy (an Award... Superb Pork Tenderloin Recipes!: Chef Kathy (an Award Winning Chef) Shares 25 Of Her Favorite Pork Tenderloin R.. http://bit.ly/4OqFxH Attachments http://www.how-to-cook-gourmet.com/pork-tenderloin-recipes-ebook.html?hop=forme3 about 2 days ago from Ping.fm
Started 1 day, 22 hours ago (2009-12-18 17:15:00)
by Kevin Brogle
We are roasting a 5 lb beef tenderloin for Christmas dinner. Which is better, a low temperature slow roast (250F) or high temperature (450F reduced to 350F)? Cheers
Started 4 days, 13 hours ago (2009-12-16 01:55:00)
by RSS
Pork Tenderloin with Roasted Grape Sauce Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans. More...
Started 4 days, 15 hours ago (2009-12-16 00:00:00)
by Enrique Torres
Can I sear a pork tenderloin ahead of time and then finish it in the oven later that day? I know it can be done with beef, but what about pork? Thanks Answer Larry: Yes,You can do it. The only thing you have to take care is to keep it refrigerated until you cook. For me, prior searing is the best system to impart flavor, juiciness and tenderness to meat. Please let me know your results...
Started 5 days, 5 hours ago (2009-12-15 09:28:00)
by MOUNTAIN_MOLEHILL
I'm making a stuffed pork tenderloin tomorrow night. The recipe is actually to grill it, but I'm planning on making it in the oven. It will be one pound of meat. I have to slice it down the middle to open it, flatten it thinner and roll it up with the stuffing. Any thoughts on time and temperature for something like this?
Started 5 days, 9 hours ago (2009-12-15 05:51:00)
by tryingthisstuffout
I bought it on sale in October and have been saving it, as I generally can't eat a whole tenderloin by myself fast enough before it spoils. Do you think it has lost significant texture over the course of the three months? It is still wrapped in it's original casing from the store. I want to "wow" the family with beef wellington but I'm willing to man up and eat this tenderloin myself and ...
Started 6 days, 4 hours ago (2009-12-14 10:27:00)
by Bergy
This really is the best ever - I used low sodium cream of Mushroom and only 1/4 pkg of the Onion soup using mainly the only flakes - It was so tender and moist Mmm Pork Tenderloin, the Best Ever by ~nimz~ c/e welcome
Started 6 days, 18 hours ago (2009-12-13 21:21:00)
by cookingrvc
David (lakeguy) posted that if he could do this, then anyone could. So I followed the directions and well, the roast was underdone. Totally my fault. Our guest are not 'rare' people; neither are DH or I. DH told me to cook it to 135 and I scoffed it would be overdone so I had our helper take it out at 130. It sat for 20 minutes and next I knew she had cut it into nice thick steaks which were...
Started 6 days, 18 hours ago (2009-12-13 21:21:00)
by cookingrvc
David (lakeguy) posted that if he could do this, then anyone could. So I followed the directions and well, the roast was underdone. Totally my fault. Our guest are not 'rare' people; neither are DH or I. DH told me to cook it to 135 and I scoffed it would be overdone so I had our helper take it out at 130. It sat for 20 minutes and next I knew she had cut it into nice thick steaks which were...
Started 15 hours, 26 minutes ago (2009-12-19 23:56:00)
by Bob Hughes
Well, I had originally intended to open this tomorrow night, but the snow is still falling and the pork tenderloin is still being sauteed, so I figured what the hell! Light yellow/white in the glass, with a great nose that says rocks/slate, petrol & granny smith apples. Bone dry on the palate, light-bodied and very elegant with a nice finish. Very harmonious, and while I still think this is ...
Started 6 days, 7 hours ago (2009-12-14 08:18:00)
by sarge055
I lost a pork loin recipe that was aired several years ago. Does anyone have it and if so send it to me or tell me where I can locate it again. Recipe is a Pork Tenderloin which is cut length-wise approx. 1/2 to 3/4 thick until the tenderloin is laying flat. I believe spinach, red peppers, and bleu cheese are placed on the pork, rolled up and tied off but I'm not sure. Can anyone help me out.
Started 6 days, 2 hours ago (2009-12-14 13:06:00)
by Bob Kohm
We're having 10 adults & 8 kids for Christmas dinner this year, so I've started thinking about the menu. I think I've hit on a good one. We're going to do the Whoville Christmas Feast from the Grinch. I'm going to make the Roast Beast by taking a whole beef tenderloin (pobably two, thinking about how many are coming... ugh) and slow cooking it over an applewood fire and taking a rack of ribs...
Started 3 days, 20 hours ago (2009-12-16 18:32:00)
by karezz
Pork Wasabi Tacos Ingredients: 1-1/2 lb. pork tenderloin, cut into 1-inch pieces 1/3 cup sugar-free hoisin sauce 6 ww flatbreads or tortillas 1 to 2 tsp. prepared wasabi paste 2 Tbsp. water 2 Tbsp. vegetable oil 1/2 tsp. white wine vinegar 1/4 of a head of napa cabbage shredded 2 carrots shredded 1/2 of an English cucumber thinly sliced or shredded Directions: Soak wooden skewers in water for...
Started 3 days ago (2009-12-17 15:11:00)
by anonymous
I posted it here an eon ago: Porcupine balls. Search porcupine. (For those unaware -- no part of the porcupine not cutlet, tenderloin or sweaty balls is used in making this dish.)
