Pork tenderloin

Go to FoodTV and try this recipe for Honey-Mustard Glazed Pork from
Ming Tsai. I made it and it was superb. Of course instead of honey I
used Splenda. I marinated it for 24 hours and it was awesome. The
sauce was the best I ever recall making.

There are also lots of other recipes for tenderloing there you can find
by searching.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13423,00.html

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Salt and pepper only, done in the oven.
Exquisite.

What do you do with pork tenderloin?

Pretty much the same thing you did 🙂. Sometimes I slice it and lay the
slices atop panful (chicken fryer, usually) of shredded
cabbage/vinegar/salt - covered.
--
Sherry
364/296/195 (4/3/05)
http://lowcarb.owly.net

I rub it down with olive oil, paprika, red wine and parsley and then back
(turning half way through). Spanish style.

KMS

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Salt and pepper only, done in the oven. Exquisite.

What do you do with pork tenderloin?

Marsha/Ohio

I coat them heavilly in cajun blackened seasoning and grill them.
Comes out even better with a teriyaki tenderloing but you need to read
the label carefully when you buy them because some are loaded with
carbs and some are not.

Since a friend introduced me to tenderloin this way, I seldom eat it
any other.

The other way that I sometimes prepare it calls for cooking them in
olive oil and making a dijon mustard cream sauce. My mother found the
recipe on the Atkins website. That is probably my second favorite way.

Marsha said:

Salt and pepper only, done in the oven.
Exquisite.

What do you do with pork tenderloin?

Make a marinade with some of the following:

Ketchup
lemon juice
teriyaki/soy sauce
sugar/brown sugar/splenda (I use splenda)
garlic
ginger
sesame oil

Put the above stuff in a ziploc bag, and add the tenderloin. Leave for
a couple of hours. Then bake the tenderloin, basting with the marinade
as necessary.

It's good!

Jo Anne

Marsha said:

Salt and pepper only, done in the oven. Exquisite.

What do you do with pork tenderloin?

Coat thickly with granulated garlic, white pepper and seasoned salt
(Lawry's or McCormick's). Roast on a rack over a pan at 250° to a center
temperature of 135°. Let rest for a few minutes so residual heat takes
it to about 142°. It's medium. Moist, tender, tasty, safe, juicy.
Occasionally, I put some cabbage in the pan during the last 20 minutes
of cooking time and let the pork drippings season and flavor it.

One of my other favorite ways is to stuff them. I take a piece of
sausage a little longer than the roast and freeze it. Poke a hole all
the way through the pork lengthwise (I use a thin-bladed boning knife to
start it at each end and finish by using my (very well washed)
sharpening steel to finish the tunnel. Push the now frozen sausage
through the pork and roast to 140° temperature in the center. I season
this by rubbing a thin layer of bacon fat on the outside of the pork.

The sausage seasons the pork from the inside.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Salt and pepper only, done in the oven. Exquisite.

What do you do with pork tenderloin?

Coat thickly with granulated garlic, white pepper and seasoned salt
(Lawry's or McCormick's). Roast on a rack over a pan at 250° to a center
temperature of 135°. Let rest for a few minutes so residual heat takes it
to about 142°. It's medium. Moist, tender, tasty, safe, juicy.
Occasionally, I put some cabbage in the pan during the last 20 minutes of
cooking time and let the pork drippings season and flavor it.

One of my other favorite ways is to stuff them. I take a piece of sausage
a little longer than the roast and freeze it. Poke a hole all the way
through the pork lengthwise (I use a thin-bladed boning knife to start it
at each end and finish by using my (very well washed) sharpening steel to
finish the tunnel. Push the now frozen sausage through the pork and roast
to 140° temperature in the center. I season this by rubbing a thin layer
of bacon fat on the outside of the pork.

The sausage seasons the pork from the inside.

I want to come to your house for a meal! 🙂

Since I have to eat my meats on the moist side and it is generally my
entree with no side dishes and I dont eat much, I seem to desire more
zing so I shred it and add some LC BBQ sauce to it, or slice it thin
and eat it with chinese mustard and sesame seeds. I did eat some cubed
pork in a bit of sun dried tomato alfredo sauce but it was so rich I
bet I only had a tablespoon of sauce. Before roasting I also marinate
meat in lime chili or low carb teriaki sauces to aid in having a moist
roast.

Except for prime rib, I'm not drawn to plain salt and pepper roasted
items anymore. I guess when the party is over before it starts when it
comes to eating, I want everything spicy and flavorful since I only get
a few bites of it.

Laureen

Marsha said:

Salt and pepper only, done in the oven.
Exquisite.

What do you do with pork tenderloin?

Marsha/Ohio

Roger Zoul said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Salt and pepper only, done in the oven. Exquisite.

What do you do with pork tenderloin?

Coat thickly with granulated garlic, white pepper and seasoned salt
(Lawry's or McCormick's). Roast on a rack over a pan at 250° to a center
temperature of 135°. Let rest for a few minutes so residual heat takes it
to about 142°. It's medium. Moist, tender, tasty, safe, juicy.
Occasionally, I put some cabbage in the pan during the last 20 minutes of
cooking time and let the pork drippings season and flavor it.

One of my other favorite ways is to stuff them. I take a piece of sausage
a little longer than the roast and freeze it. Poke a hole all the way
through the pork lengthwise (I use a thin-bladed boning knife to start it
at each end and finish by using my (very well washed) sharpening steel to
finish the tunnel. Push the now frozen sausage through the pork and roast
to 140° temperature in the center. I season this by rubbing a thin layer
of bacon fat on the outside of the pork.

The sausage seasons the pork from the inside.

I want to come to your house for a meal! 🙂

<LOL> Take a number...

Bring some wine.

Pastorio

Rub it and grill it. Will do one with a cajun rub, one with a jerk rub
and one with a mexican rub. Then grill and serve a few slices of each
to each dinner patron. All rubs from Nantucket Seasoning. I let sit,
rubbed, in the fridge for an hour or so, to get some flavor in there.

Will rub with rib rub (salt, pepper, paprika, brown sugar twin,
garlic), and marinate in lemon juice, then grill and serve with
sweet&spicy bbq sauce, like KC style.

Have also done the stuffed thing Pastorio was talking about. Also done
a red wine sauce kind of thing. Thinking of doing a hearty white wine
marinade next. Something like what you'd serve with ribs, like a
Riesling or a Gewhatyoucallit.

One of my favorite cuts, due to versatility and near universality of
good outcome. Takes flavor nicely.

Hollywood
maxmail.blogspot.com

Marsha said:

Salt and pepper only, done in the oven.
Exquisite.

What do you do with pork tenderloin?

Marsha/Ohio

The other day I finally got around to making this recipe which was posted by
Bear a couple of years ago. Took me a while to have all the things on hand.

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce, Splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup. Immediately
before serving, toss in the cilantro. Recipe by Bear

Comments by (Bear): I usually cook it in a Chinese clay pot, but I think it
would translate well in a crock pot. Maybe someone who knows more about
crock pots could give me some input on how to adapt the method. The original
recipe is for oxtail but I like pork butt better. They're both good but I
prefer pork to beef. I'm going to include the Shaoxing wine, but it can be
left out. It's very similar to sweet sherry, so sub that or leave it out.
Also, subbed Splenda for rock sugar. If you can't find daikon you can use
turnip, although it's not as good.

Comments by FOB: I lazified this somewhat, slices the pork instead of
cutting into cubes, it gets nice and tender so this works fine. I sor';t of
combined steps one and two--added everything except the daikon and cooked
for about an hour, then added daikon and cooked another half hour or so.
Skipped the cilantro as I didn't have any, it's sort of a personal taste.

I often buy a very large pork tenderloin and since there are only two of us
in the house, I cut it up and do different things with it. Just recently
found this recipe and it's now one of my favorites:

Chinese Spicy Eggplant
Serves 4 to 6
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork--I increase this to one pound
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar--use Splenda or omit
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in
wok until very hot. Stir-fry eggplant about 5 minutes or until soft. Set
aside.

Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the
scallions on low heat until aroma comes, about 30 seconds. Add pork. Turn to
high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar,
and chili paste with garlic. Stir-fry 30 seconds.

Pour eggplant into meat mixture. Add remaining scallions and stock. Cook
and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)
(This recipe reprinted with permission from Madame Wong's Long-Life Chinese
Cookbook).

Sure would be nice if we could get back to posting goodies like this under
the REC: thingie, like we used to do.

FOB wrote:
:: The other day I finally got around to making this recipe which was
:: posted by Bear a couple of years ago. Took me a while to have all
:: the things on hand.
::
:: Pork with Daikon and Star Anise
::
:: 2-3 pounds pork butt, cut into 2 inch cubes
:: 1 pound Daikon, cut into odd shaped chunks
:: 4 Star anise
:: 1/4 cup Shaoxing wine
:: 8 thin slices ginger
:: 3 garlic cloves, smashed
:: 1 Tbs. dark soy
:: 2 Tbs. light soy
:: 2 tsp. Splenda
:: 1.5 tsp. Salt
:: 1 cup cilantro leaves
::
:: Cover pork with water and bring to a boil. Reduce to medium and add
:: the wine, star anise, ginger and garlic and cook 1 hour. Add soy
:: sauce, Splenda, salt and continue to cook about 1-1/2 to 2 hours.
:: Add daikon and cook another 30-45 minutes. The liquid should reduce
:: to about a cup. Immediately before serving, toss in the cilantro.
:: Recipe by Bear
::
:: Comments by (Bear): I usually cook it in a Chinese clay pot, but I
:: think it would translate well in a crock pot. Maybe someone who
:: knows more about crock pots could give me some input on how to adapt
:: the method. The original recipe is for oxtail but I like pork butt
:: better. They're both good but I prefer pork to beef. I'm going to
:: include the Shaoxing wine, but it can be left out. It's very similar
:: to sweet sherry, so sub that or leave it out. Also, subbed Splenda
:: for rock sugar. If you can't find daikon you can use turnip,
:: although it's not as good.
::
:: Comments by FOB: I lazified this somewhat, slices the pork instead
:: of cutting into cubes, it gets nice and tender so this works fine.
:: I sor';t of combined steps one and two--added everything except the
:: daikon and cooked for about an hour, then added daikon and cooked
:: another half hour or so. Skipped the cilantro as I didn't have any,
:: it's sort of a personal taste.
::
:: I often buy a very large pork tenderloin and since there are only
:: two of us in the house, I cut it up and do different things with it.
:: Just recently found this recipe and it's now one of my favorites:
::
:: Chinese Spicy Eggplant
:: Serves 4 to 6
:: 1 pound eggplant (Chinese preferred)
:: 4 tablespoons oil
:: 2 cloves garlic, minced
:: 1 1/2 tablespoons ginger, minced
:: 2 scallions, chopped fine
:: 4 ounces ground pork--I increase this to one pound
:: 2 tablespoons dark soy sauce
:: 1 teaspoon red wine vinegar
:: 1/2 teaspoon sugar--use Splenda or omit
:: 2 teaspoons chili paste with garlic
:: 1 teaspoon sesame oil
:: 1/4 cup chicken stock
::
:: Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of
:: oil in wok until very hot. Stir-fry eggplant about 5 minutes or
:: until soft. Set aside.
::
:: Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the
:: scallions on low heat until aroma comes, about 30 seconds. Add pork.
:: Turn to high heat. Stir-fry until meat changes color. Add soy sauce,
:: vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
::
:: Pour eggplant into meat mixture. Add remaining scallions and stock.
:: Cook and stir about 3 minutes. Stir in sesame oil.
::
:: (May be prepared in advance. May be frozen. Reheat before serving.)
:: (This recipe reprinted with permission from Madame Wong's Long-Life
:: Chinese Cookbook).

In article <[email hidden]>,

Roger Zoul said:

Sure would be nice if we could get back to posting goodies like this under
the REC: thingie, like we used to do.

Oh please...

This list has been so dead for so long, it's been nice to see an
increase in posts lately!

I imagine it has something to do with New Years resolutions. <G>

Most people start those on February 1st.
Or so I've observed.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet wrote:
:: In article <[email hidden]>,
:: "Roger Zoul" <[email hidden]> wrote:
::
::: Sure would be nice if we could get back to posting goodies like
::: this under the REC: thingie, like we used to do.
::
:: Oh please...
::
:: This list has been so dead for so long, it's been nice to see an
:: increase in posts lately!

Well, it has been dead....but good recipes are always nice and file away.

::
:: I imagine it has something to do with New Years resolutions. <G>
::
:: Most people start those on February 1st.
:: Or so I've observed.

Yeah, even JC came back...

Lots of good recipes from everyone.
We'll try the one from Bob with the
seasoned salt, garlic, and white pepper.

Another favorite of ours is a marinade
with dry mustard, soy sauce, garlic,
lemon juice, and one or two other
ingredients I can't think of off hand.

Marsha/Ohio

FOB said:

Pork with Daikon and Star Anise

2-3 pounds pork butt, cut into 2 inch cubes
1 pound Daikon, cut into odd shaped chunks
4 Star anise
1/4 cup Shaoxing wine
8 thin slices ginger
3 garlic cloves, smashed
1 Tbs. dark soy
2 Tbs. light soy
2 tsp. Splenda
1.5 tsp. Salt
1 cup cilantro leaves

Cover pork with water and bring to a boil. Reduce to medium and add the
wine, star anise, ginger and garlic and cook 1 hour. Add soy sauce, Splenda,
salt and continue to cook about 1-1/2 to 2 hours. Add daikon and cook
another 30-45 minutes. The liquid should reduce to about a cup. Immediately
before serving, toss in the cilantro. Recipe by Bear

Chinese Spicy Eggplant
Serves 4 to 6
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork--I increase this to one pound
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar--use Splenda or omit
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in
wok until very hot. Stir-fry eggplant about 5 minutes or until soft. Set
aside.

Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the
scallions on low heat until aroma comes, about 30 seconds. Add pork. Turn to
high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar,
and chili paste with garlic. Stir-fry 30 seconds.

Pour eggplant into meat mixture. Add remaining scallions and stock. Cook
and stir about 3 minutes. Stir in sesame oil.

In article <[email hidden]>,

Roger Zoul said:

OmManiPadmeOmelet wrote:
:: In article <[email hidden]>,
:: "Roger Zoul" <[email hidden]> wrote:
::
::: Sure would be nice if we could get back to posting goodies like
::: this under the REC: thingie, like we used to do.
::
:: Oh please...
::
:: This list has been so dead for so long, it's been nice to see an
:: increase in posts lately!

Well, it has been dead....but good recipes are always nice and file away.

Join RFC. :-)

Quoted message said:

::
:: I imagine it has something to do with New Years resolutions. <G>
::
:: Most people start those on February 1st.
:: Or so I've observed.

Yeah, even JC came back...

Ack!

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

S/P High Heat- Seared and the baked

Over Braised Red Cabbage YUMMY

--
Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/Forums.aspx/diet-low-carb/200602/1