My big tenderloin

Goomba38 said:

For Christmas I was given a cookbook by Emeril, called "Pot Luck,
Comfort Food with a Kicked up Attitude." Well, alrighty then. I'm not
nuts about Emeril usually, but felt obligated to give the book a try?
His recipe for Cajun mustard herb tenderloin sounded good, and he
suggests a recipe for Roasted potato and garlic salad. Damn! Between the
8 cloves of garlic smashed on to the tenderloin, and the entire head
roasted and used in aioli ...No vampires would not be bothering us last
night!!

I've never done a tenderloin before. Bought a 4.5 pound one at the
Commissary for $8.42 a pound (is that a good price??)
It also called for a "bunch" of fresh Rosemary and a "bunch" of fresh
Thyme and 8 cloves are garlic minced fine. How big is a "bunch' in your
world? I have no clue? Lets just say once I got all those leaves off the
Rosemary, my "bunch" got a lot smaller. And missing a stem, but finding
it in your mouth after cooking, isn't all that nice. :/
Pan browned the tied tenderloin, then coated in dijon mustard. Next it
is coated in the minced up herbs and garlic (ok, I cheated and tried
using the Cuisinart) and then in to the oven it goes.

Directions called for roasting about 25 min at 400 or so until the
thermometer read 120 but by that time Son-in-law, the mighty hunter, is
freaking because the juices oozing from the thermometer hole are still
blood red. I tried explaining to him about resting and residual heat but
he wasn't buying it. Geeez. So we toss it back in for another 10 min or
so. It was brown inside on the ends but thankfully still hinted pink by
the time we hit the middle. I never knew he was such a wuss, lol. This
is a guy who hunts and prepares his own deer every year!? Next time
we're going to take that puppy out at 120 and keep it outta his view
until serving. End result was still a lovely roast then was tender and
very tasty.

Not sure I'll do it again, but for the price I'm relieved it turned out
as nice as it did? I later heard that the SIL (aka The Mighty Hunter)
praised it repeatedly after he went home. He is usually so quiet about
food that I take this as high praise indeed. I could have sent him home
with a pound leftover.
Goomba

Cajun tenderloin sounds like lobster gumbo - a technique or style
typically applied by people to lower cost ingredients transferred to
high end stuff.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Louis Cohen said:

Cajun tenderloin sounds like lobster gumbo - a technique or style
typically applied by people to lower cost ingredients transferred to
high end stuff.

Perhaps? The recipe called for "cajun or spicy
mustard" as the coating. That is the only reason I
can see for calling it that? I used dijon because
that is what I keep around. It was delicious.
Goomba

In article <[email hidden]>, Goomba38

Quoted message said:

For Christmas I was given a cookbook by Emeril,
called "Pot Luck, Comfort Food with a Kicked up
Attitude." Well, alrighty then. I'm not nuts
about Emeril usually, but felt obligated to give
the book a try? His recipe for Cajun mustard herb
tenderloin sounded good, and he suggests a recipe
for Roasted potato and garlic salad. Damn! Between
the 8 cloves of garlic smashed on to the
tenderloin, and the entire head roasted and used
in aioli ...No vampires would not be bothering us
last night!!

I've never done a tenderloin before. Bought a 4.5
pound one at the Commissary for $8.42 a pound (is
that a good price??)

Quoted message said:

Directions called for roasting about 25 min at 400
or so until the thermometer read 120 but by that
time Son-in-law, the mighty hunter, is freaking
because the juices oozing from the thermometer

Quoted message said:

relieved it turned out as nice as it did? I later
heard that the SIL (aka The Mighty Hunter) praised
it repeatedly after he went home. He is usually so
quiet about food that I take this as high praise
indeed. I could have sent him home with a pound
leftover.

Not after his smarmy remarks, you couldn't. WhathisnamehisnameisJamie
would have been right there with him complaing about it not being done.
(Me, too, probably, truth be known.)
Lawsy, I was afraid you were going to say that this was a dog and you'd
spent $37 and wasted it. That's expensive roast beast hash. Glad it
turned out.

Quoted message said:

Goomba

--
-Barb, <www.jamlady.eboard.com> Homemade mayonnaise pics added 1-29-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.