Randomguy Posted January 21, 2021 Share #1 Posted January 21, 2021 I got a cheap pork tenderloin at Trader Joe's today, I will make it tomorrow. But how? I have some veggies I can make with, but how? Tiny carrots, a big russet potato, broccoli is what they are. What should I? Link to comment Share on other sites More sharing options...
petitepedal ★ Posted January 21, 2021 Share #2 Posted January 21, 2021 I do pork diablo..using my cast iron skillet..diablo sauce..is horseradish, cream, butter, dijon mustard and a tiny bit of cayenne... Easy peasy... 2 Link to comment Share on other sites More sharing options...
Rattlecan ★ Posted January 21, 2021 Share #3 Posted January 21, 2021 I do this recipe occasionally. Dead easy and delicious. 2 Link to comment Share on other sites More sharing options...
Randomguy Posted January 21, 2021 Author Share #4 Posted January 21, 2021 1 minute ago, petitepedal said: I do pork diablo..using my cast iron skillet..diablo sauce..is horseradish, cream, butter, dijon mustard and a tiny bit of cayenne... Easy peasy... It sounds good, but I can't do spicy for another week or so at least. I think the horseradish and cayenne would do me in right now. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 21, 2021 Share #5 Posted January 21, 2021 They are good just cooked on the grill. Do you have a balcony or somewhere you can grill? How about Central Park? 1 Link to comment Share on other sites More sharing options...
Randomguy Posted January 21, 2021 Author Share #6 Posted January 21, 2021 16 minutes ago, Longjohn said: They are good just cooked on the grill. Do you have a balcony or somewhere you can grill? How about Central Park? Nope. 1 Link to comment Share on other sites More sharing options...
smudge ★ Posted January 21, 2021 Share #7 Posted January 21, 2021 I just wrap it in bacon and bake it for 25-30 minutes. Might want to pan fry a bit to kick start the bacon. 4 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted January 21, 2021 Share #8 Posted January 21, 2021 Or just cook it like you would for pork diablo...just don't make the sauce. Link to comment Share on other sites More sharing options...
Airehead Posted January 21, 2021 Share #9 Posted January 21, 2021 I do this and change the veggies based on what I have in the fridge. Sometimes i throw a piece of bacon on top if I have it. I also change up the herbs if I feel like it. heet Pan Pork Tenderloin and Potatoes CourseMain Course CuisineAmerican Prep Time10 minutes Cook Time25 minutes Total Time35 minutes Servings4 servings AuthorTiffany Ingredients 1 1/2-2 pounds pork tenderloin 1/3 cup brown sugar 2 teapsoons garlic 2 tablespoons reduced sodium soy sauce 2 tablespoon balsamic vinegar 1/8 teaspoon crushed red pepper flakes 1/4 teaspoon smoked paprika optional 1 1/2 - 2 pounds baby red and/or gold potatoes, halved 3 tablespoons oil salt and pepper to taste 1/2 teaspoon Italian blend herbs 1/2 teaspoon garlic powder 1/3 cup grated parmesan cheese Instructions Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray. Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated. Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese. Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving. 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted January 21, 2021 Share #10 Posted January 21, 2021 The best one I ever had we put a rub on it. Wrapped it in a bacon weave and smoked it @ 225 until it hit the right IT (can't remember what it was, but probably about 150? ) Have to google the IT for pork loin. It was amazing. 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted January 21, 2021 Share #11 Posted January 21, 2021 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted January 21, 2021 Share #12 Posted January 21, 2021 2 1 Link to comment Share on other sites More sharing options...
Parr8hed Posted January 21, 2021 Share #13 Posted January 21, 2021 You could probably duplicate this somewhat with the oven low and slow. And ditch the veggies and add some smoked, bacon covered taters. 2 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 21, 2021 Share #14 Posted January 21, 2021 This is an attempt at job security. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 21, 2021 Share #15 Posted January 21, 2021 Parr8 cleans blood for a living. Bacon wrapped pork indeed. Link to comment Share on other sites More sharing options...
12string Posted January 21, 2021 Share #16 Posted January 21, 2021 Saurbraten! 2 Link to comment Share on other sites More sharing options...
Square Wheels Posted January 23, 2021 Share #17 Posted January 23, 2021 I don't think I'll ever eat meat again. 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 24, 2021 Share #18 Posted January 24, 2021 @Randomguy, did you cook it? Link to comment Share on other sites More sharing options...
Longjohn ★ Posted January 24, 2021 Share #19 Posted January 24, 2021 He read somewhere that raw foods were supposed to be good for you so I don’t think he did. 2 Link to comment Share on other sites More sharing options...
smudge ★ Posted January 24, 2021 Share #20 Posted January 24, 2021 Ya, I want to know how it was prepared and how it turned out. @Randomguy?? 1 Link to comment Share on other sites More sharing options...
Further Posted January 24, 2021 Share #21 Posted January 24, 2021 Low & slow on the Weber with just a bit of smoke. Indirect heat, about an hour or so to finish, maybe 2 hours depends... 1 1 Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted January 24, 2021 Share #22 Posted January 24, 2021 2 minutes ago, Further said: Low & slow on the Weber with just a bit of smoke. Indirect heat, about an hour or so to finish, maybe 2 hours depends... Then refrigerate what is left and slice into thin sections for a sandwich with some RUDY'S bar-b-que sauce. Use to be one of my staples when my wife was away traveling. 3 Link to comment Share on other sites More sharing options...
Randomguy Posted January 24, 2021 Author Share #23 Posted January 24, 2021 I cooked it, and it was good. Fringe overcooked. Salt, pepper, rubbed it with brown sugar, olive oil, and Dijon, seared it and baked. I wish I cooked it five minutes less. 1 Link to comment Share on other sites More sharing options...
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