Anonymous wrotery rubs are best for pork.

Believe it or not, my fave is from Tony Horton's Team Beachbody cookbook. Sooo yummy and easy.

Also, Mark Bittman recommends only cooking pork to 145 degrees (at which any pathogens die) and letting it rest for about 10 minutes. It will still be a little pink. Don't let that freak you out --- it is so much juicier that way! It will cook fast.

ISLAND PORK TENDERLOIN

1/2 tsp salt
1/4 tsp pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp cinnamon

mix together and rub on a 16 oz pork tenderloin

heat 1 Tbsp olive oil in skillet over med high heat and brown pork, turning, about 4 min. remove and place in roasting pan.

mix 1/4 cup brown sugar & 1/2 Tbsp fresh garlic & 1/2 Tbsp tabasco sauce. pat this mixture onto top of tenderloin.

Cook in the oven for 20 min at 350 degrees.

We love the Tony Horton recipe too--it's also in the P90X cookbook. We never did the workouts but love some of the recipes. It's great sliced on a salad with oranges and an Asian dressing

My beachbody is by Tim Horton's. But the recipe sounds great.

Soy sauce, orange juice, ginger. Serve with noodles and a variety of sauteed mushrooms.

My mom used to do this as a marinade for beef fondue. (With oil, as you point out in a later post, a touch of brown sugar, and big chunks of onion.) I always loved it. Great taste of childhood.

Trader Joe's Island soyaki.

OJ, brown sugar, cinnamon, cloves, dried cranberries.

This is from Cooking Light - it's our go-to.
http://www.myrecipes.com/recipe/honey-bourbon-grilled-pork-tenderloin-10000000236075/

Plus, you use the leftover marinade to make a gravy and can put that over the meat and mashed potatoes.

If you open the package and the meat smells - it's not fresh. Even cooked it won't taste good. Don't overcook it, use a meat thermometer and grill it to 140 degrees (160 is the older instructions, lower temp will be more moist and better). Let the meat rest for 10 min before cutting it.

We love pork tenderloin - it's one of my go-to meats.

Anonymous wrote:NP here. I've tried making pork tenderloin several times and always feel it is dry and "off tasting". Am I overcooming, not using the right marinade, or do I just not like the flavor of the meat? I do make pork chops and like them best braised in orange juice, apple cider or wine and herbs. Any of you good cooks have thoughts on what I'm doing wrong with tenderloin ?

I like to brine it for 12 hours or so. I usually do water (4-6c), salt (1/4c), sugar or molasses (3-4T), some orange rind, some cloves, a few star anise (whatever else you want in this flavor profile or change it up and use rosemary and thyme instead). Then set the oven to 350, take it out and brown the sides in a cast iron oven proof skillet, then put the skillet in the oven. During this time melt some butter, honey, and rosemary (or molasses, orange juice, and butter depending on brine spices) in a small sauce pan.

After the pork has been in the oven for a few minutes (it might not take long at all to cook), pull it out and brush on some of the butter glaze, then back in until the internal temp comes to 135(!) I know this sounds low but it will carry over cook to 145 which is inline with the new safety guidelines. If you are really nervous let it go t 140 but anything more is when it just doesn't taste good anymore (dry!)

To make it easy for an in law visit, pull pork out of pan and add a touch of olive oil and lots of sliced vidalia onions and cook until caramelized. Serve with salad (fancy or not) and some carb (roasted new potatoes, yams, etc.) and done! I might add asparagus too because roasting it in the same temp oven would add like 3minutes more of prep. time.

Anonymous wrote:We just put the tenderloin in the slow cooker for about 8 hours (on low) with a couple cups of store bought BBQ sauce. When its done, we discard the liquid and let the meat cool enough to handle, then shred it. Warm the meat in the oven and serve with rolls and more BBQ sauce, baked beans, corn on the cob, watermelon slices, beer and blender drinks.

I always thought tenderloin was too lean for the slow-cooker so I never tried it. Does the meat stay moist and tender?

Anonymous wrote:Dry rubs are best for pork.

Believe it or not, my fave is from Tony Horton's Team Beachbody cookbook. Sooo yummy and easy.

Also, Mark Bittman recommends only cooking pork to 145 degrees (at which any pathogens die) and letting it rest for about 10 minutes. It will still be a little pink. Don't let that freak you out --- it is so much juicier that way! It will cook fast.

ISLAND PORK TENDERLOIN

1/2 tsp salt
1/4 tsp pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp cinnamon

mix together and rub on a 16 oz pork tenderloin

heat 1 Tbsp olive oil in skillet over med high heat and brown pork, turning, about 4 min. remove and place in roasting pan.

mix 1/4 cup brown sugar & 1/2 Tbsp fresh garlic & 1/2 Tbsp tabasco sauce. pat this mixture onto top of tenderloin.

Cook in the oven for 20 min at 350 degrees.

We love the Tony Horton recipe too--it's also in the P90X cookbook. We never did the workouts but love some of the recipes. It's great sliced on a salad with oranges and an Asian dressing

We just put the tenderloin in the slow cooker for about 8 hours (on low) with a couple cups of store bought BBQ sauce. When its done, we discard the liquid and let the meat cool enough to handle, then shred it. Warm the meat in the oven and serve with rolls and more BBQ sauce, baked beans, corn on the cob, watermelon slices, beer and blender drinks.

Dry rubs are best for pork.

Believe it or not, my fave is from Tony Horton's Team Beachbody cookbook. Sooo yummy and easy.

Also, Mark Bittman recommends only cooking pork to 145 degrees (at which any pathogens die) and letting it rest for about 10 minutes. It will still be a little pink. Don't let that freak you out --- it is so much juicier that way! It will cook fast.

ISLAND PORK TENDERLOIN

1/2 tsp salt
1/4 tsp pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp cinnamon

mix together and rub on a 16 oz pork tenderloin

heat 1 Tbsp olive oil in skillet over med high heat and brown pork, turning, about 4 min. remove and place in roasting pan.

mix 1/4 cup brown sugar & 1/2 Tbsp fresh garlic & 1/2 Tbsp tabasco sauce. pat this mixture onto top of tenderloin.

Cook in the oven for 20 min at 350 degrees.

Are you adding oil to the marinade? (I suggested the soy sauce and orange juice one, and forgot to list oil-- I usually do a combo of vegetable (not olive!) and sesame)

Tenderloin doesn't take nearly as long to cook as you might think. I know a lot of people favor the low-and-long method, but I usually do 325 for an hour or less. Mine usually comes out pretty juicy.

NP here. I've tried making pork tenderloin several times and always feel it is dry and "off tasting". Am I overcooming, not using the right marinade, or do I just not like the flavor of the meat? I do make pork chops and like them best braised in orange juice, apple cider or wine and herbs. Any of you good cooks have thoughts on what I'm doing wrong with tenderloin ?

Soy sauce, orange juice, ginger. Serve with noodles and a variety of sauteed mushrooms.

Olive oil, garlic, rosemary. Coat and bake. You can toss the red skinned potatoes in the same pan with the same coating. Delish.

Hosting in laws this weekend and have no time or energy to menu plan. Thanks!