Dave Smith said...

> aem wrote:
>> On Dec 22, 11:36 am, Dave Smith
>> > wrote:
>>> I tried this one on a pork tenderloin last night and it turned out very
>>> well. I removed all the connective tissue and bits of fat from the
>>> tenderloin and then cut it into medallions about an inch think and
>>> seasoned them with salt and pepper. I browned them in butter in a hot
>>> pan, turning it down to allow them to cook through without burning the
>>> ends. When they were pretty well done I popped them into the oven
while
>>> I made the sauce.
>>>
>>> I chopped a small onion and sauteed it in the butter, then added some
>>> chopped dried apricots and curry powder, deglazed the pan with a bit of
>>> pineapple juice, then added whipping cream, and cooked it down into a
>>> nice sauce, put them medallions back into to sop up some sauce.
>>>
>>> Dang. I had some fresh cilantro in the fridge. If I had remembered to
>>> add that it would have been even better.
>>
>> Sounds excellent. I agree about the cilantro. I have made something
>> very similar using garam masala instead of curry powder but I may try
>> your idea next time. Pork tenderloin is like a blank canvas, you can
>> do so many different things with it. -aem
>
>
> It is a very versatile cut of meat. You can bread and fry it, butterfly
> and stuff it, or marinate and grill. I sometimes cut it into slices and
> marinate it in a soya sauce with garlic and ginger and use it for satay.


Dave,

I've also cut medallions of pork tenderloin for pork Thai satay but after
gout, fish sauce basically canceled this favorite recipe of mine.

I bake (325 F.) pork tenderloins (trimmed as you do) on parchment paper on
a cookie sheet, flipping a few times until desired doneness, using to a
digital probe thermometer.

http://allrecipes.com/Recipe/Chipotl...in/Detail.aspx

1/3 the chipotle if you don't like spicy hot-hot-hot.

The ends are always more done so they're a good offering to guests afraid
of pink/juicy pork. YMMV.

Best,

Andy