|
REC: Pork Tenderloin with Sage-Crumb Coating
I got this recipe back in the 1980's from 'Cooking Light' magazine. This is
what we had for dinner last night. Very simple and delicious! Two (approx.) 1/2 lb. each pork tenderloins* Dijon mustard 2 tsp. rubbed sage 1-2 cloves garlic, minced (I use 2) dash or two of salt (optional) 1/4 tsp. pepper 1 c. whole wheat breadcrumbs *they come together in one package at my supermarket Preheat oven to 400F. Combine breadcrumbs, sage, garlic, salt & pepper. Brush the pork generously with dijon mustard. Roll the meat in the seasoned breadcrumbs. Loosely wrap each tenderloin in foil and place on a baking sheet. Bake about 30 minutes or until internal temperature reaches 140F. Remove from oven and let the meat stand for about 10 minutes (the temperature will continue to rise). Slice (about 1/2 inch thick) and serve. More thinly sliced, this makes for excellent hot pork sandwiches on a nice onion or other soft roll :) Jill |
REC: Pork Tenderloin with Sage-Crumb Coating
"jmcquown" wrote in message ... I got this recipe back in the 1980's from 'Cooking Light' magazine. This is what we had for dinner last night. Very simple and delicious! Two (approx.) 1/2 lb. each pork tenderloins* Dijon mustard 2 tsp. rubbed sage 1-2 cloves garlic, minced (I use 2) dash or two of salt (optional) 1/4 tsp. pepper 1 c. whole wheat breadcrumbs *they come together in one package at my supermarket Preheat oven to 400F. Combine breadcrumbs, sage, garlic, salt & pepper. Brush the pork generously with dijon mustard. Roll the meat in the seasoned breadcrumbs. Loosely wrap each tenderloin in foil and place on a baking sheet. Bake about 30 minutes or until internal temperature reaches 140F. Remove from oven and let the meat stand for about 10 minutes (the temperature will continue to rise). Slice (about 1/2 inch thick) and serve. More thinly sliced, this makes for excellent hot pork sandwiches on a nice onion or other soft roll :) Jill - - - - - - - - - - Sounds great (and easy--that's *my* kind of cooking). Thanks. MaryL |
REC: Pork Tenderloin with Sage-Crumb Coating
On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL"
> wrote: > Sounds great (and easy--that's *my* kind of cooking). Thanks. In that case, you'll like this too... http://www.porkrecipesvideos.com/Por...ork-chops.html -- Today's mighty oak is just yesterday's nut that held its ground. |
REC: Pork Tenderloin with Sage-Crumb Coating
On Jun 20, 5:15 am, "jmcquown" > wrote:
> I got this recipe back in the 1980's from 'Cooking Light' magazine. This is > what we had for dinner last night. Very simple and delicious! > > Two (approx.) 1/2 lb. each pork tenderloins* > Dijon mustard > 2 tsp. rubbed sage > 1-2 cloves garlic, minced (I use 2) > dash or two of salt (optional) > 1/4 tsp. pepper > 1 c. whole wheat breadcrumbs > > *they come together in one package at my supermarket > > Preheat oven to 400F. Combine breadcrumbs, sage, garlic, salt & pepper. > Brush the pork generously with dijon mustard. Roll the meat in the seasoned > breadcrumbs. Loosely wrap each tenderloin in foil and place on a baking > sheet. Bake about 30 minutes or until internal temperature reaches 140F. > Remove from oven and let the meat stand for about 10 minutes (the > temperature will continue to rise). Slice (about 1/2 inch thick) and serve. What if you didn't wrap it in foil? Total cooking time might increase a little, but wouldn't the coating stay crunchier? Seems to me wrapping in foil promotes steaming, which promotes soggier crumbs. - aem |
Pork Tenderloin with Sage-Crumb Coating
"sf" wrote in message ... On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL" > wrote: > Sounds great (and easy--that's *my* kind of cooking). Thanks. In that case, you'll like this too... http://www.porkrecipesvideos.com/Por...ork-chops.html -- You're right. Thanks! MaryL |
REC: Pork Tenderloin with Sage-Crumb Coating
"sf" > wrote in message ... > On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL" > > wrote: > >> Sounds great (and easy--that's *my* kind of cooking). Thanks. > > In that case, you'll like this too... > http://www.porkrecipesvideos.com/Por...ork-chops.html > > -- > > Today's mighty oak is just yesterday's nut that held its ground. Similar to the method I described in the original post, you may also brush the pork tenderloins with olive oil. Season with salt, pepper and garlic and lay strands of fresh rosemary alongside. Again wrap loosely in foil and bake, approx. 30 minutes. It's another method described in that magazine of my yesteryear ;) Jill |
REC: Pork Tenderloin with Sage-Crumb Coating
"jmcquown" > wrote in message ... > > "sf" > wrote in message > ... >> On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL" >> > wrote: >> >>> Sounds great (and easy--that's *my* kind of cooking). Thanks. >> >> In that case, you'll like this too... >> http://www.porkrecipesvideos.com/Por...ork-chops.html >> >> -- >> >> Today's mighty oak is just yesterday's nut that held its ground. > > > Similar to the method I described in the original post, you may also brush > the pork tenderloins with olive oil. Season with salt, pepper and garlic > and lay strands of fresh rosemary alongside. Again wrap loosely in foil > and bake, approx. 30 minutes. It's another method described in that > magazine of my yesteryear ;) > > Jill Why bother with the foil? Try this one: http://www.deliaonline.com/recipes/c...ed-apples.html |
REC: Pork Tenderloin with Sage-Crumb Coating
On Mon, 20 Jun 2011 23:04:17 -0600, "graham" > wrote:
> Try this one: > <http://www.deliaonline.com/recipes/cuisine/european/english/fast-roast-pork-with-rosemary-and-caramelised-apples.html> Heh, I made something very similar last week except the apple was sliced and I didn't use vinegar or sugar. I highly recommend taking a clue from the recipe you posted and just "going with it" because apples and pork are a match made in heaven. :) I don't remember what recipe inspired my dinner, but here are a couple of suggestions - http://www.eatingwell.com/recipes/po...les_thyme.html http://www.dianaskitchen.com/page/po...porkroast2.htm -- Today's mighty oak is just yesterday's nut that held its ground. |
REC: Pork Tenderloin with Sage-Crumb Coating
"graham" > wrote in message ... > > "jmcquown" > wrote in message > ... >> >> "sf" > wrote in message >> ... >>> On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL" >>> > wrote: >>> >>>> Sounds great (and easy--that's *my* kind of cooking). Thanks. >>> >>> In that case, you'll like this too... >>> http://www.porkrecipesvideos.com/Por...ork-chops.html >>> >>> -- >>> >> >> Similar to the method I described in the original post, you may also >> brush the pork tenderloins with olive oil. Season with salt, pepper and >> garlic and lay strands of fresh rosemary alongside. Again wrap loosely >> in foil and bake, approx. 30 minutes. It's another method described in >> that magazine of my yesteryear ;) >> >> Jill > Why bother with the foil? Try this one: > http://www.deliaonline.com/recipes/c...ed-apples.html > Why bother with foil? I don't know. But hey, the recipe (both the original with sage-crumb coating and the one with rosemary and garlic) has worked for me for 25 years so who am I to question it? Jill |
REC: Pork Tenderloin with Sage-Crumb Coating
"jmcquown" > wrote in message ... > > "graham" > wrote in message > ... >> >> "jmcquown" > wrote in message >> ... >>> >>> "sf" > wrote in message >>> ... >>>> On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL" >>>> > wrote: >>>> >>>>> Sounds great (and easy--that's *my* kind of cooking). Thanks. >>>> >>>> In that case, you'll like this too... >>>> http://www.porkrecipesvideos.com/Por...ork-chops.html >>>> >>>> -- >>>> >>> >>> Similar to the method I described in the original post, you may also >>> brush the pork tenderloins with olive oil. Season with salt, pepper and >>> garlic and lay strands of fresh rosemary alongside. Again wrap loosely >>> in foil and bake, approx. 30 minutes. It's another method described in >>> that magazine of my yesteryear ;) >>> >>> Jill >> Why bother with the foil? Try this one: >> http://www.deliaonline.com/recipes/c...ed-apples.html >> > Why bother with foil? I don't know. But hey, the recipe (both the > original with sage-crumb coating and the one with rosemary and garlic) has > worked for me for 25 years so who am I to question it? > > Jill Quite! If it works don't change it! I've never used foil with similar recipes and, of course, that works for me. A few weeks ago I roasted a fillet coated with a honey/grainy mustard mix and a few days later I just rubbed olive oil over one and then rolled it in one of those Mediterranean herb mixes one sees in fancy foody-type shops. Both were good. My Mother used to wrap a fillet around a sage and onion stuffing and tie it with string before roasting. Graham |
| All times are GMT +1. The time now is 12:54 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter