Rosemary, garlic, salt, black pepper and EVOO pork tenderloins


 
Brett-EDH

Brett-EDH

TVWBB Platinum Member
Giving the WSK a good workout today.

Started with mesquite turkey breast. Then roasted 3 eggplants for babaganoush. And now these tenderloins for dinner.

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WSK running around 400°F. Budgeting a check at 30 minutes in. Should be done by 45 minutes, say 138-140°F.
 
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Brett-EDH

Brett-EDH

TVWBB Platinum Member
Tim Campbell said:
That's money, Brett.
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thank you. after i pulled them, i tented and rested them for 10 minutes. perfect pink and tender center on slicing. only other adjustment i'd make next time is a quick sear after it's at temp, 140F. just to crust up the garlic rosemary SP evoo seasonings. the fam really enjoyed these. definitely simple and easy, a 2/5 on complexity scale.
 
Darryl - swazies

Darryl - swazies

TVWBB Guru
Looking good.......really good......I look at delicious food early in the morning when clearly I would eat anything right about now....and I don't know why......
stop changing your profile pics man.....didn't even know it was your cook.
 
M

Mack Manning

TVWBB Fan
Here in pig country, full loins are dirt cheap and have more marbling than tenderloin, especially if I spend for Cheshire pork. What would you suggest I do differently with those?
 
Brett-EDH

Brett-EDH

TVWBB Platinum Member
Mack Manning said:
Here in pig country, full loins are dirt cheap and have more marbling than tenderloin, especially if I spend for Cheshire pork. What would you suggest I do differently with those?
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www.allrecipes.com

Maple-Brined Pork Loin

Chef John's easy maple syrup brine for boneless pork loin works its magic overnight to keep the meat moist and add a sweet hint of maple flavor.
www.allrecipes.com www.allrecipes.com

Or this one that I’ve had on my list for a while but haven’t made yet

www.allrecipes.com

Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce

A fancy yet easy roast pork loin recipe, stuffed with dried apricots, cranberries, garlic, and rosemary. The port wine pan sauce seals the deal on this special holiday centerpiece.
www.allrecipes.com www.allrecipes.com
 
DanHoo

DanHoo

TVWBB Hall of Fame
Mack Manning said:
Here in pig country, full loins are dirt cheap and have more marbling than tenderloin, especially if I spend for Cheshire pork. What would you suggest I do differently with those?
Click to expand...

One of my favorites...

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tvwbb.com

Pork Loin with cilantro and garlic

I generally followed this recipe. Edit, my cook was half a loin, just over 3lbs. I did not half the marinade or glaze. https://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949
tvwbb.com tvwbb.com
 
M

Mack Manning

TVWBB Fan
Brett-EDH said:
www.allrecipes.com

Maple-Brined Pork Loin

Chef John's easy maple syrup brine for boneless pork loin works its magic overnight to keep the meat moist and add a sweet hint of maple flavor.
www.allrecipes.com www.allrecipes.com

Or this one that I’ve had on my list for a while but haven’t made yet

www.allrecipes.com

Apricot and Cranberry Stuffed Roast Pork Loin With Port Wine Pan Sauce

A fancy yet easy roast pork loin recipe, stuffed with dried apricots, cranberries, garlic, and rosemary. The port wine pan sauce seals the deal on this special holiday centerpiece.
www.allrecipes.com www.allrecipes.com
Click to expand...
Love chef John. I made that first one years ago when wife was very pregnant and craving maple syrup. She loved it, but it wasn't for me.

I made the second one tonight as written and it was a hit. I'll make it again with the same ingredients, but will change the technique.

Mince the filling into a paste and butterfly the loin into a roulade to distribute the flavors better.

Start reducing the sauce earlier in the pork cook because it took a long time. Or, keep the pork in a warming oven while I finish the sauce.
 
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