Spiel Posted March 20, 2015 Report Posted March 20, 2015 Venison Steak Dinner After marinating in olive oil and apple cider vinegar for 48 hours they're ready for the BBQ. Medium rare. Into the frying pan (covered) with the onions to rest for 10 minutes, no heat! Onions were sauteed in Hoisin sauce and butter and fresh minced garlic. Then plated with Basmati rice, and corn, yum!
manitoubass2 Posted March 20, 2015 Author Report Posted March 20, 2015 (edited) Now that is my kinda plate spiel!!!! That looks fantastic!!! I like that you added hoisin to sautee the onion! Edited March 20, 2015 by manitoubass2
John Posted March 20, 2015 Report Posted March 20, 2015 Venison Steak Dinner After marinating in olive oil and apple cider vinegar for 48 hours they're ready for the BBQ. Medium rare. Into the frying pan (covered) with the onions to rest for 10 minutes, no heat! Onions were sauteed in Hoisin sauce and butter and fresh minced garlic. Then plated with Basmati rice, and corn, yum! Bite Me!...
John Posted March 20, 2015 Report Posted March 20, 2015 Doug, just got back from the butcher shop. Fresh pork belly cut into about 3 lb pieces and trimed nice and square (I find that makes it easier to cure evenly and smoke properly) vacuum packed so it can be frozen for later if you want, $4.75/lb (if ordering a slab which is typically 9-10 lbs) $5.00/lb if you just want to buy a piece at a time. I just ordered a lamb $5.00 a pound cut and wrapped to my specifications. It is quite a bit higher than the last one but still seems to be a fair price. Average weight about 50-60 lbs. Sorry it took me so long to get back to you, I had to work yesterday. Cliff Never could figure out why I can buy full legs and full shoulders of pork in January for $0.99 a pound (or less) and loins of pork most weeks for $1.79 (ish) and pork belly's are $5.00 a pound! I guess we all eat too much bacon..........
mr blizzard Posted March 20, 2015 Report Posted March 20, 2015 Bought some pork tenderloins today, four small ones in a pack Does someone have a good recipe to do a couple on the bbq ..........and a recipe to do the other 2 in the oven Thx John
akaShag Posted March 20, 2015 Report Posted March 20, 2015 I pretty much always cook pork tenderloins in a frying pan, sliced into medallions and cook to about medium rare - still a hint of pink in the centre. Because they are so very lean, any BBQ or oven recipe is going to need liquid I think. Doug
manitoubass2 Posted March 20, 2015 Author Report Posted March 20, 2015 (edited) Bought some pork tenderloins today, four small ones in a pack Does someone have a good recipe to do a couple on the bbq ..........and a recipe to do the other 2 in the oven Thx John Pan fry would be my preferred method. Or add a can of mushroom soup to the ones in the oven. If you bbq 2 of them just add some sauce and dont overcook. Or if you like them naked pour abit of beer on them while they cook. To be honest you could do a million different things and as long as its cooked good itll taste great Edited March 20, 2015 by manitoubass2
mr blizzard Posted March 20, 2015 Report Posted March 20, 2015 I pretty much always cook pork tenderloins in a frying pan, sliced into medallions and cook to about medium rare - still a hint of pink in the centre. Because they are so very lean, any BBQ or oven recipe is going to need liquid I think. Doug Thanks Doug, we will try a couple in the frying pan, to be honest with you I do not remember ever trying them before
mr blizzard Posted March 20, 2015 Report Posted March 20, 2015 Pan fry would be my preferred method. Or add a can of mushroom soup to the ones in the oven. If you bbq 2 of them just add some sauce and dont overcook. Or if you like them naked pour abit of beer on them while they cook. To be honest you could do a million different things and as long as its cooked good itll taste great Thanks mb2, i guess they would dry out pretty fast on the bbq, I didn't know if you could stuff them and then throw them on the q John
Big Cliff Posted March 20, 2015 Report Posted March 20, 2015 I pretty much always cook pork tenderloins in a frying pan, sliced into medallions and cook to about medium rare - still a hint of pink in the centre. Because they are so very lean, any BBQ or oven recipe is going to need liquid I think. Doug I will second that! I do them in a very hot pan to sear them, reduce the heat to finish. Now one thing I like to do is once seared, I remove them from the pan and I throw in some cubed apple (nice small cubes) and just a bit of sugar to caramilize the apple. Bizmatti rice is one of my favorites for a dish like this because of it's nice earthy (almost nutty) flavour. I like to serve it with green beans but I blanch them for about 3 minutes in boiling water then rince them in ice water to stop the cooking. Toss them in a pan with a bit of olive oil and about a table spoon of butter. As soon as the butter and oil starts to show heat, add some minced garlic then a couple of drops of sesame oil, and the beans. A few sliced almonds, add the pork back to the pan with the apple just until warmed through and you have a plate that will impress even you!
mr blizzard Posted March 20, 2015 Report Posted March 20, 2015 I will second that! I do them in a very hot pan to sear them, reduce the heat to finish. Now one thing I like to do is once seared, I remove them from the pan and I throw in some cubed apple (nice small cubes) and just a bit of sugar to caramilize the apple. Bizmatti rice is one of my favorites for a dish like this because of it's nice earthy (almost nutty) flavour. I like to serve it with green beans but I blanch them for about 3 minutes in boiling water then rince them in ice water to stop the cooking. Toss them in a pan with a bit of olive oil and about a table spoon of butter. As soon as the butter and oil starts to show heat, add some minced garlic then a couple of drops of sesame oil, and the beans. A few sliced almonds, add the pork back to the pan with the apple just until warmed through and you have a plate that will impress even you! Big Cliff thx for your time, the way you described your dish makes it delicious, I am smaking my lips as I read your post.......we will try your dish this weekend Thx John
ketchenany Posted March 21, 2015 Report Posted March 21, 2015 Bought some pork tenderloins today, four small ones in a pack Does someone have a good recipe to do a couple on the bbq ..........and a recipe to do the other 2 in the oven Thx John Mr. B I open mine up until they are flat, I pound them a bit to flatten them. Minced garlic olive oil, fresh parsley and onion and marinate in the fridge. On on medhigh heat until done, I brush them with the marinating juice/ minced items. You can brush with BBQ sauce just before done. Very tender .
manitoubass2 Posted March 21, 2015 Author Report Posted March 21, 2015 Doh! Forgot to refill the propane tank for tonight. Guess im broiling some bison burgers?
Big Cliff Posted March 21, 2015 Report Posted March 21, 2015 Doh! Forgot to refill the propane tank for tonight. Guess im broiling some bison burgers 1/8 tsp curry powder per lb of meat. OMG it is so good.
manitoubass2 Posted March 21, 2015 Author Report Posted March 21, 2015 Curry and a lil smoked paprika?
manitoubass2 Posted March 21, 2015 Author Report Posted March 21, 2015 My burgers lol. I made 4 of these.
Gerritt Posted March 21, 2015 Report Posted March 21, 2015 (edited) MY favorite way to prepare pork tenderloin is too use strong garlic sauce.... Make sure you get the strong It comes in jars from VH. Use a meatloaf pan and add your tenderloin, then pour the sauce over the loin.... Put it in the oven. I promise you the best pork tenderloin you've ever eaten. G Edited to clear up the confusion. Edited March 21, 2015 by Gerritt
akaShag Posted March 21, 2015 Report Posted March 21, 2015 back to Gerritt, the lad was looking for pork tenderloin recipes. That is an interesting idea for pork loin though...........
Gerritt Posted March 21, 2015 Report Posted March 21, 2015 That's what I am talking about.... Pork tenderloin. Sorry for the confusion G
manitoubass2 Posted March 21, 2015 Author Report Posted March 21, 2015 Yep I back those VH sauces to Gerrit. Never tried it on a pork tenderloin though, def. Have to try that
Gerritt Posted March 21, 2015 Report Posted March 21, 2015 Yep I back those VH sauces to Gerrit. Never tried it on a pork tenderloin though, def. Have to try that Give it a go..... You won't be disappointed I promise! Ohhhhhh and I tried your rib recipe it was friggen good!!!! I had a couple slabs in the freezer, pulled me out and realized too much ribs for my slow cooker!!! So I used a electric Turkey cooker we got at our wedding LOL.... They were friggen awesome!!!! While I smoke ribs in the summer... This was a good method for the winter months! Just finished up a potato and bacon soup..... Bacon was on sale... I'll have to post up a recipe after I wake up ( just came off nights at work) As for the tenderlion..... I'm craving IT now.... It's like pork candy!!!! Mmmmmm G
manitoubass2 Posted March 21, 2015 Author Report Posted March 21, 2015 Im gonna try it on sunday gerrit. Sounds great! Glad you liked the ribs too!(its also not my method but thats more for the kiddos)
dave524 Posted March 21, 2015 Report Posted March 21, 2015 I do a thing with loin pork chops or chicken thighs that would probably with pork tenderloins. Brown the loins , medallions if you wish and place them in a 10 by 14 baking dish to cover the bottom. Mix a cup and a half of rice, large jar of salsa, cup or so of frozen corn and a couple of cups of tomato juice in a large bowl cover the meat with the mixture and cook at 350 for a hour or so covered with aluminum foil.
Gerritt Posted March 21, 2015 Report Posted March 21, 2015 I do a thing with loin pork chops or chicken thighs that would probably with pork tenderloins. Brown the loins , medallions if you wish and place them in a 10 by 14 baking dish to cover the bottom. Mix a cup and a half of rice, large jar of salsa, cup or so of frozen corn and a couple of cups of tomato juice in a large bowl cover the meat with the mixture and cook at 350 for a hour or so covered with aluminum foil. Ohhhhhhhh now we're talking!
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now