Where my fellow cooks at???

[canaan]

I usually like to eat dinner 7x a week

[OutofFoil]

I'm either spoiled or the training has gone exceedingly well. I'm gonna go with "A" as that's least likely to result in my sleeping on the couch or in the car tonight.

[tifosi77]

Pork tenderloin..... discuss.

[viva la ben]

We did a couple char siew style and the kids ate it up.

[columbia]

I tend avoid it, because it's too easy to overcook.

[viva la ben]

I'm excited our new oven comes with a cook to temp probe.

[tifosi77]

I tend avoid it, because it's too easy to overcook.

Use a low-temp method. Problem solved.

[count2infinity]

I'm excited our new oven comes with a cook to temp probe.

the oven itself has a temperature probe that you put directly into the food? sounds interesting. can you post a link of the oven?

[viva la ben]

We liked the continuous grates, and the middle grate can be swapped out for an included griddle. This will be our first convection oven, says it bakes more evenly, and preheats in 6 minutes or less.


http://www.frigidaire.com/Kitchen-Appli ... GGF3054MB/" onclick="window.open(this.href);return false;

[count2infinity]

that's pretty darn awesome.

[mac5155]

and expensive but i am jealous

[viva la ben]

I paid 799.20 plus tax on homedepot.com, plus I bought $850 in Home Depot gift cards from giant eagle..$1.70 off a gallon of gas
Free delivery and haul away of the old appliance this coming Saturday; I'm installing it

[mac5155]

U got screwed on the gift cards. My parents bought a $1.5k fridge and got 2 free tanks when it was 20 cents per $50.

[viva la ben]

Yeah I only got .10 per $50, but I will be taking three 5 gallon gas cans when I cash in my fuelperks

[mac5155]

Perk of having a 36 gallon tank on my truck.

[OutofFoil]

That lasts as long as my 17.5 gallon tank on my car.

[blackjack68]

We liked the continuous grates, and the middle grate can be swapped out for an included griddle. This will be our first convection oven, says it bakes more evenly, and preheats in 6 minutes or less.


http://www.frigidaire.com/Kitchen-Appli ... GGF3054MB/" onclick="window.open(this.href);return false;

Have a very similar model (but about 5 years old now). My griddle sucks something fierce. Not non-stick so pancakes = not so good. Probably could season it, but not going to bother with that.

[blackjack68]

Pork tenderloin..... discuss.

2 day marinade with Lawry's Chili Lime, a little Frank's Red Hot and some fresh cracked pepper.

Direct medium-high heat on the grill. Rotate it occasionally.

Gets a nice char on the outside.

Touch test to medium-rare/medium.

Delicious.

[BadHands71]

Pork tenderloin..... discuss.

Oh the options...

My preference is to quickly sear it in either duck or bacon fat (butter in a pinch) in a skillet then braise or slow cook.

I love an asian rub on pork, something with a nice Thai influence that is seared in duck fat and then braised in a soy sauce/vinegar/ and Thai mushroom broth. I also do a classic mixed spice rub on pork, (heavy on the pepper, garlic, onion, herbs) and stick it in a roasting pan until cooked to desired temperature. I've slow cooked it in root beer or beer and then sliced it down and served it with home made BBQ sauce. I've pan roasted it with a salt and pepper rub and baby potatoes with rosemary and olive oil. I've also grilled it in the summer with a Apricot/Dijon glaze. Of course there is always the classic slow roasted and shredded pork tenderloin cooked with sauerkraut that my mom makes every New Years. I also like a schnitzel variation of pork that uses a brined pork tenderloin that is cut into medallions and flash fried. Served with homemade red cabbage.

Mmmm... I think I need to cook some pork tenderloin soon!

[columbia]

I've been cooking a roast since 10 this morning....lord, it smells good in the kitchen.

[count2infinity]

my favorite pork tenderloin dish is something that my mom cooked all the time. She called it mock veal. She'd take a tenderloin cut it 1/2 inch thick then pound the crap out of it with a mallet. Then cook it like chicken parmesan, so essentially it was like veal parmesan but with pork instead of veal. I hadn't had veal parm until I was an adult, but even then I liked mom's mock veal way better.

[canaan]

Pork tenderloin is one of my favorites to do. Shop n save two-day sales pretty much stock my freezer for dirt cheap with it.


I cross-score the really fatty side of the tenderloin--through to the meat. I'll cook about 2lbs at a clip. I make a chipotle rub that friggin rocks on this. Season heavily on all sides and wrap in foil til the next day. High heat on the grill--all sides a minute per. Then its into the oven fat side up at 375 10 minutes per inch of tenderloin--this will seriously rid you of all overcooking issues. Finally, I'll broil on high to crisp the top. Pull it and let it rest. Should be a perfect finish.

munch down.

if I get a minute to copy down the recipe, I'll post the rub I use.

[count2infinity]

that sounds really good actually. I await the recipe.

[shafnutz05]

That lasts as long as my 17.5 gallon tank on my car.

[pittsoccer33]

I've been buying pork tenderloins at Aldis for around $5. You get about 1.5 pounds.

They have them in marinades and so far I've tried mesquite and lemon pepper.

On the mesquite I added more sweet and smokey bbq rub to it - that was good. The lemon pepper one I added lemon pepper Mrs Dash - that was good too. I cook them in my oven about 6 inches under the broiler. I stick a pan under the rack to catch the fatty gross parts.

I'd like to try butterflying one and stuffing it with an apple sauce type mixture. But I'm fairly certain I'll lose my finger(s).