Pork Tenderloin

I think i better post this now cause I'm not sure what's going to happen after I eat. Lol

It's some good stuff!

I defrosted a pack of tenderloins today. There are 2 in there. Each about 1.25 Pounds each. I thought about how I wanted to cook these for a long time.

I love them baked or grilled. But I also cook pork steaks and this week , pork chops too, in a foil packet. Topped with fresh onion slices(cross cut like rings but don't bust the rings out) , garlic, potato slices, and anything else you can imagine like cabbage or any vegetable[s].

You need liquid to make steam. I usually use a little hot sauce and plenty Worcestershire sauce to make an in-pack gravy.

This works much better with pork steaks(shoulder/Boston butt) . 2 nights age I did some pork chops like this and they were certainly fork tender. No knife needed. I didn't have any potatoes.

So i used onion slices, about 10 whole gloves of garlic in each , some chopped Green onions, and thought it'll be ok after the liquid. Then I remembered , I had some frozen, mixed veggies in the freezer. Well that was the ticket to a great meal. There was plenty juice/gravy in the packs and I had cooked a small pot of rice to utilize the juice and veggies over the rice.

So tonight, I seasoned the tenderloins with Tony Chachere's and a little rub I made from freshly cracked black pepper and some dried spices. I didn't use any hot sauce. Dont think they'll  need it with the pepper rub.  They were too long.  So i cut each one in half , making 4 packets.

I used just a little soy sauce and plenty Worcestershire sauce for liquid.

I got a little ahead of myself with ideas. Lol.
There'll be juice left in the packets.  I'll microwave some leftover rice for that.


I made a glaze to pour on the medallions after I slice them .
Tonnerre et e'clair!  Mais c'est si bon,  ouais!

I put some cracked black pepper in a small saucepan , along with some crushed red pepper flakes, salt,  parsley, about one cup of Muscadine wine and about half a jar of strawberry preserves and reduced it down to bout 1/4.

Every thing is ready. I have to periodically heat the glaze as it's so reduced , it's carmelizing and turning to candy.  I have the pork on warm mode.

I bought a six pack of Modelo's to boycott my usual beer. Have 2 left to finish lol.

And get this people! I did good!

Modelo's is distributed globally by AnBusch/InBev in every country in the world except the United States.

Well it didn't put you to sleep yet unles you haven't eaten?

I bought a couple of pork tenderloins last week and cut them into strips and made them into a dish to have with rice and salsa.

400g each so less than a lb. $8.50 each Lol.

I spun it out to feed 2 though. Pretty big meals too.

Red Lily wrote:Well it didn't put you to sleep yet unles you haven't eaten?

I bought a couple of pork tenderloins last week and cut them into strips and made them into a dish to have with rice and salsa.

400g each so less than a lb.  $8.50 each Lol.

I spun it out to feed 2 though.   Pretty big meals too.

I'm about to turn in . Wanna come over and keep me up?

HawkTheSlayer wrote:

Red Lily wrote:Well it didn't put you to sleep yet unles you haven't eaten?

I bought a couple of pork tenderloins last week and cut them into strips and made them into a dish to have with rice and salsa.

400g each so less than a lb.  $8.50 each Lol.

I spun it out to feed 2 though.   Pretty big meals too.

I'm about to turn in . Wanna come over and keep me up?

Im sure you would rise to the occasion lol

Just take the blue pill mate that will stop you rolling outta bed in the night lol

HawkTheSlayer wrote:

Red Lily wrote:Well it didn't put you to sleep yet unles you haven't eaten?

I bought a couple of pork tenderloins last week and cut them into strips and made them into a dish to have with rice and salsa.

400g each so less than a lb.  $8.50 each Lol.

I spun it out to feed 2 though.   Pretty big meals too.

I'm about to turn in . Wanna come over and keep me up?

That's a long wait.  Are you bragging?   Lolol