Kind of like Hunter I do not keep measurements.
so this is as close as I can get you

Marinade

½ cup Teriyaki
½ cup soy sauce
½ cup Bourbon
3 TBLS Brown Sugar
2-3 Green Onions diced
1 TLBS Sesame Seeds
1-2 Cloves Garlic (Minced)
1-2 tsp fresh ground pepper
1-2 tsb ground ginger

Marinade for 12 - 24 hours then grill until done.
I suggested these last year in the What's on the Grill thread. We make them a few times a year.

Pork Tenderloin Surprise Packages

This as a GREAT company dish as it looks fantastic, tastes great and gives the grillmeister 45 minutes of wine drinking time while it slow cooks on the grill.

For each surprise package:

2 strips bacon
One piece Pork Tenderloin (1-1/2-2" thick) 5 or 6 oz.?
One slice onion
One slice tomato
One ring or slab of green pepper
Thick slab of sharp cheddar (or other cheese to your taste)
Salt, pepper and fresh garlic for the pork.
Place bacon strips on working surface in an X
Place well spiced pork tenderoin in center of X
Top with onion, then tomato and finally green pepper.
Bring ends of bacon to top of "package" and secure with a single toothpick to enclose meat and veges in bacon.

Cook on covered grill via "indirect" heat for 40-50 minutes or until meat is done and bacon is looking crispy. When packages are done, top with slab of cheese and continue until it is well melted and remove from grill.

PH
More meat recipes? Roll Eyes Look, folks, aren't you at all concerned about your bodies? Forget the animals for a second and the conditions in which they live and die, stop chewing flesh and think about your well-being. Ask yourself, wouldn't I be as happy with a bowl of fresh lettuce salad in front of me? Why overload your system with copious amounts of commercial grade protein, when you can be as emotionally satisfied by a plate of sautéed escarole.

The change is coming sooner than you think, friends. Before you know, meat will be looked at with disgust and those who continue to indulge themselves in such obsolete and barbaric rituals like bbq will be ostracized by society. Look for yourself, they already locked up the lamb thread. how long before all other meat thread get locked do you think?


Spinach revolution is in the making. Cool
Both recipes look fine. I'm going to stay away from a sweet preparation. I think I'll give yours a try, PH. Thank-you.
Last edited by board-o
quote:
Ask yourself, wouldn't I be as happy with a bowl of fresh lettuce salad in front of me?


Big Grin I asked myself. I said no. Big Grin

Board-O - Enjoy. Smile

PH
I like to keep it simple with pork tenderloin...Here's how I did it last night.

1 Pork Tenderloin approx. 1 lb.
Olive Oil
Sea Salt
Fresh ground black pepper
Garlic Powder
Fresh Rosemary
Fresh minced garlic

Heat olive oil medium-high in a large skillet. While heating brush the tenderloin with olive oil and rub with sea salt, black pepper and garlic powder to taste. Add tenderloin to skillet and sear on all sides. Remove from skillet and place in a roasting pan. Add minced garlic and rosemary, lightly coating the tenderloin. Place in preheated oven at 350 for approximately 15 minutes or until medium.

Simple, but delicious.
It's rare that I find a pork tenderloin recipe that I can enjoy at home. Dont know why that is, but it just is. Here's one, though, that is excellant. I love the Mango Lime Salsa twist. Pork Tenderloin with Mango Lime Salsa

I've tried it a number of times, and my wife love's it. Could someone suggest a good wine for this? We like chardonnay...
I've got a simple one that works best, IMO, when you grill it. This is marinade that I let the meat rest in for about 4 hour max.

Mix all ingredients in a large zip-lock bag:

-1/2 cup soy sauce
-1/4 olive oil
-2 TBSP. Dijon Mustard (smooth)
-4 cloves minced garlic
-1 TBSP. minced parsley
-juice of 1 large lemon

Pretty simple and oh-so tasty!
These all sound good. When the weather gets cooler I'm going to try some of the indoor ones. I assembled them as PH directed, with the exception that since I used thick sliced bacon I only used one piece. I think two thinner slices would have been better at holding everything together, but it seems fine til I get it on the grill. I'll will grill them tonight using thin slices of pecorino romano at the very end.
quote:
Originally posted by RobM:
I like to keep it simple with pork tenderloin...Here's how I did it last night.

1 Pork Tenderloin approx. 1 lb.
Olive Oil
Sea Salt
Fresh ground black pepper
Garlic Powder
Fresh Rosemary
Fresh minced garlic

Heat olive oil medium-high in a large skillet. While heating brush the tenderloin with olive oil and rub with sea salt, black pepper and garlic powder to taste. Add tenderloin to skillet and sear on all sides. Remove from skillet and place in a roasting pan. Add minced garlic and rosemary, lightly coating the tenderloin. Place in preheated oven at 350 for approximately 15 minutes or until medium.

Simple, but delicious.


exactly what rob said, except wrap the tenderloin in bacon. simple, and delicious.
quote:
Originally posted by Board-O:
These all sound good. When the weather gets cooler I'm going to try some of the indoor ones. I assembled them as PH directed, with the exception that since I used thick sliced bacon I only used one piece. I think two thinner slices would have been better at holding everything together, but it seems fine til I get it on the grill. I'll will grill them tonight using thin slices of pecorino romano at the very end.


Board-O
You are just going to move forward wrecklessly without a proper recipe or at least recipe approval from Bella Donna? Razz
I did forget to mention a few things. I tenderized the meat by running it over with studded snow tires, then I put it in a blender, and blanched it in flour. I may be stupid, but I'm no idiot!
PH, I used your recipe and it came out very well. I made a few mistakes:

1. Thick sliced bacon isn't good for this because you can only use one piece unless you partially precook it. You (well, at least I) need two pieces for it to hold together well.

2. I should have spiced the pork temderloin a little more. I have a tendency when trying a new dish to overspice it, so I tried to take it easy.

3. Pecorino romano is not a good cheese for this. It's got very little moisture and doesn't melt well if you put a piece on top.

Thanks for the recipe. I'll do it better next time.
Thanks for the recipe. I'll do it better next time.

Big Grin

Board-O. You Bella-ed my recipe!! Razz You owe me one "pass" for early consumption of my next Bordeaux. tia!

PH
Deal! But I dispute that I Bella-ed the recipe. It was not only edible, it was very good, and the little bits of tire rubber were almost unnoticeable.
Hey Board-O,

I'm sipping a 2000 Petrus as I type this...

Just kiddin'

Lots of garlic makes this. With all the fresh acidic flavors from the vegetables, you need the extra depth the garlic provides. Extra S & P can't hurt.

Regular Oscar Meyer is our choice for this one.

Try the cheddar next time. Use milder cheese if you don't like sharp. The flavor (and color) is perfect for this dish. You get the yellow with the red, green and white. Very festive....

PH
quote:
Originally posted by Bella Donna:
If you can put cheddar on a pork tenderloin, what's wrong with putting it on grilled king salmon?


You did, so it must be O.K. LOL
quote:
Originally posted by Bella Donna:
If you can put cheddar on a pork tenderloin, what's wrong with putting it on grilled king salmon?


I swear, if you lived any closer to me I'd drive over and give you a noogie! If jelly is good on a peanut butter sandwich, would it be just as good on a piece of sashimi? Smile

PH
I just reread PH's recipe. What is the point of ONE slice of onion, tomato, and green pepper?

Also, do they sell small tenderloins? Or are they always sold as a big hunking piece as big as your arm?
Oh, Bella..... Wink

Tenderloin is almost always sold in a big hunking piece in a cryovac bag. You have to cut individual portions to make this particular recipe. If you don't want to get into cutting meat, you can use extra thick pork chops (one and a half to two inches thick)

Each hunk of meat topped with veges, wrapped in bacon and topped with cheese is an individual portion, thus the individual slices of each...

PH
quote:
If you don't want to get into cutting meat, you can use extra thick pork chops (one and a half to two inches thick)


Nope, just make goo goo eyes at the butcher. Cool
quote:
Originally posted by just a skosh:
"Noogie" - haven't heard that in forever. Wink Smile


Skosh!! You live close enough. Give her one for the team!! Big Grin

PH
Foil? You can't really be that dense, can you? You put them in three layers of foil, then in a well-sealed Tupperware container, and then put that in a Corningware pan filled 2/3 of the way with root beer. Leave it at room temperature for 4 days and then cook over low heat for 15 minutes.
quote:
Originally posted by Bella Donna:
Purplehaze,
If you are reading, I need help! Are these "pork packages" put in foil or directly put on the grill?


Man am I tempted to second Board-O's advice. Man oh man oh man... Big Grin

Nope, can't do it.

Bella. ON THE GRILL. No foil. (Sorry Board-O, I'll owe you one)

If your grill has 2 burners, turn one on med/med-hi and put the meat on the part of the grill where there is no burner working. Close top and cook it like it's in an oven. Do not put meat directly over burner which is providing heat.

IF your grill has 3 burners, turn the middle one off, and leave the outside burners on medium. Cook meat in the middle over burner which is off.

God help me.... Frown Roll Eyes Frown

PH
This is truly pitiful. This is like mocking a retarded person. The meaningful content of this board is becoming greatly diluted.
Board-O,

A suggestion for the next time. Brine the tenderloins the night before. Heat a grill to medium over lump charcoal. Coat the meat with olive oil, Dijon mustard, salt, pepper, and fresh herbs (whatever you like). Grill to no more than 150 degrees. Make a sauce by sauteeing wild or exotic mushrooms. Deglaze with Madeira. Add chicken stock and reduce. More fresh herbs if you like. Add a fair amount of cream and reduce furthur until almost at consistency. Season. Add a little Dijon mustard which will thicken it to serving consistency and provide a little zest. Serve over sliced pork.
Sounds outstanding, BigM. Thanks for the ideas. I deglaze most often with Cognac or Sherry. I keep a chicken demiglace in the freezer at all times. It makes suace prearation a little quicker. I also grow some of my own herbs so I can change the dish easily by varying the herbs.

Jones on VC also suggested brining the tenderloin. I've never done that. I have brined chickens but find injecting them works esily as well and is quicker and less trouble. Brining a tenderloin might not work so well due to the consistency of the meat.

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