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A couple more ways to make pork tenderloin:

1. Marinate in olive oil, lime juice, soy sauce, bourbon, scallions, thyme, salt and pepper. Grill it, and serve with a sauce made with sour cream, horseradish, capers, lime juice and cumin.

2. Marinate as you did : soy sauce, sesame oil, mirin, garlic and brown sugar. Grill or roast. Slice thin and serve with bibb lettuce wraps. Good things to include in the wraps are shredded carrots, shredded daikon, cilantro, sprouts, chopped peanuts and hoisin.

 

try these: simple, easy & tasty
*marinate pork tenderloin in orange juice, lime juice, soy sauce, Dijon Mastard, ginger, garlic, green onion for least 24 hours. Grill or roast.
*marinate pork tenderloin in rosemary, garlic, honey, ketchup , Dijon Mustard, lemon juice for least 24 hours. roast.
I also know some Asian pork tenderloin recipes which are much complex & properly is not to western people's liking......

 

The various marinated recipes sound yummy. And easy. Especially now that the weather is nice enough to use the grill. And I can multi-task while grilling, by flinging tennis balls out through the yard to exercise the dog.

Husband spent 20 years in the Marines. Did a tour in Korea and Vietnam, with fairly regular r&r in Japan. He was in communications so rarely anywhere near the fighting. They would stick 3 or 4 officers in a house together, where they promptly pooled their money and hired a local as housekeeper and cook. Consequently he prefers rice to pasta or even potatoes as a starch. Right now I need to prepare a lunch for him that he can just heat up in the microwave. Turning leftover rice into some kind of fried rice works nicely for his lunch. Mine too!

@cclin - post one (or more) of your more complex recipes. I never met a piece of pig I didn't like!

 

took my new knife to cube some beef amd sweet potatoes for a slow cooker stew, using toasted ground basami rice amd grou.d peanuta to thicken it instead of flour... ita an hour away yet ill post a picture when it hits my plate

 

finished with some chopped peanuts and cilantro, was okay but i think id make it my usual way next

 

Oh Slouvaki!! You can make it with chicken or pork tenderloin. The hubby had it while in Cyprus years ago and it's become a favorite around here. Very easy and leftovers are better the next day. We serve it on low carb pita bread with ranch dressing instead of the traditional tzatziki sauce.

1/4C olive oil
1/4C low sodium soy sauce (not traditional but adds tremendous flavor)
1 lemon juiced
4 large cloves of garlic chopped or grated (I use 6 because we are garlic lovers)
1tsp oregano

Mix all ingredients in a measuring cup, poor onto cubed meat inside a zip bag. Massage and refrigerate overnight. I like mine grilled kabob style with onions, peppers and mushrooms.

 

I like pork tenderloin, time to make it again. Lots of ways to do it

- medaillons with a cream sauce (my favorite also has morrel mushroms, green peppercorns work well also...), just a dollop of melted tomatoes/tomato sauce with capers and olives on each, a sauce made from fire-roated red peppers (whole or purreed) etc. Sauteed apples & walnuts, bound with a dash of cream is also nice, although many times I find the apple/cinnamon orgies in US dishes overwhelming, so I would go light on the apples and choose a tart variety. You can also pound them flat, bread with flour, egg & panko and make little schnitzel. Pan fry on moderate heat with plenty of butter, serve with a schnitz of lemon.

- take the whole thing, salt, pepper, smear with a bit of mustard, sage leaves, wrap in prosciutto, sear and finish in the oven. You can also butterfly a medallion, fill with a bit of prosciutto and sage, close with a toothpick, sear, deglaze pan with something nice (kind of like saltimbocca, only with pork instead of veal)

- cut it open into a flat piece, fill with whatever you like, roll it up, sear & finish in the oven. I think my favorite filling was an accidental leftover- filling where I had some fried Spanish chorizo, some onions, and a few spoons of garlic mashed potatoes, threw in some fresh herbs and had a great meal... But you can just get creative here.

- make little kebabs and skewer them with whatever works for you; you may have to pre-cook a few things so everything will be done at the same time (I hate kebabs where the meat is overcooked and it comes with chunks of raw onions...). You can also go Thai, marinate the meat a little bit before you sear the skewers and serve with a peanut sauce.

I know how difficult it often is to find something palatable during chemo, so I hope that at least a few of those may work for your husband - and I wish him a full recovery.

Stefan

 

It's starting to get cool here in down under, new dish for the restaurant : sea scallops with pumpkin purée , pepitas , sage beurre noisette and Wagyu cheek ragout

 

Licks lips.

 

Hey once in a while I let someone else cook...
Softshell crabs in black bean sauce with chilies.

 

Looks yummy Jim! Wish someone other than me was doing some cooking around here. Getting really tired of my own.

I just can't get all that excited about softshell crabs. Kind of like eating shrimp shells and all! I have had them numerous ways, right off the boat in South Carolina. Still tastes more like shells than shellfish.

Nancy

 

Mmmmmmmm, mmmmmmmmmm, good indeed

 

Southern crayfish caught by my friend



It is right next to yoshi 270 to give you an idea about the size

 

Is a "souther crayfish" the same thing we midwestern hillbillies call "crawdads?"

 

Yum. Hungry.

 

That's a big ass bug. Season is winding up down here, the shells are starting to get really hard. The crawfish just don't taste as good after Easter.

The trick to getting good soft crabs is not to get them off a boat. The best are from crabbers who collect those that are about to moult, and put them into boxes and wait. Then just as they moult you separate the softies so their harder shelled brethren don't eat them. Then they go down in grade the harder the shells get. If they are starting to get papery put a heavier batter on them, it will cover up the shelly taste.

 

I used the morels to make a big batch of forest mushroom soup. Definitely Hungarian in style with paprika and sour cream, but the addition of dill reminded me of soups I've eaten in Finland.

And, of course, morel risotto.

I layed the remaining pound of morels out wet on a sheet pan and froze them. I'm thinking a more traditional mushroom soup come fall.

A nice treat, but not something I can afford too often. Says the guy who just ordered 5 lbs walleye and 5 lbs lake perch online. Damn interwebz!

Cheers,

Rick

 

Sound like you had fun. I never had morel before maybe not around in oz or something.

 

I have 5 oxtails in the water bath, with Kalbi style spices liquid, at 140. I deep fried them, first. They'll get 100 hours, then I'll empty the bags, drain, reduce the juice to a glaze, then recombine, re-seal, and toss back into the bath for a while. Basically a Kalbi version of the Modernist Cuisine 100 hours oxtails. This will be served with anise and lemongrass sous vide carrots, a curry risotto, and some kimchi I made last week, for a kind of East meets West meal on Friday.