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Everyone's dinner sounds SO good tonight....So lucky Chey Dee.... so jealous... Welcome to the party Aylalou...it is a ton of fun in here....NMS take it easy....Mmmmmmmmm Highlands I could go for some of those ribs... I was wishing for BBQ so bad... So the Gardenburgers turned into veggie Sloppy Joes of sorts... but they were so good! I still had all of that Eggplant, bellpepper and zucchini to use up... SO I sliced them up paper thin with some onion and pan "fried" them w/ PAM and then once they were nice and caramelized I added some lovely BBQ sauce and let them get all thick and yummy... we had that slop on the WW wheat buns and it was so delicious.... Hubby even said he felt like he was being so bad... be we weren't! It was so great... it was like we were cheating!!!! LOL
It mainly depends on the weather, Kats. I would prefer to always do it on the grill (oh, so much flavor!), but as it is today quite cloudy, I will put it in a 400° oven for only 15 - 18 mins. I separate the two tenderloins and put them in the pan so they are not touching. The crispy pieces that stick to the bottom of the stainless pan make a wonderful brown gravy.
Before browning my flour in the pan, however, I add a T. or two of butter (the tenderloin does not give off much fat), some chopped shallots or scallions, 1 clove minced garlic, and just soften. Then, I add a couple of Ts. cake flour (like Swansdown) to the pan and golden brown the flour. I like to use milk or half and half to make the pan gravy, but you can use broth instead.
When it is getting bubbly and thickening, I add a big T. of Grey Poupon grainy mustard and about 3-4 T. of wine. It makes a wonderful little puddle of sauce on each dinner plate to place 4 or 5 slices of tenderloin on top. Looks lovely, tastes even better!
Yummy! Sounds delish. Thanks for the warm welcome, gem. And everyone else!
Gem, do you pan sear them before you bake, and then use the drippings for gravy? Do you mean that you only bake for about 18 minutes or so - total?
Thanks!
I don't pan sear it, Kats. The tenderloins are only about 3-4" in diameter and just a quick HOT roasting or grilling cooks it thoroughly without drying it out.
This isn't a pork loin roast, which is quite large and takes 1 1/2 hrs to roast, but the long tenderloins - like the strip that beef filet mignons are cut from. So, they cook pretty quickly and because I use high heat some of the meat on the bottom does sear fast to the pan. I, also, rub them first with some olive oil and put wedges of garlic cloves into 6 or 7 puncture slits in the top on the tenderloin. The flavor is wonderful. My kitchen is filled with a fantastic aroma right now.
I slice the finished tenderloins into medallions to serve. They are about 1/2" thick and about 3.5" in diameter. Makes a pretty presentation.
Well we just finished the bowl of ham 'n beans with a big wedge of cracklin cornbread and now the chocolate cake is almost cool enough to put on the chocolate icing. I think this one will have a few pecans on top too.
Thanks Gem. I just realized I have been overcooking the pork tenderloins! I usually place them in aluminum foil, pour some ro-tel tomatoes over them and whatever else strikes my fancy at the time and bake. BUT, I am going to try it your way! I am wayyyyy cooking them too long!
I am in heaven just reading all these wonderful dinners! I am so hungry right now! Maybe I can do just a quick stop at each house....sigh....oh how I wish!
I am in heaven just reading all these wonderful dinners! I am so hungry right now! Maybe I can do just a quick stop at each house....sigh....oh how I wish!
Plenty of cake and cornbread but the beans are all gone.
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I usually place them in aluminum foil, pour some ro-tel tomatoes over them and whatever else strikes my fancy at the time and bake. BUT, I am going to try it your way! I am wayyyyy cooking them too long!
