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Old 02-24-2017, 09:41 AM
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Luckytrim Luckytrim is offline
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Default Pork tenderloin

Mt neighbor has decided to go the Vegan route. He's gifted me with two of these from his freezer...





He tells me that he would cut these into Filet Mignon's... My question is have any of y'all ever worked with this ? Suggestions ??
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Old 02-24-2017, 11:45 AM
ChowderMan ChowderMan is offline
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Default Re: Pork tenderloin

pork tenderloin is a splendid cut. it is the same muscle as beef filet mignon - but obviously from pork.... and it is the usual and customary suspect for "most tenderess" chunk - second, btw, is flat iron....

I have twice tried the 'pre-marinated' pork tenderloins (it was a on-sale thing....) and both times were disasters. apparently our tastes in marinates and flavoring does not fit within the mass market appeal.

hopefully yours will be better - I'd sear it "all around" in a hot pan then finish in a slow oven - 265'F - takes about 15-20 minutes from fridge temp - use a thermometer - don't cook past 130/135'F internal.

looks like:
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Old 02-24-2017, 11:52 AM
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Default Re: Pork tenderloin

THX, ChowderMan !


I'll follow your suggestion......... If they don't suit, well, they were a freebie, after all !
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Old 02-24-2017, 01:33 PM
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Dogboa Dogboa is offline
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Default Re: Pork tenderloin

Ok, since it was free. Its probably just me, but I would never purchase an already marinated/flavored meat product. That question of "What are they trying to hide?", just pops in my head like a red flag.
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Old 02-24-2017, 10:50 PM
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Johnny West Johnny West is offline
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Default Re: Pork tenderloin

Recently I got a Hormel tenderloin and steaked it out into big chops. I pan fried one like midwest tenderloin sandwiches and the other night fried some for the pork chop casserole.
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