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Men Who Cook: Kirk Spencer, Pork Tenderloin Confit
From the Men Who Cook series, Kirk Spencer offers another tasty recipe: Here’s another fun one to try: Pork Tenderloin Confit It’s a three-step process: curing, preserving, and cooking. Step one,...
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Sammich Pr0n – Pork Tenderloin
I was browsing about over at the Serious Eats house the other day and read an article about these pork tenderloin sandwiches. It seems that they are a regional sammich, local to the Mid West states,...
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Sammich Pr0n
This is made from leftover breaded pork tenderloin that has been sliced and covered with my Awesome sauce, a handful of Italian blend shredded cheeses and then toasted on half a baguette.My local...
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Brussels Sprout Salad
I found this recipe while looking for salad ideas and decided to give it a try. It’s pretty good, not change your life good but it is a nice change of pace. My mandoline doesn’t like the little...
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Sammich Pr0n – Pork Tenderloin
Pork tenderloins, pounded thin, make for fine sammiches. I floured this one, dipped it in egg, and then into bread crumbs. Fry in a half inch of 325 degree oil – too hot and the bread crumbs will...
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Greek Marinade – Pork Tenderloin
We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients. I scribbled them down as...
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Greek Pork Tenderloin Gyros
Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros. Pretty good! Much garlic! I will take the occasion to complain about Kroger’s store brand Greek...
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Sous Vide Pork Tenderloin
I bought a pork tenderloin at the store today, it seemed pretty big – I thought it was two packed into the same bag like they do. Nope! I decided to do the sous vide thing because tenderloins are so...
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More Porchetta
The other half of that pork belly I bought back from Behrmann’s. I bought an additional small tenderloin to wrap up inside. I butterflied it and pounded it flat and gave it a smear of the same rub...
View ArticlePork Tenderloin Braised In Milk
It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance. I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section. I had...
View ArticleSous Vide Pork Tenderloin
I cut a pork loin in half for sealing in two vacuum bags along with sprigs of oregano and rosemary, and cooked them both for 4 or 5 hours @ 135°. I see a recommended range from 130° to 150° for pink...
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