Recipe(tried): Pork Tenderloin with Parmesan Crust and Marinated Pork Tenderloin Sandwiches
Main Dishes - Pork, HamHi Elly, here are a couple of recipes for you. One I have tried (the tenderloin with parmesan crust), the other I have not tried but it sure sounds good. Both recipes are from "The Best of Country Cooking" cookbook.
PORK TENDERLOIN WITH PARMESAN CRUST
1 whole pork tenderloin (15 oz)
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter, divided use
1 shallot
1/2 cup dry white wine
1/4 cup grated parmesan cheese
1/4 cup fine bread crumbs
Preheat oven to 375.
Slice tenderloin in 1/4 inch slices; pound thin between sheets of waxed paper. Dip into flour/salt/pepper mixture and saute very quickly in 2 Tbs. of butter. Place in single layer in 11x9x2 inch baking dish.
Dice shallot, saute; add white wine and deglaze pan. Add to baking dish.
Mix parmesan cheese, bread crumbs, and 1/4 cup butter in food processor. Make a log of the mixture, slice and press one slice on top of each slice of pork.
Bake for 15 to 20 minutes.
Makes 4 servings
MARINATED PORK TENDERLOIN SANDWICH
1 whole pork tenderloin (1 pound)
24 small dinner or Parkerhouse rolls, warmed,
Marinade:
1/2 cup soy sauce
1/4 cup packed brown sugar
2 Tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 garlic cloves, minced.
In a shallow 1-1/2 quart glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times.
Drain, reserving marinade for grilling. Grill tenderloin over hot coals or gas grill on med.-high, brushing occasionally with marinade. Grill each side about 6 minutes for med.-well, or 7 to 8 min. per side for well-done. Let stand for 10 minutes; carve in thin slices and serve on rolls.
Alternate cooking method:
Bake tenderloin in 375 oven until meat thermometer reads 160 degrees. Let stand for 10 min., carve in thin slices. Combine 1/4 c reserved marinade and 1 cup water. Heat in chafing dish; add pork slices.
Makes about 24 small sandwiches.
PORK TENDERLOIN WITH PARMESAN CRUST
1 whole pork tenderloin (15 oz)
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter, divided use
1 shallot
1/2 cup dry white wine
1/4 cup grated parmesan cheese
1/4 cup fine bread crumbs
Preheat oven to 375.
Slice tenderloin in 1/4 inch slices; pound thin between sheets of waxed paper. Dip into flour/salt/pepper mixture and saute very quickly in 2 Tbs. of butter. Place in single layer in 11x9x2 inch baking dish.
Dice shallot, saute; add white wine and deglaze pan. Add to baking dish.
Mix parmesan cheese, bread crumbs, and 1/4 cup butter in food processor. Make a log of the mixture, slice and press one slice on top of each slice of pork.
Bake for 15 to 20 minutes.
Makes 4 servings
MARINATED PORK TENDERLOIN SANDWICH
1 whole pork tenderloin (1 pound)
24 small dinner or Parkerhouse rolls, warmed,
Marinade:
1/2 cup soy sauce
1/4 cup packed brown sugar
2 Tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 garlic cloves, minced.
In a shallow 1-1/2 quart glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times.
Drain, reserving marinade for grilling. Grill tenderloin over hot coals or gas grill on med.-high, brushing occasionally with marinade. Grill each side about 6 minutes for med.-well, or 7 to 8 min. per side for well-done. Let stand for 10 minutes; carve in thin slices and serve on rolls.
Alternate cooking method:
Bake tenderloin in 375 oven until meat thermometer reads 160 degrees. Let stand for 10 min., carve in thin slices. Combine 1/4 c reserved marinade and 1 cup water. Heat in chafing dish; add pork slices.
Makes about 24 small sandwiches.
MsgID: 08985
Shared by: Janine
In reply to: I am also looking for recipes for prepar...
Board: What's For Dinner? at Recipelink.com
Shared by: Janine
In reply to: I am also looking for recipes for prepar...
Board: What's For Dinner? at Recipelink.com
- Read Replies (12)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Pork Tenderloin ???? |
| Gail.CO | |
| 2 | I am also looking for recipes for preparing pork tenderloin, more |
| Elly | |
| 3 | Recipe(tried): Pork Tenderloin with Parmesan Crust and Marinated Pork Tenderloin Sandwiches |
| Janine | |
| 4 | Recipe(tried): yummy pork tenderloin recipe! |
| Christie Gaetz | |
| 5 | Recipe(tried): This Was Great!!!! |
| RisaG | |
| 6 | Recipe(tried): More pork recipes |
| Terry,Tx | |
| 7 | Recipe(tried): Pork tenderloin and Chilled Apple Salad |
| Joel--- NYC | |
| 8 | Hi, Joel! |
| Janet | |
| 9 | Recipe(tried): Elly, I have a recipe your husband may love... |
| Janet | |
| 10 | Speaking of apricot preserves, Janet...... |
| MED | |
| 11 | Thank You: Many thanks to all of you for the recipes. N.T. |
| Elly | |
| 12 | Apple Salad |
| j/va | |
| 13 | Thank You: MED, Thanks for this new idea! (nt) |
| Janet | |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Chili's Grilled Baby Back Ribs Recipe
- Skillet Pork Chops and Rice (7 variations)
- Savory Supper Meatballs (using ground pork - baked in muffin tins)
- Orange-Marmalade Sirloin Chops (pork chops)
- Simmered Cabbage Dinner (using Italian sausage, potatoes and beer)
- Parmesan Breaded Pork Chops (using seasoned bread crumbs)
- How to Select a Ham
- Pork Chops with Creamy Curry Sauce (using ricotta cheese)
- Shipley's Donuts Sausage and Cheese Kolaches (copycat recipe)
- Honey Garlic Chops
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!