Pork tenderloin experimentation; what to do with your meat in an innuendo-free zone
I bought a pork tenderloin yesterday, not a cut of meat I usually buy as I don’t eat a huge amount of red meat usually.
It was not a specially good tenderloin, alas it was not bought from a local butcher because I was shopping in an area where there isn’t one.
Please please visit your local butcher and buy meat if you have one!
The main question was: how do I cook it?
I got some great little tips via Twitter that I thought I would do a littl blog post and share them with the world.
The Oakhill Inn @FoodiesSW you could do a saltimbocca with it: wrap it In parma or equiv ham with sage leaves under the ham, brown in a pan, finish in oven
Travelling Cookery School @FoodiesSW if not to late. Pan roast it to start then pop in the oven with fresh thyme. Give 10/15 mins rest and serve
Clive Coombs @FoodiesSW Put garlic splinters along length; seal in hot fry-pan; wrap in foil cook in pre-heated oven @170C, or until cooked through then slice down into medallions.
Niall McCusker @foodiessw sear it, then put it in the oven for 1.5 hours then cut it into medallions
Mark Berry @FoodiesSW I would wrap in streaky bacon for fat & self basting then place in oven at 180 – 200c degrees for 15 – 20mins or until cooked….