[redforever]

Originally Posted by Tower

Though we could see the cooking prowess of the CP community. From things like keeping food longer and tasty cooking ideas.

Anyone have a good way to cook pork tenderloin?

Gourmet Pork Tenderloin

This is pretty well fool proof if you follow the times. It is always extremely tender and moist and is never overcooked.



For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 large pork tenderloins (around 2 1/2 pound total)
2 Tbsp oil

For Glaze:
1/2 cup brown sugar
2 Tbsp finely minced garlic, around 3 large cloves
1 Tbsp Tabasco or to taste

Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon. Put pork tenderloins on a piece of saran. Coat the pork with the spice rub. Roll up in the saran and leave at room temperature for approximately one hour. Heat oil in a 12 inch ovenproof skillet (handle has to be ovenproof as well) over moderate heat and sear pork to a golden brown on all sides, about 4 minutes total. Leave pork in skillet.

Stir together brown sugar, minced garlic and Tabasco and pat onto top of each tenderloin. Roast the tenderloins in the middle of the oven until a thermometer inserted diagonally in the center of each tenderloin registers 140°. Remove from the oven. Let the pork tenderloins stand in the skillet, tented in foil, at room temperature for 10 minutes. (Temperature will rise to about 155° while standing).

For Sauce:
After the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. Keep the tenderloins tented in foil. To the pan drippings stir in 1 1/2 cups chicken broth, heat on medium-high, stirring constantly, until bubbly. Add 1 Tbsp cornstarch to 2 Tbsp of cold chicken broth or water and stir until dissolved. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. If the sauce does not thicken sufficiently, turn up the heat to high and reduce it to the right thickness. Slice pork and place on a platter, top with sauce and serve.

Serves 6-8.

Note: You can jazz up the sauce a bit if you like. After you have removed the tenderloins from the skillet, add some diced shallots or onions and mushrooms and saute. Then add the broth for your sauce and continue. And if you want to make the sauce a bit tangier, substitute a bit of red wine or ruby port for some of the chicken broth.