Recipe of last week
Jan. 26th, 2004 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sylkeOne of my college buds, Connie, actually came by for a visit back in the fall. We got on the topic of food, and she told us about this amazing recipe for pork tenderloin that's started to replace how we normally cook the things. The recipe she gave us was for *8* tenderloins. We're talking church potluck proportions here. Anyway, here's the whole recipe. The marinade is easy to quarter. We usually make half the sauce recipe because it's really hard to cut 1/3 tsp into four pieces and (more accurately) it's really good sauce and we put it on fresh vegetables or something else.
Marinated Tenderloins and Garlic Cream Sauce
Sauce: (for eight tenderloins: cut in half)
1 cp mayo
1/2 cp dairy sour cream
1/3 tsp salt
1/3 tsp white peppers (we use regular black pepper. It just looks speckled; it's not bad.)
1/2 tsp garlic powder (recipe also recommends fresh pressed garlic, but we don't have a garlic press)
3 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
Marinade (for eight tenderloins: cut in four, and remember you get two tenderloins per package):
4 cp vegetable oil
2/3 cp soy sauce
1/2 cp honey
2 tsp onion powder
2 tsp garlic powder
Mix all ingredients for the sauce, and refridgerate until needed (yes, that part is that easy).
Mix the marinade together, and put it in a non-metallic bowl. Trim fat off tenderloins, and put in bowl to marinate, refrigerated, for at least 6 hours, turning occasoinally. Remove from marinade and discard (the marinade, not the tenderloins, duh) and season to taste with salt & pepper. Remove sauce from fridge so it can come up to temperature while you're grilling the meat. It's better when it's warmer and creamier. Put meat on a broiler pan and broil for 3-4 minutes a side. (The recipe also says you can grill it over hot coals, but there's no way I'm going to have hot coals outside in this kind of weather or while living in an apartment complex.) Slice each tenderloin crosswise into slices about 3/4" thick, and then put the slices back under the grill (or back on top of those coals, lucky bastard), and cook to desired doneness, about 4-5 minutes. Makes 6-8 servings.
Marinated Tenderloins and Garlic Cream Sauce
Sauce: (for eight tenderloins: cut in half)
1 cp mayo
1/2 cp dairy sour cream
1/3 tsp salt
1/3 tsp white peppers (we use regular black pepper. It just looks speckled; it's not bad.)
1/2 tsp garlic powder (recipe also recommends fresh pressed garlic, but we don't have a garlic press)
3 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
Marinade (for eight tenderloins: cut in four, and remember you get two tenderloins per package):
4 cp vegetable oil
2/3 cp soy sauce
1/2 cp honey
2 tsp onion powder
2 tsp garlic powder
Mix all ingredients for the sauce, and refridgerate until needed (yes, that part is that easy).
Mix the marinade together, and put it in a non-metallic bowl. Trim fat off tenderloins, and put in bowl to marinate, refrigerated, for at least 6 hours, turning occasoinally. Remove from marinade and discard (the marinade, not the tenderloins, duh) and season to taste with salt & pepper. Remove sauce from fridge so it can come up to temperature while you're grilling the meat. It's better when it's warmer and creamier. Put meat on a broiler pan and broil for 3-4 minutes a side. (The recipe also says you can grill it over hot coals, but there's no way I'm going to have hot coals outside in this kind of weather or while living in an apartment complex.) Slice each tenderloin crosswise into slices about 3/4" thick, and then put the slices back under the grill (or back on top of those coals, lucky bastard), and cook to desired doneness, about 4-5 minutes. Makes 6-8 servings.
