Prok tenderloin

What to do with this?

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  1. 3 weeks ago
    Anonymous

    up the brown eye baby

  2. 3 weeks ago
    Anonymous

    sweet & sour pork
    skewers

  3. 3 weeks ago
    Anonymous

    Cut into fairly thick medallions. Fry quick and hard. Remove from pan and make a cream/mushroom sauce in the pan, then add back in to finish for a minute or two.
    I like them with potatoes but they're not bad with pasta either.

  4. 3 weeks ago
    Anonymous

    Sear. Slow cooker, Dutch oven, crockpot with same as a stew with stock, herbs, butter, onion, carrot and potato

    • 3 weeks ago
      Anonymous

      why would you slow cook tenderloin

      • 3 weeks ago
        Anonymous

        some people were born moronic, others seem to devolve into it.

  5. 3 weeks ago
    Anonymous

    grill ans eat w mustard w yr fungers

    • 3 weeks ago
      Anonymous

      this. Just cook the motherfricker and eat it. use your imagination. it's basically easy mode meat that's impossible to frick up.

      • 3 weeks ago
        Anonymous

        It's pretty easy to frick up as it gets dry and tough easily if you overcook it.

  6. 3 weeks ago
    Anonymous

    let th juices run down yr face

  7. 3 weeks ago
    Anonymous

    Cheap substitute for veal.

  8. 3 weeks ago
    Anonymous

    Three ways I cook it:
    1) roast with an herb coating. Salt and pepper, herbs de provence. Simple AF and a great weeknight dinner with some mashed pohtaytoes and veggies of choice.
    2) Slice into 3/4 inch rounds, dredge in eggwash, dip in seasoned flour (salt/pepper/garlic/powdered shallot/basil) and fry.
    3) cut into thirds, flatten, and cook in skillet like a steak.

  9. 3 weeks ago
    Anonymous

    The chinese handle pork the best, honey garlic prok tenderloin is legit.

    ?si=cSgJgkhFVVsT6Jd0

  10. 3 weeks ago
    Anonymous

    I prefer beef tenderloins

    • 3 weeks ago
      Anonymous

      I prefer your wife's tender loins.

      • 3 weeks ago
        Anonymous

        Good beef loins are hard to beat

  11. 3 weeks ago
    Anonymous

    Grill the whole thing, finish with some honey mustard, cheap and good, careful not to burn the honey mustard that's why you put it on at the end. Don't overcook the meat is lean as frick and dries out right away, should be a little red/pink inside still, remember trichinosis is eradicated in most countries so ~145 F is sterile for pork.

  12. 3 weeks ago
    Anonymous

    Those are 2 beautiful ribeyes

  13. 3 weeks ago
    Anonymous

    God damn it. Pork tenderloin makes me angry. It’s supposed to be a filet mignon like thing that’s barely hitting med rare and crusty on the outside served with a flavorful sauce. My mom would cook the shit out of it and cover it with herbs so it was like a hard sawdust log of meat with no salt or flavor with an entire bush of rosemary on top. Now whenever I see these things I get mad and think it’s only purpose is getting ground into lean pork for meatballs

    • 3 weeks ago
      Anonymous

      >ground into lean pork for meatballs
      Who tf would do that? You use rather fatty cuts for pork mince especially if you want to mix it with leaner meats like beef or veal which is probably the most common usage for it. For sausages it should be even fattier.

  14. 3 weeks ago
    Anonymous

    mmm prok

  15. 3 weeks ago
    Anonymous

    Marinate overnight in 50/50 hoisin and ketchup then grill basting with marinade

  16. 3 weeks ago
    Anonymous

    make a garlic soy honey marinade
    roast it oven at lowish heat, use a meat thermometer so you know it's done.
    I used to make that all the time back in the day when it wasn't a fashionable cut, then jamie oliver and those tv c**ts started using it and ruined it.

  17. 3 weeks ago
    Anonymous

    >season with salt and pepper
    >sear in cast iron pan 2-3 mins each side
    >transfer pan to oven at 350 F
    >15 minutes, flip, 15 more minutes

    Perfect every time. You can mix minced garlic and rosemary into a paste and slather it on the meat in the last 10 mins of cooking or so. Optional, but delicious.

    • 3 weeks ago
      Anonymous

      You FOOL! YOU FOOLISH FOOL!!!
      Steak has 4 sides, then do it at 375 for 20 without the flip :^)

  18. 3 weeks ago
    Anonymous

    cut it into slightly thick medallions, then use a meat tenderizer to smash them thinly, maybe about .5 inch thick. coat them in flour, then egg, and then breadcrumbs. fry them in oil for a few minutes each until golden brown. delicious.

  19. 3 weeks ago
    Anonymous

    >slice into medallions
    >give them a good sear on both sides until it's cooked medium well to well done
    >deglaze the pan with cognac and reduce to syrupy consistency
    >pour in heavy cream and mustard to taste; season to your liking. Reduce the sauce slightly
    There, you got a good pork and pan sauce dish.

  20. 3 weeks ago
    Anonymous

    I like to bbq it.

  21. 3 weeks ago
    Anonymous

    It's a cheap versatile cut of meat, very lean and easy to overcook. My favorite methods:

    - coat with your favorite spice blend. i use salt, pepper, onion powder, garlic powder, thyme, cumin, nutmeg
    - pan sear until brown
    - place in foil pouch with a couple tablespoons of butter (garlic optional)
    - place sealed foil pouch in oven
    - bake until meat reads internal temperature of 145-150f
    - rest, slice and serve
    - optional: serve with pork gravy made with drippings

    or you can cut the tenderloin in inch-thick medallions and pan sear with a peppercorn sauce

    • 3 weeks ago
      Anonymous

      It's a gentle type of meat, so treat it that way. Low quantities get you miles ahead. Low heat, few spices, little salt, pepper at the end. Simmer in the pan, oven at 180.

      It is extremely versatile but you got to watch your blends. It works great with sage and rosemary. Or garlic and thyme. Or honey and ginger. It works well with Belgian white, Trappist, Triple beers and expressive white wine or light/young reds. It's a disaster with IPA, light white wine or heavy reds.

      https://i.imgur.com/iY36zre.jpg

      What to do with this?

      Same goes for vegetables, by the way. Pork goes best with light vegetables: asparagus, hop shoots, courgette, champignon de Paris.

  22. 3 weeks ago
    Anonymous

    frick it

  23. 3 weeks ago
    Anonymous

    Why did they shape it into a penis?

    • 3 weeks ago
      Anonymous

      <--- Pic pic.

  24. 3 weeks ago
    Anonymous

    2 pork tenderloins, ~2.5lb
    Season w/ salt and pepper, and coat in cornstarch
    Sear in pan over high heat on all sides
    Deglaze with 1/3 cup maple syrup, 1/4 brandy, and 2tbsp whole grain mustard
    Finish in 400F oven, turning and coating in sauce every few minutes, cooking until 130F internal
    Rest pork, and finish sauce with 2tbsp butter

    (method I got from the food lab, and is now my go-to for this cut)

  25. 3 weeks ago
    Anonymous

    SOAK IN MOJO

    goddamn im sick of mojo getting no love on here

  26. 3 weeks ago
    Anonymous

    season them with salt and pepper, put butter in a pan (anything but nonstick) and sear them on the outside, then take them off the heat and slice them into 1 inch thick pieces and sear each side of those for a couple of minutes. Then deglaze the pan with some water and add cream and about a tablespoon of dijon mustard to make a pan sauce. Can also add some beef better than boullion if you have it. Serve with shallots and mushrooms sauteed in butter (do this first).

  27. 3 weeks ago
    Anonymous

    I would throw it away IMMEDIATELY! That's HARAM!

  28. 3 weeks ago
    Anonymous

    I want to grok your prok

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