Some cosmetic changes in preparation for larger site changes in the works.


MarilynFL, if U are still doing stovetop cooking, this Pork Tenderloin recipe is one U should try==>

Veteran Member
1838 posts
Joined: Mar 10, 2006


Posted to Thread #29379 at 9:20 pm on Jan 23, 2017

Pork Tenderloin Marinated in Green Peppercorn Mustard

I prepare this for marinating the night before I'm going to cook it for our supper. The recipe is from PURE & SIMPLE, An InCircle Cookbook by Neiman Marcus and was submitted by Rebecca L. Leon of Houston, TX, who writes, "This is my own recipe. I am native Cuban and my Spanish ancestors loved pork."

3-4 cloves garlic,
mashed Salt, to taste
Freshly ground pepper, to taste
1 tsp. cumin
1 tsp. dried oregano
1 tsp. green peppercorn mustard
2 pork tenderloin pieces (about 3-1/2 pounds total)
2 tsp. olive oil (I use at least a Tablespoon of oil and add some butter to it. Caryn)
1 medium-sized onion, peeled & sliced
1/4 cup Marsala wine or red wine

NOTE: I double the marinade ingredient amounts for the 3-1/2 pounds of meat. Leave wine and onion amounts the same as the recipe calls for. Caryn

Trim the tenderloin pieces removing all of the silver skin and nearly all the fat. Make a paste with mashed garlic cloves, salt, pepper, cumin, oregano, and green peppercorn mustard. Spread the paste with your hands over both pieces of meat. Marinate (sealed tightly) overnight in refrigerator for best results, or at least several hours. Heat olive oil in a skillet large enough to contain both pieces of meat. Saute onions and remove from skillet. Brown meat on all sides on high heat. Spread reserved sauteed onion slices on top of meat and add wine. Lower heat and cook 45 minutes on top of the stove at moderate-low heat until meat is done, i.e., until internal meat temperature reaches 160 degrees F. when tested with an instant read thermometer. Remove pork to platter and let sit 15 minutes so internal temperature will rise to 170 degrees. Deglaze skillet after removing meat from skillet. (I usually add more wine plus some beef broth to produce additional sauce.) Slice tenderloin into 1/2-inch-thick pieces, and serve remaining sauce in a separate dish. Leftovers make delicious sandwiches with sliced ham and cheese, or with just lettuce and tomatoes. Enjoy!
NOTE: I consider meat done when it hits 140 to 145 degrees internal temperature. Caryn aka Wigs

Other messages in this thread: