Thursday, October 30, 2008

Question--Needing Feedback

Does Pork Tenderloin freeze well?

It is on sell B1G1 at Kroger this week, and I would like to buy two, if they freeze well.

And while I'm getting feedback...I have never cooked Pork Tenderloin before. Any advice? Recipes?

What goes well with Pork Tenderloin?


ann said...

Omigoodness! Yes, it does freeze well. It is so, so easy and so good. Please call me or mom and either one of us will tell you what to do. It's late and I'm too lazy to type it all out here.

Milla said...

Yes! it does. Krisan has a good recipe on her blog, too.

Hope you guys are well in the Moore house!

Ashley said...

I have a great "rosemary honey pork tenderloin medallion" recipe. It's really good and cooks fast. Guests love it. ANYTIME pork is on sale B1G1 I would stock up.

And, please let me know what you're wearing those boots with. I have some from Nine West that I bought in Destin, and I'm at a loss. They're those flat, suede (what I call riding boots). Help!

Lynn said...

Yes, I freeze it all the time. It is great.

Lindsay said...

Pork tenderloin does freeze very well. What I do is marinade it in Dale's sauce to keep it moist and then just rub the outside with Montreal steak seasoning. We've cooked it both on the grill and in the oven (at about 450 for 45 min. or until 155 degrees). It's soooo good!

The Murphrees said...

Pork tenderloin freezes really well. I actually just made it last night. I have several different seasonings that I use but ultimately I always pan sear the tenderloin on all sides and then put the pan in the oven at 400 degrees for about 45 min depending on the size.
The seasonings:
1. salt, pepper, garlic salt, rosemary blend
2. terriyaki sauce and apple or plum jelly
coated or marinate pork with seasonings before pan searing.

Lamm said...

I just thawed out some the other day! As for cooking the tenderloin, use whatever marinade you like, then cook it this way: Heat oven to 550ยบ, yep--550. Cook the meat for (exact number of pounds times 5.5 minutes). Once that time is up, turn the oven OFF and don't open the door for an hour. Sounds crazy, but it's easy, perfect EVERY time and you hardly have the oven on.

Diana said...

I freeze mine all the time. A lot of times there are two tenderloins in one package, so you may want to freeze them individually. I have a recipe on my blog for sweet and sour pork medallions. It's very easy if y'all like sweet and sour things. You can pull it up under the "pork" label.

Melissa D said...

Southern Living Magazine always has good pork tenderloin recipes. If you buy a larger loin I always had fun cutting it into a large flat piece and rolling up stuff inside it before roasting. You have to tie it with kitchen twine to keep it rolled up. But it makes for a very fancy company dinner and is SO easy! Here's what I've put in the roll:

- pesto
- cream cheese, roasted red peppers, pesto (very colorful for Christmas)
- dried apricots and prunes with some chopped onion (slather the outside of the meat with mustard after you roll it and tie it, and use the pan drippings to make a white wine sauce - basically add wine and a little butter and boil it). The fruit sounds awful but it's amazing, I swear!

I had best luck testing for doneness with a thermometer (I have a fancy one that sits outside the oven that you stick into the meat).

Good luck!