ll.
Place the pork tenderloin into the water, salt,
Combine Soy Sauce, Lime Juice, Oil, garlic and Red Pepper Flakes in a 13\" x 9\" (non-metallic) Pan or Ziplock bag to make marinade.
Add the tenderloin and marinate for at least 4 hours, or overnight (sometimes I'll marinate for almost 2 days!).
Grill on BBQ over low heat, turning regularly and basting with marianade until internal temperature reaches 160 (about 25 minutes).
It should be crusty on the outside and tender on the inside - delicious!
auce mixture over loin. Roll tenderloin over in mixture, completely covering
For the marinade:
Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours.
Preheat a grill to medium heat.
For the mushroom sauce:
Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook ...
arinade ingredients.
Place the tenderloin in a plastic bag or
s the rest of the tenderloin. If you didn't wrap
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Slice tenderloin; dredge in flour, salt and pepper or seasoning salt.
Fry in oil in large deep frypan.
Simmer until done.
Add rest of ingredients and enough water to cover everything.
Use the can of soup to add water.
Over medium heat, cook until tender.
Stir occasionally.
rom the soy sauce & is best served w/steamed white rice
Crack the egg, mix it up a bit, and add the elk. Stir together.
Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!).
Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix.
Form into a loaf and put into a loaf pan.
Bake at 350 for approximately an hour.
he seasoning.
Season each tenderloin evenly with the remaining 4
00 degrees.
Cut pork tenderloin in half across and rub
s not well insulated, this recipe may not work for you
sed this recipe the first time I ever cooked pork tenderloin and
emperature.
NOTE: This is best served rare to med-rare
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Prepare casings.
Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4\" links.
This is an assertive sausage and is best roasted or grilled.
eft overs and use the recipe directions on your rice container
ook the Pork.
Pork Tenderloin normally comes 2 / pkg., Separate
Prepare pork tenderloin first (recipe below).
While pork is