Question for the foodies! - DPChallenge Forums

Canon EF 24-105mm f/4.0L IS

12/08/2012 04:48:24 PM · #1

I'm been marinating two pork tenderloins in a teriyaki marinade for a couple hours. They weight about a pound and a quarter each. What's the best way to cook them? Gas grill or oven? Browned first or not? If I brown them, do I need to "clean" off the marinade first?

Cuttooth

Canon EOS R

12/08/2012 04:58:06 PM · #2

for me i'd rather grill them to get a nice char on the outside. maybe char and then lower the heat to cook slower since they sound like they're pretty big?
or maybe char on the grill then finish in the oven?

for the marinade, i don't think you have to clean it off just as long as there's not too much excess on it.
maybe for the leftover marinade, you can cook it down on the stove top to make a sauce? might end up too salty though.

Bear_Music

Samsung Galaxy S24 Ultra

Sony 24-70mm F4 Vario-Tessar T* FE OSS

12/08/2012 05:01:10 PM · #3

These are "tenderloins", not "loins"; they are like 2 inches in diameter, and have virtually no fat. A quick sear on the grill will do them fine. Don't worry aboput the marinade unless it's one of those heavy-on-sugar marinades (BBQ Sauce, Ketchupy, like that); those will burn. Teriyaki marinades usually won't.

12/08/2012 05:07:34 PM · #4

Originally posted by Bear_Music:

The marinade was from a bottle, it's a little syrupy, but thin. They are about 2 inches as you said. How long do you think they take on the grill Robert? I don't usually buy the tenderloins so I'm a bit unsure. I don't want rare (with pork) but I don't want to overcook them as I know it's a tender cut.

MinsoPhoto

Canon EOS-7D

Canon EF 50mm f/1.4 USM

12/08/2012 05:39:57 PM · #5

I would absolutely wipe off the excess marinade and dry the meat before cooking, wet meat steams and you won't get that beautiful char. So do that and grill them. Start on high heat to get a nice crust all around and move it to a cooler part of the grill and cover to finish. They shouldn't take more then 15-20 minutes. A nice thermometer is good cooked to 135-138 or if you don't have one touch the beat and it should give a bit but bounce right back. When you take them off the grill cover them with foil and do NOT carve them for at least 10 minutes.

Canon EF 100-400mm f/4.5-5.6L IS

12/08/2012 05:42:35 PM · #6

Thanks!

Strikeslip

Canon EOS-5D

12/08/2012 06:52:03 PM · #7

Searing the outside, as suggested above, helps to keep the juices inside, I believe. So if working with oven-only, you might sear all around the outside in a hot pan on the stove top, then finish it in the oven to cook it through.

12/08/2012 07:08:56 PM · #8

I did it on the grill. I didn't wipe the meat, but let all the marinade drain real well first. Started on high heat, seared all the way around. Then turned it down to low in the middle and left it on high on the two ends. Cooked about 8 minutes per side. It was a beautiful thing! I should have taken a picture, but it was devoured by the hungry mob.

mrchhas

Apple iPhone 15 Pro Max

12/08/2012 07:09:43 PM · #9

I can't say much at this point but i just got off work and saw this thread... anyway those puppies cook pretty fast so I personally would wipe off excess marinade and then keep 'em on a mid to low heat in a nice big cast iron pan, continually turning until they're browned all the way around. it should take about 10 to 12 minutes depending on your heat source...

as said once cooked, cover them with foil (not airtight and not touching the meat) for about 5-8 minutes, then slice them about 3/4" thick into little round bits. then eat fast cause they cool quickly. there are myriad ways of cooking them that i use over here in the restaurant so if you want some other recipes just ask.

cheers

(p.s. slippy that thing about the juice protection is unfortunately not true, though many still believe it.)

eta: nevermind!

Message edited by author 2012-12-08 19:10:21.

12/08/2012 07:11:23 PM · #10

Originally posted by mrchhas:

Yes please! They were on sale, so I bought 4 of them. I have two in the freezer still. I'd love to try another recipe!

mrchhas

Apple iPhone 15 Pro Max

12/08/2012 07:20:48 PM · #11

ok one of my favorite ways (this'll be quick but pm with questions if you have them... as i said i literally just walked in the door!)
basically you (thaw them out first) wrap them in pancetta (NOT presliced bacon as it's too thick) sliced about 1mm thin by your deli dude. wrap them up real tight and then wrap them each individually in plastic wrap and leave them in the fridge overnight. the next day take them out and slice them into the aforementioned 3/4" discs of goodness and then cook them on the grill on medium heat for about 2-3 minutes per side (i mean meat side they should look like this O on the grill not like this [] if you understand. don't let the pancetta/thinbacon burn too much.

a good accompaniment for these are garbanzo beans! take a couple diced shallots and put em in a pot with some olive oil and fry them on low heat until they start to brown, add a couple cans of garbanzo beans and add water to cover (or better half water/half chicken broth), cook for about 20 minutes at a low simmer then use the stick mixer to blend about 75%. you still want chunks of stuff in the puree, not a smooth texture.

finish the plate by spooning on the garbanzo stuff in the middle of the plate, put 3 pork discs on top, garnish with fresh chopped parsley, black pepper and drizzled olive oil and i guarantee your hungry mob will kiss you with delight afterward.

12/08/2012 07:23:27 PM · #12

Originally posted by mrchhas:

Sounds yummy! I'll write this ~~done~~ down and put it in the kitchen cookbook for one day next week. Thanks!

Message edited by author 2012-12-08 19:23:56.

mrchhas

Apple iPhone 15 Pro Max

12/08/2012 07:24:40 PM · #13

ps for any other people reading this thread you can do all the pork prep ahead of time then freeze the presliced pork individually. in this way you'd have a dinner with little or no preparation time. and the garbanzo bean stuff is good made the day before as well, then reheated with water. i don't know if that helps but i figure normal peeps have to cook dinner and they have little time because they're taking photos so there you go.

MinsoPhoto

Canon EOS-7D

Canon EF 50mm f/1.4 USM

12/08/2012 07:25:01 PM · #14

I am no chef but 2 of my favorite ways to prepare them are with a nice spicy jerk marinade with a pineapple sauce and the other is as you did but finished with a nice balsamic reduction (aged balsamic please, none of the cheap stuff.

I will definitely be trying the pancetta ones though.