TheYoungGentleman's Kitchen

[Fugu_B]

Any suggestions for pork tenderloin? My first attempt at roasting was with some of that a few weeks ago, and I wasn't totally happy with the results.

I like this for the grill but it could easily be made in the oven. Pork tenderloin has almost no fat so it’s easy to dry them out. They generally come two to a pack. Cut them in half, which should make them about 4 to 5 inches long. Make a foil boats and put one of the cut pieces in each. Add a couple tablespoons of white wine, a little lemon juice or red wine vinegar, a splash of soy, a half teaspoon of whole or Dijon mustard, and butter or bacon trimmings. I like a little sage, rosemary, cracked white pepper, and a teaspoon of granulated chicken bullion. Tightly seal and cook for 25 to 30 minutes on the grill. Take them off without puncturing the boat, and place them on the grill (broiling pan for oven) to brown watching very carefully and turning frequently. If you aren’t a fan of actually eating the herbs they are easily scraped off.

Let rest for 3 to 5 minutes and cut on the bias. Drizzle the basting liquid over the medallions and serve. Baby blue lakes and stewed tomatoes are great with this.

 

[Misshotndeep]

I like this for the grill but it could easily be made in the oven. Pork tenderloin has almost no fat so it’s easy to dry them out. They generally come two to a pack. Cut them in half, which should make them about 4 to 5 inches long. Make a foil boats and put one of the cut pieces in each. Add a couple tablespoons of white wine, a little lemon juice or red wine vinegar, a splash of soy, a half teaspoon of whole or Dijon mustard, and butter or bacon trimmings. I like a little sage, rosemary, cracked white pepper, and a teaspoon of granulated chicken bullion. Tightly seal and cook for 25 to 30 minutes on the grill. Take them off without puncturing the boat, and place them on the grill (broiling pan for oven) to brown watching very carefully and turning frequently. If you aren’t a fan of actually eating the herbs they are easily scraped off.

Let rest for 3 to 5 minutes and cut on the bias. Drizzle the basting liquid over the medallions and serve. Baby blue lakes and stewed tomatoes are great with this.

I prefer a rotisserie myself. Lots of fresh herbs and a balsamic vigirate with olive olive glaze. I like my meat thick juicy and well seasoned. I actually can accomplish the rotisserie flavor in my air fryer. Just have to rotate the loin once in a while.

 

[Fugu_B]

I prefer a rotisserie myself. Lots of fresh herbs and a balsamic vigirate with olive olive glaze. I like my meat thick juicy and well seasoned. I actually can accomplish the rotisserie flavor in my air fryer. Just have to rotate the loin once in a while.

Full loin yes, tenderloin, it will dry out. That's a perfect marinade and glaze for pork, maybe heat up the balsamic and herbs and mix in some brown sugar.

 

[Misshotndeep]

Full loin yes, tenderloin, it will dry out. That's a perfect marinade and glaze for pork, maybe heat up the balsamic and herbs and mix in some brown sugar.

Actually due to the convection process it doesn’t. Comes out awesome! And the sauce is good on any meat really. Not so good on shrimp though. Does well on many kinds of fish.

 

[Fugu_B]

Actually due to the convection process it doesn’t. Comes out awesome! And the sauce is good on any meat really. Not so good on shrimp though. Does well on many kinds of fish.

I’ll try it!

 

[Deleted member 3041612]

What was newly tried or created on your dining room table?

 

[TheYoungGentleman]

Currently chasing an Italian tuna and veggie mix I had a while back...want to use it for meal prep...chasing easy and good lunches.

Made some great barbecue laced with coffee.

Also made some chai tea now that it is cold.

 

[Veronica100]

Also made some chai tea now that it is cold.

love chai!

 

[Deleted member 3041612]

Currently chasing an Italian tuna and veggie mix I had a while back...want to use it for meal prep...chasing easy and good lunches.

Made some great barbecue laced with coffee.

Also made some chai tea now that it is cold.

You know I'd be stalking you if you lived near me. Stalking in a nonthreatening way.

 

[TheYoungGentleman]

love chai!

It is the best!

You know I'd be stalking you if you lived near me. Stalking in a nonthreatening way.

Or you could just come over and I get to cook for you.

 

[Deleted member 3041612]

It is the best!



Or you could just come over and I get to cook for you.

I'd like to know what you cooked for Thanksgiving! As awesome as that would be, I doubt you're anywhere near where I live.

 

[TheYoungGentleman]

My family is big enough I have 3 without thinking, I got lucky this year and was let off the hook for cooking for them all...one we even have catered now haha. It's been a rough few weeks for me and I needed to back off of extra things to do. I am making a southern baked mac and cheese in a few days for a Christmas party however. And recently I have found the joy of fresh made smoothies again.

 

[Deleted member 3041612]

My family is big enough I have 3 without thinking, I got lucky this year and was let off the hook for cooking for them all...one we even have catered now haha. It's been a rough few weeks for me and I needed to back off of extra things to do. I am making a southern baked mac and cheese in a few days for a Christmas party however. And recently I have found the joy of fresh made smoothies again.

Nice! Who doesn't like comfort food?

 

[TheYoungGentleman]

True true...

On comforts...Whiskey spiked coffee is delightful.

Sipping on some dark blend with honey, milk, and crown royal.

 

[Deleted member 3041612]

Happy holidays to you and your family.

 

[TheYoungGentleman]

Happy holidays to you and your family.

Thank you. Happy holidays to you and yours as well.