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Entries tagged with 'pork tenderloins'

This Week in America's Test Kitchen: Maple-Glazed Pork Tenderloin

The Serious Eats Team 3 comments

When pork tenderloin is done right, nothing can match its fine-grained, buttery-smooth texture. But even when it's perfectly cooked, this piece of meat can be sorely lacking in flavor. The cooks at America's Test Kitchen knew that a glaze was the perfect way to enhance this bland cut—but only if you could get it to stick. To ensure their coating stayed put, they used a cornstarch-and-sugar mixture to create a textured crust that could hold the sweet glaze. And to make sure the final veneer was thick enough, they borrowed a technique used by professional painters, applying it layer by layer after the previous one had dried. The result? Moist, tender meat burnished by a thick, flavor-packed maple coating. Watch the video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required). More

Grilled Pork Tenderloin with Roasted Corn-Bacon Relish

Serious Eats Ed Levine 3 comments

If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John... More

Mother's Day Grilling: Orange, Sage, and Garlic Rubbed Pork Tenderloin

Serious Eats Joshua Bousel 3 comments

My poor Mom, she bought herself a Weber Q only to be told by her condo board that she can't use it, since the odor of grilling may disturb other residents. So this Mother's Day I decided to ask her what she'd like in order to bring a little bit of grilled joy back into her life. More

Dinner Tonight: Pork Tenderloin à la Mexicana

Serious Eats Blake Royer 2 comments

Every time I open Rick Bayless's books, he proves to me that Mexican cooking is more than tacos and burritos. It's not that I didn't already know this--but somehow I'm still surprised when ingredients and flavors I'm used to eating... More

Cook the Book: Tenderloins in a Fresh Herb Crust

Serious Eats Ed Levine Post a comment

I've been blabbing a lot lately about how much I love pork tenderloin, so it shouldn't come as a complete surprise that I chose to post this Pork & Sons recipe for tenderloins in a fresh herb crust. The... More

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