Pork Tenderloin On Sale!
So there was a great sale on pork tenderloin this week at my grocery store, which is pretty awesome. But. I want to be a little creative and I have no idea what I should do with it. I'm a student living on my own and as handy as I am in the kitchen, making meals for one is hard sometimes.
I need an idea for this pork tenderloin that will make a good meal for one person and can be reheated easily for lunch the next day.
Additional note: I don't have a BBQ. : (
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16 Comments:
What kind of sale how much per pound?
JerzeeTomato at 12:41PM on 04/14/09
@jerzeeTomato $2.99/lbs in CAD
jlweber at 12:48PM on 04/14/09
If you have kitchen twine why not stuff it? You can pretty much stuff that baby with anything you like.
arm1970 at 12:54PM on 04/14/09
Get a bunch of fresh herbs (thyme, oreg, sage, parsley, whatever you can get). Chop them up add minced garlic, salt, pepper, some white wine, olive oil and fresh lemon juice. marinate if you have time up to 24 hours. I cook it without marinating sometimes. bake in oven (or on a bbq, which you don't have) at 375-400 for 30-40 minutes (approx 1 pound). check for cooking times/temp charts for your specific times.
This is really good with some applesauce. And scallop potatoes of course. What isn't good with scallop potatoes!
mrstkach at 1:51PM on 04/14/09
Take the pork tenderloin and cut away the silvery stuff (forget the "official" name), slice into one-half to three-quarter inch slices...pound out if you need to even out the slices. Season well with salt and pepper. Saute in butter and olive oil until lightly browned. Remove pork from saute pan. Add some onion and sliced mushrooms. Once the mushrooms have browned a bit and released some of their yummy juices, add white wine (if you don't do white wine, add vermouth, if you don't do vermouth, add port and a bit of balsamic, if you don't do port and balsamic, add broth...just about any tasty liquid will do---just not water). Let the liquid reduce...add a touch of cream and a swish of butter. Add the pork chops back in and just warm them up. Sprinkle with chopped parsley...if you have it and serve with a starch--whatever is your favorite. This is a totally easy recipe. It also works with apples in place of mushrooms. I have found pork tenderloin to be one of the best meats to work with--really versatile. I buy it at our Costco where there are two packs of two tenderloins in each. I separate out the tenderloins at home and get four meals. Enjoy....oh yeah the other way to cook it is to mix a little dijon and some honey...slather the tenderloin and wrap it in bacon ( I know...overkill, but as my 16 yo son says if it's got bacon on it, it's gotta be good) cook in a 425 degree oven 20-25 mins should do it. Again serve with the starch of choice and some sauteed apples.
jsd517 at 2:21PM on 04/14/09
Chinese roast pork works great with a tenderloin. Marinate the loin with some chopped ginger, a garlic clove, hoisin sauce, rice wine vinegar and soy sauce for an hour or two, then roast in the oven on 400 for 20-30 minutes. Let it rest for 10 minutes and slice it up.
The leftovers are great on a sandwich, in a stir-fry with brocolli, bok choy, or any veggies you'd like. Or my personal favorite, scramble an egg, add some pre-cooked rice, scallions and soy sauce and you've got some super delicious and cheap fried rice.
mediocrepop at 2:33PM on 04/14/09
oh yeah, I forgot that sometimes I add dijon mustard the the herbed pork recipe - jsd517 reminded me - thanks.
mrstkach at 3:31PM on 04/14/09
Rub the outside with a dry rub of paprika, garlic powder, cumin, brown sugar and thyme. Brown the outsides in a little oil in a hot cast iron skillet. Put the whole skillet in the oven on high (400°) heat (this may smoke a little or a lot, depending on how clean your oven is), until proper safe pork temperature is achieved (sorry, can't recall what that is at the moment - 145° comes to mind, but I don't want to poison you). Mind you, it should still be pinky in the middle. Eat part of it for dinner.
Next day, pork sandwiches on sub rolls, ideally with mustard, apricot jam and some cheddar cheese.
sarajane at 3:53PM on 04/14/09
Go up to the search menu on this page, type in, "sweet and sour pork" and go down to the "Chinese sweet and sour pork" (third one down) and click on the source to bring up the menu - it is great, you need a few ingredients but perhaps you already have some, as I did.
bareneed at 4:22PM on 04/14/09
@sarajane....would be worth cooking the pork just to make the sandwich the next day!
jsd517 at 4:27PM on 04/14/09
Heed the above advice about removing the silver skin and fat. Finely chop 2 big garlic cloves, a finely chopped, largeish shallot, and mix with at least a half a bottle of Dijon mustard, also mix in some tarragon and thyme if you have it. Coat the tenderloin generously with this mixture and marinate a least an hour, preferably more. Bake at 350 for about 50 minutes or so, till done. Deglaze the baking pan with white wine and chicken stock to make a gravy.
The leftovers make great sandwiches - including medianoches. I've also used the leftovers in lentil soup, which was a big hit too.
MMinNYC at 4:56PM on 04/14/09
@jsd517 - that has been known to happen!
sarajane at 5:09PM on 04/14/09
Keep it simple: little rub of pepper (no salt) and garlic. Bake at 425. Should come out great. Then with leftovers you can do a lot more..pork carnitas / smother in BBQ sauce / cuban style pork sandwiches etc. etc. I do it all the time. Regarding the sale - if it's less than 1.99 a lb. that's a good deal.
Enjoy!
Ribster at 4:40AM on 04/15/09
Season with salt and pepper, and cook on each side for 4-5 minutes. Transfer to a slow cooker, and add 3 cups beef stock, one can of condensed french onion soup OR one package dried onion soup mix, and a little bit of dijon mustard (I add horseradish too because I like a little heat!). Cook on low until the meat falls apart (sometimes starts at hour 6 depending on the size.)
Shred and serve on buns with coleslaw - NC style - or slice and enjoy with good 'ol mashed potatoes. Makes great leftovers!
dharmon at 8:53AM on 04/15/09
I forgot the other recipe! Same slow cooker technique as my last, but instead of the french onion concoction, use 3 cups beef stock, soy sauce, plum sauce, ginger, and cilantro to taste. I also like some chili sauce for heat!
Serve over rice with a sprinkling of sesame seeds instead of the bun/coleslaw serving.
dharmon at 8:56AM on 04/15/09
I dunno if anyone ever comes back to these topics but I thought I would post and update. Thanks for all the suggestions! I ended up making one pork tenderloin stuffed with cranberries and goat cheese with a maple glaze. And another pork tenderloin into pulled pork (of sorts) sandwich with the above suggestion.
Thanks! this site rocks.
jlweber at 1:47PM on 04/27/09