Tag Archives: tenderloin

BEEF TENDERLOIN

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  • 1 beef tenderloin (3-4 pounds)
  • Frozen lemon juice
  • Lawry’s season salt
  • Garlic powder
  • Butter
  • Kitchen Bouquet

Pour 3 T. frozen lemon juice over tenderloin and let sit for 1 hour.  Pour off lemon juice.  Sprinkle Lawreys to cover all sides of tenderloin.  Sprinkle with garlic powder.  Let sit.  Melt ½ stick of butter.  Stir butter and 2 T. Kitchen Bouquet together.  Spoon or brush mixture over meat.  Cover completely.  Cover pan with saran wrap and aluminum foil.  Refrigerate overnight.  Remove from refrigerator an hour or so prior to cooking.  Bake uncovered in low sided pan.  Do NOT preheat oven.  Bake 45 minutes at 350 degrees for rare or to 140 degrees on a meat thermometer.

VEAL ROAST

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  • Veal tenderloin (boned loin), about 5 pounds

  • Olive oil

  • 3 cloves of garlic finely chopped

  • 2 cans (6 oz each) tomato sauce

  • 1 cup of Greek black pitted olives

  • 2 T. fresh (or 1 ½ t. dried) basil

  • ½ cup sherry or Marsala

Rub veal well with 4 T. olive oil and a bit of the garlic and basil and salt and pepper. Place in baking dish.  Combine tomato sauce, remaining garlic and basil and olives and pour around veal.  Add 2 T. olive oil.  Roast at 325 degrees for approximately 1 ½ hours.  Baste twice during this time.  Add sherry or Marsala and continue cooking until veal is tender. 

PORK TENDERLOIN MARINADE– THREE WAYS

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#1 Marinade

  • 3 T. honey

  • 2 limes juiced

  • ½ cup balsamic vinegar

  • 2 cloves garlic

  • Salt and pepper

  • 2 t. Worcestershire

  • 8 slices jalapeno

  • ½ cup olive oil

#2 Marinade

  • 1/3 cup soy sauce

  • ½ t. ground ginger

  • 5 cloves garlic

  • 2 T. brown sugar

  • 3 T. honey

  • 3 t. dark sesame oil

#3  Marinade

  • 1 8 oz jar pineapple preserves

  • 1 8 oz jar apple jelly

  • 2 oz dry mustard

  • 5 oz horseradish

  • 1 T cracked ground pepper

PORK TENDERLOIN MARINATED

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  • 2 T. balsamic vinegar

  • 2 T. coriander

  • 1 T. soy sauce + brown sugar

  • 1 t. black pepper

  • 1 T. minced garlic

  • 2 t. olive oil

  • 5-6 sprigs of marjoram

  • 2 or 3 pork tenderloins

Marinate overnight or 2-4 hours.  Set out at room temperature for 20 minutes.  Brown meat in oil.  Roast at 425 degrees covered with marinade for 10-15 minutes.

PORK TENDERLOIN DIJON

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  • 1 pork tenderloin cut in 1 ½ inch slices

  • 1 T. Dijon mustard per slice

  • ½ cup beef stock

  • ½ t. tarragon dried

  • ½ cup Half & Half

Pound pork slices flat.  Spread with mustard on one side of each
slice.  Brown meat in butter, mustard side down.  5 minutes each side.  Remove from pan.  Add beef stock and tarragon, scraping up brown bits.  Simmer 2 minutes until reduced by ½ .  Add Half & Half until sauce is slightly thickened.