Foodies BS Thread.

there was a Siracha thread..the shark stuff was mentioned..i am on my second bottle now!! it is awesome.

 

Beef empanadas!

 

Those look great Dennis!! ^^

My first time making homemade chow mein!! Turned out really good!!

 

They were delicious!

 

Cheeseburger subs!

 

Good idea Dennis!! Looks great!! ^^^

 

The shark is fantastic!

My sriracha thread:

http://www.tacomaworld.com/forum/food-talk/248436-green-sriracha.html

 

Thanks! I needed my burger fix.

Ooops! forgot the finished product!

 

^^^Those burger subs look great Dennis!

 

X2. Those turned out real good looking!

 

Got a crooked hair today. Took out a pork tenderloin to thaw last night, and when I rolled out of bed today, all I could think of (food-wise at least) was "Sweet and Sour, or maybe teriyaki?"

I have no idea where the hell this came from, but I couldn't get it out of my head.

So, I figured...what the hell, go for it.

Take the now-thawed tenderloin:


Dry thoroughly with paper towels:


Season liberally with kosher salt, fresh cracked pepper:


Sear a nice nummy brown over med-high with a bit of corn oil to help it along:



Whip up a marinade/braising liquid:
1/2 cup teriyaki
1 cup chicken broth
1/4 cup brown sugar
1 tablespoon soy sauce
Whisk!


Rough chop half a sweet onion and cover the bottom of the crock with it, give the meat something to sit on:


Dunk the browned tenderloin into the crock. Pour the sauce/braising liquid/marinade/whatever over the top.


Lid up. Low heat. 4 hours.

I flipped it once halfway through. And every half hour or so I'd spoon some of the sauce/marinade/whatever over the top so it couldn't get dry on me.

After a 10 minute rest, this is one nice looking tenderloin:



So tender even my knife couldn't cut it without smooshing some


Use a little of the braising liquid as a sauce, just a teaspoon for each slice. Nice sweetness without being cloying.
Pair up with garlic rice and some nice french-cut green beans

 

Good job Xaks!

 

X2!! I've always wanted to try a tenderloin but never cooked one before but this looks like a great and easy recipe so I might have to try it!!

 

I'm a big fan of pork tenderloin and I'll give you a warning....they will dry out if you arent' careful. They are very lean and don't have much fat to keep things moist. Even on LOW in a crock, much over 5 hours will dry it out unless it is submerged.

Excellent, tasty thing to make, but you can't crock it for 7 hours like a beef cut. Just FYI

 

Oh okay thanks for the heads up!! Yeah I've never cooked pork tenderloin before but I'll have to give it a shot soon!!! How many lbs. was yours?

 

Just under 3.

 

Okay sounds good.

 

If presentation is important, I would say cook it to 155 degrees and remove from the oven. I actually grill mine on the grill but indirect heat. Anyway, at that point, when you take it off the heat and let it sit for a while, it is done, but not fall-apart tender. You will be able to slice nice smooth medallions.

Another option is to wrap it in foil and put it in the freezer. When it is cold, it stiffens up and you can slice it very neatly, but will of course have to heat it up again. It will look better for presentation, but might not taste as good (possibility of drying it)

 

Also of note, note how the skinny end of the tenderloin is the part that crumbled.

That part was actually tapered because it was the END of the tenderloin muscle, and the part that crumbled was a different, dark meat muscle with more fat in it. The white meat tenderloin for 2/3rds of the muscle held up pretty well to the cutting. For presentation purposes, examine the tenderloin carefully at purchase and only buy one that is fully tenderloin muscle and no other portion of muscle.

This would mean, of course, you'd need to buy a non-vaccuum-bagged loin fresh at a butcher and cook it within 24 hours, but that's jes' fine in my book

 

Turned some fresh chicken from the local butcher shop into pan-fried chicken parm, along with fresh garlic bread. Hands down one of my all time favorites.