Too Spicy Pork Tenderloin

"veyoung52" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Rinse it.

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Rinse off the marinade, rinse under cold water and pat dry
Lynn from Fargo

Lynn from Fargo said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Rinse off the marinade, rinse under cold water and pat dry
Lynn from Fargo

thanks, all.

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Buy the pork tenderloin by itself and season it yourself to your own
preference.

Maybe that's too obvious.....

Beer Drinking Dog <[email hidden]>
news:[email hidden]:

Quoted message said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Buy the pork tenderloin by itself and season it yourself to your own
preference.

Maybe that's too obvious.....

That was my first thought too. I always buy the tenderloin and then do my
own seasoning and/or marinade. OTOH if someone likes them, or doesn't have
the time, I suppose the pre-packaged would be just fine. I've never bought
one myself so I'm no judge. As a couple of others have said... rinse it
and pat it dry.

Michael

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Lynn from Fargo said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Rinse off the marinade, rinse under cold water and pat dry
Lynn from Fargo

And if that doesn't tone it down enough, soak it in milk for a while.

gloria p

veyoung52 said:

Lynn from Fargo said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Rinse off the marinade, rinse under cold water and pat dry
Lynn from Fargo

thanks, all.

Do you really mean that rinsing or scraping it never crossed your
mind?

-sw

"veyoung52" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Buy a plain tenderloin and marinate or rub it yourself.

Beer Drinking Dog said:

Buy the pork tenderloin by itself and season it yourself to your own
preference.

I've eaten a couple of those Hormel or John Morell pre-brined and
marinated things and they were complete abominations. Just
reading the ingredients oughta give you a clue.

Brine your own pork loins at home for $1.99/lb rather than
spending $4.99 on those vacuum packed pieces of [censored].

-sw

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Buy fresh pork tenderloin and season it yourself. It's not difficult to do.
I can give you a couple of methods that can be done simply in the oven or on
the barbeque if you want.

Other than that, rinse the darned things off and then cook them.

Jill

Beer Drinking Dog said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Buy the pork tenderloin by itself and season it yourself to your own
preference.

Maybe that's too obvious.....

That was my answer. But to newbie cooks those pre-seasoned things are
apparently a draw. <shrugs>

jmcquown said:

Beer Drinking Dog said:

veyoung52 said:

I purchase pre-packaged pork tenderloin cuts at my local market. My
favorite is the "Garlic Peppercorn," but I find it's way too
"peppery." What would be the best method ot lowering the heat and
spice level before or during cooking? Thanks.

Quoted message said:

Buy the pork tenderloin by itself and season it yourself to your own
preference.

Quoted message said:

Maybe that's too obvious.....

That was my answer. But to newbie cooks those pre-seasoned things are
apparently a draw. <shrugs>

Why buy pre-seasoned if you consider yourself a cook? If you are new
then do the pork tenderloins without any seasoning. If they are fresh
they are magnificent like this as long as you don't overcook. I
prefer mine done just a tad under medium. Then you can try just a
smidgeon of dijon mustard on it; then evolve into a subtle mustard
sauce. Or give it a bit of a rub with steak spice, or baste a little
with A1 sauce and then go from there. Make your own rubs marinade
etc. If you like garlic and pepper why not give it a good rub with
those two items; controlling the amount of garlic and pepper
etc.............many things you can do with pork tenderloin.....

Michael \'Dog3\' Lonergan said:

That was my first thought too. I always buy the tenderloin and then do my
own seasoning and/or marinade. OTOH if someone likes them, or doesn't have
the time, I suppose the pre-packaged would be just fine.

How much time does it take? Seconds? A minute? No one is that busy.
If they are, then they are too busy to throw a roast in the oven
anyway.

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See return address to reply by email

said...

Quoted message said:

Michael \'Dog3\' Lonergan said:

That was my first thought too. I always buy the tenderloin and then do
my own seasoning and/or marinade. OTOH if someone likes them, or
doesn't have the time, I suppose the pre-packaged would be just fine.

How much time does it take? Seconds? A minute? No one is that busy.
If they are, then they are too busy to throw a roast in the oven
anyway.

I came across this recipe a year or so ago. I don't make it any other way:

Chipotle Crusted Pork Tenderloin
http://www.tinyurl.com/2lax56

It's the spicy hottest dish I make. Applesauce is a must!

Andy

Andy said:

said...

Quoted message said:

Michael \'Dog3\' Lonergan said:

That was my first thought too. I always buy the tenderloin and
then do my own seasoning and/or marinade. OTOH if someone likes
them, or doesn't have the time, I suppose the pre-packaged would be
just fine.

How much time does it take? Seconds? A minute? No one is that
busy. If they are, then they are too busy to throw a roast in the
oven anyway.

I came across this recipe a year or so ago. I don't make it any other
way:

Chipotle Crusted Pork Tenderloin
http://www.tinyurl.com/2lax56

It's the spicy hottest dish I make. Applesauce is a must!

Andy

There are other ways to make pork tenderloin.

I do one that is brushed generously with Dijon style mustard then rolled in
whole wheat breadcrumbs seasoned well with sage, salt & pepper and then
wrapped in foil and roasted.

Another, you brush well with olive oil and minced garlic, salt & pepper and
lay sprigs of fresh parsley along side.

Both methods are wrapped in foil at the start, then are unwrapped to allow
them to brown in the last 10 minutes of cooking. Low heat, I think it's 325
but I'd have to check. Only about 30 minutes cooking time, tops, I do
remember that. Tender and delicious!

One thing you don't want to do is overcook pork tenderloin; it turns into
shoe leather very quickly.

Jill

jmcquown said...

Quoted message said:

One thing you don't want to do is overcook pork tenderloin; it turns into
shoe leather very quickly.

Jill,

That's where the digital probe thermometer saves me every time!

I wonder how I got along without one for so long! I remember Pastorio's
mention of cooking meats to temp not by time, which caused me to purchase one
and it's been worth every penny.

Andy

Andy said:

jmcquown said...

Quoted message said:

One thing you don't want to do is overcook pork tenderloin; it turns
into shoe leather very quickly.

That's where the digital probe thermometer saves me every time!

I wonder how I got along without one for so long! I remember
Pastorio's mention of cooking meats to temp not by time, which caused
me to purchase one and it's been worth every penny.

Andy

No offense to Bob (RIP) but I still use the old fashioned no wires, no
batteries required meat thermometer. It has served me well for 25 years 🙂

Jill

jmcquown said:

Andy said:

jmcquown said...

Quoted message said:

Quoted message said:

One thing you don't want to do is overcook pork tenderloin; it turns
into shoe leather very quickly.

Quoted message said:

That's where the digital probe thermometer saves me every time!

Quoted message said:

I wonder how I got along without one for so long! I remember
Pastorio's mention of cooking meats to temp not by time, which caused
me to purchase one and it's been worth every penny.

Quoted message said:

Andy

No offense to Bob (RIP) but I still use the old fashioned no wires, no
batteries required meat thermometer. It has served me well for 25 years 🙂

Jill

I've never really had a problem with the chef's fork run across the
lower lip. 🙂

John Kane, Kingston ON Canada

jmcquown said:

No offense to Bob (RIP) but I still use the old fashioned no wires, no
batteries required meat thermometer. It has served me well for 25 years 🙂

Jill

I think of them as tools for two different things really. The old
fashioned liquid tube thermometer allows you to monitor things cooking
and remove at the appropriate time or perhaps slightly before the
desired point knowing a certain residual heat will continue the cooking
process. The instant read (to me) is a safety check device in that it
assures me that the meat has met minimum required temps but I may also
have gone way past the point where I wanted to be.
Goomba