Pork Tenderloin Sous Vide

Why in the world would you ever need to sous vide a pork tenderloin? 

This question has come up quite a few times in the ten years I’ve been a sous vide practitioner. The answer is pretty straightforward: flavor and convenience.Tenderloin MarsalaAbove is thick sliced pork tenderloin with a Marsala cream sauce over brown rice. Cooked at 131°F for a mere seven hours, shocked to 70°F, then grilled for a few minutes, it’s marvelously tender and juicy. Continue reading

Sous Vide Beef Tenderloin: Revisited

Posted by johngl

It’s always difficult when great friends move away and this one is no exception. And, since I haven’t done a beef tenderloin for a long while, it seemed a proper way to contribute to their send-off.

Before I get all sniffly regarding their departure, let’s get to it.
Seared TenderloinNaturally, this looks like your basic grilled psoas major, that main muscle of the whole tenderloin that begets fillet mignon. Sadly, it doesn’t start out looking this pretty and one misses out on all that fun associated with raising, transporting, killing, butchering, packaging, more transporting, and selling to the public. We’ll pick it after the latter. Continue reading

Big Green Egg: Pork (Tenderloin) and (Black) Beans

Posted by johngl

I can’t believe how long it has been since I’ve posted anything food related; celebrating the longest day of 2013 seemed like a good enough reason. We’re also experiencing the largest full moon of the year, which is probably exerting its gravitational effects upon the fluids in my brain. You could call it high tide I suppose. Maybe just high.

Anyway, yesterday afternoon I walked into the kitchen and most glorious spousal unit took it upon her fine self to thaw out some whole pork tenderloin.

Wait, let’s back up to last week.


This is pork shoulder bone. It was destined for a waste receptacle. That ain’t right.

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Sous-Vide Tenderloin: Double the Fun!

Posted by johngl

Earlier this week, I was contacted by my most glorious spousal unit who was asking (by email) if I wanted to join a few folks for dinner on Saturday evening.  It seems the host had purchased some wine while visiting out West and needed to make room in his wine fridge for his new bottles. Since our hosts were supplying the wine I naturally felt compelled to supply meat. It’s what I do.

Could it be that I just now accidentally created a new tag line? Meat: It’s what I do. Hmmmm.

Sous-Vide Tenderloin

Anyway, I started out thinking: I know, I’ll do a ribeye primal! That can feed a lot of people!

But when I got to the actually buying the thing, I got dissatisfied with the selection and wandered over to the whole, unpeeled tenderloins. Perfect.  I can do two of them!  After doing the “this one is two little, this one is too big…this one…ahhh…just right!” a couple of times, I was good to go.

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Grilled Pork Tenderloin with Marsala Cream Sauce

Posted by johngl

Those who’ve read the previous breaded tenderloin post know that I had some leftover tenderloin parts that needed to get used up right quick.  I did that.

I thought about calling this post Fun with your Tender Loins. I didn’t follow through with that.

Grilled Pork Tenderloin with CousCous topped with a Marsala Cream Sauce
Grilled Pork Tenderloin Medallions with Marsala Cream Sauce and Cous Cous

This is one of my old stand-by recipes that is really easy to prepare.

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Breaded Pork Tenderloin Sandwich

Posted by johngl

Back in the olden days, when I was in my late teens and lived in Des Moines, IA, there were these two drive-in style places that had just awesome breaded pork tenderloin sandwiches.  The first, a little place called Millie’s, where I had my very first one, and the other, George the Chili King, which was close to where I lived. George‘s has been in the same spot since 1952.  Sadly, Millie’s went away many years ago.

Anyway, both of these eateries served up crispy breaded ‘loins that actually had meat in them.  Lots of other places had what they called a pork tenderloin, but it was really breading with a sliver of meat in the middle.

Here’s my version:

breaded pork tenderloin
Breaded Pork Tenderloin with Brown Mustard, Ketchup, and Dill Pickles, on Toasted Challah Bread

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Grilled Beef Tournedos and Asparagus with Duck Yolk Hollandaise

Posted by johngl

Duck eggs are a real treat for me, so when I have some on hand, I tend to go a little nuts.  Given the results of yesterday’s breakfast, I was looking for recipes where I could substitute duck eggs.

I’m also conducting an experiment with wet aging beef.  Since I am a hard-core dry aging fan, this is quite a test.

So, why not combine the two?

wet-aged beef with asparagus and hollandaise
Grilled 14-Day Wet-Aged Tournedos with Asparagus and Duck Egg Hollandaise

This worked out pretty well.

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Pan Seared Tenderloin of Beef (Tournedos)

Posted by johngl

Every once in a while, I get really lazy and just want something simple for dinner.  Since I picked up a whole beef tenderloin last Wednesday, it seemed like a tenderloin tournedo was the answer.  Paired with a baked potato, it is hard to beat.

beef tournedo with a baked potato, butter, crème fraîche, and chives
Pan Seared Beef Tournedo with Baked Potato, Crème Fraîche, Butter, and Fresh Chives

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