|
Mason-Dixon Recipes #959626 added September 5, 2025 at 11:45pm
Restrictions: None
Pork Tenderloin
Everyone has barbecue at tailgates in the South, and it can be really high in fat. Everyone wants to have fun and food that they're used to. But you can still have pork tenderloin and grill it up and have different barbecue sauces.
— Dottie Ryan
After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent.
Specific cuts of meat became more valuable, particularly the tenderloin. Packing plants began to spring up in major cities—the first commercial slaughterhouse was in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the Midwest. Perhaps that’s why the pork tenderloin sandwich is a staple of midwest cooking.
As with all meats, pork tenderloin needs to be brined beforehand—even before tenderized. This isn't about seasoning to taste, which is about seasoning as you go. Its about applying salt to any raw protein in an effort to brine it, making it more tender and juicy. To brine proteins, simply cover well with Kosher salt and place in a ziplock bag in the refrigerator for at least 30 minutes. Kosher salt is important because its coarser and easier to see when you have salted. Certain proteins, like thin fish, need to be salted to a lesser amount.
SKILLET TENDERLOIN WITH POTATOES
INGREDIENTS
2 lb pork loin
3-4 medium potatoes, quartered
1 medium onion, thick-sliced
2 cups Dr. Pepper
3 tbsp brown sugar
2 tbsp olive oil
1 tbsp barbecue sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
DIRECTIONS
Brown meat in olive oil. When browned, place onions and potatoes in bottom of skillet and place pork tenderloin on top. Mix together other ingredients in a bowl and pour over the top of the tenderloin.
Cook on low for 45 minutes.
TENDERIZED TENDERLOIN
INGREDIENTS
2 lb pork loin
3-4 medium potatoes, quartered
1 medium onion, thick-sliced
2 cups Dr. Pepper
3 tbsp brown sugar
2 tbsp olive oil
1 tbsp barbecue sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
DIRECTIONS
Brown meat in olive oil. When browned, place onions and potatoes in bottom of skillet and place pork tenderloin on top. Mix together other ingredients in a bowl
|
© Copyright 2025 Eric Wharton (UN: ehwharton at Writing.Com). All rights reserved.
Eric Wharton has granted InkSpot.Com, its affiliates and its syndicates non-exclusive rights to display this work. |
