Robyns Drunken Pork Tenderloin Recipe 45

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PORK DRUNKEN NOODLES



Pork Drunken Noodles image

Supposedly so-called because they are the perfect match for a chilled beer, or indeed for a hangover. However, even without the sore head, these aromatic spicy noodles will really hit the spot.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

250 grams (9 ounces) thick flat rice noodles
1 tablespoon sunflower oil
6 garlic cloves
2 bird's-eye chiles, finely chopped
One 175-gram (6-ounce) packet baby corn, halved lengthways
3 bok choy, quartered
250 grams (9 ounces) pork loin fillet, thinly sliced
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon reduced salt soy sauce
2 teaspoons superfine sugar
Handful of Thai basil leaves

Steps:

  • Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
  • Heat half the oil in a wok or frying pan and fry the garlic and chiles over a medium-high heat for 1 minute, then add the baby corn and bok choy and fry for 3 to 4 minutes more until just tender. Scoop out and set aside.
  • Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and bok choy to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.

ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)



Robyn's Drunken Pork Tenderloin Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 6

2 pounds pork tenderloin, I use one packaged pork tenderloin which has two pieces in it
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste
1 large white onion, thinly sliced
1 bottle red wine of choice (I've used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though)
1 package brown gravy mix

Steps:

  • Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

DRUNK & DIRTY TENDERLOIN



Drunk & Dirty Tenderloin image

Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.

Provided by HeidiSue

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup soy sauce (suggest lite soy to cut back on the salt)
1/2 cup Bourbon
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
4 garlic cloves, minced
2 lbs beef tenderloin
2 tablespoons fresh coarse ground black pepper
1 teaspoon white pepper
1/4 cup canola oil (the Mop for basting) or 1/4 cup corn oil, preferably canola (the Mop for basting)
1/4 cup water (the Mop for basting)

Steps:

  • Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
  • Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
  • Turn the meat occasionally if needed to saturate the surface with the marinade.
  • Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
  • Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
  • Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
  • Let the tenderloin sit for 30 minutes.
  • Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
  • If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
  • Bring this mop mixture to a boil over high heat and boil for several minutes.
  • Keep the mop warm over low heat.
  • In a heavy skillet, sear the meat quickly on all sides over high heat.
  • Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
  • The meat is ready when the internal temperature reachs 140-145 degrees F.
  • Be careful not to overcook since tenderloin is best rare to medium-rare.
  • Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
  • Slice the tenderloin and serve topped by spoonfuls of the sauce.

Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1

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