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Archives for October, 2011

Dry Cured Pork Tenderloin

Dry cured pork tenderloin

Dry cured pork tenderloin

Dry cured pork tenderloin is delicious.  Learning to make it is easy and I also think important.

Dry cured meats were once an important staple in our diets simply because we did not have any other … Read the rest

Breaded pork tenderloin sandwich

There is an old joke about people in Indiana being a little bit confused.  It goes, “South Bend is in the north, North Vernon is in the south and French Lick isn’t what you think.”

And so it goes with … Read the rest

Pork Tenderloin Marinades

A great pork tenderloin marinade is as follows:

  • ½ cup of Jack Daniels
  • ½ cup of canola oil
  • ½ cup Creole mustard
  • ½ cup brown sugar
  • 1 tsp each of salt, black pepper and thyme

If you are wary of … Read the rest


Brine is a super charged flavor delivery vehicle that can work wonders on pork.  I consider a brine to be the ultimate marinade and will always use one on tenderloin if I have planned far enough in advance.

In its … Read the rest

Pork Tenderloin Rubs

My two favorite Pork Tenderloin Rubs

Coffee and Ancho rub

  •  3 Tbs coffee (fresh beans ground fine)
  • 2 Tbs ancho chile powder
  • 2 Tbs turbinado sugar
  • 1 Tbs kosher salt
  • 1 Tbs cumin
  • 1 tsp granulated onion
  • 1 tsp granulated
Read the rest

Safe Cooking

This is another topic that I am rather passionate about; pink pork!  We have been trained for generations to shun pork that has not been cooked to a uniform dull gray.  Please stop.

First of all, even the US government … Read the rest


This is the part I love; pork tenderloin is diet food.  If you are a carnivore working on controlling your weight then you are painfully familiar with boneless skinless chicken breasts.  They were fun for the first few weeks and … Read the rest

Trimming and Butterfly

The first thing to do when working with pork tenderloin is removal of the silverskin.  The silverskin is a tough grayish/white membrane that will not get tender during cooking.  Go ahead and get rid of it now so you won’t … Read the rest

Buying tenderloins

Whole pork tenderloins will typically weigh a little over a pound and be relatively free of large surfaces of fat deposits.  Like the filet mignon, this cut of meat is very lean and extremely tender.

This cut is often confused … Read the rest

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