what i do is cut along the middle but not right through and flatten it out, then put some of your favourite stuffing along the edge and roll like you would a sausage roll, tie the roll together with string and cook in the oven at 170 degrees for about 35 mins. its really a nice way to cook it.Hope this helps.
Pork fillet, or tenderloin, contains about as little fat and cholesterol as chicken.
GRILLED MARINATED PORK FILLET
Marinade:
1 small piece ginger, peeled and cut into 1/2-inch pieces (1 1/2 teaspoons)
1 clove garlic peeled
1 tablespoon honey
1 piece jalapeno pepper, (from 1 tablespoon to 1/4 cup)
2 tablespoons nuoc mam, or fish sauce
1 tablespoon water
1 large pork fillet (about 1 1/2 pounds), trimmed of all fat and silver skin (1 pound, 2 ounces trimmed weight)
1 teaspoon canola oil
Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 F.
Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200 degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.
I like to pan fry it slightly first with just salt and pepper,and adding water, just to make sure it is cooked. Then I remove it just before it is done, and place it on stuffing, which I use the pan dripping and hot water to make, then bake at 325 for about 30 minutes. I serve mashed potatoes, or baked, with it and a vegetable. To bake it without pan frying, it doesn't get done soon enough before the stuffing gets over cooked. This also allows it to brown. The pork should turn out pretty tender and the stuffing will have a great flavor as well.
Flatten out your port fillets with a meat pounder. Then dip in beaten egg and then put into seasoned breadcrumbs. Then fry slowly in a teflon frying pan with vegetable oil on medium heat. Make sure you fry slowly, because otherwise pork will not be cooked inside well enough. Drain on paper towels and serve with mashed potatoes and veggies and salad. What is a good garnish for these cutlets is chinese duck sauce. Delicious.
1 lb. whole pork tenderloin or boneless pork chops
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
3 tbsp. chopped shallots or green onions
1 tsp. crushed peppercorns
3/4 c. dry white wine
2 1/2 tbsp. brown sugar
1/3 c. lemon juice
1 c. orange juice
1/4 c. Irish whisky
2 tbsp. juilenned orange rind
2 tsp. minced parsley
Place equal pieces of meat between 2 pieces of waxed paper and pound to 1/2 inch thick. Combine flour, minced parsley, salt and pepper in a pie pan. Dredge pork in mixture.
Melt butter in a skillet. Add pork and cook over medium heat. Brown on both sides.
Depends on the size of the roast. Place in shallow pan (a 9x13 cake pan will do), sprinkle with salt, pepper, garlic powder, add about 1/2 cup water. Cover pan with foil. Bake at 350* approx 20 minutes per pound.
I usually bake for 30 minutes with the foil on, then remove foil and continue baking for remaining time. Internal temp should be 160* when finished.
Comments
what i do is cut along the middle but not right through and flatten it out, then put some of your favourite stuffing along the edge and roll like you would a sausage roll, tie the roll together with string and cook in the oven at 170 degrees for about 35 mins. its really a nice way to cook it.Hope this helps.
Pork fillet, or tenderloin, contains about as little fat and cholesterol as chicken.
GRILLED MARINATED PORK FILLET
Marinade:
1 small piece ginger, peeled and cut into 1/2-inch pieces (1 1/2 teaspoons)
1 clove garlic peeled
1 tablespoon honey
1 piece jalapeno pepper, (from 1 tablespoon to 1/4 cup)
2 tablespoons nuoc mam, or fish sauce
1 tablespoon water
1 large pork fillet (about 1 1/2 pounds), trimmed of all fat and silver skin (1 pound, 2 ounces trimmed weight)
1 teaspoon canola oil
Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 F.
Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200 degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.
I like to pan fry it slightly first with just salt and pepper,and adding water, just to make sure it is cooked. Then I remove it just before it is done, and place it on stuffing, which I use the pan dripping and hot water to make, then bake at 325 for about 30 minutes. I serve mashed potatoes, or baked, with it and a vegetable. To bake it without pan frying, it doesn't get done soon enough before the stuffing gets over cooked. This also allows it to brown. The pork should turn out pretty tender and the stuffing will have a great flavor as well.
Flatten out your port fillets with a meat pounder. Then dip in beaten egg and then put into seasoned breadcrumbs. Then fry slowly in a teflon frying pan with vegetable oil on medium heat. Make sure you fry slowly, because otherwise pork will not be cooked inside well enough. Drain on paper towels and serve with mashed potatoes and veggies and salad. What is a good garnish for these cutlets is chinese duck sauce. Delicious.
Put it in a suitable size tin after you've put foil in it.
Pre-heat the oven to gas mark 8.
Cover the fillet in oil preferably olive oil.
Place it in the oven for 20mins at gas mark 8.
Use some of the oil in the tin to re-coat the fillet and turn down gas to mark 4.
Continue to cook on low for about 40mins checking at intervals.
Check with a knife through to the middle and if it is hot inside it's done, if not then continue till it's hot
MEDALLIONS OF PORK FILLET WITH ORANGE
SAUCE
1 lb. whole pork tenderloin or boneless pork chops
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
3 tbsp. chopped shallots or green onions
1 tsp. crushed peppercorns
3/4 c. dry white wine
2 1/2 tbsp. brown sugar
1/3 c. lemon juice
1 c. orange juice
1/4 c. Irish whisky
2 tbsp. juilenned orange rind
2 tsp. minced parsley
Place equal pieces of meat between 2 pieces of waxed paper and pound to 1/2 inch thick. Combine flour, minced parsley, salt and pepper in a pie pan. Dredge pork in mixture.
Melt butter in a skillet. Add pork and cook over medium heat. Brown on both sides.
Remove pork chops from skilled and set aside.
To make the sauce, add remaining ingredients to butter remaining in skillet. Sauté onions, peppercorns and cook until tender.
Cook sauce until sugar is dissolved. Pour over meat and serve.
Depends on the size of the roast. Place in shallow pan (a 9x13 cake pan will do), sprinkle with salt, pepper, garlic powder, add about 1/2 cup water. Cover pan with foil. Bake at 350* approx 20 minutes per pound.
I usually bake for 30 minutes with the foil on, then remove foil and continue baking for remaining time. Internal temp should be 160* when finished.
Firstly, cut the pork into slices.
Then, marinate it in soy sauce, sugar and eggs.
Put it in to the fridge for half day.
Then pan-fry it.
I'd grill it. If possible raise it on a metal grid so the fat drips through. About 20 minutes, but obviously it depends on size....etc.
I do mine on the George Foreman Grill, a normal grill will do though. about 15 mins in the George, 10 each side on a normal grill.