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pork tenderloin?

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pork tenderloin?

Post  kreacherx on 14.05.12 18:08

I have a Pork tenderloin already stuffed & wrapped in Bacon , should I wrap it in foil? top shelf or bottom shelf temp 180c? for 30mins?? pharaoh

No answers as of yet? the main question is "should I wrap it in foil??" Crying or Very sad

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Re: pork tenderloin?

Post  junie on 15.05.12 13:39

Sorry kreacherx, I haven't tried this. How did it work out Question

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changed?

Post  kreacherx on 15.05.12 14:29

The pork use by was 19th so I set that aside & tried the chicken!
beautiful Very Happy pure white meat cooked right through, sliced like a dream, PI ate a whole half chicken yum yum Cool
i cooked it dry with a couple of squirts of Curry oil, covered in black pepper. salt 45mins @ 180 chef

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Re: pork tenderloin?

Post  junie on 15.05.12 16:26

Hi
Well done on the chicken, it sounds delicious. I have found a Halogen Oven recipe for stuffed pork tenderloin and the cooking instructions are as follows -

Preheat to 210C
Place the loin on a baking tray on the low rack (no extender) and cook for 20 minutes
Turn down to 180C and cook for an extra 30 minutes for every 500g
If the meat starts to darken too much, then cover with foil
Check that the juices run clear and leave to rest for 15 minutes before serving

I hope this helps.

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Dry!

Post  kreacherx on 17.05.12 20:19

Didnt work that well! made the meat quite dry!! I think the stuffing was too much, ah well 1 out of 4 aint bad!!

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Re: pork tenderloin?

Post  junie on 18.05.12 14:53

That's a shame. Pork can be quite a dry meat and difficult to get right. Maybe adding a little liquid to the baking tray and reducing the temperature a bit might work.

I think a lot of books have been rushed out without the recipes being tested. It's a shame we have to learn from their mistakes. Rolling Eyes

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Re: pork tenderloin?

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