Fare Tenderloin Food
PORK TENDERLOIN WITH ORANGE SAUCE
This is a recipe from Fare for Friends, a book published as a fund raiser for Interim Place, a hostel for abused women and their children. It is a terrific cookbook. For a family meal I have used pork chops successfully. Also, the pork can be cooked ahead, and the sauce put together at serving time.
Provided by Sweet Baboo
Categories Pork
Time 45m
Yield 12 rounds, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt, pepper, paprika and allspice.
- Coat rounds of tenderloin.
- Heat oil in a heavy skillet and brown pork well.
- Add stock, cover and simmer for 30 minutes.
- Combine remaining ingredients in a small pan.
- Heat, but do not boil.
- Serve drained pork over white, or, better yet, wild rice.
- Pour sauce over all and serve.
- Garnish with parsley and orange slices.
Nutrition Facts : Calories 316.4, Fat 19.3, SaturatedFat 6.8, Cholesterol 87.9, Sodium 826.5, Carbohydrate 9.3, Fiber 0.5, Sugar 1, Protein 25.5
RABBIT TENDERLOIN SATAY
From Wild Fare and Wise Words, the South Carolina Outdoor Press Association Cookbook, developed by hunters who cook their catch.
Provided by fluffernutter
Categories Rabbit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the marinade ingredients and tenderloin in a non-reactive bowl and refrigerate for several hours.
- Soak wooden or bamboo skewers for 15 to 30 minutes; thread the meat on the skewers. Grill over hot coals for four to five minutes per side.
- Combine the ingredients for the sauce. Serve the skewers with the sauce.
Nutrition Facts : Calories 511.1, Fat 35.5, SaturatedFat 14.2, Cholesterol 64.7, Sodium 1237.2, Carbohydrate 19.2, Fiber 3.3, Sugar 12.7, Protein 32.3
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- The Aristocrat – 5212 N College Ave, Indianapolis. The Aristocrat Pub has arguably the most famous tenderloin in Indianapolis. But there’s a good reason this restaurant is recommended the most when folks ask where to try their first tenderloin.
- Dooley O’Toole’s – 160 E Carmel Drive, Carmel. Dooley O’Toole’s is a family-owned restaurant and bar that serves Midwestern food with a touch of Irish fare.
- Big Lug Canteen – 1435 E 86th Street, Indianapolis. Big Lug is a member of the Sahm’s Family of Restaurants, a group of family-owned Hoosier restaurants around Indianapolis.
- That Place Bar & Grill – 8810 S Emerson Ave, Indianapolis. In the world of breaded tenderloins, bigger isn’t always better. But in this case, it is! That Place Bar & Grill serves a very large sandwich!
- Billy O’Neal’s Pub & Eatery – 7445 W 10th Street, Indianapolis. One of Indy’s oldest bars, Billy O’Neal’s is a family-owned Irish pub down in Indianapolis.
- Grindstone on the Monon/Grindstone Public House – Westfield and Noblesville. These two pubs are sister restaurants, both with a tenderloin that’s fit to write home about.
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- Choose your roast. Beef tenderloin: This is a superior tender cut of meat and boneless. It's leaner, but should have some marbling. You'll probably order it whole and have the butcher trim it so you have a nice, even piece.
- Prepare for roasting. For either roast, place the meat on a rimmed platter and pat dry using paper towels. Set it in the refrigerator for a couple of hours if time allows.
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