Need some advice from Bees who can cook! Questions about recipe

posted 3 years ago in Cooking
Post # 2
Member
42469 posts
Honey Beekeeper
  • Wedding: November 1999

MrsGatito:  Use any oven proof dish you have and brush the pork with the sauce occasionally as per the recipe.

Post # 4
Member
1619 posts
Bumble bee

Lacking a roasting rack, you can wad up several little balls (maybe a bit smaller than a golf ball)  of aluminum foil and set the roast on top of them.  It allows the heat to completely circulate.  

Post # 5
Member
42469 posts
Honey Beekeeper
  • Wedding: November 1999

MrsGatito:  I wouldn’t bother flipping it. There is only one side that will show when you serve it- the top side.

You can line it with foil, no change needed- as you said easier cleanup.

see this article:

http://www.thekitchn.com/no-roasting-pan-160806

the advantage of a roasting pan is the relatively low sides, so just don’t use something too high.

Post # 6
Member
1157 posts
Bumble bee
  • Wedding: June 2014

A glass casserole dish will work just fine. It will be ok without a roasting rack, just spray the aluminum foil with cooking spray or brush a little oil on it so that the meat doesn’t stick. 

Regarding the sauce, brush it on the meat periodically throughout the cooking time. If you don’t have a basting brush, you can use a clean paintbrush or gently spread it on with a spoon (use about a tablespoon’s worth at a time). 

Post # 7
Member
1737 posts
Bumble bee
  • Wedding: December 2014 - 13th ~ TN

MrsGatito:  Baking dish is fine and follow the reciepe for the basting.

Post # 9
Member
4797 posts
Honey bee
  • Wedding: May 2014

MrsGatito:  Let us know how it turns out. It doesn’t mention it, but usually you sear meat before you bake it, don’t you? I tried to just bake a tenderloin once long ago and it cooked, of course, but didn’t have that nice brown outside. It just looked kinda funny. Also, if you need an easy marinade for tenderloin here it is: equal parts (quarter cup) of balsamic vinegar, dijon mustard, and olive oil (though I go lighter on the oil). OhEmGee. So good, especially on the grill!!!!

Post # 10
Member
40 posts
Newbee
  • Wedding: July 2013

Like fascinated: mentioned, you can make a “rack” out of aluminum foil.  I roll the foil into a long “snake” and wind it around into a spiral in the bottom of the baking dish. Image below.

 

Post # 13
Member
2455 posts
Buzzing bee

MrsGatito:  I make pork tenderloin all the time! I make my own bbq sauce to go with it 🙂

I let it marinate in the sauce and cook it in a stoneware casserole dish. I don’t flip it, I baste it periodically sometimes but you don’t need to. 🙂

Post # 14
Member
1619 posts
Bumble bee

Searing (browning) meat promotes the maillard reaction.  Gives flavor.  At least one chef on “food network” has a tag line “brown food is good food”

Yes, I’d sear. I even believe in searing something before it goes in a crock-pot.  

Post # 15
Member
6026 posts
Bee Keeper
  • Wedding: October 2014

Do not use foil as a pan lining or a rack. The balsamic vinegar in the sauce/marinade has a fairly high acitidy, as would any vinegar, citrus juices, etc. The acid reacts poorly with the foil. It can cause the foil to pit, which could leave a bitter taste in the meat, cause discoloration, or if it pits enough, could disintegrate the foil to the point where little foil bits end up in your food. If you don’t have a rack, you can elevate the pork by resting it on thick slices of vegetables like thick cut potatoes or onions, which, depending on how long it cooks, may be your side dish or may just go in the trash.

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