I am attempting to cook one of those Hormel Pork Tenderloins tonight, the teriyaki one (also, is there a better tasting one?), and I was just wondering what would be the best way to cook it without drying it out and also what would be a couple excellent side dishes with it? Thanks for your help!
They're easy to cook, and especially if you have a probe thermometer so you can just set the temp you want (I set mine for 153-155? F since meat will rise another 5 degrees while resting after cooking).or you can just use the recommended time on the pkg which I can't remember now (about 30-35 min, I think)Those Hormal tenderloins really will not dry out, even uncovered, because they've been well marinated (and probably brined too) unless you overcook them of course(No basting necessary with these.) Personally, I like the Black Peppercorn one the most, but some of the others are okayFor hunks of meat, I usually have a starch on the side plus one veggie and often fresh fruit Some possibilities for starches would be noodles (or egg noodles topped before serving with a bit of butter and grated parmesan), or brown rice, or potatoes of some kind, yams, etc If you put the tenderloin on a piece of aluminum foil (on a baking pan) that's not much bigger than the bottom of the meat and make kind of a little wall with it, you'll have enough juice after cooking to lightly pour over the slices you'll cut and/or over any starches (if the area is open and too big though, those juices will harden on the foil)I make one corner of the foil into a little spout to facilitate the pouringFor Asian-flavored meat/poultry/fish entrees, I might do a veggie like sesame spinach, or green beans (espthe long skinny Asian ones) sauted in garlic and perhaps balsamic vinegar, etc, or just any plain green veggie like broccoli or a side green salad, etc.
