Rounding out a menu- need advice/technical help

First let me state, I am a former vegetarian so cooking big things of meat makes me nervous as my formative cooking years didn't involve meat. That being said, I would love some advice about a dinner I am putting together next weekend for 8-10 friends. We are having a girl's retreat together and each of us is taking on a meal. I need something not too time intensive.

I will be focusing on whole pork tenderloin for the main dish. The pork will likely be simply seasoned and roasted. My inclination is to season with salt, pepper, garlic, and rosemary and throw in vegetables to roast along with the meat. I have however seen a few recipes for tenderloin with apples and onions in the pan.
Q1- Any thoughts on which version might make a better mid-winter meal?
Q2- Should I pan sear the meat first or can I just put it in the oven?

I was thinking of starting with a nice salad of mixed greens, toasted filberts, dried cherries, and some flavorful hard cheese. I want to make the dressing myself as storebought seems to often overpower the salad.
Q3- Does anyone have a good recipe for a raspberry vinagrette? or would these flavors be better off with another type of dressing.

Q4- Is this meal rounded out sufficiently or should I be thinking of additional sides? If yes, any suggestions.

Q5- What types of wine would be best with this kind of menu? I am sooo clueless about this area.

I appreciate any help you may be able to offer. -B

Q1. Either will work - depends on what you have a taste for (and what veggies you were planning to use. Sometimes pork does go well with a little sweetness from fruit.

Q2. Definitely brown it off first - get those Maillard reactions going!

Q3. Whatever you like. Personally, I'm not a big fan of raspberry dressings - might fight with the cherries. Maybe a basic vinagrette with a little kirsch thrown in?

Q4. If potatoes are among the veggies you roast, I think you're fine.

Q5. I'm thinking a light red - pinot noir goes with just about everything, or maybe a nice gamay ...

Q3 - An orange-flavored vinaigrette would probably be very nice with the cherries and the pork. There's a version of one over here; I noticed some versions had some sugar in them, too. The Epicurious site is probably my most frequently visited recipe web site.

Q4 - Definately need a bit of starch in the meal. Maybe in the roasted veggies, maybe a simple rice dish on the side if you go the pork & apples route.

Otherwise, I have nothing to add to nr706's input. Besides my fondness for dry Rieslings or Gewürztraminers for a meal like this.

Giovanna

Thanks to you both for your guidance. This gives me some things to think about perticularly about carrying the fruit through both the salad and the meat. I also really appreciate the wine suggestions.

Just to prove how dense I am about cooking meat- when we talk about browning off the meat, is that with a bit of oil in the pan? With a lean tenderloin I am assuming so. What temperature should I do this at? What am I looking for to know I have browned it off well?

Oh I am so hoping my partner comes through with a gift certificate to a cooking class for my birthday.

dvrstygrl wrote:
Just to prove how dense I am about cooking meat- when we talk about browning off the meat, is that with a bit of oil in the pan? With a lean tenderloin I am assuming so. What temperature should I do this at? What am I looking for to know I have browned it off well?

Yes, use some olive oil and preheat it. Heat your pan till the oil is shimmering and barely beginning to smoke. As far as color goes, that's a matter of personal choice. Just use your judgment as to what looks good.

Yes oil in the pan, and a very hot pan. Just a question-are you talking about tenderloin or a pork loin? The tenderloin is smallish thick rope of very lean meat that cooks very quickly, and is best not past medium, and most often medium rare. It would be sliced in small medalions. One would not be enough for that many people. I'm thinking you mean a hunk of pork loin, but I could be wrong.
I would vote for potatoes thrown in with the veggies for ease of preparation-maybe some whole grain mustard on the side to compiment the pork.

In the vein of worth 1000 words, I looked up "searing" on google images and found this http://www.unlikelywords.com/wp-content/Searing.jpg which, although not pork tenderloin, is a pretty good picture of the idea.

Pork tenderloins (if, indeed, you're using the little skinny things) can overcook in a flash (for this reason I'd vote for the apple/onion version, as it's saved many a pork dish for me)
Make sure you've got a reliable instant-read thermometer (preferably the kind with the leave-in probe)

Here's a link that describes the "thumb" method of determining doneness:
http://www.realsimple.com/realsimple/co ... 86,00.html

I would suggest a Calabrian Pork Tenderloin recipe...in my family for years.

Make a rub with olive oil, chopped herbs, salt, pepper, garlic and pecorino cheese. Poke holes in the tenderloing and push the rub in the holes then rub the tenderloin with the stuff. Roast on 400...or BBQ...it will get nice and carmalized.
I serve this with Polenta and the juices from the roast.

Salad...I suggest a balsamic vinigrette and maybe a goat cheese...let me know if you need a simple recipe.

Some green beans with olive oil would be nice as a side with the polenta and pork

I like Zinfindale or a Shiraz for wine

Desert...fresh fruit and dark chocolate and port

sounds like fun! : :D

I really appreciate people's thoughtfulness in their replys particularly in making sure I am referring to things correctly as well as offering up links and recipes/tips.

I do indeed intend to do tenderloins. The quick cooking time was one reason I wanted to use them. I was planning on making up two of them to ensure there is enough.

I am in possession of an instant read thermometer- it is a godsend to someone who isn't confident in their meat cooking skills. I was planning to cook it to 140F. Bruce, Mhays and Stewed- the idea of properly browning it is a little less stressful now.

Based on these suggestions I think I will go with apples and onion and roast some potatoes as well. I will prep the meat with S&P, Garlic, olive oil and a bit of grainy mustard which should complement the apples and onions. Given the timing I will put the potatoes in a little earlier than the pork unless I can find some great small potatoes.

I will be using Giovanna's suggestion for the orange vinagrette.

However, I will be buying an extra tenderloin though and following Barbarella's menu for a Valentine's Day meal for my sweetie. Barbarella, what quantity of pecorino and herbs would you suggest. A vinagrette recipe would indeed be appreciated.

The wine is still causing some apprehension but these suggestions should help in talking with a local merchant.

It should be a fun weekend. Most of the meals will be of the taco bar and beef stew variety and I wanted to offer one that was a little less grab and go. I will try to get a picture or two to show how it turned out.

Sounds like you're in good shape-best advice at this point is: have fun with it.

Sounds superb! Can I come over, too? (kidding!)

It is a romantic meal...I was thinking of doing the same thing for my honey.

Anyway...for the pork...and you can do this with a roast or a tenderloin:
1 cup of chopped herbs (I like italian parsley and some basil)
2-4 minced garlic cloves
1/2 cup of Pecorino
Olive oil...enough to make it like a paste
Salt and pepper

Vinigrette: Here is my favorite recipe
Toast some pine nuts then mash them with a clove of garlic some salt and some basil, add 1/4 cup of balsamic and 1/2 cup of olive oil

Hope your dinner is good...let me know if you have questions.

I would recommend the following....

Don't buy enhanced pork tenderloin, which is mostly what you'll find in supermarkets. They've been brined and/or marinated and come out rather mushy. They also do not brown well. Go to a butcher.

A typical pork tenderloin weighs about 1 1/4 pounds and will provide 2-3 servings. I generally figure on one pork tenderloin for two persons, as the leftovers make great sandwiches.

I like roasted root veggies and new potatoes for mid-winter sides, and those will need to start roasting about 20 minutes before you put the pork in the oven.

I prefer to sear meats in canola oil in a hot stainless steel skillet. Canola oil has a higher smoke point and a more neutral flavor than olive oil.

To sear, heat the pan, , make sure your pork has been patted dry and then seasoned with salt and pepper. Add the oil to the pan, and once the oil is shimmering...add the pork tenderloins. Only sear two tenderloins at a time in a 12-inch skillet, leaving at least an inch of pan space between them. LEAVE THEM ALONE for 4-5 minutes. That means no moving. When the sear is done, they'll release from the pan with very little sticking. If they stick, they're not done searing. Then, turn and sear another 4 minutes.

Toss them in the oven and roast uncovered for 15-25 minutes (I check them with a thermometer and take them out at 140 degrees).

Let them rest, loosely tented with foiol, for 10 minutes before slicing.

I like to marinate pork tenderloins for a couple of hours before searing and then roasting. 1/4 c soy sauce, 1/4 bourbon, 2 tablespoons of brown sugar. Mix that up and put it in a plastic bag with 1 or 2 tenderloins, let it sit in the fridge for a few hours, then sear and roast as described above. Great stuff, goes well with roasted winter vegetables.

Hmm... good additonal thoughts and guidance. I will be reassessing the quantity of meat I purchase.

Leftovers would be a fun appetizer the next day. Medallions on crostini with a mustard cream sauce drizzled atop.

I am probably off to a butcher. I have liked the ease of the pre packaged loins, but I agree the texture can leave a bit to be desired.

Thanks everyone.

dvrstygrl wrote:
Oh I am so hoping my partner comes through with a gift certificate to a cooking class for my birthday.

If you don't get your wish, a great magazine that will teach you well is Cook's Illustrated. The science of cooking + good recipes + test kitchen trying out the same recipe lots of times before printing + no advertising = really helpful.

www.cooksillustrated.com/our_magazine.asp

Have fun with your meal! Congratulations to you for being brave!

messycook wrote:

dvrstygrl wrote:
Oh I am so hoping my partner comes through with a gift certificate to a cooking class for my birthday.

If you don't get your wish, a great magazine that will teach you well is Cook's Illustrated. The science of cooking + good recipes + test kitchen trying out the same recipe lots of times before printing + no advertising = really helpful.

www.cooksillustrated.com/our_magazine.asp

Have fun with your meal! Congratulations to you for being brave!

I agree. Cooks Illustrated is a great "cooking school". Although I'd recommend buying their online subscription so you have full searchable access to their entire archive, plus the full text of each issue as it comes out. I've let my print subscription lapse and I use their website exclusively.

It is funny you both mention Cook's Illustrated. I am fairly addicted to America's Test Kitchen, their PBS cooking show. That webiste is really great. Thanks for the suggestion.

just checking to see if you made the valentine dinner and how it came out?

How was it?

Barbarella-
Thanks for checking in. Given my very crazy social work life, V-Day ended up quite hectic and I was unable to cook for my girlfriend. I copped out and we ended up with takeout from Legee Noodles on Montrose. Quite tasty but not the personal meal I had hoped for. I gave her a raincheck for a romantic meal for two at a later date.

We will see how the shopping goes for the retreat which inspired this thread originally. It is shaping up to be another crazy day. Whether it works out for this weekend or not, I feel so much better equipped to prepare the pork tenderloin and other hunks of meat in the future. I will post results as they occur.

Thanks to everyone for you assistance.

Lots of great recommendations here, and you probably don't need another. I would strongly emphasize the fact that pork tenderloins overcook in a flash, but there is one very delicious way to reduce that risk: wrapping with prosciutto (or good 'ol american bacon). Tenderloins are the perfect size to make this easy. Just line up 4-5 slices of prosciutto on a work surface, so that the short ends of the slices face you. Then put the tenderloin about an inch from the bottom of the slices and wrap it up. Place the meat seam side down in a lightly oiled roasting pan. If you do this, you can keep all the seasonings you mentioned already but omit or go very lightly on the salt, as the prosciutto will provide plenty. The wrapping step also makes advance browning unnecessary.

I don't think it'll work to roast veggies/ potatoes alongside the meat. Average sized tenderloins will get up to 140-150 degrees in less than 30 minutes, while most veggies and potatoes will need another half an hour.