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I'd bet I could make this with regular soys sauce and garlic powder, and in a blind taste test you would not be able to pick out yours from mine.
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Forge ahead. Good luck. I bet if you actually cook it you will change your mind.
I've had several people try what you suggest and it was fairly terrible. There's reasons for the specific ingredients but good luck amigo. |
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Gonna tag this one.
Don't know where in the he'll I'll find elephant garlic or dark soy in this one horse town, but I'll start looking. |
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Looks good. There's plenty of Asian markets around here, so shouldn't be a problem sourcing the ingredients.
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Send me a pm and a package might show up to get you started. View Quote View All Quotes View All Quotes Quoted:
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Gonna tag this one. Don't know where in the he'll I'll find elephant garlic or dark soy in this one horse town, but I'll start looking. Send me a pm and a package might show up to get you started. Damn, good on you OP Definitely giving this a shot. Thanks! |
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Will elephant garlic be with regular garlic at the grocery or is that something to look for at an Asian market? Tag for trying.
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In Left Tennessee Kroger often has it. If not the manager can get it in stock.
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Taggin this one.
OP, just curious, have you tried completing this in a smoker? Its a little slower cooking on the lower temp. 250-275. |
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Forge ahead. Good luck. I bet if you actually cook it you will change your mind. I've had several people try what you suggest and it was fairly terrible. There's reasons for the specific ingredients but good luck amigo. View Quote Don't sweat it, that guy is also a full fledged Hillary supporter. Those pig parts look amazing and I wil be using your recipe. Thanks for sharing! |
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Taggin this one. OP, just curious, have you tried completing this in a smoker? Its a little slower cooking on the lower temp. 250-275. View Quote Nope. Tenderloin is lean with zero fat in the muscle. I don't think there's anything to gain by low and slow. Like cooking a beef filet or tenderloin. Might do the reverse sear on the smoker then fire it up on coals to finish. It's so juicy and tender I never saw any need to not just grill it though. |
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Hey. I never said I JUST took the pictures. I did this originally for some coworkers a couple of years ago. Been through a couple of gallons since then. View Quote View All Quotes View All Quotes Quoted:
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Did your soy sauce expire in November of 2014? Hey. I never said I JUST took the pictures. I did this originally for some coworkers a couple of years ago. Been through a couple of gallons since then. Hah, I figured. I went and got some dark soy sauce last night to try this recipe out. |
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Let us know how it goes!
If you don't like it I'll give you double your money back. |
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I think I'll give this a try, looks good.
My favorite way to do pork tenderloin is balsamic vinegar (a LOT, the cheap stuff is fine) and rosemary. Brown the meat in an oven proof pan, take it out, add the balsamic vinegar and reduce to fairly thick consistency, enough to coat the pork in a glaze. Roll pork in glaze, throw in rosemary, cover, and toss in oven until finished. Also, that's no shit about the thermometer . Everything I cook is nice and juicy, how do I do it??? |
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Rat,
I did this today. Absolutely incredible. My girlfriend loves it!!!!! My only deviation was that I used a pellet grill and all I had was pecan pellets at the time. Very very good. Thanks!!!!!!! |
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Made it a few days ago and it was damn good! I did make some changes to the whole process though. I couldn't find any dark soy sauce so I just made a copycat recipe of 1-4c water, 1c brown sugar, and 3/4 cup soy sauce. I first cooked the garlic with the butter, then added the water and brown sugar to the garlic and butter. I let that come to a boil until it thickened. Once it was at the consistency I liked I added the soy sauce and cooked for a bit more. I let it cool and threw it into a ziplock with the tenderloins. And I ended up letting it marinate for a full 24hrs and it turned out out fantastic.
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Made it a few days ago and it was damn good! I did make some changes to the whole process though. I couldn't find any dark soy sauce so I just made a copycat recipe of 1-4c water, 1c brown sugar, and 3/4 cup soy sauce. I first cooked the garlic with the butter, then added the water and brown sugar to the garlic and butter. I let that come to a boil until it thickened. Once it was at the consistency I liked I added the soy sauce and cooked for a bit more. I let it cool and threw it into a ziplock with the tenderloins. And I ended up letting it marinate for a full 24hrs and it turned out out fantastic. View Quote Cool. That sounds great. Try the original sometime and compare. The beauty is the simplicity and how little time it takes. The flavor profile is amazing as well as how tender and juicy the medallions are. Probably can order the ingredients online. |
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Made this last night and it was amazing. I ended up turning it into sliders.
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Made this last night and it was amazing. I ended up turning it into sliders. View Quote Sweet! Glad you tried it and liked it. That is my favorite way to eat it. I toss two slices on a slider bun and sometimes add a little good BBQ sauce (even though it doesn't need it). Thanks for letting us know you liked it! |
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Sweet! Glad you tried it and liked it. That is my favorite way to eat it. I toss two slices on a slider bun and sometimes add a little good BBQ sauce (even though it doesn't need it). Thanks for letting us know you liked it! View Quote View All Quotes View All Quotes Quoted:
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Made this last night and it was amazing. I ended up turning it into sliders. Sweet! Glad you tried it and liked it. That is my favorite way to eat it. I toss two slices on a slider bun and sometimes add a little good BBQ sauce (even though it doesn't need it). Thanks for letting us know you liked it! Not a true dinner pic, but have to give back. " /> |
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Well, welcome to the Cooking forum, me!
I didn't even know this existed. I love to cook. I intend to try this forthwith. |
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