How long do you frie a pork tenderloin?

Question

How long do you frie a pork tenderloin

Answer 1

Pork tenderloin is a very lean meat therefor does not require much time. It all depends on the thickness of the cut. I usually fry a 3/4" cut around 4 minutes per side over medium with 1/2" oil in the pan and then test.

Try it with a sauce of apricot jam and honey mustard mixed, it's wonderful

Answer 2

From The Secret Ingredient Catering & Event Planning - San Jose, CA

Pork tenderloin is one of the leanest meats available, and according to the National Pork Producers' comparison chart, it's nearly as low in saturated fat as chicken breasts. The tenderloin is part of the loin, and you can usually find it sold separately in packages of two. Since there's very little fat on a tenderloin, a small amount can go a long ways, particularly in stir-fry dishes, or cut and flattened as medallions.
Pork can be made more flavorful by marinating or seasoning before cooking. The main thing to remember when cooking pork tenderloins is not to overcook when roasting, since overcooking will cause the meat to dry out. It's a good idea to use a meat thermometer to test for doneness; cutting into the meat to test for color will cause too many good juices to run out.
Grilled Pork Tenderloin
This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.

ingredients
1/2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe concentrated fruit glaze (use Sweet Chili Glaze)
Freshly ground black pepper to taste

Brine the tenderloins
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill
Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.


Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.

Sweet Chili Glaze (for grilled pork tenderloin)

ingredients
2 tsp. vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup frozen pineapple juice concentrate, thawed


how to make
In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

Answer 3

you don't ,you braise it ,by browning it in small amount of fat or Olive oil just a few minutes (1 to 2 if even that) on each side this will lock in the flavor and the juices then you finish it off in the oven.

Answer 4

To an internal temp of 155 degrees.

Answer 5

It depends on how large it is...however, they are usually pretty thin and don't take more than a couple of minutes.
*from a vegetarian who has meat-loving kidlets*

Answer 6

until it looks done