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Home Cooking

Browning failures

NotSoHot | Jan 19, 201601:18 PM     15

I made the Ina Garten pork tenderloin recipe (http://www.foodnetwork.com/recipes/in...) that I had posted about over the weekend. The problem is, in her video--where it looks oh-so-easy--she had then all nicely golden brown. I don't know if I had too much olive oil or too much marinade still clinging to the tenderloins, but they just wouldn't brown. Used a turkey baster to remove as much oil and whatever the foam was (from the marinade?), but after some time I realized that the darn things were probably nearly all the way cooked and I hadn't gotten them browned nor had I put them in the oven for 10-15 minutes at 400 as was called for. So I stuck them in the oven for 10 minutes and then came out just lightly pink on the inside--overdone by Ina Garten's standards, but okay by my husband's (who is always nice about my failures).

So here's the question: I have 1 full tenderloin and 1/2 of another left over. How do I reheat them without totally overcooking?

Second issue is this: I wanted roasted vegetables with the tenderloins and did them for about 40 min at 400. They never got brown. I had them in the same marinade I made for the tenderloins, just with more olive oil. I put them on a silpat on top of a foil-lined baking sheet. #1 Could the marinade have been too much liquid? #2 Does a Silpat keep things from browning?

While I've got you: back to the tenderloins. They needed a sauce to drizzle over but there wasn't enough left in the pan after my siphoning operation. And it made me wonder why they tell you to throw away the marinade. Couldn't it have been heated up and used to drizzle over the meat?

Thanks!

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