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Pampered Chef: Pork tenderloin in dcb in microwave

  1. pcchefjane

    pcchefjane Senior Member Gold Member

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    Okay for the 2nd time we have done this and both times, it has taken 30-40 minutes to be tender enough to eat. I used a pork roast this time which I can understand would make some difference...but 10 minutes it is not. It also won't "pull apart with the Hold N Slice and a fork"! I used the recipe in the 29 Minutes Volume 2 and cooked just as it said. None of the other recipes have this problem so it isn't the microwave! It is tender after all that time but not "crockpot tender" as I expect...
     
    Jun 3, 2009
    #1
  2. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    What is the weight of the roast? And the tenderloin weight? Tenderloins are usually 1 pound to sometimes 1 1/2 pounds. My rule of thumb is 10 minutes per pound. I have found that when it's taking longer, it's the weight of the meat. When I do part of a pork loin vs. the pork tenderloin, it always takes longer unless I cut the loin in 1/2 lengthwise. Tell us every detail you can so we can compare what we do with you and see if we can figure it out. How long does it take to cook 4 boneless skinless chicken breasts in the DCB in your microwave?
     
    Jun 3, 2009
    #2
  3. DebbieJ

    DebbieJ Legend Member

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    You need to use a TENDERLOIN. There is a big difference in the cuts.
     
    Jun 3, 2009
    #3
  4. pcchefjane

    pcchefjane Senior Member Gold Member

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    We used 2-1 pound tenderloins the first time and it did the same way. It takes 20 minutes in the same microwave for 2-1/2 pounds of chicken breasts or tenders if thawed...25 if frozen. Just don't get why the pork isn't working!
     
    Jun 3, 2009
    #4
  5. I agree with the weight and cut of pork. (Though, I always do mine for 12 minutes and then make sure to keep it covered for another 10).

    I'm looking for a 'step-by-step' run down of how to make this for a show and which products to use. I make it all the time for my family, but I'm doing a show this weekend and I want to maximize the product usage.

    Does anyone know if there's a step-by-step, product-by-product recipe for this, like there is for the New Consultant Recipes?
     
  6. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    So when you did the two 1 pound tenderloins, did you do them both at the same time? I do this for my family because one isn't enough and I have to do a minimum of 18 min. and my microwave is 1275 watts. If I do just one, then the 10 min is plenty.
     
    Jun 3, 2009
    #6
  7. pcchefjane

    pcchefjane Senior Member Gold Member

    2,721
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    Yes both at the same time and it took 30 minutes then too...and still no "fall apart with fork" thing! Maybe it is the cut of meat! Have no clue!
     
    Jun 3, 2009
    #7
  8. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    That is too strange. You are removing the silver skin before rubbing and cooking right?
     
    Jun 3, 2009
    #8
  9. DebbieJ

    DebbieJ Legend Member

    10,901
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    Yes, it is. Pork TENDERloin is very different from Pork Loin or Pork Roast.
     
    Jun 3, 2009
    #9
  10. Ginger428

    Ginger428 Legacy Member Gold Member

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    Yes...go on CC & watch Karen & Lisas video on it. They show step by step....HTH
     
    Jun 4, 2009
    #10
  11. AnnieBee

    AnnieBee Veteran Member Gold Member

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    SHe says she used two 1-pound tenderloins!

    My only other comment is that I would not expect it to "fall apart with a fork" without true slow cooking. I have done 1 and 1 1/2 lb tenderloins, and they have come out very tender, but not falling part like a pot roast.

    I wonder if your expectations are just a bit off...

    Chicken comes out pretty much shreddable however you cook it, but beef and pork can be roasted and cooked so that they are tender but not "falling apart". I love to roast pork loins and tenderloins in the oven, and they come out juicy and tender, but not falling apart. I think this is what the DCB in the microwave will achieve. However, throw some pork or a pot roast in a crock pot for 6 hours and it falls apart. My guess is that for those types of meat it just takes that amount of time at a low heat to get to that "falling off the bone" stage, and a microwave just won't do it because it cooks so much faster...

    Just my guess...
     
    Jun 4, 2009
    #11
  12. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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    I agree with Annie. The tenderloins come out tender and juicy, but will become tough if overcooked. My micro is 1000w, and it takes about 21m to cook two of them (1lb each) together. It's about 12m per pound in my micro. According to the test kitchens, 10m is medium well :yuck: . I add the additional 2m because I like mine cooked through. You have to also be sure they are not touching because they will be undercooked where they meet.

    HTH
     
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