what goes with pork tenderloin?

You don't say how you prepare your tenderloin.  (*)

If you use anything that has a sweet/sour, or fruity touch to it, I would serve it with a modified rice pilaf. Rice pairs well with sweet/sour.   Nothing too fancy for the pilaf, just cook your rice in a little butter (only to coat all of the grains), before you add your liquid.  AND, make about 1/2 of the liquid a low-sodium beef stock.  

Another good accompaniment for any pork, is scalloped potatoes.  (I wouldn't add cheese, which can make it too rich.)  Do layers of sliced potatoes.  Over heat, mix; milk, butter, flour, herbs of choice and salt/pepper.  Pour over the potatoes, and bake, in a medium oven for 45 minutes, or so.  The top should be browned.  There are a gazillion variations on YouTube. 

Unless the salad is the main entree (like a seafood salad), I think should be simple. I don't know where your are, in the geographic scheme of things, but use what's seasonal where you are.  Toss in some chopped walnuts, or pecans, for an accent.  You can't go wrong with oil and red wine vinegar, to mix. 

Cocktail pairing is a "toughie."  The only cocktail that I really know is a Manhattan ... I'd  have one of those with breakfast cereal. 

If they don't care for wine, and you're going to have cocktail-like drinks with dinner, you might consider having a bottle of "flavored" vodka, in a bucket of ice.  I know that there are a lot of "flavors."  I've had lemon, which is fine.  Vodka doesn't have much of a taste, on it's own.  So, that might work.

Have a great dinner!


(*) This is considered to be poor sportsmanship, on your part.  If you have a great recipe for pork tenderloin .. you share!  














 

Thanks for your recipe/technique. It's been so long, since I've done a pork tenderloin. It's about time.

...rice pilaf...!!! And pork gravy over the pilaf!!!

Happy to hear that it was a hit!

I sure hope it wasn't my recipe you choked on.  In any case, I'm glad you're feeling better.

nah. not your recipe! mine. i'm an idiot. thanks for the note!

Yeah, nutsberry, that foam/saliva is like something out of a scifi movie, I just sit with my mouth open and it just flows out. Years ago when I lived in Albq., I had an episode with a rice dish, it got so bad WKD called the paramedics - one of the guys explained to me that the point where the esophagus meets the stomach clenches up and you get spasms and it feels as if you're having a heart attack. He told me when this happens to sit up straight and try to relax/meditate and try not to panic. He also said to eat very slowly and not talk during meals so I never eat with WKD (that's ok, he likes to eat in bed Roman style). I also don't eat turkey unless its in thin sliced processed deli form, like the Oscar Meyer lunch meat sold in the plastic tubs.

Inspired by this thread, I decided to do a pork tenderloin, and tomorrow is the designated day. (I'll eat carefully.)

I am going to do a rice pilaf, and I going to make the BBQ sauce that I use on spareribs. It's a simple sweet/sour from The Joy of Cooking, that I've had so often, from childhood. I figure that, if it's great with one cut of pork, it should be good with others.