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Posts Tagged ‘pork tenderloin’

Orange and Rosemary Pork Tenderloin What makes a recipe one that you’ll keep and want to try again? When ease of preparation combines with incredible results, that recipe earns a permanent spot in my repertoire. Being lean and versatile, pork tenderloins are popular mealtime choices. I’ve tried many pork tenderloin recipes, but few have earned an encore in my kitchen. That is until now. Now I have a pork tenderloin recipe that meets all my requirements: quick and easy to prepare, delicious and appealing enough to serve to company, and a snap to clean up.

Orange and Rosemary Pork Tenderloin
Recipe adapted from Diva di Cucina Blog

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 cup soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

DIRECTIONS
1. Preheat oven to 350° F.

2. Either spray a large baking pan with cooking spray or line it with foil.

3. Use a sharp knife to slash six 1-inch deep holes, spaced across the top of each tenderloin.

4. Press a sliver of garlic into each hole, close the hole the best you can, and place the tenderloins in the baking pan.

5. In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.

6. Pour the marinade over the tenderloins.

7. Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top. If checking with an instant-read thermometer, the internal temperature should reach 145 degrees F.

8. Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.

9. Slice the tenderloins and transfer to a serving dish or individual plates.

10. Drizzle the cooked marinade from the pan over the sliced pork medallions.

LINNELL’S NOTES
1.  I purchased a 4-pack of pork tenderloins at Costco, so I doubled the quantity of marinade.

2. Don’t overcook the tenderloins or else they will become dry. Pork can be eaten pink as stated by the USDA: Can Safely Cooked Pork Be Pink?
“Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145° F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.”

Enjoy!

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Spinach and Apricot-Stuffed Pork Tenderloin Like a gift waiting to be unwrapped, a pork tenderloin rests on my cutting board. Anticipation builds as I wonder whether the spinach and apricot stuffing held in place during the rolling process. I start slicing and by the second slice, green spirals appear. Adding a touch of sweet apricot glaze makes the spirals glisten. Visually appealing and made with wholesome ingredients, this pork tenderloin is the perfect entrée for the holidays.

Spinach and Apricot-Stuffed Pork Tenderloin
Recipe created by Sunny Anderson

INGREDIENTS
2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
¼ cup chopped Vidalia onion
2 Tbsp. chopped dried apricots
¾ tsp. pumpkin pie spice
1 (5-ounce) bag of baby spinach, chopped
1 garlic clove, minced
¼ cup chopped walnuts (1 ounce)
½ cup apricot preserves (5 ounces)
¼ cup chicken stock
1 Tbsp. chopped flat-leaf parsley
1¼ pounds pork tenderloin
Kosher salt and ground black pepper to taste

DIRECTIONS
1. Preheat oven to 375°.

2. In a large ovenproof skillet, heat 1 tsp. oil over medium-high heat. Add onion, apricots, and pumpkin pie spice and cook, stirring, until softened, about 5 minutes.

3. Add spinach and cook, stirring, until liquid evaporates, about 5 minutes.

4. Add garlic and cook 1 minute more.

5. Stir in walnuts and season with salt and pepper. Scrape filling into a bowl and set aside to cool.

6. Meanwhile, in a small saucepan, combine preserves with stock and a pinch each of salt and pepper. Simmer over medium heat until slightly thickened, about 5 minutes. Remove glaze from heat and stir in parsley.

7. Butterfly pork: Place tenderloin on a cutting board. Using a sharp knife, run blade along length of tenderloin parallel to board. As you cut, open meat until you have a flat piece. Using a meat pounder, pound tenderloin to ½” thickness. Season with ⅛ tsp. each salt and pepper and spread filling over meat. Roll tenderloin into original shape. Using kitchen twine, tie pork at 2″ intervals. Season pork with ¼ tsp. each salt and pepper.

8. Using the same ovenproof skillet, heat remaining 2 Tbsp. oil until shimmering. Add rolled pork and cook over medium-high heat, turning, until browned all over, about 8 minutes.

9. Transfer pan to oven and roast until an instant-read thermometer registers 145° in the thickest section, about 15 minutes. Loosely cover pork with foil and let rest 10 minutes. Remove strings and cut pork into 1″-thick slices. Transfer to a platter and drizzle with glaze.

Serves 4

LINNELL’S NOTES
1. I felt the tenderloin needed more flavor, so the second time I tested the recipe, I used season salt in place of regular salt.

2. Next time for variety, I will omit the walnuts and add mushrooms and roasted red peppers to the spinach.

Enjoy!

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Grilled Pork Kebabs with ginger Molasses Barbecue Sauce“How do I love thee? Let me count the ways.” Elizabeth Barret Browning did not pen those words while reflecting on food, but for some reason, her words danced through my head as I ate the Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce. Let me count the reasons why I love this recipe. Made from lean pork tenderloin, these kebabs are lower in fat. In fact, in an article written by Jeff Volek, Ph.D, R.D. for Men’s Health, he states, “Pork really is the other white meat. Ounce for ounce, pork tenderloin has less fat than a chicken breast.” In addition, as the complex flavors of the sauce swirled in my mouth, I thought about its versatility and how fabulous it would taste on other grilled meat, particularly salmon, prawns, or chicken. The final reason why I love this kebab recipe focuses on its ease of preparation and its make-ahead convenience. Serve these kebabs with rice pilaf for Valentine’s Day and experience love at first taste.

Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce
Gourmet, August 2003

INGREDIENTS
For Barbecue Sauce:
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1½ tablespoons molasses (regular or robust, not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

For Pork:
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt

Special Equipment:
About 30 (8-inch) wooden skewers, soaked in water for 30 minutes

DIRECTIONS
1. To make barbecue sauce: Stir together all sauce ingredients in a 1- to 1½-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.

2. Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)

3. Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

4. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

5. Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.*

6. Cooks’ notes: Barbecue sauce can be made 6 hours ahead and chilled, covered. Kebabs can be prepared 6 hours before grilling (without salt or sauce) and chilled, covered with plastic wrap. If you aren’t able to grill outdoors, cook kebabs in a hot oiled well-seasoned ridged grill pan over moderately high heat.

LINNELL’S NOTES
1. For even cooking, try to cut pork in uniformly thick slices.

2. The spiciness of the sauce can be adjusted by reducing or increasing the amount of minced chile.

3. *I make double the amount of sauce and pour about half of it into a separate bowl to serve alongside the meat or to slather it on the grilled meat prior to serving. Discard the remaining half that was brushed onto the raw meat.

4. These kebabs make hearty appetizers and taste just as good when served at room temperature.

5. I sprinkled toasted sesame seeds on the kebabs and cilantro leaves on the serving plate prior to serving.

ENJOY!

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