~Pork Tenderloin Recipes~

Southwest Pork Tenderloins



This simple recipe is very easy. Make it ahead of time so the meat can marinate overnight; then grill for about 10 minutes and dinner is ready.
INGREDIENTS:

2 Tbsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. ground cumin
2 cloves garlic, minced
1/4 tsp. pepper
1/2 tsp. salt
1 Tbsp. vegetable oil
1-1/2 lbs. pork tenderloin, cut in half lengthwise
PREPARATION:

In a small bowl, mix well all seasonings and vegetable oil. Place tenderloins in shallow pan. Pour spice mixture over all surfaces of pork tenderloins and, using fingers, rub thoroughly to coat. Cover pork and refrigerate for 2-24 hours.
Prepare two sided grill and preheat. Grill tenderloins on two sided grill for 6-9 minutes, until thermometer inserted in center reads 155-160 degrees. Slice to serve. 6 servings

Balsamic Pork with Mixed Herbs

Want to know the secret to great-tasting grilled meat? Brush on the marinade using the herb sprigs! This simple marinade of balsamic vinegar, rosemary and thyme flavors pork magnificently.

2 pork tenderloins (1 1/2 pounds)
8 large rosemary sprigs
8 large thyme sprigs
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil


1. Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
2. Place rosemary and thyme sprigs in glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
4. Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center.

Lime-Cilantro Pork Tacos



Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Increase the amount of jalapeño pepper if you enjoy spicy food. Serve with lime wedges.

1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups thinly sliced onion
1 small jalapeño pepper, seeded and chopped
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6-inch) flour tortillas

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.

Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Yield: 4 servings (serving size: 2 tacos)

NUTRITION PER SERVING
CALORIES 416(28% from fat); FAT 13.1g(sat 3.6g,mono 6.8g,poly 1.6g); PROTEIN 30.2g; CHOLESTEROL 75mg; CALCIUM 101mg; SODIUM 569mg; FIBER 3.6g; IRON 3.8mg; CARBOHYDRATE 43.1g

Asian Pork Salad



Wonderful Asian flavors make this hot main dish salad recipe delicious and enticing.
INGREDIENTS:

1/4 cup rice vinegar
1/4 cup honey
2 Tbsp. vegetable oil
1 tsp. sesame oil
1 Tbsp. soy sauce
1/2 lb. rotini pasta
1/2 lb. sugar snap peas
1 lb. pork tenderloin, cut into 1/4" slices
1 tsp. minced ginger root
2 cloves garlic, minced
1 Tbsp. oil
1 red bell pepper, sliced
1 cup shredded carrots
1 bunch green onions, chopped
1 Tbsp. toasted sesame seed
PREPARATION:

Combine rice vinegar, honey, oils and soy sauce in large serving bowl and mix well. Cook pasta as directed on package, adding pea pods for last 2 minutes of cooking time. Drain well.
Heat heavy skillet over medium high heat and add 1 Tbsp. oil. Cook pork, ginger root, and garlic in skillet for 4 to 6 minutes, stirring frequently, until pork is cooked and only slightly pink in center.
Toss drained pasta, pea pods, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed and serve with remaining dressing. Serves 4

Pork and Chicken BBQ Sticks


Makes 16 sticks
Prep: 20 minutes
Chill: 15 minutes
Grill: 5 minutes




Ingredients
12 ounces pork tenderloin
12 ounces skinless, boneless chicken thighs
16 6-inch wooden skewers
Salt and pepper
1 recipe Chipotle Barbecue Sauce (see recipe below)

Directions
1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread 3 pork pieces on 8 of the skewers, leaving 1/4 inch between pieces. Thread 3 chicken pieces on each remaining 8 skewers, leaving 1/4 inch between pieces. Place skewers on a tray.
2. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate 15 minutes to 2 hours. Meanwhile, prepare Chipotle Barbecue Sauce.
3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray.* Preheat grill. Place the pork kabobs on the grill rack. (Keep chicken kabobs covered and refrigerated). If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally to cook evenly.) Remove from grill and keep warm.
4. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.) Makes 16 sticks.

Cont'd...

Chipotle Barbecue Sauce:

In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup
Broiler Method: Arrange all of the kabobs on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat, turning occasionally or until pork and chicken are done (8 to 10 minutes), brushing generously with sauce the last 5 minutes of broiling.

Nutritional Information
Nutritional facts per serving
calories: 63, total fat: 2g, saturated fat: 0g, monounsaturated fat: 1g, polyunsaturated fat: 0g, cholesterol: 31mg, sodium: 116mg, carbohydrate: 2g, total sugar: 2g, fiber: 0g, protein: 9g, vitamin A: 0%, vitamin C: 2%, calcium: 1%, iron: 3%

Apricot Glazed Pork Over Fettuccine (servings 4)

Ingredients and Directions:

1 can (11.5-oz.) Apricot KERNS from LIBBY'S Refrigerated All Nectar
3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1 pound pork tenderloin, cut into ¾-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 package (9-oz.) BUITONI Refrigerated Fettuccine, cooked according to package directions

COMBINE nectar, broth, soy sauce, lemon juice, sesame oil, cornstarch and cinnamon in small bowl; mix until smooth.

DUST pork with flour. Cook in vegetable oil in medium skillet until browned on all sides. Remove from skillet. Add nectar mixture to skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat to low; add pork and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce is thickened. Serve over hot fettuccine.

Smoky Citrus Pork Kebabs



Ingredients:

1 lb. pork tenderloin, cut into 3/4- to 1-inch cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 Tbs. prepared horseradish

Preparation:

Thread pork onto skewers. (If using bamboo skewers, soak in water for 30 minutes before using to prevent burning.) Stir together remaining ingredients for basting sauce. Place kebabs over medium-hot coals or under the broiler.

Toward the end of the cooking, brush generously with basting sauce. Grill or broil and turn to brown evenly, just until done, about 10 minutes.

Yield: 3 or 4 servings

Caramelized Pork Slices
Turn the oven off! Get all the rich flavor of slow-baked, brown sugar-glazed ham on your stovetop in just minutes.

1 pound pork tenderloin, cut into 1/2-inch slices
2 garlic cloves, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper


1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.
2. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary.
3. Stir in remaining ingredients; cook until mixture thickens and coats pork

.
INGREDIENTS:

2 tablespoons peanut oil
1 piece ginger root, about 1 inch in length, grated
2 or 3 Thai chile peppers, seeded and chopped
1 1/2 pounds pork tenderloin, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
6 green onions, sliced on the diagonal, 1-inch lengths
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon sesame oil
chopped green onions and/or parsley, for garnish
PREPARATION:

Heat peanut oil in a wok or large skillet and stir-fry the ginger and chile peppers for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add the peppers and cook for 2 minutes.
Add the scallions and stir-fry for 30 seconds, then add the tomato paste blended with water, the soy sauce, and the honey.


Stir fry for another minute. Add the sesame oil and stir just to combine. Serve immediately garnished if desired.
Serves 4.

*above recipe repeated with name*


Stir-Fry Chile Pork

INGREDIENTS:

2 tablespoons peanut oil
1 piece ginger root, about 1 inch in length, grated
2 or 3 Thai chile peppers, seeded and chopped
1 1/2 pounds pork tenderloin, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
6 green onions, sliced on the diagonal, 1-inch lengths
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon sesame oil
chopped green onions and/or parsley, for garnish
PREPARATION:

Heat peanut oil in a wok or large skillet and stir-fry the ginger and chile peppers for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add the peppers and cook for 2 minutes.
Add the scallions and stir-fry for 30 seconds, then add the tomato paste blended with water, the soy sauce, and the honey.


Stir fry for another minute. Add the sesame oil and stir just to combine. Serve immediately garnished if desired.
Serves 4.

Chinese Barbecued Pork with Garlic Sauce
courtesy Sara Moulton



Recipe Summary
Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 4 servings
User Rating:




For barbecued pork:
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons minced garlic
1/2 teaspoon sugar
3/4 pound pork tenderloin
For garlic soy sauce:
2 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil plus hot pepper to taste
1/4 cup fresh coriander leaves, washed well, spun dry and torn

Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.
Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

Pork Tenderloin Perfection


Makes 8 to 10 appetizer servings or 4 main-dish servings
Prep: 5 minutes
Marinate: 24 hours
Roast: 45 minutes


Ingredients
1/4 cup light soy sauce
1 tablespoon catsup
1/4 teaspoon garlic powder
1 1-pound pork tenderloin
2 to 3 tablespoons toasted sesame seed
Chinese hot mustard or other unique mustard (optional)

Directions
1. In a small bowl, combine the soy sauce, catsup, and garlic powder. Place pork in a plastic bag set in a shallow dish; pour soy sauce mixture over meat. Turn pork to coat all sides. Close bag and marinate in the refrigerator for 24 hours, turning meat in marinade occasionally.
2. Drain pork, discarding marinade. Place pork on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F oven for 45 to 60 minutes or until thermometer registers 160 degree F.*
3. Sprinkle sesame seed on a piece of foil. Carefully roll pork in sesame seed. Cut into thin slices. Serve with mustard, if you like. Makes 8 to 10 appetizer servings or 4 main-dish servings.
*Note: To grill, in a covered grill, arrange medium-hot coals around a drip pan. Test for medium** heat above the pan.* Place pork, fat side up, on grill rack over drip pan (not directly over coals). Insert a meat thermometer. Close grill hood. Grill for 30 to 45 minutes or until thermometer registers 160 degree F.
**Note: To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.

Nutritional facts per serving
calories: 162, total fat: 5g, saturated fat: 1g, cholesterol: 73mg, sodium: 356mg, carbohydrate: 2g, total sugar: 0g, fiber: 1g, protein: 25g, vitamin C: 2%, calcium: 2%, iron: 10%

Grilled Maple Pork Tenderloin



Marinated pork tenderloin is sliced and grilled on a dual contact grill in a simple main dish recipe.
INGREDIENTS:

1 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. salt
dash pepper
1/4 tsp. onion powder
2 Tbsp. maple syrup
1 Tbsp. melted butter
1 lb. pork tenderloin, cut into 1/2" slices
PREPARATION:

Combine all ingredients except pork in ziplock plastic bag and mix. Add pork slices, close bag, turn to coat, and refrigerate for 1-2 hours. Remove pork from marinade; discard marinade.
Grill pork slices on George Foreman two sided grill for 4-7 minutes until thoroughly cooked.



Brush with more maple syrup, if desired, and serve. 4 servings

Pork Tenderloin Diane




Ingredients:

1 lb. pork tenderloin
2 tsp. lemon pepper
1 Tbs. butter
1 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1 tsp. Dijon-style mustard
1 Tbs. minced parsley or chives

Preparation:

Cut tenderloin crosswise into eight slices, each about 1-inch thick. Place each piece of tenderloin between two pieces of plastic wrap and flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.

Heat butter in heavy skillet; cook medallions two to three minutes on each side. Remove to a serving platter and keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices until heated through.

Pour sauce over medallions, sprinkle with parsley and serve.

Yield: 3 or 4 servings