Recipe Tag: Pork Tenderloin

Pulled Pork Barbecue Sandwiches

If using the Roasted Garlic, place in a small bowl and mash into a smooth paste. Set aside.

Preheat the oven to 325°F.

Place the olive oil in a large sauce pan or a Dutch oven over medium high heat.

Add the sliced onions and cook for about 10 to 15 minutes until well caramelized. Stir frequently.

Add the cumin, oregano, smoked paprika (optional), cocoa powder, salt, pepper and water.

Add the mashed garlic.

Stir well and add the pork. Cover the pork with the onions.

Put a lid on the pot and place in the oven.

Roast for 90 minutes. Stir occasionally.

As the pork tenderizes pull into strips.

When the pork is tender toast the hamburger buns and fill with the barbecue.

Top with lettuce or slaw.

Serve.

Roasted Pork Tenderloin with Mango Chutney – HmF

For the chutney:

Gather all ingredients and equipment.

Heat oil in a medium pot over medium-low heat. Add spices, stirring constantly for 2-3 minutes or until fragrant.

Add red onion and saute until soft – 3-4 minutes. Add ginger and garlic and saute for 1-2 more minutes.

Add remaining chutney ingredients and bring to a simmer over medium heat. Simmer for 15-20 minutes uncovered until thickened and mango is tender.

Remove whole cloves and place chutney in a small bowl. Cover loosely and set aside.

For the pork tenderloin:

Preheat oven to 400°F.

Evenly coat the pork tenderloin with the olive oil on all sides.

Place the pork on a foil-lined sheet tray and place in the oven for 15 -20 minutes, until it reaches an internal temperature of 145°F.

Remove from oven and allow to rest for 10 minutes. Slice the meat into 1/8 inch slices and serve 4 oz of meat with 2 Tbsp of the mango chutney on top.

Roasted Pork Tenderloin

Preheat the oven to 400F.

Line a baking sheet with tin foil and spray with cooking spray.

Remove the silverskin from the pork and trim of any excess fat. Season with the salt and pepper.

Place a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the pork to the pan. Cook until the underside is brown (once it starts browning, it will unstick from the pan; do not force it), then flip. Brown each side of tenderloin.

Place the pork on the baking sheet and bake until the internal temperature reaches 140°F (60°C) (it will carry over another 5°F (2.78°C) as it rests), about 15 minutes. Remove from oven and allow to sit for 5 min before slicing.

Thinly slice the pork on a bias and serve.

Coumadin Safe Mojo Pork Tenderloin

Mix together the orange juice, lime juice, chopped oregano, thyme leaves, minced garlic, salt, and olive oil in a large glass bowl.

Place the pork tenderloins in a zipper bag and add half of the marinade. Seal the bag and marinate at least overnight.

Place the remaining marinade in the refrigerator.

When you are ready to cook the pork, place a large skillet in an oven and preheat to 375°F.

While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Set the extra marinade aside.

Place the pork tenderloins in the preheated pan and return the pan to the oven.

Cook for 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared.

Strain the remaining marinade used for the pork and discard the strained herbs and garlic, reserving the liquid. (If you do not strain the marinade, the herbs will burn and the sauce will become bitter.)

After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.

As the pork cooks and the marinade is reduced, continue to baste the tenderloin to create a caramelized glaze on the pork.

It should take 20 – 25 minutes to reach an internal temperature of 140°F. As the pork is finishing, add the remaining marinade to create a syrupy sauce.

Remove the pork from the oven and place on a cutting board to rest for 5 minutes before carving.

While the pork is resting, add the other half of the marinade to the skillet, place the skillet over medium high heat, and bring the marinade to a boil.

Reduce the heat to a simmer and reduce the sauce by half.

Add the butter and whisk until smooth.

Serve the sauce over the sliced pork.

Pulled Pork Tacos

If using the Roasted Garlic, place in a small bowl and mash into a smooth paste. Set aside.

Preheat the oven to 325°F.

Place the olive oil in a large sauce pan or a Dutch oven over medium high heat.

Add the sliced onions and cook for about 10 to 15 minutes until well caramelized. Stir frequently.

Add the cumin, oregano, smoked paprika (optional), cocoa powder, salt, pepper and water.

Add the mashed garlic.

Stir well and add the pork. Cover the pork with the onions.

Put a lid on the pot and place in the oven.

Roast for 90 minutes. Stir occasionally.

As the pork tenderizes pull into strips.

When the pork is tender serve inside tortillas.

Top with lettuce or slaw.

Asian Pork in Parchment

You will need two pieces of parchment or aluminum foil, about 15 inches by 12 inches.

In a medium sauce pan heat the water over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the beer, soy sauce, honey, lime juice, mustard and sesame oil in a small dish. Whisk well until blended.

Fold the parchment (or aluminum foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Preheat the oven to 400°F.

Place half of the rice on each parchment paper.

Top the rice with the sliced pork.

Top with the snap peas, mushrooms, peppers and onions.

Divide the sauce evenly over the top of the pork and rice.

Sprinkle the sesame seeds over the top of the pork.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the ingredients inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 20 minutes.

Remove the pouches to individual plates and carefully slice open the pouches (the steam will be hot). Serve still in the pouches.

Roasted Pork Tenderloin with Mango Chutney

Place the mangoes, onion, red pepper, ginger, honey, orange juice, vinegar, turmeric, cloves, and black pepper in a sauce pan over high heat.

When the chutney begins to simmer, adjust the heat so that it remains at a simmer and not a boil.

Simmer for 10 minutes. Stir occasionally.

Cover and set aside. (The chutney can be made in advance and kept in the refrigerator. Reheat gently.)

When ready to serve, place a large skillet in the oven and preheat to 350°F.

When the oven is hot, add the olive oil to the skillet and swirl to coat the pan.

Add the pork to the pan and cook for 15 to 20 minutes, turning 2 or 3 times, until the internal temperature of the pork reaches 145°F.

Remove the pork from the oven and let rest for 6 minutes.

Slice and serve topped with the remaining salt, pepper, and the chutney.

Tacos al Pastor

Place the garlic, vinegar, peppers, oregano, cumin, orange juice, 1/8 teaspoon salt and 3/4 of the sliced onion in a bowl.

Toss until well blended and add the pork tenderloin.

Toss until well blended and marinate at least one hour (up to overnight is best).

While the pork is marinating, spray a griddle or large skillet with oil and heat over high heat.

When the pan is hot, add the sliced pineapple and grill on each side for about 4 minutes until lightly browned.

Remove and let cool. Cut into a dice and place in a bowl with the lime juice, jalapeno, cilantro, 1/8 teaspoon salt and pepper.

Toss well and chill.

When almost ready to serve, place a large skillet in the oven and preheat to 400°F.

Add the pork and onion mixture and cook for about 15 to 20 minutes. Toss every 5 minutes or so.

Place the pork in the tortillas and top with the pineapple.

Serve.

Sweet & Sour Pork

Combine the soy sauce, Worcestershire sauce, tomato paste, honey, and rice vinegar in a small bowl and whisk until smooth.

Place the cornstarch in the cold water and whisk until blended.

Place 2 teaspoons of the sesame oil in a large wok over high heat.

Add the pork and cook for about 3 to 5 minutes. Toss frequently.

Remove the pork to a plate and add the remaining sesame oil to the pan.

Reduce the heat to medium-high and add the ginger and garlic.

Cook for about 1 minute, stirring frequently.

Add the onion and carrots, toss well, and cover.

Cook for about 10 minutes, tossing every 3 minutes.

Add the red bell pepper and the cooked pork with the soy sauce mixture.

Cook for about 4 minutes, tossing frequently.

Add the pineapple and the cornstarch mixture.

Toss well and cook for about 4 minutes, until the sauce begins to thicken.

Serve over rice.

Spiced Pork Tenderloin

Place olive oil in a large non-reactive skillet. Heat over medium heat and add the diced white onion and the white part of the green onions. Cook very slowly until browned.

Add the ground nutmeg, cayenne pepper, red pepper flakes, ground cloves, paprika and salt. Toss until the onions are well coated with the spices. Add the bourbon and molasses and stir.

Add the currants and lemon juice and stir gently, then turn heat to low.

Place a large skillet in the oven and preheat the oven to 425°F.

When the oven is hot, spray the pan lightly with oil and add the pork tenderloin. Turn to sear on all sides and then add the sauce from the skillet. Cover the pan loosely with foil.

Reduce the heat to 350° in the oven and bake for about 30 minutes.

Remove the pan from the oven and let the pork rest for a few minutes. While it is resting, stir the tops of the green onions into the hot sauce. Serve.