Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 

many variations that give it completely different 

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

  for the two of us. This way, I have another dinner

 for later in the week or sandwiches for lunch. 

Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 

I had fresh rosemary and thyme on hand 

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 

you have the time. Several hours is good enough. 

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

 It will still be pink in the middle when you 

take it off the grill. Cover lightly with foil to 

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.  

Slice diagonally and dip each slice into the

 juices to plate and serve.

Good served with mashed potatoes, green 

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil                      

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!

also see: Pork Tenderloin en Croute'
Pork Tenderloin in a Golden Herb Crust
Pork Tenderloin Stir Fry with Linguini 
in a Basil Cream Sauce

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

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Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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Pork Tenderloin Stir Fry with Linguini in a Basil Cream Sauce

A recipe I've had for years. It's a different way to cook pork tenderloin. Use what you have on hand. It's  very flexible. 

Gather ingredients and start cooking the pasta.

Slice the tenderloin into bit sized pieces.

Dry the meat well so that it will brown.

Saute in olive oil. Season with garlic salt and pepper.

Remove the pork and saute the snow peas and sliced mushrooms. Fresh or frozen pea pods will work. Sometimes my grocery store doesn't have either and I use fresh sugar snap beans. You can also use canned mushrooms, but I prefer fresh.

Season again with garlic salt and pepper.

Return the pork to the pan.

Add the half & half or milk, soy sauce,  dried basil and nutmeg.

 Add the cheese.

Stir until melted. 

 If using fresh basil, chiffonade the basil (roll the leaves and slicing into thin ribbons).

Add it now.

Add thew drained pasta and toss to heat through.

With the snow peas.

With the sugar snap peas...both good.

Pork Stir Fry with Linguini 

in a Basil Cream Sauce

1 pork tenderloin (1-1/12 lbs)

8 oz linguini

1-2 T oil

1 6 oz pkg. frozen snow pods or 8 oz fresh pea pods or sugar snap beans

8 oz fresh mushrooms, sliced 

garlic salt and pepper

1/2 C half&half or milk

2 T soy sauce

1 t dried basil or 2 T fresh (about 10 leaves)

1/8 t nutmeg

1/2 C shredded mozzarella cheese

Start the pasta

Cut the tenderloin in half lengthwise and then slice into bite-sized pieces. 

Dry on paper towel lined plate.

Heat oil in a large skillet. Add the pork and season with garlic salt and pepper. 

Brown quickly over MH heat then remove from the pan.

Add more oil if needed and saute the mushrooms and pea pods. 

Seasoning again with the garlic salt and pepper. 

Return the pork to the pan. Add cream, soy sauce, basil and nutmeg.

Add the cheese and stir until melted. Add the linguini and toss to combine.

Enjoy!

Links: Funky Junk

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Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite 

for years. One tenderloin makes a special romantic dinner for two.  Make two tenderloins to serve six for entertaining. It makes an elegant presentation.

Just two ingredients.

 Puff pastry sheets and peppercorn seasoned pork tenderloin.

 One tenderloin per package already perfectly seasoned.

 Place on foil-lined baking sheet. Roast for 22 minutes @350.

 Thaw the pastry sheets and roll out slightly.

Lay the pre-roasted tenderloin on the pastry sheet and fold over. 

 Pinch the ends to seal.

 Remove the foil from the baking pan and spray with cooking spray.

 Place tenderloins seam side down three inches apart. 

 Brush with egg wash.

 Bake another 30 minutes @ 350, until golden brown.

 Let rest for 10 minutes. Slice diagonally about 1" thick. 

 It will be nice and juicy.

Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry (2 in a package)

2 peppercorn flavored pork tenderloins

egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until soft enough to roll out slightly.

Place the tenderloin on a foil-lined baking sheet.

Roast @ 350 for 22 minutes

Remove the roast and discard the foil. Spray the sheet with cooking spray.

Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.

Place seam side down on the sprayed pan. Brush the top with the egg wash.

Return to the oven and continue to roast for 30 minutes more.

Remove and let rest for 10 minutes before slicing.

Slice on the diagonal into 1" thick slices.

serves six

Enjoy!

Links: Between Naps On The Porch

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Pork Tenderloin With A Golden Herb Crust

A good Fall dinner.

Combine crumb mixture.

Coat the pork tenderloin.

Roast 400 degrees for 25 minutes.

Let rest 5 minutes before slicing.

Pork Tenderloin With A Golden Herb Crust 

1 pork tenderloin
2 T Dijon mustard
1/2-3/4 C panko breadcrumbs
3 cloves garlic, minced
2 T finely chopped parsley
1 T finely chopped rosemary
1 T finely chopped thyme
1-2 T olive oil
1/4 t salt
1/4 t pepper

In a small bowl combine panko, garlic, herbs, oil , salt and pepper.
Spread half this mixture on a sheet of plastic wrap as long as the tenderloin.
Dry pork with paper towel and remove any silver skin. Spread one side with 1T mustard and place mustard side down on the crumb mixture. Coat the other side of the pork with the remaining 1T mustard.
Press the remaining crumb mixture on the second side. Use the wrap to press the crumbs onto the pork.
Transfer to a small roasting rack in a pan that has been sprayed with PAM. Roast in a 400 degree oven for about 25 minutes until the crumb mixture is golden and the pork is barely pink. Let rest 5 minutes before slicing.

*You can make oven roasted potatoes along side while the pork roasts.

Guten Appetit!

Rita  

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Does this pan make my butt look big?

Pork Butt Pot Roast with Gravy

Season the pork generously with, seasoned salt, garlic salt, and pepper, also beau monde, if you have it. I like to use my small cast iron roasting pan. You can also use a cast iron skillet. Roast at 350 for about an hour to brown. Add water to cover the bottom of the pan  (about 1/2 C) and cover with foil. Roast another 1-1/2 hour or more until fork tender. Remove the roast to a platter. Cover loosely with the foil to keep warm while you make the gravy.

Gravy: add 2-3 T flour to the drippings in the pan. Cook over medium heat, stirring with a whisk to loosen the yummy browned bits, for 2 minutes. Add 2 C of water or broth ((you can use bullion cubes) to the pan, whisking constantly until it comes to a boil and thickens. I had 2 C of chicken broth that I saved from yesterdays chicken salad prep. Cut the roast into serving pieces and return to the pan with the gravy. Serve with; mashed potatoes or spaetzle and a green vegetable.

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