Recipes — pork tenderloin

Heat things up with these flavourful pork skewers served with a hot Thai pepper sauce. Serve them with a cold beer for a satisfying warm-weather meal. This simple and delicious appetizer will bring some Thai spice to your dinner spread.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

For the pork skewers:

    •    chile sauce
    •    2 tbsps sugar
    •    ¼ cup oyster sauce
    •    2 tbsps finely chopped garlic
    •    ¼ cup low-sodium soy sauce
    •    1 tsp freshly ground black pepper
    •    1 ½ pounds pork tenderloin, cut into 16 pieces
    •    3 tbsps finely chopped cilantro leaves and stems
    •    16 wooden skewers (6-inch), soaked in cold water for 30 minutes

For the chile sauce:

    •    2 tsps sugar
    •    ¼ cup fish sauce
    •    1 tbsp soy sauce
    •    1 shallot, finely diced
    •    ½ cup fresh lime juice
    •    1 fresh Thai red chile, finely diced

Method

For the pork skewers:

1. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
   
   
2. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
   
   
3. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
   
   
4. For the chile sauce: Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!grilled-pork-skewers-with-chile-sauce-e1434315652814

These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 ½ tbsps olive oil
    •    5 tbsps mayonnaise
    •    2 tbsps quince paste
    •    3 garlic cloves, crushed
    •    ½ red onion, very finely sliced
    •    12 mini burger buns or rolls, halved
    •    1 fennel bulb, quartered then very finely sliced
    •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
    •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
    •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

Method

1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw

Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 13 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps sugar
    •    1 cup chopped onion
    •    1 tbsp unsalted butter
    •    1 tbsp olive oil, divided
    •    2 tsps all-purpose flour
    •    1 cup dried cranberries
    •    1/4 tsp ground red pepper
    •    3/4 tsp kosher salt, divided
    •    1 cup unsalted chicken stock
    •    2 tbsps chopped fresh parsley
    •    1/4 tsp freshly ground black pepper
    •    3 cups precut peeled butternut squash
    •    1 cup chopped peeled Granny Smith apple
    •    1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions

Method

1. Place squash and cran­berries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.
   
   
2. While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of pork; cook 2 minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.
   
   
3. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.
   
   
4. Melt butter in a skillet over medium-high heat. Add onion, apple, sugar, and red pepper to pan, and toss to coat; sauté 4 minutes. Add squash, cranberries, and remaining 1/4 teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/pork-cutlets-butternut-squash

Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp canola oil
    •    1 cup snow peas
    •    1 tbsp fish sauce
    •    1 tsp red curry powder
    •    4 lime wedges (optional)
    •    1/3 cup light coconut milk
    •    2 tbsps shredded coconut
    •    1/2 cup sliced green onions, divided
    •    1 (1-pound) pork tenderloin, trimmed
    •    1 tsp red curry paste (such as Thai Kitchen)
    •    1 cup bottled mango, cut into 1/2-inch pieces
    •    2 (3 1/2-ounce) bags boil-in-bag long-grain rice

Method

1. Prepare rice according to package directions, omitting salt and fat; drain.
2. Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
3. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

This great family recipe is thanks to My-Recipes Recipes at https://www.myrecipes.com/recipe/coconut-curried-pork-snow-pea-mango-stir-fry

Tender baby vegetables and herbs make this a photo-worthy spring main. A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables. Pecorino Romano is an aged sheep’s milk cheese with a bit more saltiness and tang than Parmesan, a nice contrast to the delicate vegetables.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp honey
    •    1 tsp paprika
    •    1 tbsp fresh lemon juice
    •    1 tbsp chopped fresh dill
    •    1 tsp kosher salt, divided
    •    3/4 tsp black pepper, divided
    •    1 tbsp chopped fresh tarragon
    •    1 (1-lb.) pork tenderloin, trimmed
    •    1/3 cup frozen green peas, thawed
    •    3 tbsps extra-virgin olive oil, divided
    •    1 cup thinly sliced radishes (about 2 oz.)
    •    2 tbsps shaved pecorino romano cheese
    •    1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
    •    1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
    •    1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)

Method

1. Preheat oven to 500°F.
2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pan-roasted-pork-baby-vegetable-salad