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    Recipes — pork tenderloin

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    Grilled Banana Pepper Compote-Glazed Pork Tenderloin

    This is a great, quick and easy pork tenderloin recipe topped with a grilled banana pepper. It’s super simple to make with just a few ingredients which is perfect for weeknight cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 85 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 banana peppers
        •    1 jalapeno
        •    Vegetable oil, for drizzling
        •    Kosher salt
        •    1 cup apple cider vinegar
        •    ½ cup whole-grain mustard
        •    1 ½ cups lightly packed brown sugar
        •    ⅓ cup all-purpose flour
        •    1 (1 1/2- to 2-lb) pork tenderloin, trimmed
        •    Freshly ground black pepper

    Method

    1. Prepare a grill for medium-high indirect heat.

    2. Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.

    3. Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.

    4. Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.

    5. Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140ºF is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.

    6. Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/grilled-banana-pepper-compote-glazed-pork-tenderloin/16423/

    Herb-Rubbed Pork & Salsa Verde Sandwich

    This is one classy sandwich that's easily adaptable. No pork? Feel free to use chicken, steak or lamb. For the salsa verde, you can cutting the recipe in half if you're only serving one or two - it goes a long way due to its intense flavour.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2-3

    Ingredients

    Herb-Rubbed Pork Loin (2-3 servings)

        •    Herb-Rubbed Pork Loin (2-3 servings)
        •    2 lb(s) (0.4 kg) pork loin
        •    1 ½ tsp rosemary
        •    1 tsp table salt
        •    1 tsp ground black pepper
        •    1 ½ tsp fennel seeds
        •    1/2 tsp crushed red pepper (skip if you don't want it spicy)
        •    1 ½ tsp parsley, chopped
        •    1 clove garlic, minced
        •    zest of 1/2 lemon
        •    1 Tbsp olive oil

    Italian Salsa Verde

        •    1 clove garlic
        •    1/2 tsp salt
        •    1/2 tsp ground black pepper
        •    1/2 tsp crushed red pepper flakes
        •    zest of 1/2 lemon
        •    juice of 1/2 lemon
        •    ¾ cup extra virgin olive oil
        •    ¾ cup Italian parsley, chopped and packed
        •    1 Tbsp capers
        •    ¼ tsp anchovy paste

    Sandwich

        •    Herb-Rubbed Pork Loin
        •    Italian Salsa Verde
        •    2 slices bread
        •    mayonnaise
        •    bacon
        •    lettuce
        •    tomato
        •    salt and pepper
     

    Method

    Herb-Rubbed Pork Loin (2-3 servings)

    1. Combine and grind all dry spices.
    2. Add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
    3. Mix by hand or with food processor. Rub mixture into surface of pork loin. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!). Remove from fridge when ready to cook.
    4. Heat oven to 375°F (190ºC). While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil and once heated, sear each side of the pork loin until browned (about 2 minutes per side).
    5. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145ºF (63ºC) (this can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
    6. Allow pork to rest for 10 minutes before cutting. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

    Italian Salsa Verde

    1. Combine all ingredients (except olive oil) in a food processor. Process until mixed and finely chopped.
    2. Add olive oil, process until mixed. Taste, add more salt,pepper or lemon juice if desired.

    Sandwich: Spread mayo on each slice of bread. Slice and spread pork loin on sandwich. Drizzle with about a tablespoon of salsa verde. Layer your bacon, lettuce, tomato, add salt and pepper, top your sandwich and enjoy!


    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/herb-rubbed-pork-loin-and-salsa-verde-sandwich/15255/

    Pork Fattoush

    This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 1/2 tsps bottled minced garlic
        •    3/4 tsp salt, divided
        •    1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
        •    2 (7-inch) pitas
        •    3 cups chopped tomato
        •    1/2 cup chopped green onions
        •    1/3 cup chopped fresh mint
        •    1 tbsp balsamic vinegar
        •    1 tsp lemon juice
        •    1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
        •    1 (7-ounce) bottle roasted red bell peppers, drained and chopped

    Method

    1. Preheat oven to 400°.
    2. Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
    3. Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
    4. While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-fattoush

    Mustard Pork Fillet with Apple Lentils & Herb Aioli

    An elegant dinner party dish which is inexpensive and easy to prepare

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   1kg Pork loin fillet
        •   3 tbsp olive oil
        •   2 tbsp Dijon mustard
        •   small bunch tarragon, chopped
        •   350g Puy lentils
        •   1L vegetable stock
        •   zest and juice 1 lemon
        •   1 apple, cored and diced
        •   200g jar good-quality mayonnaise
        •   1 garlic clove, crushed
        •   green beans, to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
    2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
    3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/1580649/mustard-pork-fillet-with-apple-lentils-and-herb-ai