Recipes — pork tenderloin

Ingredients

    •    4 tbsps olive oil
    •    2 tsps dried oregano
    •    1 medium pork tenderloin
    •    zest and juice of 1/2 lemon
    •    2 large cloves garlic, minced
    •    salt and freshly ground pepper, to taste

    •    lemon juice
    •    2 tbsps olive oil
    •    1 tsp dried oregano
    •    2 cups orzo, cooked
    •    ¼ cup kalamata olives, sliced
    •    ½ pint grape tomatoes, halved
    •    ½ roasted red pepper, chopped
    •    ¼ cucumber, seeded and chopped
    •    salt and freshly ground pepper, to taste

Method

For the tenderloin:

1. Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
   
2. Preheat oven to 425°F (220ºC). Brush marinade off of tenderloin, but do not rinse. In large non-stick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.
   

For the Orzo salad:

1. Cook orzo according to package directions.
2. Meanwhile, combine the rest of the ingredients in a large bowl and adjust seasoning to taste. Mix in cooked orzo and gently stir to combine. Adjust seasoning to taste again.
   

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/souvlaki-style-pork-tenderloin-with-a-tomato-olive-feta-and-roasted-red-pepper-salad/15234/

Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. Add quick-cooking grits and a Caesar salad on the side.

Prep Time

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

Ingredients

    •    1/2 tsp salt
    •    Cooking spray
    •    1/2 tsp dried thyme
    •    1/8 tsp black pepper
    •    3 tbsps cider vinegar
    •    1/3 cup red currant jelly
    •    1/4 tsp smoked paprika
    •    1/4 tsp dried rubbed sage
    •    2 tbsps chopped fresh chives
    •    1 (1-pound) pork tenderloin, trimmed

Method

1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.

This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-medallions-with-red-currant-sauce

Read more

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/