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    Recipes — pork tenderloin

    Pan-Roasted Pork with Baby Vegetable Salad

    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


        •    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.)


    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

    Souvlaki-Style Pork Tenderloin

    A lean cut of meat that’s versatile and easy to master, this pork souvlaki-fied tenderloin is spiked with garlic, lemon and oregano to mimic all the flavours that help make the Greek staple so scrumptious. Add this bright and light warm orzo salad, dotted with tomatoes, cucumber, olives and feta, and makes quickie side dish for this Greek-style tenderloin.

    Prep Time

        •    Prep time: 1 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    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

    Orzo Salad:

        •    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


    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/

    Pork Medallions with Red Currant Sauce

    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


        •    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


    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

    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


        •    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


    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/