My new favourite pork tenderloin.

I love pork tenderloin. It is always good, often on sale, and usually inexpensive. I have various marinades and basting sauces I have used, and while we often do a tenderloin on the grill, this one is in the oven and requires no marinading ahead a time-Which is perfect for my procrastination habits. :)

My Favorite Pork Tenderloin

• 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
• 4 garlic cloves
• 1/4 cup soy sauce
• 2 T. country dijon mustard (whole grain mustard)
• 4 T. honey
• 2 T. fresh orange juice
• 1 T. finely chopped fresh rosemary OR herbs de provence
• freshly ground pepper to taste
• 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry.

 Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, 

whisk together all the ingredients except for the olive oil. 

Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. 

Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10

minutes before slicing.            

You can see here that I actually overcooked it a little. It should be taken out of the oven at about 150 degrees, and left to rest, covered with tinfoil, on the counter for about 10 minutes, During that time the internal temperature will continue to rise and reach the optimal temperature of 160. My meat thermometer did not want to work, and I  overcooked it a tad. It should still be slightly pink in the center. It was still juicy though.

I served this with a zucchini vegetable concoction, and fresh corn on the cob.

                          

For the vegetable concoction, I cut up Zucchini, onion and garlic and stir-fry that in a little vegetable oil until it starts to brown a little, then I add diced tomatoes, basil or whatever spices I feel like at the time, 2 tablespoons of balsamic vinegar and a little salt and pepper.

I often top this with goat cheese or feta cheese on the plates.

Spoon a little of the pan sauce over the pork medallions after you cut them up.

Delish!!

Balsamic and Garlic Crusted Pork Tenderloin

We don't eat a huge amount of pork but a tenderloin is one of our favourite cuts. It is easy to BBQ, and is always moist and juicy-If you don't over cook it. The trick is to take it off the grill when it reaches about 160 degrees, ( use a meat thermometer, it will be your new best friend) cover it and let it rest on the counter for 10 minutes before slicing. The temp will continue to go up, and the juices will spread more evenly through the roast. It should be just slightly pink on the inside. This does not mean it's underdone, or rare.
Alternatively you can cut the tenderloin into medallions bake them or pan fry them. I will post my favourite recipe for that soon as well. It's with apples and celery and cream... yum.

Balsamic Garlic Crusted Pork Tenderloin

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)

Whisk everything together in a small bowl, and put the pork in a large ziploc bag with the marinade for at least 30 minutes or over night.

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest, covered for about 10 minutes before slicing.

I served this one with red pepper jelly because it was over cooked a little... oops.

Balsamic Salad Dressing

3 Tbsp olive oil

3 Tbsp fresh lemon juice

3Tbsp Olive oil

1 clove garlic, crushed

S&P

2 tsp Dijon or other grainy mustard

Herbs of your choice. Basil, tarragon,  or whatever you like

If you like it a little sweeter you can add a couple tsps of sugar, honey or sugar substitute.

You can just dump it all in a jar with a tight fitting lid and shake it up, but if you want it to really emulsify you pour the vinegar and lemon juice in a bowl and slowly drizzle the olive oil in  while whisking like mad to get it to emulsify. It doesn't really affect the taste, so it's not necessary really.

I like to serve this dressing over romaine lettuce and mixed greens with red onion, red or orange pepper, nuts of some sort ( usually almonds or pine nuts or pecans) and some dried cranberries.

Enjoy!

~Pam

Pork Tenderloin with cranberry pan sauce and butternut squash

(from weight watchers in 20 minutes)

1 1/4 pounds pork tenderloin trimmed and cut into 8 slices
1 tsp salt
1/4 tsp black pepper
1/2 cup reduced sodium vegetable broth
1/4 cup whole berry cranberry sauce
1 TBSP grated orange zest
1/2 tsp dried thyme
1 (10 oz) package frozen butternut squash puree, thawed
3/4 tsp pumpkin pie spice
2 tsp unsalted butter

1. Spray large non stick pan with cooking spray and set over med high heat. Sprinkle the pork with 1/2 tsp salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer to a plate.

2. Add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, thyme and pork along with any accumulated juices; bring to a boil. Reduce heat and simmer, covered until the pork is cooked through, about 8 minutes.

3.Meanwhile combine the squash puree, pumpkin spice and the remaining 1/2 tsp salt in a microwavable bowl. Dot with butter. Microwave on high for 30 seconds. Stir; microwave stirring twice more until heated through, about 2-3 minutes.

serves 4

Per Serving:
264 cal
8 g fat
95 mg chol
728 mg sod
14 g carbs
3 g fiber
33 g protein
28 mg calc

weight watcher points- 5

* I serve this with whole wheat egg noodles, and I use fresh butternut squash instead. I don't use butter, but rather cut the squash in half, spray it with cooking spray and sprinkle it with cinnamon and bake it cut side down on a cookie sheet in a 350 oven. If I am in a hurry I microwave it for 10 minutes first.

Prize-Winning Ribs (from Next Food Network Star/Bon Appetit Mag.)

I Loooooooves me some bone suckin' ribs.

3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided

Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. DO AHEAD Can be made 1 week ahead. Cover and chill.

Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets.
DO AHEAD Can be made 1 day ahead; cover and chill.

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450°F. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.

Balsamic Honey Tenderloin

2 Tbsp liquid honey
2 Tbsp grainy mustard
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 clove garlic, minced
¼ tsp each salt and pepper
2 pork tenderloins

In a large glass bowl, mix all ingredients, pour into a large plastic bag and add pork. Refrigerate for up to 24 hours.
Place pork on a greased grill over medium high heat; brush with marinade. Close lid and grill turning occasionally until just a hint of pink remains inside and juices run clear when pork is pierced. About 18 minutes
Transfer to a cutting board, tent with foil and let stand for 5 minutes. Cut into ½ inch thick slices.

Country Style Pork with Apples

This is comfort food to  me. I do not always eat things on the rich side, with cream etc so when I do, it's comfort food to  me.
Plus I love apples in a main dish, especially with pork.



2 TBSP butter
1 1/2 pounds pork tenderloin sliced into 1 inch thick medallions 
1 onion chopped
1 1/2 cups celery chopped ( about 3 stalks)
2 apples peeled cored and sliced
2 cloves garlic, chopped
1/2 tsp salt
1 tsp pepper
1 1/2 tsp dried thyme
2/3 cup apple cider or juice
1 TBSP flour
1/2 cup whipping cream

Pre-heat over to 350.
Melt butter in a skillet over med high heat. Add the pork slices and cook for 1-2 minutes on each side or until browned. Place in a baking dish and set aside.
In the same skillet on med heat, add the onion, celery and apple and cook for 2-3 minutes.
Add garlic and seasonings and cook for1-2 minutes more.
In a bowl mix the flour with a small amount of cider to form a paste.
Stir the remaining cider, cream and paste mixture into the skillet. Bring to a boil, then simmer to reduce the sauce as desired. 
Pour over pork and bake for 20-25 mins.
Serve with egg noodles.