Recipe Tag: Pork Tenderloin

Place the ketchup, maple syrup, preserves, lime, water, hot sauce, salt, chili powder, paprika and pepper together in a bowl. Whisk until smooth.

Pre heat the oven to 375°F or start the grill.

Place a pan in the oven.

When the oven is hot, spray the pan with oil and add the tenderloin. Baste with the barbecue sauce and return the pan to the oven.

Cook for 18 to 20 minutes, turning and basting the tenderloin with the barbecue sauce every few minutes.

(If using the grill, spray the grill lightly with oil and baste the tenderloin while cooking.)

Preheat the oven to 325°F.

Place the butter in a large sauce pan or medium Dutch oven over medium heat.

When the butter is melted add the onion and carrot.

Cook for about 5 minutes, stirring frequently, until the onion is slightly soft.

Add the mushrooms and cook, tossing frequently, until the mushrooms are lightly browned.

Add the red bell pepper, barley, salt, sage, pepper and pork. Stir and add the chicken stock and water.

Stir and cover the pot and then place in the oven.

Check about every 15 minutes to make sure that there is enough liquid.

Add water 1/4 cup at a time as needed.

Total cooking time will be about 45 – 60 minutes until the barley is tender but not gummy.

Place oil in sauce pan over medium-high heat.

Add the onion and garlic and cook slowly until soft.  Do not allow the garlic to turn brown.

Add the dried cherries, port, balsamic vinegar and chicken stock.

Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup.  The remaining sauce should be a thick glaze.

Scrape into a blender and blend until smooth.

Add sour cream and milk and blend.  Return to pan and heat gently.

Preheat oven to 425°F.

Put the whole pork tenderloins in a roasting pan and place the pan in the preheated oven.

Reduce heat to 375°F.

Roast for about 15 minutes and begin checking the temperature of the pork.  When it reaches 140°F – 145°F, remove the pork and let rest on the counter for about 5 minutes.  The roasting time should be about 20 – 25 minutes.

Slice into small medallions and serve 4 ounces of medallions on top of 3 tablespoons sauce.

Trim the pork tenderloin of all excess fat.

Mix together the shallot, garlic and the bay leaf.

Using the point of a paring knife make small holes at regular intervals along and around the tenderloin. Stuff equal amounts of the mixture into the holes.

Place the tenderloin in a shallow baking dish and cover with the salt, pepper, oil and lime juice.

Cover tightly and marinate overnight in the refrigerator.

Cook on the grill or under a hot broiler turning frequently for about 12 – 15 minutes.

Remove from the broiler and lay the lime slices on top of the pork. Let rest for about 5 minutes, remove the lime and slice.

Preheat the oven to 325°F.

Combine the salt and pepper on a plate.

Cut the pork tenderloin into four 4 ounce sections. Roll each section in the pepper mixture until well coated.

Place the olive oil in a large skillet over medium high heat.

Add the pork tenderloin and sear about 30 seconds on each side.

Place the pan in the oven and roast for about 15 to 18 minutes. Turn at least once during the roasting time.

Serve with 1 teaspoon dill oil on top of each serving.

Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt, and olive oil in a large glass bowl.

Place the pork tenderloins in a zipper bag and add half of the marinade. Seal the bag and marinate at least overnight.

Place the remaining marinade in the refrigerator.

When you are ready to cook the pork, place a large skillet in an oven and preheat to 375°F.

While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Set the extra marinade aside.

Place the pork tenderloins in the preheated pan and return the pan to the oven.

Cook for 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared.

Strain the remaining marinade used for the pork and discard the strained herbs and garlic, reserving the liquid. (If you do not strain the marinade, the herbs will burn and the sauce will become bitter.)

After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.

As the pork cooks and the marinade is reduced, continue to baste the tenderloin to create a caramelized glaze on the pork.

It should take 20 – 25 minutes to reach an internal temperature of 140°F. As the pork is finishing, add the remaining marinade to create a syrupy sauce.

Remove the pork from the oven and place on a cutting board to rest for 5 minutes before carving.

While the pork is resting, add the other half of the marinade to the skillet, place the skillet over medium high heat, and bring the marinade to a boil.

Reduce the heat to a simmer and reduce the sauce by half.

Add the butter and whisk until smooth.

Serve the sauce over the sliced pork.

Mix together the hoisin, ginger, soy, vinegar, mustard and salt together in a small bowl.

Place the tenderloin in a zipper bag and pour about half of the marinade over it. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.

When you are ready to cook the pork, preheat the oven to 375°F and line a broiler pan with aluminum foil. Place the water in the bottom of the pan and lightly spray the broiling surface with canola oil.

Place the pork on the broiler pan and season with pepper to taste. Cook for 30 minutes, or until the pork reaches an internal temperature of 160°F degrees. Baste with the remaining marinade about half way through.

Remove the pork to a cutting board and let it rest for about 5 minutes before slicing.

Place the honey, hoisin sauce, five spice powder, soy sauce, and 2 teaspoons of the sesame oil in a small bowl and whisk until smooth.

Place a large skillet in the oven and preheat to 375°F.

When the pan is hot, add 1 teaspoon of sesame oil and swirl to coat.

Add the pork tenderloin, coat with 1/3 of the sauce, and cook on one side for about 5 minutes.

Turn the pork over and coat with 1/3 of the sauce and cook for another 3 minutes.

Turn and add the remaining sauce. Cook for another 3 to 5 minutes.

Remove the pork to a cutting board to rest.

Add the water to the pan and whisk until the pan is deglazed and the sauce thickens.

Slice the pork and top with the sauce from the pan.

Serve.