Recipe Tag: Pork Tenderloin

Chili Rubbed Pork Tenderloin

In a large mixing bowl, combine the olive oil, paprika, oregano, chili powder, coffee powder, lime juice, salt, and pepper.

Mix until well blended.

Add the pork tenderloin and toss to coat well.

Cover and place in the refrigerator for at least 2 hours. Toss the pork a few times to coat well.

Place a large non-stick skillet over medium high heat.

Spray the pan lightly with olive oil. When the pan is hot add the pork tenderloin.

Cook for about 2 minutes on each side until well seared.

Cover the pan and reduce the heat to medium. Cook for about 15 minutes.

Turn the pork at least twice. Adjust the heat to keep the pork from burning.

While the pork is cooking place the chicken stock in the bowl with the marinade and whisk to mix the remaining spices into the liquid.

When the pork is at 140° F internal temperature add the stock and marinade mixture to the pan.

Turn the pork in the stock for about one minute and then remove the tenderloin to a cutting board.

Reduce the stock by about half and then add the butter.

Whisk until the sauce thickens slightly and turn heat to low.

Slice the pork and place on plates.

Top with the sauce and serve.

Sweet Potato Stew with Maple Roasted Pork

Place the olive oil in a large sauce pan over medium heat. Add the onion, garlic, and sage. Cook, stirring frequently, for about 5 minutes until the onions soften slightly.

Add the yams, stir and then add the water. Increase the heat to medium high and when the water begins to boil reduce the heat until it is simmering. Cook, stirring occasionally, for about 20 minutes. As the yams begin to soften use a spoon or spatula to break them up slightly.

Add the parsnips, 1/2 tsp. salt and pepper. Stir and reduce the heat to medium low.

Place a large skillet in the oven and preheat to 425°F.

While the stew is simmering place a sheet of wax paper on the kitchen counter.

Place the pecans in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.

Add the 1/8 tsp. salt. Cook for about one minute more until the pecans are browned.

Add 2 tsp. maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well.

Remove the pan from the heat and stir the pecans. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.

When the parsnips are just tender, the stew should be thicker and the yams soft. Continue to stir occasionally.

When the oven is hot, spray the pan lightly with oil. Add the pork tenderloin and return the pan to the oven. Cook for about 5 minutes, then turn the pork. Drizzle the remaining 2 tsp. maple syrup over the tenderloin and return the pan to the oven. Cook for about 10 minutes more, turning at least once, until the pork is done.

Remove the pork from the oven and let stand while dishing up the stew into two bowls. Slice the pork and place it on top of the stew and then top with the candied pecans. Serve.

Black Eyed Pea and Pork Stew

Preheat the oven to 325°F.

Place the bacon in a large pot or Dutch oven over medium high heat.

Cook for about 2 minutes, stirring frequently.

Add the onions and cook for about 3 minutes, stirring frequently.

Add the carrots and cook for 1 minute.

Add the pork tenderloin and cook for 3 minutes. Stir frequently.

Add the black eyed peas, salt, pepper, sage, vegetable stock, and maple syrup.

Stir, cover and place in the oven. Stir every 20 minutes or so.

After the stew has cooked for 80 minutes, add the kale.

Cook for 20 minutes and serve.