Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled 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)
2 tablespoons canola oil (if preparing in oven)

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

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 before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe & Picture Source: Kitchen Confidante 

Posted by: Sallie

Roasted Pork Tenderloin with Sweet and Sour Glaze

Now that warmer temperatures are approaching, my menu is leaning towards simple, light  dishes I can make quickly.

Pork tenderloin is a crowd pleaser around here and so versatile. There are so many different marinades, sauces and rubs you can use. The sky's the limit. Plus it goes really well with almost any side dish. Roasted veggies, salads, rice or couscous, potatoes ,etc.
My kids love sweet and sour and  pretty much anything with sauce so when I spied this in the Our Best Bites Cookbook it went straight on the menu.

Pork tenderloin is marinated in a super simple sauce and then basted during the last few miutes of cooking with the same marinade. How simple is that. Moist, juicy, flavorful. It turned out fantastic. 

Roasted Pork Tenderloin with Sweet and Sour Glaze
Our Best Bites Cookbook

*Plan ahead. The pork needs to marinate for 4-10 hours.*

1-1 /1 lbs. pork tenderloin


For the Glaze:
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp kosher salt
1/8 tsp. black pepper

In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of this marinade and pour the rest over the pork tenderloin in a ziploc bag. Marinate 4-10 hours.
Preheat oven to 400 degrees. Remove the pork from the bag and place the tenderloin on a foil lined baking dish. Place in preheated oven and bake until internal temperature of the roast reaches 160 degrees F, about 20-25 minutes, basting with reserved sauce during last 10 minutes of cooking.

Let stand for 5 minutes then slice into 1/2 in pieces. Spoon pan juices over roast before serving.
asting with the reserved marinate during the last 10 minutes of cooking.

Posted by: Sallie

Herb Crusted Pork Tenderloin

Forgive me for not posting any new recipes in such a long time. Having a new baby makes finding time to cook really difficult, but I'm starting to get back into the swing of things, finally!

Here's a great tasting recipe that is so easy you can roast it while you make your side dish and vegetable and by the time it's done roasting, you've got a complete meal!

Herb Crusted Pork Tenderloin
By Paula Dean
Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Posted by: Julia

Honey-Hoisin Pork Tenderloin

Have I mentioned how crazy this time of year is? Although I enjoy seeing my little charges dancing, singing, graduating (even if it is only from preschool and kindergarten) and playing sports it can be downright exhausting and finding time for dinner has been a real challenge.

This recipe fit the bill for a quick yet delicious and healthy weeknight meal. Although you'll have to plan ahead a little because of the 30 minute marinade, once ready to cook the majority of the prep work is already done. The pork turned out tender and juicy and the honey-hoisin sauce was very flavorful. Because it's such a basic recipe the options for side dishes are endless. Asian noodles, potatoes in any form, a green salad, asparagus or green beans, whatever your little heart desires. The leftovers are great and could be used for a delicious sandwich or asian type wrap. If you like a little kick try adding a few red pepper flakes to the sauce to kick it up a notch. If you like a lot of sauce you might want to double the sauce recipe.

Honey-Hoisin Pork Tenderloin
Cooking Light





Yield: 4 servings (serving size: 3 ounces pork and about 2 teaspoons honey mixture)

*The serving sizes are fairly small so plan accordingly*


Ingredients
2 tablespoons sliced green onions
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons sage honey
1 tablespoon hot water
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
Cooking spray
1/2 teaspoon sesame seeds




Preparation
Preheat oven to 400°.
Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. (I used a 9 x 11 pan and lined it with foil .Any of the sauce that drips off will get seriously baked on the bottom of the pan.)Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.








Nutritional Information
Calories:
195 (20% from fat)
Fat:
4.3g (sat 1.4g,mono 1.9g,poly 0.6g)
Protein:
24.7g
Carbohydrate:
13.6g
Fiber:
0.5g
Cholesterol:
74mg
Iron:
1.7mg
Sodium:
633mg
Calcium:
12mg





posted by: Sallie

Spicy Pork and Green Beans

Continuing with the Asian theme (it seems to be my current food kick) and my love for anything spicy, this fabulous dish from Family Fun Magazine (via Prudence Pennywise) caught my eye.

It was originally featured in a "takeout at home" section. I love recreating my favorite restaurant foods at home because it's a lot healthier and a lot cheaper but you still feel like you're treating yourself to something special. This meal was just what the doctor ordered. Fresh and crispy green beans and spicy pork with hints of ginger and garlic. To make it extra special, serve with Jasmine Rice. It is so delicious with a slightly sweet scent that will make your house smell amazing!

Spicy Green Beans with Pork
Family Fun Magazine via Prudence Pennywise

Estimated Cost: $6.00 for 4 servings

1 pound pork tenderloin or chops

3 tablespoons soy sauce

2 tablespoons rice wine or chicken stock

1/4 teaspoon black pepper

1/4 cup chicken stock

1 tablespoon spicy bean sauce (I left this out because I couldn't find it at the store)

1 tablespoon hoisin sauce

1 1/2 teaspoons chili garlic sauce

1 1/2 teaspoons sugar

1 teaspoon sesame oil

2 teaspoons cornstarch

1/4 cup peanut or vegetable oil

1 pound green beans, trimmed and snapped in half

3 garlic cloves, minced

1 (1-inch) piece of fresh ginger, peeled and minced

4 green onions, thinly sliced

1/4 cup toasted white sesame seeds

Instructions

Cut pork into the thin possible strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.

Posted by: Sallie

Chili Verde

I really am in love with Mexican food. I could seriously eat it a ton and not get sick of it. This was a great, easy Sunday meal that my family just loved. It comes from the Sister's Cafe which has so many great recipes. This was not too spicy but really flavorful and simple to make. I didn't have to turn on the oven and most of the prep work is done before hand. I shredded the meat and am looking forward to making nachos, burritos, quesadillas and anything else I can think of with all the leftovers. Yum!

Chili Verde

from the Sisters Cafe

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, double the remaining ingredients)

1 onion chopped

3 cloves garlic crushed

1 10oz can green enchilada sauce

1 4oz can diced green chilis

1 14oz can diced tomatoes with chilis

2 chicken bouillon cubes

½ tsp cumin½ tsp oregano

¼ tsp pepper

1Tbsp. canola oil

In a large heavy pot, over medium heat, brown meat with oil , then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (Place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion. Makes 6-8 servings.