Category Archives: Pork

Indonesian Grilled Pork Tenderloin

May 2, 2013 By in Asian, Pork Tags: , , , , , , , , , , , 3 Comments

 

pork again tp post

Today I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and I’ve butterflied the pork tenderloins. This maximizes the surface area to soak in the yummy marinade, and also speeds up the grilling time so that the meat cooks through before the outside burns… which tends to happen when there is any sugar in a marinade.  To prepare the tenderloins, simply trim all visible fat, remove the silverskin (very important) then use a large knife to cut the meat lengthwise, about 1/2 of the way through.  Open the meat up to lay flat and pound  gently  to even it out, either with a meat mallet or just the palm of your hand.  For best flavor, marinate overnight.

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2 pork tenderloins, trimmed and butterflied (see note above)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped

 

Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.  Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.

Preheat grill on high.  Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm.  Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through.  Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired. Serves 4-6

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Grilled Garlic Lime Pork Tenderloin with Jalapeño Onion Marmalade

March 21, 2013 By in Pork Tags: , , , , , , , , , 2 Comments
From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining.  The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently reheated.  The pork needs to marinate for at least one day before grilling.  So you can see that this leaves very little work to do on the day you are serving this dish.
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Serves 6-8
For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh ginger root
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins, about 3/4 pound each, trimmed
For the marmalade:
1 1/4 pounds red onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeno chilies, seeded and minced
2 tablespoons honey or sugar
3-4 tablespoons red wine vinegar
1/4 cup water
To make the marinade:
In a blender or small food processor, blend marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag, combine pork with marinade.
Seal bag, pressing out air, and put in a shallow baking dish
Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
Prepare grill.
Let pork stand at room temperature about 30 minutes before grilling.
Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every 5 minutes until a meat thermometer registers 150-160.  (15-20 minutes)
Transfer to a cutting board and let rest 5-10 minutes before slicing.
Serve with onion marmalade.
To make the Jalapeno Onion Marmalade:
In a large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened.
Add jalapenos and cook, stirring one minute,  Add honey or sugar and cook, stirring one minute,  Add vinegar and simmer , stirring until almost all liquid is evaporated.  Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, (the recipe says about 10 minutes but I find that it takes quite a bit longer to get them very tender, about 25 minutes, and I tend to need to add a bit more water as the marmalade cooks down.)  Season with salt and pepper.
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Vietnamese Pork Stirfry with Garlic, Chilies and Lime

February 9, 2013 By in Asian, Pork Tags: , , , , , , , , , , , , 4 Comments

vietnamese pork to post

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.

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3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves

 

Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.

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Glazed Apricot-Dijon Pork Tenderloin Roasted with Caramelized Onions

November 2, 2012 By in Pork Tags: , , , , , , , 5 Comments

 

Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin.  Go ahead and roast 2 tenderloins even if you don’t need that much because the leftovers are scrumptious. Recipe idea from Pure Flavor, by Kurt Beecher Dammeier, but I’ve adapted it for fool-proof results.

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2/3 cup Smucker’s All-Fruit Apricot Preserves

2 tablespoons Dijon Mustard

2 tablespoons whole grain mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 medium onions, thinly sliced

extra virgin olive oil

2 pork tenderloins, trimmed

2 teaspoons salt

coarsely ground black pepper

In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne.  Set aside. (may be made up to one week ahead)

Preheat oven to 400 degrees.

Heat  2 tablespoons olive oil in a large skillet over medium high heat.  Add the sliced onions and sauté until they have softened and are beginning to show some color.  Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins.  Return the skillet to the heat and add a bit more olive oil if necessary.  Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions.  Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees.  (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving.  Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions. Serves 4-6

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