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Island Flavor with Jerk Pork tenderloin with Spinach and Pineapple Salad

Even though the weather has taken a decidedly chillier turn in the last few days here even though it is spring, I had been in the mood for something a little more tropical, at least as far as dinner. I have actually picked up a bunch of different pieces of pork over the last few days as they were having a sale so I was able to get pork tenderloin, a pork loin roast and some center cut pork chops at a really good price so I wanted to make something that would be a little spicy a different from what we usually have when it comes to pork tenderloin. I had recently seen a recipe in Cook’s Country for a jerk pork tenderloin with arugula and pineapple salad. The recipe sounded quite delicious and the ingredients for pretty basic, though I did not have any arugula in the house but I did happen to have some spinach on hand that I could use as a replacement. So I set about making this recipe for dinner so that we could have a little bit of a Caribbean flair even though it was only 45° outside.

Jerk Pork Tenderloin with Spinach and Pineapple Salad

2 (12-ounce) pork tenderloins, trimmed

3 tablespoons jerk seasoning

2 tablespoons vegetable oil

2 cups 1/2-inch pineapple pieces

1/2 cup finely chopped red onion

1/4 cup orange juice

Pinch cayenne pepper

2 ounces (2 cups) baby spinach

Salt and pepper

Adjust and oven rack to the middle position and heat the oven to 450°. Set a wire rack inside a rimmed baking sheet. Pat the pork tenderloins dry with paper towels and season them with 2 tablespoons of the jerk seasoning. Heat 1 tablespoon of the vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Cook the pork tenderloins until they are browned on all sides, about 5 to 7 minutes. Transfer the pork tenderloins to the prepared wire rack. Roast the pork until the meat registers 140° on an instant-read thermometer inserted into the thickest part of the tenderloins, about 15 to 17 minutes. Transfer the pork tenderloins to a carving board, tent them loosely with aluminum foil, and allow them to rest for 5 minutes.

Heat the remaining 1 tablespoon vegetable oil in the now-empty skillet set over medium-high heat until the oil is shimmering. Add the pineapple pieces, red onion, orange juice, cayenne pepper, and the remaining 1 tablespoon of the jerk seasoning and cook, scraping up any browned bits, until the onion is just softened, about 3 to 4 minutes. Off the heat, stir in the baby spinach. Season the mixture with salt and pepper to taste. Slice the pork tenderloins, transfer the slices to a platter, and top the pork with the pineapple mixture.

This is another great simple recipe from Cook’s Country that you can have completed in under 30 minutes and with just a few ingredients. The pork had great spice flavor from the jerk seasoning and you can use any seasoning you like to flavor the pork. Personally, I used the Island Jerk Rub that is from Pepper Mary and it had just the right amounts of spice to it and some great heat and it also helped to make a really good crust on the outside of the pork. I really enjoyed the mix of the pineapple with the arugula and it made a nice touch on top of the pork. The sauce that was created from the pineapple and the orange juice was not overly sweet and thickened to a nice consistency. In my opinion, pineapple goes really well with pork so it made a perfect addition to the dish. I think the spinach worked out just as well as the arugula might have and Sean actually enjoyed having the spinach they are instead of the peppery flavor that arugula often has. It is certainly a recipe worth remembering if you want a nice, spicy dish that you can make quickly during the week.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!spinschandpineapplesalad jerkporktenderloin

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Posted by on April 23, 2015 in Cooking, Dinner, Pork, Salad, Spices

 

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Fast, Easy and Delicious – Pork Tenderloin with Date and Cilantro Relish

Quick weeknight meals have been becoming more and more important around here lately. With Michelle away on business or working late, Sean’s schoolwork and involvement in the school play and my work it has been a crunch to try to get a meal on the table some nights. That means I have been turning more and more to quick and easy ideas for dinner that I can put together in under 40 minutes so we can eat at a reasonable time and not have to turn to fast food or convenience food too often. I do try to mix things up so we’re not eating the same things all of the time (Sean does tend to complain if we are eating too much chicken). I had picked up a pork tenderloin at the store on sale a few days ago and then I saw this recipe on Epicurious for pork tenderloin with date and cilantro relish that sounded tasty and different. it only has a few ingredients to it and can come together in under 45 minutes, so I thought I would give it a try.

Pork Tenderloin with Date and Cilantro Relish

3 tablespoons olive oil, divided

1 pork tenderloin (about 1 1/2 pounds)

Kosher salt

Freshly ground black pepper

2/3 cup dates (about 4 ounces), cut into small pieces

2 tablespoons orange juice

3 tablespoons chopped fresh cilantro plus leaves for serving

Preheat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a large ovenproof skillet or cast iron pan over medium-high heat. Season the pork tenderloin with salt and pepper and place it in the skillet and cook, turning the tenderloin occasionally until it is browned on all sides, about 6 to 8 minutes. Transfer the skillet to the oven tenderloin until the temperature of the pork registers 140 degrees on an instant-read thermometer inserted into the thickest portion of the tenderloin, about 12 to 15 minutes. Transfer the pork to a cutting board and allow the tenderloin to rest for at least 5 minutes before slicing it. Set aside the pan drippings from the skillet.

Toss the dates, orange juice, reserved pan drippings, 3 tablespoons of the chopped cilantro and the remaining 2 tablespoons of the olive oil together in a small bowl. Season the mixture with salt and pepper to taste. Spoon the relish over the pork slices and top with the cilantro leaves.

I did make a small change to the recipe as I went along. It seemed to me that the dish needed a little extra crunch so I added a sliced carrot to the skillet along with some pearl onions with the pork and cooked them in the oven as well. Both vegetables picked up some of the juices from the pork and seem to add a nice touch to the relish as well in terms of color and flavor. I have to admit I do not have a lot of experience using dates or cooking with them, and Sean seemed to shy away from them in the dish, but I really enjoyed the flavor they added overall to the relish and it went really nicely with the pork. I did notice in reviews of the recipe that some people added things like cranberries or walnuts to the relish as well to give it some extra flavor and take some of the sweetness of the dates. I think if you didn’t want to use dates you could easily use prunes or even grapes as a replacement and it would work just as well. I served this with some broccoli and white rice and it was a nice meal that was done quickly with easy clean up.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 19, 2015 in Cooking, Dinner, Pork, Produce, Sauce, Vegetables

 

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Make it Simple Monday – Hoisin Glazed Pork Tenderloin

Very often for me Monday is the toughest day of the week when it comes to cooking dinner. I do a lot of cooking on the weekends and many times Monday is just a leftover day, using whatever we have from the weekend to put something together. Sometimes you want something a little different though and you want to put something together without having to go through a ton of effort to put dinner on the table. Luckily for me, the latest issue of Cook;s Country magazine came in the mail just recently and they always have some great ideas for quick and easy weeknight meals that are full of flavor. I had actually just picked up some pork tenderloins that were on sale recently when I came upon this recipe for a hoisin-glazed pork tenderloin that would give you great flavor without having to marinade the meat for hours.

Hoisin-Glazed Pork Tenderloin

2 (12-ounce) pork tenderloins, trimmed

Salt and pepper

3/4 cup chicken broth

1/4 cup hoisin sauce

1 tablespoon packed brown sugar

1 tablespoon ketchup

2 teaspoons soy sauce

1 tablespoon vegetable oil

2 scallions, sliced thin on a bias

1 teaspoon sesame seeds, toasted

Pound the pork tenderloins between two sheets of plastic wrap so that they are an even 1-inch in thickness. Pat the tenderloins dry with paper towels and then season them well with salt and pepper. Whisk the chicken broth, hoisin sauce, brown sugar, ketchup and soy sauce together in a medium bowl.

Heat the vegetable oil in a large nonstick skillet set over medium heat until the oil is shimmering. Cook the pork tenderloins until they are well browned on both sides and the meat registers 140 degrees on an instant read thermometer inserted into the tenderloins, about 7 to 9 minutes per side. Add the hoisin mixture to the skillet over the tenderloins and simmer the mixture until it is slightly thickened, about 3 to 5 minutes, making sure to turn the tenderloins to coat them in the glaze.

Remove the skillet from the heat and let the pork rest in the sauce for 5 minutes, then slice the tenderloins into 1/2-inch thick slices. Serve the tenderloins, drizzled with the hoisin glaze from the skillet and sprinkled with the scallions and toasted sesame seeds.

You get a really great glaze from the hoisin sauce, soy sauce, sugar and ketchup and the chicken broth helps from it getting too thick. I really liked the flavor of it and it gives the whole meal a great Asian-style flair to it, making this perfect to serve with some rice and maybe some quickly sautéed vegetables or just some steamed broccoli or cauliflower. You can put the whole meal together in about 20 minutes and have everything done very easily. If there are any leftovers you can always dice up the pork tenderloin, take some of the leftover rice and make yourself a simple and quick fried rice that is great for lunch or as a side dish for another meal later in the week.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 29, 2014 in Cooking, Dinner, Pork, Sauce

 

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Spice Up your Weeknight – Spice-Rubbed Pork Tenderloin with Roasted Carrots

Pork tenderloin is a great choice for a weeknight meal when you want something that seems a little more elegant and fancy and can still be done in under 45 minutes or even thirty minutes. I usually but tenderloin when it is on sale and since they come in a package of two tenderloins I freeze one and make one for dinner so I can always pull one out to have for a meal. There are lots of great things you can do with the tenderloin – roasting, grilling, pan roasting, cutting it into medallions, cutting it up for a stir fry – but I really liked this option of adding some nice spices to the tenderloin and roasting it with some carrots for a nice meal. This recipe comes from Bon Appetit and is for a spice-rubbed pork tenderloin with roasted carrots.

Spice-Rubbed Pork Tenderloin with Roasted Carrots

For the Carrots:

2 pounds carrots, peeled, trimmed and cut into 1/2-inch pieces
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño (preferably red), seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt

For the Pork Tenderloin

2 1- to 1-1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil

For the carrots: Arrange the carrots on a large rimmed baking sheet. Whisk 2 tablespoons of water and all of the remaining ingredients in a small bowl; pour the mixture over the carrots and toss to coat. Cover the carrots tightly with heavy-duty foil.

For the pork tenderloin: Preheat the oven to 400°F. Roast the carrot mixture covered until the carrots are just tender, about 30 minutes.

Meanwhile, arrange the pork tenderloins on another rimmed baking sheet. Stir the oregano, cumin, chile powder, smoked paprika, and 1 teaspoon of coarse salt in a small bowl; rub the mixture all over the tenderloins. Heat the olive oil in a heavy, large nonstick skillet over medium-high heat. Add the pork to the skillet and cook until the pork is browned on all sides, about 5 minutes. Return the pork to the rimmed baking sheet.

Remove the foil from the carrots. Nestle the pork among the carrots on the baking sheet, arranging the carrots in a single layer around the pork. Roast uncovered until an instant-read thermometer inserted into the center of the pork registers 145°F, stirring the carrots occasionally if they are beginning to caramelize, about 18 minutes. Let the pork rest for 5 to 10 minutes.
Transfer the pork to a work surface. Cut the pork crosswise into 1/2-inch-thick slices. Arrange the carrots on the platter. Top the carrots with pork slices, drizzling any pan juices over the pork.
It is a very simple dish that gets great flavor from all of the spices used on the pork. You get a little bit of heat from the chile powder used on the carrots and pork and little bit of sweet from the sweetness of the carrots and the honey in the glaze. The original recipe calls for the use of whole baby carrots, which would work really well here, but I didn’t have any on hand and just went with carrots instead. Also, I only made one pork tenderloin instead of two so I did cut back on the recipe a bit for just one so it was not overloaded with spice. In either case, it is a great meal that can be ready and on the table in under and hour.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on April 15, 2014 in Cooking, Dinner, Pork, Vegetables

 

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Easy Glazed Pork Tenderloin with Pear and Thyme… Sort Of

When I had bought pork tenderloin a couple of weeks I froze one of the tenderloins, as I usually do, so we can make one for another meal on another night. I decided to use it the other night after I had seen this recipe from Williams-Sonoma, but I wanted to make a little change to it. The original recipe is a glazed pork tenderloin with pear and thyme, but since I am the only one who really likes to eat pears in out house (the other two just kind of tolerate them when I cook with them), I decided to change it up just slightly by using some apple instead. Apples go so well with pork anyone that it just seemed like an easy and smooth transition for this recipe. This one is very simple with just a few ingredients and can be done in about 30 minutes total, making it even better.

Glazed Pork Tenderloin with Pear and Thyme

1 pork tenderloin, about 1 pound, trimmed of excess fat

Salt and freshly ground black pepper, to taste

1 tablespoon extra-virgin olive oil

1 red onion, cut into 1/8-inch wedges

4 pears, cored and each cut into 8 wedges

2 tablespoons honey

1 tablespoon balsamic vinegar

Leaves from 12 fresh thyme sprigs

Preheat the oven to 400 degrees.

Season the pork tenderloin well with salt and the freshly ground black pepper to taste. In a ovenproof saute pan or cast iron pan set over medium-high heat, warm the olive oil until it is shimmering. Sear the pork tenderloin, turning it occasionally, until it is well browned, about 6 to 8 minutes total. Transfer the pork tenderloin to a plate.

Add the red onion and the pears to the pan and saute them for 1 minute. Return the pork to the pan and drizzle it with the honey and balsamic vinegar. Scatter the thyme leaves in the pan. Transfer the pork to the oven and roast it until the juices run clear when the pork is pierced with a knife, about 15 to 20 minutes.

Transfer the pork to a cutting board, cover it loosely with aluminum foil and allow it to rest for 5 minutes. Cut the  pork into slices about 1/2 an inch thick. Divide the pork, pears and onion wedges among the individual plates, drizzle with the glaze from the pan and serve immediately.

As I noted early, I substituted 2 golden delicious apples that were cored for the pears and cut the apples into wedges and cooked the pork with them. While I think the dish would be great with pears, I think it turned out just fine with the apples instead. The mix of the honey and the balsamic vinegar made a great glaze for the pork and for the apples and the flavor was fantastic. The best part – it was done in 30 minutes and all I needed to do was add a couple of side dishes and we were good to go. Easy to make and a fast clean up.

That’s all I have for today. Check back tomorrow when I will go over one of the side dishes I made that was fantastic – a peas and carrots risotto. It’s a good one so you will want to check for that one. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 24, 2014 in Cooking, Dinner, Pork

 

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Time for Some Pork – Roasted Pork Tenderloin with Apricot-Orange Glaze with Black Bean and Corn Relish

I love to make pork tenderloin because they can be made pretty quickly and easily during a weeknight and it feels like you are eating an elegant meal. I try to buy them when they are on sale, take one tenderloin out(they are almost always two to a package) and freeze the other for another night. When I went to make this one recently, I found two recipes I actually liked so I ended up combining their ideas into one singular recipe. I took a recipe idea from America’s Test Kitchen along with one from Every Day Health and came up with this roast pork tenderloin with an apricot-orange glaze and black bean and corn relish.

Roast Pork Tenderloin with Apricot-Orange Glaze with Black Bean and Corn Relish

1 pound pork tenderloin, trimmed

Salt and pepper

1 tablespoon vegetable oil

1 cup apricot preserves

1/2 cup orange juice

1/4 cup dried apricots, quartered

3 tablespoons fresh lemon juice

1 15-ounce can black beans, drained and rinsed

2 cups frozen corn kernels

1 15-ounce can diced tomatoes, drained

2 cloves garlic

1/2 cup red onion, diced

1 small red, yellow or orange bell pepper, seeded and diced

1/4 cup chopped fresh parsley

Adjust an oven rack to the lower-middle position and preheat the oven to 450 degrees. Pat the pork tenderloin dry with paper towels, then season it with salt and pepper. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat until it is just smoking. Brown the tenderloin on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloin to a plate and set it aside.

Combine the apricot preserves, orange juice, dried apricots and lemon juice in a bowl. Pour off all the fat from the skillet that held the tenderloin. Add the apricot mixture to the pan. scrape up any browned bits and simmer until the mixture is slightly thickened and fragrant, about 3 minutes. Return the tenderloin to the skillet and coat it well with the glaze on all sides.. Roast the tenderloin in the oven until the center of the pork registers 135 degrees on an instant read thermometer, about 15 to 18 minutes, turning the tenderloin halfway through the cooking time.

While the tenderloin is roasting, in a small saucepan over medium heat, add 1 tablespoon of vegetable oil and heat until shimmering. Add the red onion and the pepper and saute until the vegetables are soft, about 2 to 3 minutes.Add the black beans, frozen corn, garlic and drained tomatoes and bring the mixture to a simmer. Heat just until the corn is cooked through, about 4 minutes. Toss in the  chopped parsley and mix and the refrigerate the relish for 30 minutes to blend the flavors.

Remove the tenderloin from the oven and transfer it to a cutting board. Tent the tenderloin with aluminum foil and let it rest until the pork reaches an internal temperature of 145 to 150 degrees before slicing, about 10 minutes. Slice the tenderloin and place it on a serving platter and then drizzle it with any remaining glaze that may be in the skillet. Serve the tenderloin with the black bean relish.

This is a very easy dinner that you can make in under an hour and it tastes great and looks like you put a lot of work into it. The glaze on the pork is super with the apricots and orange juice. I even added an apple to the glaze and baked it over the pork for some extra flavor. We all loved the black bean relish as well. It had incredible flavor and would be perfect as a side for a summer barbecue with ribs, hamburgers or even just as a great side for some Mexican food or even sandwiches. We ate the leftovers several times with other meals. You could use fresh corn for this as well and not cook anything in the recipe and simply combine all of the ingredients until they are well mixed if you wanted it that way or even give it a little heat by using hotter peppers in the relish instead of bell peppers. I also made some asparagus and rice to round out the meal.

That’s all I have for today. Check back next time for another recipe. As usual there is always plenty more to come. If you ever have any recipes you might like to share, feel free to drop me a note in the comments section, send me an email at IguanaFlats@msn.com or send me a message on Facebook or Twitter. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on February 19, 2014 in Cooking, Dinner, Pork, Sauce, Side Dishes

 

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Pork Tenderloin is the Night

The grilling gods must not be on my side yet this summer. Every time I intend to go out and use the grill, we seem to get hit with rain and thunderstorms. The same thing happened to me last night, so I had to make some adjustments to the way I was going to cook this particular recipe that I found in bon appétit magazine. I’d seen this one a while ago and have intended to make it, I just haven’t gotten around to it until now. It is for a pork tenderloin with plum chutney. I have to admit I was a little skeptical as to how the chutney would come out, but it tasted awesome and I could see using that for other pork dishes down the road.

Pork Tenderloin with Plum Chutney

4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt
1 tablespoon minced fresh rosemary
2 teaspoons herbes de Provence
2 teaspoons olive oil
1 pork tenderloin (about 1 pound)
Kosher salt and freshly ground black pepper
6 thin slices pancetta (Italian bacon) or prosciutto

For the plum chutney, peel the plums and halve and pit them. Cut the plums into half-inch wedges. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until the shallot begins to soften, about 2 minutes. Add the brown sugar, vinegar, garlic, mustard seeds, ginger, black pepper, and bay leaf and 1/4 cup of water. Cook, stirring occasionally, until the mixture is fragrant, about 2 minutes. Stir in the plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover the pan and continue cooking, stirring occasionally, until the fruit is soft and the juices have thickened, about 20 to 25 minutes. Season to taste with salt. Allow the mixture to cool slightly. The chutney can be made up to one week ahead of time. Cover and chill and then re-warm it slightly before serving.

For the pork, stir the rosemary, herbes de Provence, and oil in a small bowl. Rub the mixture all over the pork; season the pork with salt and pepper. Wrap the pancetta slices around the pork and tie it at 2 inch intervals with kitchen twine to hold it together.

If you are using a charcoal grill, build a medium-hot fire; push the coals over to one side of the grill. If using a gas grill, heat all but one burner to high. Grill the tenderloin over the hot part of the grill, turning frequently, until a crisp brown crust forms on all sides, about 8 to 10 minutes. Move the tenderloin to the cooler part of the grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of the loin registers 145°, about 15 to 20 minutes longer.

Transfer the tenderloin to a cutting board. Allow it to rest for 10 minutes. Slice thinly and serve with the plum chutney alongside.

Since I had to cook this in the oven, I had preheated the oven to 375° and placed the tenderloin in a cast-iron pan and roasted it for 25 to 30 minutes until the desired crispness and temperature were reached. I think it would’ve come out a little crisper on the grill, but it tasted just fine when I did it in the oven. I also used regular bacon since I did not have any pancetta and I think it turned out just fine. There is also a bit of a trick if you want to easily peel the plums. Bring a saucepan of water to a boil and using the tip of a paring knife make to shallow 1 inch cuts to form an X on the bottom of the pieces of fruit. Add the fruit to the water and cook just until the skin begins to peel back at each X, about 30 to 60 seconds. Remove the fruit with a slotted spoon to a bowl of ice water so they can cool. You can then simply take a paring knife and your fingers and easily pare back the skin. If you aren’t that worried about the presentation of the dish you could also just simply either use a paring knife on your own and remove the skin or even use your vegetable peeler.

That’s it for today. Check back again tomorrow and see what recipe I have posted. I still have a couple of things that I made last week that I want to post and I do have a few new recipes planned for this week, including a new chicken dish and one for bay scallops. Until next time, enjoy the rest of your day, tried to stay cool and enjoy your meal!

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Posted by on June 25, 2013 in Cooking, Dinner, Pork, Sauce, Side Dishes

 

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Jennifer Probst

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