Pork Tenderloin with Orange Marmalade Mustard Sauce

Here is another great recipe for pork tenderloin. This came from Dinner for a Year and Beyond
http://dinnersforayear.blogspot.com/2008/11/dinner-142-roasted-pork-tenderloin-with.html

Pork Tenderloin with Orange Marmalade Mustard Sauce
1 1/2 to 2 pounds pork tenderloin
salt and pepper
1 cup orange marmalade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Trim silver skin from pork tenderloin and season with salt and pepper.
Bake at 350 degrees for 20 minutes.
In a small saucepan, combine marmalade, vinegar, mustard, and soy sauce.
Cover over medium heat about 2 minutes.
Slice pork tenderloin and drizzle with sauce.

Char Siu-Chinese Barbecued Pork and Singapore Curry Noodles

My favorite take out dish is by far Singapore Curry Noodles. We have a few places around town that make them to our liking. Cate at Fresh From Cate's Kitchen posted about Char Sui which is Chinese barbecued pork and I knew I had to try to make this dish this week. Here is her recipe. http://cateskitchen.blogspot.com/2008/11/char-siu-pork.html

Here is the recipe that I created my dish from http://www.rasamalaysia.com/2008/10/singapore-fried-rice-noodles-recipe.html

Singapore Fried Rice Noodles
adapted from Fine Cooking Magazine, Nov 2005, pages 64-65

2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce

For sauce:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil

If using dried shiitake mushrooms, soak them in hot water for half an hour.
Drain, then cut off the stems.
Slice the mushrooms thinly.
Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes).
Drain noodles and set aside.
Start by heating up 2 tablespoons of oil in a small pan over medium heat.
Add the curry powder, the ginger, and the minced garlic, and saute until fragrant.
Add the chicken broth, soy sauce, sugar, and chili paste.
Stir to combine and then cover and cook for 5 minutes.
Remove pan from heat and set aside.
Heat 2 tablespoons of oil in a large wok over high heat.
Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden.
Add in the celery, onion, pepper, sprouts, green onions, and mushrooms.
Stir-fry for 3 minutes, until the vegetables start to soften.
Set the vegetables aside in a bowl.
Heat the last 2 tablespoons of oil in the wok over high heat.
Add in the shrimp and stir-fry until they start to turn pink on both sides.
Add the char siu and toss to combine.
Add in the noodles and the vegetables.
Pour on the sauce and also add the oyster sauce.
Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
Serve hot.

Pork Tenderloin with Apple Cider Sauce

Here is another great recipe from Cathy at Noble Pig. Check out her recipes and great pictures. http://noblepig.com/2008/10/14/simple-simple-simple.aspx
I served the pork with cheddar garlic smashed potatoes, asparagus, and Poizin wine. The wine came from a trip to California wine country. It is from Armida Winery in the Dry Creek Valley appellation. The bottle itself has a cool skull and cross bones on it. The wine is called "the wine to die for". It is a Zinfandel with a hint of fruitiness and a small kick of tannins. Check out the website http://www.armida.com/index.html

Pork Tenderloin with Apple Cider Sauce
1 tbsp extra virgin olive oil
1 lb pork tenderloin
1 cup apple cider
1/2 cup chicken stock (original recipe called for white wine)
2 tbsp apple cider vinegar
salt and pepper

Cut the pork into 2 inch medallions and season with salt and pepper.
Heat oil in dutch oven over medium-high heat.
Sear the pork on each side for about 5 minutes or until a nice crust has formed.
Add cider, stock, and vinegar.
Bring to a boil, cover and cook for 5 minutes.
Remove lid and cook for 5 more minutes.
Transfer pork to a plate and tent with aluminum foil to keep warm.
Simmer the liquids until reduced to about 1/2 cup.
The sauce should be thick and syrupy (this will take about 20 minutes).
Spoon sauce over pork and serve.

Apple Rosemary Pork Tenderloin

Here is another recipe from the Weekend Wizards fall theme meals. This recipe is from allrecipes.com. I made a few changes, and the pork was so moist and flavorful!!! This recipe is pretty involved for a weeknight meal, but I will save it again for a fall weekend. I served the pork with smashed red skin potatoes.

Here is a link to the original recipe http://allrecipes.com/Recipe/Apple-Rosemary-Pork-Tenderloin/Detail.aspx

Apple Rosemary Pork Tenderloin

2 tsp dried rosemary

1 & 1/2 tsp dried thyme

1 & 1/2 tsp dried marjoram

salt and pepper to taste

3 lb pork tenderloin (used two 1 & 1/2 lb tenderloins)

12 oz apple cider

3 Granny Smith apples, cored and cut into 1 inch pieces

1 large red onion, cut into 1 inch pieces

5 tbsp brown sugar

1/3 cup all-purpose flour

1/4 cup maple syrup

Preheat oven to 325 degrees.

Trim silver skin off of both pork tenderloins.

Mix rosemary, thyme, marjoram, salt, and pepper.

Rub herb mixture on pork tenderloins.

Place tenderloins in a roasting pan.

Pour cider in pan.

Place apples and onions on and around tenderloin in pan.

Spoon brown sugar over entire pan evenly.

Roast for about 45 minutes, until the pork reaches 155 degrees with a meat thermometer.

Remove meat from pan and most of the juices, and continue to roast apples and onions another 20 minutes.

In a skillet, place flour, and the juices from the pan.

Stir in maple syrup.

Cook and stir over medium heat until liquid has thickened to desired consistency.

Pork Stir-fry

I bought a couple pork tenderloins because they were on sale this week. I roasted both of them, then I was going to decide what to do with them. For the first one, I made a pork stir-fry. It turned out ok, but nothing special. Update: after letting it sit the flavors started to really meld together and the dish was good!

Pork Stir-Fry

1 lb pork tenderloin
1/2 cup garlic hoisin sauce
1 tbsp honey
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tsp chili sauce
1 tbsp fresh grated ginger
1 tsp oil
2 tbsp cornstarch, in 1/4 cup cold water
12 oz package stir-fry veggies (carrot, broccoli, snow peas)
Serve with rice

Roast pork tenderloin in oven at 350 degrees for about 18 minutes (you can also skip this step and just stir-fry the pork in the wok).
Combine hoisin, honey, chili flakes, soy sauce, chili sauce, and ginger and stir well.
Add oil to wok.
Add veggies and stir fry for about 2 minutes.
Add sauce to wok and stir-fry for another 3 minutes.
Add cornstarch mixture.
Add diced pork, and stir fry another minute.
Serve with rice.

Peach Salsa and Mango Salsa

Here is another recipe from my Weekend Wizards group. It's Rachael Ray's Grilled Pork Chops with Peachy Hot Salsa. I made grilled pork tenderloin and grilled chicken. I also made our favorite mango salsa. We had plenty of choices. I think the mango salsa would also be delicious on fish.




Here is a link to her original recipe http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/grilled-pork-chops-with-peachy-hot-salsa/article.html


Grilled Pork Chops with Peachy Hot Salsa
by Rachael Ray
From Every Day with Rachael Ray
June-July 2008

Adapted by ME

3 peaches, peeled and halved
1 lb pork tenderloin
1 avocado, finely chopped
1/2 cup finely chopped sweet onion
1 serrano chili, diced
2 tbsp chopped flat-leaf parsley
1/2 tsp sugar
1 tbsp lime juice

Dice peaches and place in medium bowl.
Stir in avocado, onion, chili, parsley, sugar, and lime juice.
Grill pork tenderloin on medium high heat for 8-9 minutes on each side.
Check to see that the internal temperature is about 155 degrees.
Let meat rest for 5 minutes before slicing.
Serve with peach salsa.

I would wait to add the avocado until the last minute, because the texture can get slimy if it sits too long.
I also served this with some grilled chicken.
I grilled to chicken breasts on medium high for about 9 minutes per side.
I also served this with my mango salsa.



Mango Salsa

2 mangos, diced
1 serrano chili, finely diced
1/4 cup red onion, finely diced
handful chopped cilantro

Combine above ingredients.

BBQ Pork Spareribs

I love BBQ ribs, but had never made them before. They were on sale this week, so I knew I had to give it a try. They turned out so tender they were falling off the bone!!! I will make these again. My husband can now die a happy man.


BBQ Pork Spareribs

Dry Rub
1 tsp black pepper
1 tsp kosher salt
1 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder

1 rack pork spareribs (about 4 lbs)
1/2 cup barbecue sauce (I used Sweet Baby Ray's)

Mix ingredients for dry rub together.
Pat ribs dry and rub spice mixture on both sides.
Refrigerate ribs for about 8 hours prior to cooking.
Cook ribs at 325 degrees for 2 hours wrapped tightly in foil.
Preheat grill to 350.
Remove from ribs from foil.
Coat ribs with barbecue sauce and grill on each side for about 10 minutes.

Grilled Pork Tenderloin

Once again I grilled dinner (with some help from my husband). We had a delicious moist grilled pork tenderloin. We had some mango chutney, and an avocado and tomato salsa to serve with it, but it was good enough alone.

Grilled Pork Tenderloin
1 lb pork tenderloin
salt, pepper
mango chutney
1/2 avocado
1/2 tomato, diced

Preheat grill to medium high. Trim the silver skin off of the tenderloin, and sprinkle with salt and pepper on both sides. Grill pork tenderloin for about 18 minutes until it reads about 155-160 degrees inside. Let the meat rest for 5 minutes, then serve.

Pork Tacos

I love using grilled pork tenderloin. It comes out so moist and juicy. It might be our favorite cur of meat!! I used corn tortillas, but wasn't happy with the way they turned out. I will stick to flour tortillas next time, or prepare the corn ones differently.

Pork Tacos

6 corn tortillas
1 lb pork tenderloin
1 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 tomato, diced
sour cream
guacamole

Mix chili powder, cumin, coriander, salt, and pepper together and rub on pork tenderloin. Bake at 350 for about 20 minutes, or until it reads about 155 degrees on a meat thermometer. Wrap corn tortillas in aluminum foil, and bake for about 10 minutes, until they become soft. Assemble tacos with desired ingredients and enjoy.

Pork Chops with Raspberry Mustard Sauce, Roasted Broccoli & Garlic Smashed Potatoes

Sorry about the shadow on the picture!
This meal helped me get through a rough night after work. I was exhausted and I had the rest of the weekend to work and be on call. I was ready to get take out but my husband was really craving the pork chops I had in the fridge. It turned out as a great blessing. Cooking the meal made me forget for a little while about work, and just relax and cook and eat a great tasting meal!! I got the idea for this sauce from one of Rachael Ray's talk shows. It was one of the bottom of the jar recipes. I added the shallots and beer to get all of the great pork bits from the pan. I stole some of the beer from the bottle my husband was drinking!! The pork chops were wonderful. I served it with my easy garlic smashed potatoes, and our favorite way to have broccoli which is roasted.

Pork Chops with Raspberry Mustard Sauce
4 boneless pork chops
1 shallot
2 tablespoons Smithwich's beer
2 tsp raspberry jelly
1 tsp Dijon mustard
1 tsp red wine vinegar
salt and pepper

I pan seared the pork chops on medium heat for about 4 minutes per side. Removed the chops from the pan and added 1 diced shallot and the beer. Cook the shallots for about 2 minutes. Meanwhile mix jelly, mustard, vinegar, and salt/pepper to small plastic container and shake until well mixed. Add mixture back to the pan. Drizzle mixture over pork chops and serve.

Garlic Smashed Potatoes
5 medium size red skin potatoes
2 cloves garlic
1/2 cup milk
handful of shredded cheddar cheese
salt and pepper

Wash and cut potatoes into about 2 inches chunks and add to cold water. Add garlic with potatoes and boil for 20 minutes. Drain potatoes and add milk until the consistency desired. Mix in cheese and add salt and pepper to taste.


Roasted Broccoli
broccoli (florets and stems)
olive oil
salt and pepper

Wash broccoli, removed any leaves and cut 1 inch off broccoli and discard. Cut the remainder of florets and stems into 2 inches pieces. Place on baking sheet and drizzle with olive oil, salt and pepper. Cook at 325 degrees for 20 minutes.

Pork Tenderloin with Fresh Mango Salsa

Ingredients

2 pork tenderloin (about 1 lb each)

2 Mangos (diced)

1 Jalapeno (finely chopped)

1/4 small red onion (finely chopped)

small handful of chopped cilantro

Salt and pepper pork tenderloin and place on medium grill (350 degrees). Grill on first side for 8 minutes, turn over and grill for about 6 min (until reads 140 degrees with meat thermometer). Let meat rest 5 minutes before slicing.

For salsa, combine above ingredients and place on top of pork.

I served the pork with corn on the cob and grilled garlic bread.