Boneless pork tenderloin Salt & pepper TT EVOO/butter combo Heavy cream Dijon, lemon juice, or Calvados Chopped parsley for garnish Heat EVOO/butter combo in skillet Sear pork 4-6 min./side Slice pork into 1″ medallions, re-sear 2-3 min./side Remove pork, deglaze skillet, add cream, and reduce Stir in Dijon, lemon, or Calvados, pour over pork medallions […]
1 pork tenderloin (whole filet), about 12 ounces 2 tsp vegetable oil 2 tsp butter 2 small Golden Delicious apples, peeled, cored, cut into wedges salt and white pepper 1/4 cup chicken broth 1 prepared English Coleman’s mustard 1/4 cup heavy cream Preheat oven to 400 degrees. Trim the pork with a sharp knife, cutting […]
This recipe hardly tastes like diet fare, but it has only 164 calories per serving and takes only minutes to prepare. non stick cooking spray 3/4 pound trimmed canter-cut pork loin, in 1/4-inch slices salt and pepper to taste 1 garlic clove, halved 2 Tbsp mustard 2 Tbsp capers with their liquid 1 cup apple […]
1/2 cup bread crumbs 1/2 cup corn flakes crumbs 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 2 eggs flour 2 pieces (1 pkg) pork tenderloin Cut each tenderloin into thirds and butterfly. Combine crumbs and seasonings. Beat eggs in a shallow dish. Dust meat with flour. Dip in egg mixture then coat […]
1/4 cup grainy Dijon mustard 1/2 tsp freshly ground pepper 1 1/2 pounds pork tenderloin Preheat the oven to 375 degrees. Combine the mustard and pepper and rub all over the pork. Place on a baking sheet and roast until the pork is only slightly pink in the center, about 25 minutes. let stand for […]
1 1/2 pounds pork tenderloin, all visible fat removed 1 Tbsp molasses 1 Tbsp light soy sauce 1/4 tsp sesame oil 1 Tbsp sesame seeds Preheat oven to 425 degrees. Place the pork in a shallow baking pan. Stir together the molasses, soy sauce and sesame oil. Brush the mixture over the meat and sprinkle […]
1 pork tenderloin, about 4 pounds 2 green onions, thinly sliced 7 garlic cloves, chopped 1/4 cup grapefruit juice 2 Tbsp sugar 2 tsp mild chili powder, such as Ancho, Chimayo or New mexican 1/4 to 1/2 tsp herbes de provence or thyme salt and pepper to taste (be generous as this is a marinade […]