Barbecue Pork Tenderloin With Collards And Lentils Recipes

COULDN'T BE EASIER BBQ PORK TENDERLOIN (CROCK POT)

Steps:

• Salt and pepper pork loin and place in crock pot.
• Add garlic and onion.
• Pour BBQ sauce over meat.
• Add hot sauce and stir to evenly distribute.
• Cook on LOW for 6-7 hours.

PORK AND COLLARDS STEW

Steps:

• Combine the pork, cumin and paprika in a bowl; season generously with salt and pepper and toss. Heat a large pot or Dutch oven over high heat until very hot; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 2 minutes. Flip and continue to cook, turning, until browned all over, 4 to 5 more minutes; remove to a plate.
• Add the remaining 2 tablespoons olive oil, the sweet potatoes, onion, sliced garlic and 1/4 teaspoon salt to the pot. Cook over high heat, stirring, until the onion is softened, about 2 minutes. Add the collards, chicken broth and 1 cup water; cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the vegetables are tender, 8 to 10 minutes.
• Reduce the heat to low. Remove 1 cup vegetables with some broth to a blender; add the parsley, grated garlic and 1/4 cup water and puree. Return the pork to the pot and simmer until cooked through, about 2 minutes. Stir in the vegetable puree and warm through; season with salt and pepper. Divide among bowls, top with jalapeno slices and drizzle with olive oil.

PORK TENDERLOIN WITH LENTILS AND MUSTARD SAUCE

Steps:

• In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
• Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
• Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
• In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
• Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
• Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
• Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
• Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
• Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
• Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
• Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
• Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
• Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.