Caesar Pork Tenderloin Recipes

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Steps:

• Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
• Uncover tenderloin; let stand at room temperature for at least 2 hours.
• Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
• Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
• Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.

CAESAR PORK TENDERLOIN

Steps:

• Preheat oven to 425°F Salt and pepper tenderloin.
• Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet.
• Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve.
• Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for.
• When I buy my pork tenderloin there are usually two in the package.
• You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store.
• Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.

GRILLED CAESAR PORK TENDERLOIN

Steps:

• Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
• While the grill or broiler is heating up, place the pork and 1/2 cup of the Caesar dressing in a shallow dish and turn to coat. Let marinate for 20 minutes, or until the grill or broiler is ready.
• Place the pork on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, basting with the marinade after 5 minutes. Cook, turning once, for about 20 minutes total, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Transfer the pork to a cutting board and cover loosely with aluminum foil. Discard any remaining marinade.
• In a large bowl, toss together the lettuce, croutons, Parmesan cheese, pepper, and the remaining 1/2 cup Caesar dressing.
• Divide the salad among four large shallow bowls. Cut the pork tenderloins into slices 1/2 inch thick and serve on top of the salad.

BLACKENED PORK CAESAR SALAD

Steps:

• For dressing, in a small bowl, mix the first 6 ingredients until blended., Toss pork with blackened seasoning. In a large skillet, heat oil over medium-high heat. Add pork; cook and stir until tender, 5-7 minutes., To serve, place romaine in a large bowl; add dressing and toss to coat. Top with pork, and, if desired, croutons and cheese.

ROAST BEEF TENDERLOIN WITH CAESAR CRUST

Steps:

• Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
• Uncover tenderloin; let stand at room temperature for at least 2 hours.
• Preheat oven to 400°F Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
• Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
• Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.