Deviled Pork Loin Recipes

DEVILED PORK TENDERLOINS

Deviled Pork Tenderloins image

The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.

Provided by Gwen35

Categories Pork

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 (3/4 lb) pork tenderloin
1 -2 garlic clove, finely chopped (optional)
1/2 cup onion, finely chopped
1 tablespoon brown sugar
1/2 cup ketchup
2 tablespoons lemon juice
1/2 teaspoon dry mustard (or more, to taste)
1 teaspoon Worcestershire sauce

Steps:

Preheat oven to 325°F.
In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
Blend on high speed till smooth; set aside.
In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
Place in a 3-quart baking pan and spoon sauce over meat.
Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.

Nutrition Facts : Calories 281.5, Fat 6.9, SaturatedFat 2.3, Cholesterol 123.1, Sodium 448.4, Carbohydrate 13.7, Fiber 0.5, Sugar 11.4, Protein 39.9

PORK SANDWICH SPREAD

Pork Sandwich Spread image

From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups ground cooked pork
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
Pepper to taste
12 slices white bread

Steps:

In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.

Nutrition Facts :

DEVILED PORK CHOPS

Deviled Pork Chops image

I got this recipe from my sister about 10 years ago. My daughter used to ask for it a lot when she was smaller and still enjoys it today. It is a nice variation on pork chops. Enjoy!

Provided by heartsmiles

Categories Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped small
3 tablespoons lemon juice
1 teaspoon dry mustard
1 tablespoon brown sugar
4 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/3 cup soy sauce
4 -6 pork chops (1 inch thick)

Steps:

Place chops in an oven safe 9x13 casserole dish.
Mix remaining ingredients together well.
Pour mixture over chops.
Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
Bake in 350F oven for an hour.
Serve with rice or mashed potatoes.

"DEVILED" PORK CHOPS

Categories Salad Pork Side

Yield makes 4 servings

Number Of Ingredients 5

Ingredients

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

Steps:

Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

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