TASTY TENDER PORK TENDERLOIN
You can put the knives away because this easy, no-fuss tenderloin absolutely melts in your mouth. My family insists I make this at least once a week!
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
- In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
- In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
- Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 80.1 g, Cholesterol 73.8 mg, Fat 25.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 4.8 g, Sodium 1787.1 mg, Sugar 64.6 g
PORK LOIN WITH RUSSIAN SALAD
This unique recipe features pork like you've never had it before. It's cooked with a bacon and vegetable filling and served with Russian potato salad.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Preparing Pork Loin
- Using a long knife, cut one long slit into the meat in the center lengthwise (from end to end) and fill the hole with bacon, onions, carrots and red pepper.
- Using butcher's twine, tie the loin to retain its shape.
- Spray frying pan or pot with lid with cooking spray. Add the pork and brown on all sides.
- Then add the tomato sauce and bay leaf and let simmer over low heat until cooked through. Approximately 50 minutes.
- Remove from pan and let stand a few minutes before slicing.
- Serve with the sauce poured over the top and sprinkle toasted almonds.
- Russian Potato Salad
- Bring 3 cups of water to a boil in a large pot.
- Add potatoes and cook in boiling water for 10 min. Add carrots and peas and cook for another 5 minutes until all vegetables are tender. Once the vegetables are cooked, remove from heat and drain.
- Place vegetables in a bowl, add mayo, mix together and refrigerate for a half hour.
- Serve with finely chopped parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOT PORK SANDWICHES WITH SWISS AND QUICK FIX RUSSIAN DRESSING
Provided by Robin Miller : Food Network
Categories main-dish
Time 7m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Lay open rolls out on a cookie sheet. Place pork on bottom halves. Top both sandwich halves with Swiss cheese. Place in the broiler until cheese is melted. Meanwhile, in a small bowl, combine ketchup, sour cream and pickles. Mix well to combine. Top sandwiches with dressing just before serving.
GLAZED PORK LOIN WITH "SALAD BAR" SALAD
While tearing through the aisles of my local supermarket, I noticed they had completely remodeled the salad bar. They had added new, lighter dressings (like the lemon one I used here), more vegetable variety and - best of all - precooked grains. While the pick of this week was wheat berries, they told me they're also cycling in quinoa, farro, bulgur and barley. Pairing a quick-cooking piece of protein like a pork tenderloin with the helping hand of fresh, natural and already prepared ingredients from the salad bar is definitely an ace in the hole for a quick dinner.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place a large oven-safe skillet over medium-high heat with the oil. Season the pork liberally with salt and pepper, and sear it in the skillet until deep golden brown on all sides, 8 to 10 minutes total.
- While the pork is searing, in a small bowl stir together the Sriracha, hoisin and apricot preserves. When the pork is brown on all sides, slather both pieces with the prepared sauce. Transfer the skillet to the hot oven and finish roasting the tenderloins until cooked to your liking, about 12 minutes for medium.
- While the pork is in the oven, in a large mixing bowl combine all of the ingredients for the salad. Season as needed with salt and pepper.
- To serve, thinly slice the pork and plate it up alongside the salad.
SPICY PORK TENDERLOIN SALAD
A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
RUSSIAN STYLE SALAD(SALAT OLIVIER)
This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4-8
Number Of Ingredients 13
Steps:
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!
Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7
SAVORY PORK SALAD
Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TANGY TENDERLOIN
A no-fuss recipe for fork tender pork tenderloin.
Provided by Rachel
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
- Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.
Nutrition Facts : Calories 598 calories, Carbohydrate 45.7 g, Cholesterol 49.2 mg, Fat 38.3 g, Fiber 3.2 g, Protein 20.4 g, SaturatedFat 6.5 g, Sodium 1809.8 mg, Sugar 27.2 g
SOUTHWESTERN PORK SALAD
Simple pork tenderloin on greens and veggies gets dressed with a refreshing cilantro-lime yogurt dressing. It's company good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
- Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
- Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
- On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.
Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1, Fiber 7 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g
RUSSIAN POTATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
- Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
- Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
- When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 5 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 533 milligrams, Sugar 17 grams, TransFat 0 grams
EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
Steps:
- Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
LOADED PULLED PORK TATER TOT BITES
Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.
Provided by fabeveryday
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- Place 4 to 5 frozen potato nuggets into each muffin cup.
- Bake in the preheated oven for 10 minutes.
- Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
- Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
- Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
- Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg
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