PORK TENDERLOIN WITH TOMATO SAUCE
Make and share this Pork Tenderloin With Tomato Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange bacon slices over pork tenderloin.
- Place tenderloin on rack in a shallow roasting pan.
- Tuck thin end of meat under.
- Roast, uncovered, at 350 degrees for about 25 to 35 minutes, or until internal temperature is around 160 degrees.
- In a saucepan over medium-low heat, melt butter.
- Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar.
- Simmer, uncovered, for 10 minutes.
- Serve with roasted pork tenderloin.
SALSA VERDE CON PUERCO/PORK TENDERLOIN IN GREEN SAUCE
I love Mexican food. So here is my rendition of a classic. Salsa Verde con Puerco: a lively mixture of pork tenderloin, tomatillo, chilies and peppers served in a tortilla wrap. Presented along with refried beans and yellow rice it's about as Mexican as it gets. I have to caution, don't touch your face when prepping the chilies and peppers. WASH YOUR HANDS! Oh yeah, don't forget the tequilla!
Provided by DaleB
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the poblano and anaheim peppers and cut the tops off. Then cut in half length wise and de-seed. Brush peppers and garlic cloves with olive oil. Place under a broiler and grill for 10 minutes flipping once in the proccess. Put the peppers and garlic in a paper bag to cool. Once cool, place the garlic to the side then peel the skins off the peppers and chop them up along with the green chilies. Put aside.
- Fix a pan of boiling water and place the tomatillo and tomato in it for 10 minutes. Pour off water and mash well. Remove the skins from the mash and throw away. Put mash aside.
- Take the olive oil to a large saute' pan add the garlic and onion and saute' till onion is clear.
- Add pork salt and ground pepper to the pan. Kick up the heat a bit and brown the pork. Cut the tops off the jalapeno and serrano peppers. Dice and add to pan seeds and all. Continue to saute for a couple of minutes.
- Add the mash, chopped peppers & chilies, lime juice and cumin. Stir till mixed. Cover and cook 30 minutes over medium/low heat. Remove cover and cook 30 more minutes stirring occasionally till most of the water content has reduced.
- Serve
- .
Nutrition Facts : Calories 496.7, Fat 18.6, SaturatedFat 5, Cholesterol 149.7, Sodium 1006.8, Carbohydrate 33.1, Fiber 8.8, Sugar 11.8, Protein 53.1
TOMATILLO PORK ROAST
I had planned to make green chile Colorado this morning, but found that I was lacking most of the ingredients required. After playing 'I could substitute this' and 'I could use that instead', I realized that I had created a brand new recipe. Serve with warm tortillas, avocado, lettuce, tomato, and sour cream.
Provided by charm
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
- Bake in the preheated oven for 6 hours.
- Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 38 g, Cholesterol 43.7 mg, Fat 6.6 g, Fiber 3 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 756.1 mg, Sugar 4.2 g
PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE
Slow cooking blends the flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
- Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
- Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
- Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16 g, Cholesterol 56.4 mg, Fat 14.4 g, Fiber 3.3 g, Protein 18.3 g, SaturatedFat 3.3 g, Sodium 87 mg, Sugar 2.2 g
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- Cut lengthwise down the center of each pork tenderloin, without cutting all the way through, then open each tenderloin like a book.
- In a bowl, combine the chopped garlic, the cumin, oregano, coffee and 1 tablespoon salt. Rub the mixture on the pork. Transfer to a baking dish, cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Heat a large skillet over medium-high heat. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened, about 8 minutes. Let cool.
- Using a food processor, mix the tomatillo mixture, remaining clove garlic and the cilantro until almost smooth; season with salt.
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Servings 8Total Time 1 hrCategory Pork Tenderloin
- Prepare the pork: Place tenderloins in a baking dish, and drizzle with oil. Sprinkle with salt and pepper. Use your hands to rub oil and seasonings all over meat, and set aside at room temperature.
- Prepare a charcoal grill for two-zone cooking, and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, add a few chunks of oak to the fire, and carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled paper towel again. Place a grill basket over fire to preheat at least 5 minutes.
- Prepare the tomatillo salsa: Combine tomatillos, onion, chiles and garlic in a bowl. Drizzle with oil, and toss to combine. Add vegetables to preheated grill basket. Grill, using tongs to flip and rotate vegetables and basket around heat as needed, until chiles and onions are blistered, about 5 minutes for chiles and 10 minutes for onions; garlic is blackened in spots and feels soft to the touch, about 5 minutes; and tomatillos are charred and their juices begin to bubble, about 10 minutes. Remove each item from heat as it finishes cooking, returning them to same bowl.
- Grill the pork: Place pork over direct heat, close grill, and vent for smoking. Grill, using tongs to roll tenderloins every couple of minutes (be sure to close the grill each time to avoid flare-ups), until meat is deeply browned on all sides and cooked to medium (150°F), 10 to 12 minutes. Transfer meat to a cutting board; let rest 8 to 10 minutes.
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