EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
SOY-MARINATED PORK TENDERLOIN WITH SHIITAKE CREAM
From the NY Times adapted from Bistro 43 in Des Moines. Recipe states that it goes well with a dollop of mashed sweet potatoes. This is an oven roasted pork recipe.
Provided by Oolala
Categories Pork
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade:
- In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
- Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
- To Make Pork Roast:.
- Preheat oven to 350 degrees.
- Coat bottom of a roasting pan with oil or nonstick spray.
- Transfer pork from marinade to pan, reserving 1/4 cup marinade.
- Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
- While pork is roasting prepare shitake cream.
- To Make Shitake Cream:.
- In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
- Saute until mushrooms are softened, about 2 minutes.
- Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
- Season with salt and pepper to taste and keep warm.
- Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.
Nutrition Facts : Calories 457.6, Fat 23.6, SaturatedFat 11.2, Cholesterol 190.9, Sodium 1151.3, Carbohydrate 5.3, Fiber 0.6, Sugar 0.8, Protein 49.9
ASIAN MARINATED GRILLED PORK TENDERLOIN
Provided by Anne Burrell
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
- Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
- Preheat the grill to medium-high heat.
- Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
- Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
- Pork- the other white meat!
SHREDDED PORK TENDERLOIN WITH LIME SAUCE
Categories Onion Pork Sauté Quick & Easy Lime Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add pork and sauté until almost cooked through, about 1 minute. Transfer to plate.
- Add 1 1/2 cups onions, bacon and jalapeño to same skillet and sauté until onions are tender, about 5 minutes. Add wine; cook 1 minute. Add stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes. Return pork to skillet. Stir in lime juice. Add tomatoes and sauté until pork is cooked through, about 1 minute longer.
- Transfer to serving dish. Sprinkle chopped green onions over and serve.
CARAMELISED SOY PORK TENDERLOIN
I got this from a paper at work. I haven't made it, but I think I will soon. Anyway, someone else might be interested to try it.
Provided by JustJanS
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the sesame oil, ginger and chili in a frying pan over high heat and cook for 1 minute.
- Add the soy, honey and sherry and cook, stirring for 2 minutes.
- Cut each pork filet in half and add to the pan.
- Cook in the pan sauce for 10-15 minutes or until cooked to your liking.
- Serve with plain steamed rice and green vegetables.
PORK TENDERLOIN WITH SHIITAKE CREAM SAUCE RECIPE
Provided by á-2421
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over. Transfer meat to oven; cook for 15 minutes. Transfer to plate; cover with foil and let stand while making sauce. In same skillet, melt butter; cook shallots until tender, about 2 minutes. Add mushrooms and cook for 5 minutes. Add dry sherry and soy sauce; cook 1 minute, stirring to scrape up brown bits. Stir in stock to mixture; cook until reduced by half. Add whipping cream; boil until reduced to 1 ½ cups, about 10 minutes. Add thyme. Spoon sauce over pork slices.
HONEY-SOY BRAISED PORK WITH LIME AND GINGER
This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce leaves.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
- Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
- Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
- While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
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