This is one of those times when canned ingredients are the only way to go. After all, unless you are growing your own jalapeño peppers, have a means to smoke-dry those peppers, you won’t find whole chipotle chilies in the produce aisle of your grocery store. A chipotle is not a type of chili pepper but rather a smoke-dried jalapeño. Typically, a grower passes through a jalapeño field many times, picking the unripe, green jalapeños for market. At the end of the growing season, jalapeños naturally ripen and turn bright red. In Mexico and the United States, there is a market for ripe red jalapeños. They are kept on the bush as long as possible. When they are deep red and have lost much of their moisture, they are picked to be made into chipotles.
Category: Pork Tenderloin
Citrus Dijon Pork Medallions with Apple, Orange and Fennel Salad
You win some, you lose some. The first time I tried this recipe for Citrus Dijon Pork Chops it looked fabulous, but the pork chops were less than what I had hoped for. The flavor was there, so it wasn’t a question of the recipe itself. The problem lay in my choice of Pork Chops. The chops did not come out as tender and moist as I had expected. Live and learn. The next time I made this dish, I decided to forgo the packaged Pork Chops in the meat counter and went for a beautiful Pork Tenderloin. Cutting my own chops or if you prefer Pork Medallions is easy. Besides, I have yet to have a Pork Tenderloin fail me.
The rest of recipe itself was very tasty. I love the crunch of the apples between bites of pork chop. I did make some minor adjustments – increased the orange juice (for the chops), decreased the fennel (in the salad). Fennel is one of those personal things – you either like the licorice flavor or you don’t. I love all things licorice – so for me it was awesome. My guys don’t care much for the taste, which was okay since it meant more fennel for me.
Speaking of fennel – when I was at the market picking up the ingredients for this recipe, in the produce section they had miss labeled the fennel as “Organic Fennel/Anise” as though these were different names for the same vegetable. While both impart a similar black licorice flavor, they are very different plants. Anise is harvested for its seeds, and the plant itself is not edible. Fennel is also harvested for its seeds, but the plant itself can also eaten. It has a wonderful “crunch” and great flavor – especially in salads and stews. When you google images for anise, you will get photos of the Star Anise seeds (again, not anise – star anise are the seeds from a completely different plant – a tree that is grown predominantly in the Orient.) Anise is actually more akin to a shrub, while fennel is the vegetable we find in the grocery store. When I pointed this out to the produce clerk, she shrugged and said “same thing.” Okay, just like yams and sweet potatoes, right?
Citrus Dijon Pork Medallions
1 lb Pork Tenderloin
Salt and pepper for seasoning
1 tablespoon Olive Oil
1 tablespoon Butter
3/4 cup orange juice
1 tablespoons Dijon mustard
1 tablespoon corn starch
1 tablespoon cold water
Cut pork tenderloin into 6 medallions. Season with salt and pepper, set aside.
In a saucepan, combine orange juice and Dijon mustard over medium heat. Whisk to blend well and bring to a boil.
While the orange juice mix is heating, whisk together the cornstarch and cold water in a small bow and set aside until ready to use.
Once the orange juice comes to a boil, give the cornstarch mixture a final whisk, then whisk into the orange juice and remove from heat. Set aside until ready to use.
In a large skillet or grill pan, heat olive oil and butter, coating the pan well.
Place the seasoned chops in the skillet. Cook over medium heat until just cooked through, about 7 minutes per side. Ladle some of the orange juice mixture over chops, (just enough coat the chops in the sauce), cover skillet and let cook about 5 or 6 minutes longer.
Remove chops from skillet and place on a rimmed serving platter. Pour any pan drippings from the skillet into the remaining orange juice mixture. Whisk to blend the pan dripping for a smooth finish. Pour sauce over the pork chops and serve.
Apple, Orange and Fennel Salad
2 tablespoons orange juice
1 tablespoons Dijon mustard
1 tablespoon Olive Oil
1 apple, cored and sliced (or chopped)
1/2 fennel bulb, sliced
1 Cup Mandarin Oranges or Navel Orange slices
In a small bowl, whisk together orange juice, Dijon Mustard and olive oil.
Toss fennel and apples in dressing. Transfer to serving platter, top with orange slices and serve with pork chops.
Roasted Pork Tenderloin with Red Potatoes and Leeks
Pork – the “other” white meat, and my latest true love. I’ve always adored pork chops, pork tacos and barbecued rips. Lately this love affair has grown deeper as I’ve developed an unquenchable appetite for pork roasts as well. I like the way the pork roast develops that beautiful, flavorful crust, especially when pan-seared. While I look for a roast that has been trimmed, a little fat is a good thing, adding flavor to both the finished roast and the pan drippings. Pork Roasts and Pork Tenderloins are as awesome and versatility as a beef roast or beef tenderloin. Just remember, a loin and a tenderloin are NOT the same thing.
Oh the versatility of that other white meat, the pork! Pulled pork – love it! Smoked pork – love it! Stuffed pork roast (as in my delicious Genoa Style Stuffed Pork Loin Roast, a share for another day) – what’s not to love about pork? Looking back since the blog began, I’ve shared a number of pork recipes along the way. Tenderloin and chops rank the highest. I don’t think I could pick an all-time favorite. It just seems that you can’t go wrong with pork. The only word of caution – pork can and will dry out if not property attended to – or generously moist and tender with a little TLC.
The recipe for a roasted pork tenderloin that follows is one I picked up at William-Sonoma. Generally speaking, you can’t go wrong with any recipe from William-Sonoma. That said, I feared my own skills. I get nervous anytime I make a pork tenderloin roast – and to quiet my own fears I almost always add liquid to the pan to promote moisture. This recipe did not call for chicken stock in its original form. However; the pan I used just didn’t seem deep enough, the roast itself (in my opinion) sat up too high, exposing the meat to the dry heat of the oven. Also, the potatoes below were going to compete for the meat’s natural juices. Another fear set in. Deep breaths – listen to your inner voice. Add the chicken stock to prime the pot, keep an eye on the meat and seal with foil if necessary to promote moisture to naturally gather. Trust your instincts. That’s what my inner voice whispered. Always, always listen to your inner voice.
The results were marvelous – simply marvelous. Okay, maybe that’s a bit much – all I know with any certainty is that the roast was tender, moist and my guys were raving about dinner. Raving – it doesn’t get any better, does it?
Roasted Pork Tenderloin with Red Potatoes and Leeks
2 lbs. Red potatoes, cut into chunks
2 leeks, white and light green portions
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus more for sprinkling
1 teaspoon chopped fresh oregano
2 fresh bay leaves
Kosher salt and freshly ground pepper, to taste
2 1/2 lb boneless pork tenderloin roast, tied with
2 tablespoons garlic powder, divided
butcher twine at 1/2-inch intervals
1/3 Cup Chicken Stock
Preheat an oven to 350 degrees.
Cut ends from leeks, cut length-wise into quarters. In a bowl, stir together the potatoes, leeks, 1 tablespoon of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder (about 1 tablespoons per side), rub, then season generously with kosher salt and fresh pepper. (Two or three twists of the mill).
In a large, deep sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil until just smoking. Add the pork and sear until well browned on all sides, about 8 minutes per side. Transfer to a foil lined plate. Draw up foil and wrap pork to keep warm.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture, add chicken stock and transfer to the oven.
Roast until an instant-read thermometer inserted into the center of the meat registers 145°F and the pork is barely pink in the center, about 45 minutes. Check pork after about 35 minutes. If pork appears to be drying out, turn roast over, cover with foil and continue to cook.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Remove leeks and bay leaves from pan, discard bay leaves, lay leaks on warm serving platter lengthwise.
Carve the pork, arrange on a warmed platter over the leeks and sprinkle with oregano. Surround pork with the red potatoes. Pour any remaining juices from cooking pan over the roast and potatoes. Serve immediately.
Sweet and Salty Crock Pot Pork Tenderloin
After a day of antiquing, Hubby and I came home to a wonderful pot of falling apart, a little sweet, a little salty Pork Tenderloin. (And just for the record, we know nothing about antiques. We buy what we like and what we like are things that still have usefulness – like old tea cups). Since Kiddo declined to join us on our adventure, he was in charge of preparing supper. Like the dutiful assistant he is in the kitchen, Kiddo followed my recipe to a tee. Personally, I thought it was delicious. When asked their opinions, both Kiddo and Hubby agreed that the flavor was good, but the meat seemed a bit dry (especially for a crock pot) and there wasn’t enough juice. Hum, that was interesting.
Continue reading “Sweet and Salty Crock Pot Pork Tenderloin”
Sweet Baby Ray’s BBQ-Coca-Cola Pulled Pork
In flipping through the recipes I’ve collected over the years since “discovering” the vastness of the internet, I’ve noticed that a growing number of Barbecue-Sauce based recipes call for Sweet Baby Ray’s. Even Burger King featured Sweet Baby Ray’s in their “Angry Whopper” concoction. Curiosity got the better of me – what’s the story behind this popular Barbecue Sauce? It’s gotta be southern, right? An old, a well-guarded secret recipe handed down from generation to generation.
Continue reading “Sweet Baby Ray’s BBQ-Coca-Cola Pulled Pork”
Caramelized Onion Roasted Pork Tenderloin
One of my favorite cuts of pork has to be the tenderloin. This is not to be mistaken for a pork loin. These are two different cuts of meat from two different parts of the animal. The Tenderloin is thin and small, while the Port Loin is wide enough to cut steak-like pieces from it. These cuts of pork aren’t even cooked the same. While both can be roasted, the tenderloin is best cooked quickly using high heat, while the loin lends itself well to slow-roasting or indirect grilling methods. Just as the beef tenderloin gives us Filet Mignon, the Tenderloin of a pig gives us pork Medallions, tender and delicious with a mild flavor on their own. Just as Filet Mignon embrace additional sauces and flavoring agents, so too do Medallions.
This recipe is perfect for a lazy weekend supper or easy midweek dinner. From prep to table, it’s about an hour total. While that might not seem like a midweek recipe, with longer days it’s not out of the realm of possibilities. We tend to eat later in the evening during the spring and summer months. It has something to do with sunlight in general. A meal at six in the evening during the winter feels more like midnight, while supper around seven in the summer somehow makes sense. Crazy, huh?
This roasted Pork Tenderloin goes well with a simple side dish of rice, such as a Pilaf or buttery garlic, and some steamed green beans. Not too filling, but oh so satisfying. A larger tenderloin may be used, simply increase the cooking time accordingly. For the three of us, it was the perfect size.
Caramelized Onion Pork Tenderloin
1 large sweet onion, thinly sliced
1 teaspoon sugar
2 teaspoons olive oil
1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring every 10 minutes or so.
Preheat oven to 425 degrees. Cover a 13 x 9 rimmed baking pan with foil. Place a V-shaped rack into baking pan and with cooking spray. Set aside until ready to use.
Once onions are caramelized, place pork tenderloin onto the V-shaped rack. Sprinkle with salt and pepper. Top with caramelize onions. Cover and bake for about 20 minutes. Remove from oven, add a little water to the bottom of the baking pan, cover roast with foil and continue to cook another 20 minutes or until center of pork reaches 160 degrees, checking every 10 minutes.
Remove tenderloin from oven, keep warm and let rest 5 minutes before slicing.
Pork Tenderloin with Garlic Infused Milk
In French, this is Filet de Porc à l’ail Infusé Lait. Sounds decadent, doesn’t it? I think this dish sounds more appetizing in French. There’s something about “garlic infused milk” that doesn’t sound very delicious. Don’t let that fool you.
Caribbean Colombo Roasted Pork
Okay, it’s confession time. My recent posts of tropical side dishes were leading up to what I truly wanted to share – my delicious Caribbean Colombo Roasted Pork recipe. Unlike some of the Caribbean Pork recipes out there, this one is mild, without the typical heat, spice or Jerk of Island dishes. The brown sugar gives it a sweetness without creating a heavy glaze.
Like the islands themselves, this wonderful pork dish lingers a bit in the oven, giving you plenty of time to sit back, relax and listen to the sounds of steel drum music. Now would be the perfect time to whip up a batch of tropical drinks, close your eyes and imagine far away places. Can you hear the waves caressing the sandy beaches? Their white ripples and airy bubbles appear like lace upon the shore. Skies so blue in contrast to the billowing clouds that do not seem to care where the gently breeze may take them. Come now, let us float away . . .
Caribbean Colombo Roasted Pork
2 tablespoons brown sugar
3 tablespoons curry powder
1 teaspoon cumin
½ teaspoon salt
1/8 teaspoon pepper
1 (4 lb) Boneless pork loin roast
2 large onions, each cut into 6 wedges
2 tablespoon oil
Heat oven to 350-degrees. Meanwhile, peel and slice onions into wedges. Set aside until ready to use.
In a small bowl, combine brown sugar, curry powder, cumin , salt and pepper; mix well. Rub mixture over all sides of pork roast. Place roast in shallow roasting pan.
In medium bowl, combine onions and oil; toss to coat. Place onions around roast.
Bake for 1 ¾-2 hours or until pork is no longer pink in center and internal temperature is 155-degrees.
Remove from oven, cover and let rest 15 minutes before carving.
Your dining excursion is now ready to depart. Serve this delicious pork with a side of Island Rice and some sweet Tropical Caribbean Corn and let the journey begin.
Pretty Sweet and Sour Pork
Growing up, one of the dishes I can remember my Dad making was Sweet and Sour Spare Ribs. It was to die for delicious – and the sauce was a deep, beautiful red. The pork was falling off the bone. It was the best Sweet and Sour Ribs ever!
Slow Roasted Kahlua Pig without the Pit
Years ago, some friends opened a restaurant called “The Teriyaki Hut”. My friends were from Hawaii. Naturally their menu included some island favorites such as Kahlua Pig. I loved the stuff – it was about as close as you can get to the pit-roasted pig without roasted an entire pig beneath a bed of banana leaves and hot coals. I first fell in love with Kahlua Pig at a luau in Maui and then again in Moorea. Traditionally, a pig is roasted for as much as twelve hours in an underground oven called a imu. A fire made from mesquite wood is build in the pit. Rocks are placed in the pit to retain the heat long after the flames of wood has burned down. Once the rocks are heated, the pit is lined in banana leaves, just as the meat is wrapped in the same leaves. Wet burlap buries everything in the ground, allowing the smoke to circulate while the leaves help keep everything moist. While this dish is a tourist favorite at luaus throughout Hawaii and the South Pacific, it is no less delicious and well worth a taste.
Brown Sugar Pecan Glazed Pork Tenderloin
A few years back, there was a miscommunication with regard to Easter and who was hosting the event. Typically, my youngest sister plays hostess to a potluck Easter feast. I’m generally in charge of the appetizers and desserts, while my sister and her family provide the main attractions – the ham and all its beautiful trimmings. I assumed we would be going to my sister’s house, as we had in the past.
You know what they say about the word assume, right? Ass-U-Me. A few days before Easter as I put together the shopping list for the week, I shot my sister a quick email to ask what time we should be at her house. For whatever reason, my sister FORGOT that we usually gathered at her house for Easter Supper, so she and her family had accepted another invitation. Oh my! No worries. I immediately called my Dad. He and his wife had no plans for Easter. Great – we’d move everything to the farm instead. And with a smaller group, there was no need for a big ham dinner. I knew the perfect alternative to ham – beautiful, festive and sure to please. This spectacular Pork Tenderloin is great for entertaining a few friends for dinner. The presentation alone is sure to get plenty of wows and praise.
Brown Sugar Pecan Glazed Pork Tenderloin
3 1/2 pound pork loin roast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup light brown sugar
1/4 cup Dijon mustard
3/4 cup roughly chopped raw pecans
Preheat oven to 425 degrees.
Trim the fat from the roast, leaving only a quarter-inch of fat on top that will melt away, creating a nice golden under crust while basting the meat in its flavorful goodness.
Season the pork loin with salt and pepper. Place pork on a roasting rack over a shallow foil-lined rimmed baking pan. (Easy clean up). Roast pork in a 425 degree oven for 30 minutes. (It doesn’t hurt to brush the rack with a little olive oil to prevent pork from sticking and to help with the clean up there as well).
While the pork is cooking, combine the brown sugar and Dijon mustard into a paste. Fold the chopped pecans into the paste and set aside until ready to use. (To chop pecans, work in small batches. Lay pecans in a single layer on a chopping board. Chop with a hand-held food chopper – about 5 or 6 “wacks” should give you nicely chopped pecans. My food chopper is from Pampered Chef – had it for years and love it!)
After pork loin has roasted in the oven for 30 minutes, remove the loin from oven. Reduce heat to 375 degrees. Spread prepared baste evenly over the of the top of the pork loin and return to oven.
Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
Continue to roast pork loin until the internal temperature reaches between 145 to 160 degrees on a meat thermometer. (That’s about 20 to 25 minutes per pound). The pork will still have a little pink at 145 degrees, which is safe to eat. At 160 degrees, the pork is well-done.
If the glaze starts to burn, simply cover loosely with foil and continue to cook.
Remove pork from oven, tent and let rest for 10 minutes before carving.
**********
This roast is especially delicious when served with Rice Pilaf or caramelized apples. A nice green vegetable such as Asparagus or Green Beans adds color to the plate.
Hope you enjoy!
Roasted Pork Tenderloin with Red Grapes and White Wine
Throughout my postings, you will get to know my family a little better. The main characters are Hubby, my soul mate of thirty plus years, and Kiddo, our now grown grandson. We have raised Kiddo since birth, and although an adult, he still lives with us. We are the Three Musketeers.
I was fortunate in that during Kiddo’s formative years, I was a stay-at-home mom (or Mema, as he calls me). When I returned to the workforce, dinnertime became a challenge, until I realized that I had a teenager at home who was capable of preparing even the most complicated of dishes with proper instructions. After all, he had been at my side in the kitchen for years, eager to learn and lend a helping hand.
While it wasn’t easy to “let go” of the responsibilities of the family meal, it was good for both of us. It allowed him to be able to mature, to feel confident and independent. It gave me a less stressful work day. All around it was a win-win situation.
And so it was that I set about creating recipes with timetables and step-by-step instructions for Kiddo to follow all on his own. I knew we needed dinner on the table by 6:30 each night, so I worked out a timetable that would end with the meal on the table at the appointed time. Since my guy was a novice in the kitchen all on his own (great with grilled cheese sandwiches but lacking in speed with a knife), I allowed ample time for chopping and such. In no time at all, my young man was a whiz in the kitchen, although to this day he continues to move at a snail’s pace.
This recipe is one such meal he was able to execute without my hovering over him every step of the way.
Roasted Pork Tenderloin with Red Grapes and White Wine
3 Tablespoons garlic, chopped
3 tablespoons fresh sage leaves, chopped
1 1/2 teaspoons Kosher salt
2 teaspoons black pepper
4 tablespoons extra virgin olive oil, divided
3 lbs center-cut pork loin
1 cup dry white wine, divided
1 lb red grapes
2 tablespoons butter
Preheat oven to 375-degrees. Butterfly Pork Sirloin or Tenderloin roast. Set aside.
Combine garlic, sage, salt, pepper and 2 tablespoons of oil in mixing bowl. Rub half of the mixture inside the tenderloin. Close and secure with kitchen twine. Rub remaining mixture over outside of tenderloin.
Coat large baking pan with 2 tablespoons of oil. Place pork loin in baking pan; add about 1/2 cup white wine to pan, cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155-degrees (medium well). Remove foil; roast additional 15 minutes or until well-browned.
Remove pork loin from pan and place on cutting board. Tent with foil to keep warm and let stand for 10 minutes.
In the meantime, place pan used to roast pork on stove top over medium heat. Add remaining 1/2 cup of wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until grapes are warm and wine is bubbling. Remove from heat, stir in 2 tablespoons butter to the wine mixture.
Slice pork loin and place on serving platter. Spoon warm grapes around loin. Pour wine sauce over pork. Serve immediately.
Welcome to Rosemarie's Kitchen 