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    Recipes — pork tenderloin

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    Roast Pork Tenderloin with Carrot Romesco

    Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •   ¼ cup pine nuts
        •   1½ pound small carrots, peeled, halved lengthwise if large
        •   5 tablespoons olive oil, divided
        •   Kosher salt and freshly ground black pepper
        •   1 large pork tenderloin (about 1½ lb.)
        •   1 small garlic clove, finely grated
        •   1 tsp Aleppo pepper or ½ tsp. crushed red pepper flakes
        •   2 tablespoons red wine vinegar, divided
        •   2 cups spicy greens (such as watercress or baby mustard)

    Method

    1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
    2. Increase temperature to 450°. Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
    3. Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.
    4. Pulse pine nuts, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
    5. Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.



    This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/roast-pork-tenderloin-with-carrot-romesco

    Pork Medallions with Red Wine-Cherry Sauce

    Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves. Aside from its concentrated fruit flavor, the preserves lend body and thickness to the sauce. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. Medallions of lean, tender pork tenderloin cook fast in a hot pan. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest).

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 tbsp olive oil
        •   1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
        •   1 tbsp chopped fresh thyme, divided
        •   1/2 cup dry red wine
        •   3/4 teaspoon kosher salt
        •   1/2 teaspoon black pepper
        •   1 cup unsalted chicken stock
        •   1/3 cup cherry preserves

    Method

    1. Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.
    2. Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.



    This great family recipe is thanks to CookingLight at http://www.cookinglight.com/recipes/pork-medallions-red-wine-cherry-sauce

    Mustard Pork Fillet with Apple Lentils & Herb Aioli

    An elegant dinner party dish which is inexpensive and easy to prepare

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   1kg Pork loin fillet
        •   3 tbsp olive oil
        •   2 tbsp Dijon mustard
        •   small bunch tarragon, chopped
        •   350g Puy lentils
        •   1L vegetable stock
        •   zest and juice 1 lemon
        •   1 apple, cored and diced
        •   200g jar good-quality mayonnaise
        •   1 garlic clove, crushed
        •   green beans, to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
    2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
    3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/1580649/mustard-pork-fillet-with-apple-lentils-and-herb-ai

    Pork Loin with Cherry Vinaigrette

    A peppy cherry dressing is a natural pairing for Pork.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tablespoons vegetable oil
        •    1 1½-pound pork tenderloin
        •    Kosher salt and freshly ground black pepper
        •    2 cups quartered pitted sweet or sour cherries
        •    2 tablespoons red wine vinegar
        •    1 tablespoon olive oil
        •    1 tablespoon whole grain mustard
        •    1 bunch watercress, tough stems removed

    Method

    1. Preheat oven to 400°. Heat oil in a medium skillet over high. Season pork with salt and pepper; cook, turning occasionally, until golden brown, 10–12 minutes.
    2. Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.
    3. Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.
    4. Slice pork and serve with watercress and vinaigrette.



    This great family recipe is thanks to Bonappetit at https://www.bonappetit.com/recipe/pork-loin-with-cherry-vinaigrette

    Jerk Pork Tenderloin with Pineapple Salsa

    Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/4 cup canola oil
        •    2 scallions, thickly sliced
        •    2 garlic cloves, smashed
        •    2 Scotch bonnet or habanero chiles, stemmed and seeded
        •    1 tablespoon low-sodium soy sauce
        •    1 tablespoon fresh lime juice
        •    1 tablespoon light brown sugar
        •    2 teaspoons ground allspice
        •    1 teaspoon freshly ground black pepper
        •    1 teaspoon thyme leaves
        •    1/4 teaspoon freshly grated nutmeg
        •    One 1-inch piece of fresh ginger
        •    2 pork tenderloins (14 ounces each)
        •    Salt
        •    Pineapple-Jicama Salsa

    Method

    1. In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
    2. Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.



    This great family recipe is thanks to Food and Wine at http://www.foodandwine.com/recipes/jerk-pork-tenderloin-with-pineapple-salsa