I made this last night and served it with Tex-Mex Summer Squash Casserole. The pork was great, the side dish just OK. I don't know if I would make it again- but my family did like it. They were fooled into eating squash by all the great tex-mex flavors.
3 garlic cloves, minced
1 green onion, minced
1/2 jalapeno pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins
Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, September 20, 2010
Thursday, September 3, 2009
Ina Garten's Herb-Marinated Pork Tenderloins
Super easy and flavorful!
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Thursday, May 21, 2009
Creamy Pork Tenderloin
1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
1 cup panko bread crumbs
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth
Cut the tenderloin into about six to eight pieces. Use a meat tenderizer to flatten pieces to about 3/4 inch thickness.
Combine egg, water, rosemary, pepper, and garlic powder in a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.
Add in a cup of sour cream then 1/4 cup chicken broth. Cover the dish with foil and bake in a 325 degree oven for one hour.
1 egg
1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
1 cup panko bread crumbs
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth
Cut the tenderloin into about six to eight pieces. Use a meat tenderizer to flatten pieces to about 3/4 inch thickness.
Combine egg, water, rosemary, pepper, and garlic powder in a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.
Add in a cup of sour cream then 1/4 cup chicken broth. Cover the dish with foil and bake in a 325 degree oven for one hour.
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