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Tenderloin

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Pulled Pork Recipe : Food Network Kitchens. Directions In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Remove the pork to a cutting board and let stand for 5 minutes. Shred the pork with two forks into large chunks and add back into the thickened sauce. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving (without broccoli slaw) Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg.

Spicy Grilled Pork Tenderloin Recipe. A good lazy Sunday should involve sleeping in, sweatpants all day long, and more time spent on choosing a wine than making dinner. Pork tenderloin is a perfect protein for a lazy summer dinner. Now this recipe is spicy. No, I mean S-P-I-C-Y, don’t underestimate me here please. If you don’t like spicy food than I highly suggest you reduce the quantity of sambal oelek in the recipe as that is what produces the heat.

This particular tenderloin I butterflied before marinating it. Print Recipe (serves 2) 1 tablespoon minced ginger 1 clove garlic, minced 1/4 cup soy sauce 1/2 teaspoon sesame oil 1 tablespoon Dijon mustard 1 tablespoon sambal oelek (*very spicy, for medium heat use 1/2, for mild use 1/4) 1 pork tenderloin 2 scallions, thinly sliced Stir together ginger, garlic, soy sauce, sesame oil, mustard and sambal until well combined. Remove any silver skin from the pork. Remove the meat from the refrigerator 30 minutes before grilling. Calories(approximate per serving): 300. Asian Pork Tenderloin. Today I have a delicious Asian inspired recipe for Pork Tenderloin slightly modified from this recipe on The Other Side of Fifty. It’s a simple recipe that can be made with ingredients you probably already have in your fridge, which is always a plus for me!

So let’s get to the recipe! 1 Pork tenderloin (.4 kg approx)3 Tbsp Soy Sauce2 Tbsp Sesame Oil2 Tbsp Oyster Sauce (in place of Worcestershire Sauce)1 Tbsp Brown Sugar1/2 Tsp Onion Powder2 Cloves Minced Garlic1 Tsp Black Pepper1 Tbsp Chili Garlic Sauce (Optional – Spicy)1/2 Tbsp Corn Starch1/2 Cup Chicken or Beef Broth Combine the soy sauce, sesame oil, oyster sauce, brown sugar, onion powder, garlic, black pepper and chili garlic sauce into a Ziploc bag with the pork tenderloin and allow to marinate for at least 4 hours. Preheat the oven to 400ºF.

Plate the tenderloin, pour the sauce over top of it and serve with some vegetables and rice (I put sauce on the rice as well because it was so good!). Enjoy! Bob. Vietnamese Coconut Pork. I’m off to BlogHer 2011 tomorrow, courtesy of Knorr! If you will be attending, please come up to me and say hi! You can also come watch me cook my Weeknight Chicken & Mushroom Pho live at the Knorr Kitchen Booth (in the exhibit hall, booth #115) at 11 AM on Saturday, August 6th! I’m very excited, and, of course, very nervous, but either way, I’m thrilled to be a part of this competition and I can’t wait to attend my first BlogHer conference. I wanted to cook something comforting, seeing as how I will be gone for four days without Kramer, which rarely happens. I’m really going to miss him! We never spend much time apart, so it’s always weird to head off to the airport without him. I figured that this dish would be a great way to make us both feel a bit better. Your ingredients.

Mince your garlic. And your shallot. Combine it with your ginger, Chinese 5 spice, soy sauce, red pepper flakes, and sugar. Heat your oil in a large, heavy-bottomed pot, and add in the meat. Vietnamese Coconut Pork. Grilled Chile Spiced Pork Tenderloin with Apple Chutney and Leftover Sandwiches (Giveaway Too.) Here’s a healthy dinner idea with a recipe for leftovers. This week, because I love this book so much, I’m almost entirely cooking out of “Cooking Light Way to Cook”. I decided you need this book too. So I’m going to give it away to the person who gives me the best answer. I’d like to know how you’re becoming or staying healthy and how this book can help you. I’m trying to be healthier too and need your support. Grilled Chile Spiced Pork Tenderloin with Apple ChutneyPrinter Version, all three recipes.This recipe was so much fun to make and tasted fantastic. Apple Chutney1 tablespoon butter3 apples1/4 cup dried cranberries3 tablespoons brown sugar3 tablespoons cider vinegar2 teaspoons minced peeled ginger1/4 teaspoon salt1/4 teaspoon dried mustard1/8 teaspoon ground allspice 1. 2. 3. 1. 2. 3. 4.

Haricots Verts (Green Beans)If you green beans are pretty thin and young you can use this method to pan fry them. 1. 2. Spiced Pork Panini with Apple Chutney & Havarti on French Bread. Chipotle Shredded Pork Enchiladas. Now that I live in Southern California, I’ve been diving into the world of Mexican food. I’ve shared with you before that I’ve never been a fan, until recently. Ben is partially responsible for my conversion, but I think the other reason is because I’ve finally been exposed to good Mexican food.

Through-out my childhood and up until I got married, I always related Mexican food to places like Taco Bell. It’s even strange for me to think about how much I like all of it now. Ironically, now that I love Mexican food, I am sort of a wimp with spicy dishes. This was my first time working with tomatillos, which are small green tomatoes, about 1- to 2-inches wide. I love plating these enchiladas stacked in individual servings, as pictured above. Chipotle Shredded Pork Enchiladas Printable Recipe Yield 4 to 6 servings For the Pork: 1 (2 lb) pork tenderloin 1 (8 oz) beer or Dr. To make the shredded pork: Place the pork tenderloin and bay leaf in a large slow cooker.