Chili Lime Pork Tenderloin Over Soft Polenta With Hungarian Wax Peppers And Corn Recipes

CHILI LIME PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees.
• Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
• In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
• Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
• Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.

CHILE AND SPICE-RUBBED PORK TENDERLOIN WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
• Coat tenderloins with desired amount of chili and spice rub.
• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
• Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

HUNGARIAN PORK AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.