Hasselback Pork Tenderloin Recipes

HASSELBACK HERB ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 400˚F.
• Lay the pork tenderloin horizontally on a cutting board. Using a paring knife, cut about 20 slits vertically into the pork. Place a small slice of garlic and a few leaves of thyme into each opening. Sprinkle evenly all over with salt and pepper.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Add the pork. Cook about 3-4 minutes on each side until browned all over. Add pears to the pan.
• Roast in the oven for 15-20 minutes, until pork registers 160˚F on an instant read thermometer.
• Transfer pork and pears to a serving platter, and tent with foil to keep warm.
• Place the skillet over medium heat. Add wine and herbs to the pan, and simmer for 1-2 minutes, using a wooden spoon to scrape up any fond.
• In a small bowl, whisk together cornstarch and cold water. Add the slurry to pan and stir to combine. Simmer until the mixture is thickened.
• Add chicken stock and stir to combine. Simmer for approximately 4-5 minutes, until thickened. Season with salt and pepper to taste.
• Slice the meat, then serve immediately, with sauce and a few pieces of pear.

HASSELBACK PORK SCHNITZEL

Steps:

• Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
• Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through.
• Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork.
• Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.

HASSELBACK PORK TENDERLOIN

Steps:

• Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
• Position a rack in center of oven preheat to 400 degrees F. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
• Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140 degrees F, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.