Southern Pork Tenderloin With Chow Chow Recipes

GRILLED PORK TENDERLOIN WITH BABY BOK CHOY

Steps:

• In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight.
• Heat a grill pan over medium-high heat.
• Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool.
• Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce.

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

SOUTHERN PORK TENDERLOIN

Steps:

• Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
• Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

SOUTHWEST PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

PORK CHOW MEIN IN 30 MINUTES

Steps:

• In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
• Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
• Blend soy sauce and cornstarch; stir into vegetable mixture.
• Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

CHINESE-STYLE PORK TENDERLOIN

Steps:

• Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.

SOUTHERN PORK TENDERLOIN WITH CHOW-CHOW

Steps:

• 1) Prepare grill to med-high heat 2) Combine pork spice and rub over pork 3) Grill pork to internal temp of 155 (15 mi total). Remove pork from grill and rest x 5 min 4) Simmer chow-chow sauce ingred in small saucepan for 3-4 min. 5) Serve sauce over ½ slices of pork

SOUTHERN PORK TENDERLOIN WITH CHOW-CHOW

Steps:

• Preheat grill to medium-high. Combine chili powder salt, pepper, garlic powder, thyme, and cayenne in a small bowl; stir in oil. Rub mixture over tenderloin or put all ingredients in sealed plastic bag to coat tenderloin. Grill pork covered 3 minutes. Rotate pork and grill 3 minutes more. Rotate pork every 3 minutes until an internal temperature of 150 registers on an instant-read thermometer, about 15 minutes total. Remove pork from grill, tent with foil, and let meat rest 5 minutes. Prepare sauce while pork grills. Simmer mustard, onion, honey, relish, vinegar, Worcestershire, and salt for the chow-chow in a small saucepan over medium-low heat for 3-4 minutes. to serve, cut pork into 1/2 inch thick slices; serve with sauce.

SOUTHERN PORK TENDERLOIN WITH CHOW-CHOW RECIPE

Steps:

• Preheat grill to med-high heat. Combine spices in small bowl and stir in oil. Rub mixture over pork. Grill, covered over direct heat 3 min. Rotate pork and grill 3 min. more. Rotate pork every 3 min. until internal temp registers 155 on instant heat themometer, about 15 min. total. Remove from heat, tent with foil and let rest 5 min. For chow-chow: Simmer sauce ingredients in small saucepan over med-low heat for 3-4 min. Serve with pork.