SWEET PORK TENDERLOIN
My friend, Jennifer, made this for me while I was recuperating from the birth of my second daughter. It was so delicious (and SO EASY)that I just HAD to have the recipe! Thanks, J-Lo! I have also made this with Hormel tenderloins and cut in half (lengthwise)
Provided by Rhonda in Texas
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Wrap tenderloin in bacon.
- Place onions in bottom of 9x13" casserole dish.
- Lay tenderloins on top of onions.
- Mix soy sauce and apricot preserves and pour on top of wrapped tenderloins.
- Bake at 350 for 45-60 minutes.
- Place sliced tenderloin on top of rice and garnish with onions. Serve with white rice.
SWEET PORK TENDERLOIN WITH BACON LARDONS
It has so many flavors... When you bite it.. Taste like sweet sweet heaven... Very easy recipe... My father taught me this recipe when I was younger... It's delicious!!!!
Provided by Dlaurita
Categories Pork
Time 45m
Yield 6 Slices of pork, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.
- Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown -- about 5 minutes. Mix apple butter -- honey -- allspice, and chili powder in a small bowl.
- Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks.
- Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon.
- Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.
- Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 f degrees about 30 minutes.
Nutrition Facts : Calories 369.8, Fat 14.1, SaturatedFat 4.7, Cholesterol 156.5, Sodium 232.5, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 48.5
PORK TENDERLOIN WITH ROASTED GRAPES AND MASHED SWEET POTATOES
Steps:
- For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F.
- Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
- Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
- Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
- Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
- For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
- Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
- Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
PORK TENDERLOIN WITH BACON-ONION JAM
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
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