Chile Pork and Tomatillo Pasta Wednesday, Sep 7 2016 

2 ears corn, husks removed
8 oz whole grain pasta
2 tsp olive oil
1 large Spanish onion, chopped
1 lb tomatillos, papery skins removed, rinsed well, stemmed and chopped
1 tbsp chile powder
1/2 tsp salt
3/4 lb pork tenderloin, trimmed and sliced into 1-inch strips
3 oz part skim mozzarella cheese, cubed
Sweet paprika, as desired

Fill a large pot halfway with water and bring to a boil. Add corn, return to a boil and cook for 3 minutes. Drain and set aside until cool enough to hamdle. With a sharp knife, remove kernels. Transfer kernels to a large bowl and set aside.

Cook pasta according to package directions. Drain.

Meanwhile, in a large nonstick skillet, heat oil on medium. Add onion and saute, stirring occasionally, until soft and beginning to turn translucent, about 5 minutes. Add tomatillos, chile powder and salt and saute for 5 minutes. Add pork and saute, stirring often, until cooked through, about 4 minutes.

Add pasta and pork mixture to corn and toss to combine. Top with cheese and paprika.

Clean Eating, August/Septrmber 2012, page 75.

Pan Grilled Ginger Honey Pork Tenderloin Thursday, Apr 3 2014 

1 tablespoon grated peeled fresh ginger
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 (1-pound) pork tenderloin, trimmed

Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add pork to grill pan; cook 15 minutes or until a thermometer registers 145° or until desired degree of doneness, basting frequently with sauce. Let stand for 5 minutes before serving.

Cooking Light, January/February 2012, page 170.

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Spiced Pork Medallions with Bourbon Sauce Thursday, Jan 9 2014 

1/2 cup bourbon (I used Crown Royal Black)
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, cut into 12 slices
Cooking Spray

In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.

Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.

In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Yield: 4 servings

Taste of Home, Page 31

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Pernil Style Pork Tenderloin Tuesday, Nov 26 2013 

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Serves 4
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 95; Fiber (g): 1

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Stuffed Cuban Pork Tenderloin Tuesday, Nov 12 2013 

1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat grill to medium-high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

Cooking Light, August 2013, page 88

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Fig and Blue Cheese Stuffed Pork Tenderloin Thursday, Jul 11 2013 

1 (1-pound) pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon apple jelly, melted

Preheat oven to 450°.

Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.

Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.

Cooking Light, January 2007

Spiced Pork Tenderloin With Green Beans and Olives Wednesday, Jun 19 2013 

2 tablespoons olive oil
2 pork tenderloins (about 1 1/2 pounds total)
1 teaspoon fennel seed, crushed
1 teaspoon paprika
kosher salt and black pepper
1 small red onion, sliced
1 pound green beans, trimmed
1/3 cup pitted green olives, halved
1 tablespoon red wine vinegar

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.

Real Simple, May 2013, page 214

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Pork Mango Kebabs with Chili Lime Glaze Monday, Jun 25 2012 

1/4 cup honey
2 tablespoons soy sauce
Finely grated zest of 1 lime
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
2 pork tenderloins, about 12 oz. each, trimmed, cut into 1 1/2-inch pieces
2 ripe but firm mangoes, peeled, pitted, cut into 1 1/2-inch cubes
2 red bell peppers, stemmed, seeded, cut into 1 1/2-inch squares
Salt and pepper

Make glaze: Combine honey, soy sauce, zest, lime juice, chili powder and crushed red pepper in a pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring, until slightly thickened, about 5 minutes. Let cool slightly.

Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, mango and peppers, alternating, on 8 large metal skewers, leaving some space between pieces. Place on a baking sheet and season generously with salt and pepper. Brush with glaze. (Discard any leftover glaze.)

Oil grill. Place kebabs on grill, reduce heat to medium-high, close lid and grill for 6 minutes. Turn kebabs and grill until peppers are lightly charred and pork is cooked through, about 6 minutes longer.

Amount per serving: Calories 180, Fat 3g (Sat 1g), Protein 19g, Carbohydrate 20g, Fiber 2g, Cholesterol 55mg, Sodium 351mg

All You, June 2012, Page 71

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Thai Pork Tenderloin with Cucumber Salad Monday, Jun 11 2012 

1 seedless English cucumber, halved lengthwise and sliced thin
1/4 cup thinly sliced red onion
3 Tbs rice vinegar
1 Tbs plus 1 1/4 cups unsweetened coconut milk
5 Tbs minced cilantro
2 (12 oz) pork tenderloins
1 Tbs vegetable oil
1 Tbs grated ginger
1 Tsp chili paste or hot sauce

Combine cucumber, onion, vinegar, 1 Tbs coconut milk, 1 Tbs cilantro, 1/2 tsp salt and 1/4 tsp pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry and season with salt and pepper. Heat oil in 12 inch skillet over medium high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to the skillet and cook over medium heat for 30 seconds. Stir in remaining 1 1/4 cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce it thickened and meat is cooked through, 8 to 10 minutes. Transfer pork to a carving board, tent with foil and let rest for 5 minutes. Off heat stir remaining 1/4 cup cilantro into sauce. Season with salt and pepper. Slice pork and serve with sauce, rice and cucumber salad.

Serves 4

Cook’s Country, July 2011, Recipe card

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Spicy Pork and Broccoli Stir-Fry Tuesday, Apr 10 2012 

3/4 cup low sodium chicken broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 (16 ounce) pork tenderloin, cut crosswise into 1/2 inch thick slices, each slice cut into 1/2 inch thick strips
3 Tablespoons vegetable oil
1 pound broccoli, florets cut into 1 inch pieces, stalks trimmed, peeled and sliced 1/4 inch thick
1 Tablespoon grated fresh ginger
1 garlic clove, minced

Whisk 1/2 cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce and sesame oil together in bowl; set aside. Toss pork, 1 Tablespoon vegetable oil, and remaining 1 Tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.

Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining 1/4 cup chicken broth and cook, covered, until broccoli is tender, about 3 mintes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, February/March 2012

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