Recipes

Cajun Pork Pinwheels
20 minutes prep, 50 minutes cook

2 pork tenderloins, 1 pound each
1 tablespoon vegetable oil
1 cup red bell pepper, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic salt
1/2 teaspoon red pepper, ground
1/2 teaspoon paprika
1 tablespoon fennel seed, crushed
1-3 teaspoons lemon pepper seasoning

Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin.

Heat oven to 325 degrees F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll. Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 160 degrees F. Let rolls stand 5 minutes. Remove toothpicks or string; slice.
Serves 6

Calories: 197
Protein: 31
Fat: 7
Sodium: 275
Cholesterol: 84
Saturated Fat: 2
Carbohydrates: 4
Fiber: 1

Ginger Grilled Tenderloin
10 minutes prep, 20 minutes cook

2 pork tenderloin, (about 1 1/2 pounds total)
2 cups chicken broth
4 tablespoons ginger, grated
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic, minced

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve. Serves 6

Calories: 141
Protein: 25
Fat: 6
Sodium: 220
Cholesterol: 75
Saturated Fat: 2
Carbohydrates: 0
Fiber: 0

 

Quick Pork Fajitas
1 pork tenderloin, about a pound, thinly sliced*
3 tablespoons fajita seasoning
1/2 onion, sliced
1/2 green bell pepper, sliced
4-6 flour tortillas, warmed

Cooking Directions
In shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper until vegetables are just tender. Wrap portions in flour tortillas with salsa.
Serves 4.

*Placing pork tenderloin in freezer for about 20 minutes makes slicing easier.

 

Peppered Pork Tenderloin
5 minutes prep, 20 minutes cook

1 pork tenderloin, about 1 pound
2 teaspoons lemon pepper
1/2 teaspoon cayenne (red pepper), OR pepper blend seasoning

Rub tenderloin with both peppers seasonings, covering entire surface. Place in shallow roasting pan and roast in 425 degree F. oven for 15-20 minutes, until internal temperature on a thermometer reads 160 degrees F. Let roast rest for 5 minutes before slicing to serve.
Serves 4.

Simple seasonings let the pork tenderloin go with just about anything from a simple side of pasta and buttered peas to Rosemary Potatoes with Caramelized Onion and Asparagus Vinaigrette.

Calories: 121
Protein: 24
Fat: 3
Sodium: 250
Cholesterol: 75
Saturated Fat: 1
Carbohydrates: 1

Pork Tenderloin Medallions with Raspberry Sauce
10 minutes prep, 10 minutes cook

1 pork tenderloin, about 1 pound, cut into 8 crosswise pieces
cayenne pepper, to taste
2 teaspoons butter
2 kiwi fruit, peeled and thinly sliced
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon prepared horseradish
1/2 teaspoon soy sauce
1 clove garlic, minced
1/2 pint fresh raspberries

With heel of hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne. Heat butter in nonstick skillet over medium-high heat; add pork medallions and cook 3-4 minutes on each side. Meanwhile, in small saucepan stir together preserves, vinegar, catsup, horseradish, soy sauce and garlic; simmer over low heat for 2 minutes, stirring occasionally; keep warm. Place medallions on serving plate; spoon sauce over; top each medallion with some sliced kiwi. Garnish serving plate with remaining kiwi slices and fresh raspberries. Serves 4

Calories: 261
Protein: 24
Fat: 7
Sodium: 170
Cholesterol: 80
Saturated Fat: 3
Carbohydrates: 28

 

Pork Tenderloin Satay with Brandy Pear Relish
15 minutes prep, 10 minutes cook

1 pork tenderlion, (about 1 pound), partially frozen
1 15 1/4-oz can Bartlett pears in heavy syrup
1/2 cup apricot preserves*
1/4 cup white onion, finely chopped
2 tablespoons brandy
1 teaspoon fresh ginger, finely chopped OR grated
1/4 teaspoon red pepper flakes
1/4 cup golden raisins, (optional)
16-18 6-inch wooden skewers, soaked in water for at least 30 minutes**

To make relish, drain pears, reserving juice; chop and set aside. Pour pear juice into 1-quart saucepan; stir in preserves, onion, brandy, ginger and red pepper flakes. Bring to a boil, stirring occasionally. Boil gently for 8 to 10 minutes or until liquid is reduced and slightly thickened. Remove from heat; allow mixture to cool to room temperature.
Meanwhile, using a sharp knife, slice pork tenderloin into 1/4-inch-thick medallions; place in a resealable plastic bag. Pour about 1/2 cup cooled juice mixture over pork in bag; seal and refrigerate for at least 30 minutes. Gently stir together chopped pears, remaining juice mixture and raisins; refrigerate until serving time. When ready to cook, spray broiler pan with cooking spray and preheat broiler. Discard the marinade. Thread pork medallions onto skewers. Place pork skewers on broiler pan about 7 inches from broiler. Broil for 3 minutes per side. Serve with Brandy Pear Relish.
Makes 16 to 18 appetizer servings.
*If apricot pieces are too large, use kitchen shears to cut into small pieces.
** Soaking wooden skewers in water helps to keep them from charring under the broiler.

The pear relish can be prepared the day before. Enjoy these appetizers as part of a party buffet with Ham, Gorgonzola and Pear Crostini.

Calories: 99
Protein: 6
Fat: 2
Sodium: 19
Cholesterol: 14
Saturated Fat: 0
Carbohydrates: 6
Fiber: 2

 

Mandarin Pork Salad
Ingredients
1 pork tenderloin (1/2 pound)
3 cups torn mixed salad greens
1 snack-size cup (4 ounces) mandarin oranges, drained
1/2 small red onion, thinly sliced
1/4 cup crumbled goat cheese
1/4 cup canned sliced beets, julienned
2 tablespoons minced fresh cilantro
1 teaspoon finely chopped seeded jalapeno pepper
2 tablespoons balsamic vinegar
2 teaspoons Crisco® Extra Virgin Olive Oil
1/2 teaspoon salt

Grill pork, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until a meat thermometer reaches 160°.
Meanwhile, in a large bowl, combine the salad greens, oranges, onion, cheese, beets, cilantro and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil and salt. Thinly slice pork; arrange over salad. Drizzle with dressing. Yield: 2 servings.

 

Chipotle-Marinated Pork Tenderloin
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce,
(see Ingredient Note)
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces pork tenderloin, trimmed of fat

PREPARATION
Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.