Moms Pork Tenderloin Food

SLOW COOKER BALSAMIC PORK TENDERLOIN

Steps:

• Mix the first four dry ingredients together in a bowl.
• Rub pork tenderloin in dry seasoning mixture.
• In a large saute pan heat oil, 1/4 cup balsamic and garlic on medium heat until hot.
• Add pork to saute pan and sear, browning meat on all sides.
• Reduce heat to low.
• Transfer pork to slow cooker.
• Pour remaining balsamic into pan, with water continuing to stir for a few minutes to de-glaze pan.
• Pour juices over the top of the tenderloin in crock pot.
• Cook on high 2.5- hours or until internal meat thermometer says 170 degrees.
• Let rest 5-10 minutes then slice.
• Serve or return slices to slow cooker and keep warm in the juices.

CAESAR PORK TENDERLOIN

Steps:

• Preheat oven to 425°F Salt and pepper tenderloin.
• Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet.
• Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve.
• Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for.
• When I buy my pork tenderloin there are usually two in the package.
• You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store.
• Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.

HONEY BUTTER PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F.
• In an ovenproof skillet, heat butter and honey over medium heat until melted.
• Season pork tenderloin with House Seasoning evenly on all sides.
• Brown pork tenderloin on each side for 5 minutes in the skillet with the honey butter. (If honey begins to burn, lower the heat.)
• Place skillet into your pre-heated oven and roast uncovered for 15 - 20 minutes. Check that the internal temperature has reached 160 degrees F.
• Remove skillet from oven and transfer the pork to a plate. Cover with foil.
• Return skillet to stove and whisk in chicken stock over medium-high heat. Simmer for 5 minutes, or until sauce is reduced and thickened slightly.
• Drizzle sauce over top of pork before serving.

AMAZING PORK TENDERLOIN SLOW COOKER RECIPE

Steps:

• Put olive oil in a skillet on the stovetop over medium high heat.
• Season all sides of tenderloin with salt and pepper. Put into skillet and sear all sides. If yours is quite thick and you want to make pulled pork to fall apart when done I would cut it in half in the middle thickest part of your meat.
• Put sliced onions on bottom of Crockpot with seared tenderloin on top of that.
• Sprinkle minced garlic and brown sugar on top of meat.
• Whisk together in a bowl your broth, balsamic vinegar and soy sauce. Pour this on top.
• Cover and cook on low for 6 hours or until the center at the thickest part reaches 145 degrees F.
• If you want to make gravy to serve with it then remove meat, allow to rest before slicing, and pour liquids into a saucepan.
• Allow to bubble. Take some liquid out into a cup and whisk in 2 tbsp of cornstarch. Add this back in and stir. Allow to thicken and serve together.

MOM'S PORK CASSEROLE

Steps:

• Combine all ingredients and pour into a prepared casserole. Bake, covered at 325^ for 1 1/4 hours.

MOM'S BREADED PORK TENDERLOIN

Steps:

• Pound pork until ? inch thick. Season with salt and pepper. Whisk together flour, salt and pepper in a shallow dish. Whisk together egg and milk in another shallow dish. Dip pork in flour mixture to lightly coat, then egg mixture. When slightly drained of egg mixture dip in cracker crumbs to cover. Pat crumbs to make them stick to meat. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. Preheat oven to 250?. Heat oil in deep 10-inch heavy skillet over high heat until thermometer registers 375?. Fry pork in batches, turning once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375? between batches. Keep pork warm on a clean baking sheet in oven.