Pork Tenderloin Jerky Recipe Dehydrator Food

SPICY SMOKED PORK JERKY

Spicy Smoked Pork Jerky image

Smoked Pork Jerky in a chipotle and citrus-flavored marinade.

Provided by Hilda Sterner

Time 14h15m

Number Of Ingredients 11

Ingredients

2½ lbs pork tenderloin
3½ ounces chipotle peppers in adobo sauce ((½ can))
⅓ cup orange juice ((or pineapple juice or 50/50 of each))
⅓ cup soy sauce
1 tbsp brown sugar
1 tbsp pomegranate molasses ((or replace with 1 tbsp blackstrap molasses and a teaspoon of vinegar))
1 tbsp Worcestershire
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
½ tsp crushed red pepper

Steps:

Slice the pork against the grain into 2" x 6" strips that are ⅛" to ¼" thick.
Mix the remaining ingredients and blend until you have a smooth marinade.
Layer the marinade and the pork strips inside a large ziplock bag. Massage the marinade into the pork for a few minutes to make sure all the strips are coated in the marinade. Refrigerate for a minimum of 8 hours or preferably overnight.
Heat the Traeger to 180 degrees F. Place the pork strips on a rack or directly on the grate and smoke for 5 to 6 hours or until the meat is dry but still pliable.

Nutrition Facts : ServingSize 1 piece, Calories 34 kcal, Fat 1 g, Cholesterol 13 mg, Carbohydrate 2 g, Sodium 228 mg, Protein 5 g, Sugar 1 g

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

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