PORK AND APPLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
- Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
- Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
APPLE-ORANGE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
- Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
PORK TENDERLOIN WITH ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.
Nutrition Facts : Calories 237 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 928 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 24 grams, Sugar 7 grams
APPLE AND ORANGE MARMALADE SALAD
Orange marmalade, almond extract and dried cherries make a deliciously perfumed and slightly sweet dressing for this dessert salad.
Provided by Food Network Kitchen
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside.
- Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple "cheeks" from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie.
Nutrition Facts : Calories 100 calorie, Fat 0.5 grams, Sodium 80 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Sugar 20 grams
SPICY PORK TENDERLOIN SALAD
A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. -Pat Sellon of Monticello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
APPLE BUTTER AND PORK TENDERLOIN
Another no-fail, great recipe from my best friend. Very tender, delicious and smells so delightful when cooking! A great company main dish - serve with my Sweet Potato and Apple Casserole. Prep. time does not include resting time.
Provided by BeachGirl
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using an injection needle, inject apple juice into the the roast in multiple places.
- Sprinkle with salt.
- Place tenderloin in a 11x7-inch baking dish.
- Add remaining apple juice and let stand 30 minutes or chill 2 hours.
- Bake in preheated 350 degree oven for 15 minutes.
- Drain.
- Stir together apple butter and remaining 4 ingredients.
- Spread or brush over roast.
- Bake an additional 15-20 minutes or until thermometer inserted in thickest part registers 145 degrees.
- Let stand 15 minutes before serving.
- (Temperature will rise during this rest period).
Nutrition Facts : Calories 250.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.8, Sodium 262.6, Carbohydrate 28.6, Fiber 0.7, Sugar 25.1, Protein 23.6
PORK TENDERLOIN WITH APPLES
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees.
- Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams
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BAKED PORK TENDERLOIN AND APPLE SALAD
From prevention.com
Cuisine AmericanServings 4Email [email protected]Total Time 50 mins
- Preheat the oven to 350°F. Rub 1 pound pork tenderloin with 1/2 teaspoon ground ginger and bake for 30 minutes or until tender.
- While pork is baking, combine 1/2 cup orange juice, 1 tablespoon honey, and 1 teaspoon Dijon mustard.
- Remove pork from the oven, brush with orange juice mixture, and return to the oven to bake for another 10 minutes.
- Serve with 4 whole wheat rolls. For the apple salad, finely chop 3 red apples and 1 green apple and toss with 3 tablespoons chopped walnuts and 2 tablespoons each red wine vinegar and honey.
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- Caesar Salad. The classic Caesar salad is the perfect way to start your meal with pork tenderloin. The dressing adds a big burst of flavor and the crunchy croutons add some nice texture.
- Broccoli Salad. This broccoli salad pairs perfectly with pork tenderloin and is a great option if you’re trying to squeeze in a few more veggies ahead of the holidays.
- Tangy Cabbage Slaw. Tangy cabbage slaw is an excellent choice to complement your pork tenderloin. Cabbage slaw is a refreshing, crunchy side dish that is delicious and low in calories.
- Avocado Salad. When it comes to pairing pork tenderloin with salad for a complete and satisfying meal, the avocado salad is a simple, delicious choice.
- Pasta Salad. A simple pasta salad is a perfect match for pork tenderloin. Pasta salads are typically made with tomatoes, a bit of mayonnaise, and some other garnishes.
- Coleslaw. Coleslaw is perfect for a side dish with a tender pork tenderloin because it’s tangy and fresh. A side salad is a great way to go about it, as it keeps the meat tender and juicy.
- Potato Salad. I’m all about the potato salad to accompany pork tenderloin. Potato salad is a warm, hearty, and homey accompaniment to the rich and salty meat.
- Spinach Salad. Pork tenderloin is flavorful on its own, so this is a great pairing! It’s also a good opportunity to try a new recipe for spinach salad.
- Garden Salad. A light salad will go great with any meat entrée. The garden salad leaves will balance the strong flavors of the pork tenderloin. The light and fresh flavors of the garden salad are a perfect complement to the bold flavors of the pork tenderloin.
- Arugula Salad. Arugula salad is a great addition to a pork dish. You’re getting a peppery, green salad with your tenderloin. It adds a wonderful bite to the dish.
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