Pork Tenderloin With Sweet And Sour Onions Golden Raisins And Capers Food

SWEET AND SOUR PORK TENDERLOIN

Steps:

• 1. Season tenderloins with salt and pepper.
• 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
• 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
• 5. Remove cover and stir in pineapple chunks.
• 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
• 7. Slice pork and serve with sauce and pineapple.
• 8. Garnish with minced parsley.
• 9. Serve over hot, cooked rice if desired.

PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE

Steps:

• Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
• Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
• Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
• Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
• Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
• Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

PORK TENDERLOIN WITH GLAZED SWEET ONIONS

Steps:

• Preheat oven to 375°F.
• Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes.
• Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes.
• Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably.
• Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes.
• An instant-read thermometer inserted into the pork should read 155-160°F.
• Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes.
• Slice and serve on warmed individual plates with the glazed onions.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

SWEET AND SOUR PORK TENDERLOIN

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

SWEET AND SOUR PORK

Steps:

• Add enough water to drained pineapple juice to measure 1 Cup.
• Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
• Cover and reduce heat until carrots are crisp tender.
• In the meantime, trim fat from pork and cut into large pieces.
• Heat oil to 360°F.
• Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
• Add pork and stir to coat well.
• Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
• Drain on paper towel and keep warm.
• Mix 2 T cornstarch and 2 T water and mix til smooth.
• When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
• When thickened, add the pork, pineapple chunks and green pepper.
• Continue to stir 1 minute or until warmed through.
• Serve with rice.