Swiss Style Pork Tenderloin Food

PORK TENDERLOIN WITH SWISS CHARD AND POLENTA

Steps:

• In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
• Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt and pepper. In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Add half the pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with 1 1/2 teaspoons oil and pork.
• Return skillet to heat and add 1 teaspoon oil, onions, chard stems, and cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 5 minutes (reduce heat to prevent burning as needed). Add chard leaves and cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes.
• Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for later use. Stir butter into remaining polenta. Season pork and vegetables with salt and pepper and serve over polenta.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SWISS PORK STEAK

Steps:

• Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
• Combine salt,pepper and garlic powder with flour.
• Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
• Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
• Add green pepper,onion and celery to pan and lightly brown.
• Add tomatoes,beef stock,worcestershire (and drained mushrooms if using) to skilet and boil for about three minutes.
• Reduce heat to a simmer and return pork steak to pan.
• Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
• Serve over mashed potatoes or rice.
• I also have made this for my picky eater by adding a can of cream of mushroom soup.

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
• Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
• Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
• Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
• Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
• Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

SOUTHWEST PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

JERK PORK TENDERLOIN WITH SWISS CHARD

Steps:

• In a blender, combine scallions, vinegar, soy sauce, ginger, garlic, jalapeno, 2 tablespoons oil, thyme, allspice, nutmeg, and 1/4 teaspoon ground pepper. Puree until smooth. Place marinade in a resealable plastic bag. Add pork, turning to coat. Refrigerate for at least 1 hour and up to 24 hours.
• Heat grill to high. Oil grates. Lift pork from marinade. Season with salt. Grill 8 to 10 minutes per side or until an instant-read thermometer registers 145 degrees. Let cool 5 minutes.
• Meanwhile, in a large saucepan, heat remaining oil over medium. Add chard ribs and cook, stirring occasionally until crisp-tender, about 10 minutes. Add leaves, salt, and pepper; cook, stirring occasionally, until tender.

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Preheat grill to medium-high heat.
• Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
• Open halves, laying tenderloin flat.
• Place tenderloin between 2 sheets of plastic wrap.
• Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
• Spread Dijon mustard evenly over pork; sprinkle with cilantro.
• Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
• Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
• Sprinkle evenly with salt and pepper.
• Place the pork on a grill coated with cooking spray,.
• Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
• Remove from grill.
• Let stand covered for 5 minutes.
• Cut into 12 slices.