Teriyaki Dijon Pork Tenderloin W Mushroomsonionbaked Apple Food

TERIYAKI, DIJON PORK TENDERLOIN W/ MUSHROOMS/ONION/BAKED APPLE

Steps:

• Oven 350°F.
• Peel, core and rough chop the apple. In a small, covered sauce pan add 1/3 C water and chopped apple. Over medium/low heat, cook into unsweetened apple sauce. If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process. Mix well, then set aside for later use.
• Clean and quarter mushrooms.
• Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
• Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat.
• In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
• Add mushrooms and onion to honey mixture and mix well.
• Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
• Arrange pork tenderloin in oval, roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. Pour prepared mushroom/onion mixture over tenderloins in roasting pan. Cover and bake one hour.
• When done, remove tenderloin from roasting pan to warmed serving platter. Cover with foil and allow to sit for about 10 minutes. Return roasting pan to low heat on stove top, to keep the sauce hot.
• Carve each tenderloin in half. You will have 8 tenderloin pieces, 6 to 8 oz. each. Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat. Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
• Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

TERIYAKI PORK TENDERLOIN

Steps:

• If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
• Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
• Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
• While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
• Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
• Remove pork from the oven and allow to rest at least 5 minutes before slicing.
• Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.

THE BEST BAKED TERIYAKI PORK TENDERLOIN RECIPE

Steps:

• In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.
• Place pork tenderloin in a plastic bag or large, shallow dish.
• Pour half marinade over pork. Reserve other half for cooking.
• Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)
• Heat olive oil in a large nonstick pan.
• Remove tenderloin from marinade (discard the marinade pork was in) and brown pork tenderloin on all sides - about 2-3 minutes per side.
• When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.
• Add reserved marinade to top of pork.
• Fold foil into pouch.
• Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.
• Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.
• Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!
• If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!

TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Grill the tenderloins, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Sprinkle with pepper if desired.

TERIYAKI SPICY MUSHROOMS

Steps:

• In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
• Add mushrooms and onions. Cook and stir over medium heat until heated through.

HONEY DIJON PORK TENDERLOIN

Steps:

• Sprinkle pork tenderloin with salt and pepper; place in slow cooker.
• In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.
• Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).

MARINATED TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.

TERIYAKI MARINATED MUSHROOMS

Steps:

• Wash mushrooms and cut off ends of stems.
• In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
• Add butter and stir until melted.
• Stir in sugar slowly.
• Continue to stir until melted.
• Place mushrooms and sauce in crockpot.
• Cook on low 8 - 10 hours.
• Stir every hour.

TERIYAKI PORTOBELLO MUSHROOMS

Steps:

• Use a 2-quart slow cooker.
• Put the olive oil into the bottom of your slow cooker and smear it around.
• After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
• Place them into the slow cooker.
• Add the brown sugar, soy sauce, mustard, and ginger.
• Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
• Cover and cook on LOW for 5 hours, or on high for about 3 hours.
• Can serve over rice or either hot or cold in a sandwich.