OVEN ROASTED PORK FILLET
Tender pork fillets are pan-seared then oven roasted and topped with an almond-garlic pesto sauce.
Provided by ashepherd
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Trim off any gristle from the pork fillets, cut them in half crosswise and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes. Meanwhile, fry the almonds alone in a clean frying pan, without oil or butter, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley and remaining oil. Blend to form a fairly smooth paste. Stir in the parmesan and adjust the seasoning with salt and pepper, if necessary. Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
Nutrition Facts :
PORK TENDERLOIN TACOS
Pork Tenderloin Tacos: We flavor lean pork tenderloin in an easy soy sauce and lime marinade, crisp it up in a cast-iron skillet and then nestle it into charred corn tortillas with an easy corn salsa and zippy lime crema. Healthy, easy and so satisfying.
Provided by Nicole
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Don't prep any of the ingredients until you marinate the pork.
- Using a sharp knife, cut pork tenderloin into ¼-inch slices. Cut slices into 1/8-1/4-inch strips.
- Add soy sauce, 2 tablespoons lime juice, honey, chili powder, garlic powder, and cumin to a large bowl. Whisk to combine. Add sliced pork. Use tongs to toss the pork in the marinade.
- Prep and chop the ingredients.
- Add corn, red pepper, jalapeno, one garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine. Season to taste with salt and pepper.
- After assembling salsa, give the pork a stir.
- Add Greek yogurt, chipotle in adobo, remaining 2 teaspoons lime juice, remaining garlic clove, and remaining ¼ teaspoon salt to a small bowl. Stir to combine. Season to taste with salt and pepper.
- If the pork hasn't marinated for at least 15 minutes, let it marinate until you reach 15 minutes. You can also marinate the pork tenderloin up to three days in advance in the refrigerator.
- Drain the marinade from the pork and discard. Pat the pork dry with paper towels. This will help to sear the pork versus steam it.
- Heat a large cast iron skillet to medium-high heat. Once the skillet is very hot, add ¾ tablespoon of the oil, about 2 teaspoons to the skillet. Swirl to coat. Add half of the pork tenderloin. Make sure the pork is evenly spread out on the pan. Don't move it so it can sear properly. Cook for 2-3 minutes, flip and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly. Remove from the pan and repeat with remaining half of the pork.
- While the pork cooks, place corn tortillas in a kitchen towel. Heat for 35 seconds until warm and pliable. You can also char them over a gas stove flame.
- To assemble. Transfer pork to tortilla. Dollop with yogurt. Cover with corn salsa. Squeeze extra lime juice on top if desired.
Nutrition Facts : ServingSize 1 taco, Calories 114 kcal, Carbohydrate 8 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 30 mg, Sodium 673 mg, Fiber 1 g, Sugar 3 g
ZIPPY BREADED PORK CHOPS
Need a perky update for baked breaded pork chops? These chops with ranch dressing and a light breading will bring a delightful zing to your dinner table. -Ann Ingalls, Gladstone, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere., Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
ZIPPY-ZOO MARINADE
A most flavorful and spicy marinade that has a Thai-style influence with a ginger kick. Great on pork and chicken.
Provided by Adam Banfield
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, combine soy sauce, barbecue sauce, oil, wine, peanut butter, corn syrup, and Worcestershire sauce. Season with black pepper, ginger, chili powder, onion powder, and garlic powder. Mix until smooth. Marinate meat for 2 to 6 hours.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 7.3 g, Fat 7.7 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 785.7 mg, Sugar 3.2 g
ZIPPY PORK CHOPS
In Dayton, Ohio, Donna Glascoe needs just four ingredients to prepare this simple seasoning mix for pork. The spicy herb rub sparks the taste of these tender boneless chops that cook in no time.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Combine the chili powder, oregano, garlic and cumin; gently rub over both sides of pork chops. Cover and refrigerate for at least 2 hours. , Grill, covered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 161 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
GRILLED PORK TENDERLOIN WITH SPICE RUB
Grilled pork tenderloin with a sweet-and-smoky barbecue rub is a healthy and easy dinner recipe that's perfect for spring and summer!
Provided by Blair Lonergan
Categories Dinner
Time 48m
Number Of Ingredients 8
Steps:
- In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
- Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
- Allow pork to sit at room temperature while preparing the grill.
- Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
- Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
- Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 /3 of the tenderloin, Calories 228.3 kcal, Carbohydrate 14.8 g, Protein 32.1 g, Fat 5.5 g, SaturatedFat 1.8 g, Cholesterol 97.3 mg, Sodium 649.5 mg, Fiber 1 g, Sugar 9.2 g, UnsaturatedFat 0.2 g
CAESAR PORK TENDERLOIN
I had tried to cook pork tenderloin and it always came out dry but this recipe always comes out wonderful. I found this recipe in the newspaper years ago. It is definitely worth a try.
Provided by Weimie Mom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Salt and pepper tenderloin.
- Combine mayonnaise, anchovy paste, lemon juice and garlic. On a plate, combine crushed crouton crumbs and parmesan cheese. Spread the mayonnaise mixture completely over the tenderloin and then roll in the crumb/cheese mixture to coat. Place on a flat baking sheet.
- Bake for 15-20 minutes or until tenderloin is medium well done (slightly pink in the center). Cut into 1/4 inch thick slices to serve.
- Note: You can use a knife to spread the mayonnaise mixture on the tenderloin but I always use my hands to get it all over the place. It's messy but it seems to pay off. This is what those disposable gloves are for.
- When I buy my pork tenderloin there are usually two in the package.
- You find the anchovy paste in a tube like toothpaste near the tuna in the grocery store.
- Put the croutons in a zip top plastic bag and use a rolling pin to crush them. It keeps them together and works great. You can add the parmesan cheese to this and mix it together well before you put the mixture on the plate.
Nutrition Facts : Calories 211.9, Fat 9.8, SaturatedFat 4.3, Cholesterol 86.7, Sodium 283.5, Carbohydrate 1, Sugar 0.2, Protein 28.4
ORIENTAL ZIPPY PASTE
This paste can be used to make your own instant noodles, spring rolls, stir fry, fried rice, and I even used it to make meatloaf. You can store your Oriental Zippy Paste in a jar in the refrigerator for 2 months. It never lasts that long in my house. This paste will be sticky and jam like in appearance.
Provided by Chef-slim
Categories Asian
Time 18m
Yield 15-20 Ounces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
- Peel Onions and cut each into 4 quarters.
- Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
- Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown.
- Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.) Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
- You can store your paste in a glass jar in the refrigerator for up to 2 months.
- See how I use the paste by looking at my other recopies with the term zippy in the title.
Nutrition Facts : Calories 72.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.4, Sodium 181.1, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 1.2
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