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Posts Tagged ‘pork tenderloin’

This is another one of my very old “go to” recipes.

I have cravings for it ever so often. Pork tenderloin is a very common cut of meat at home. There are so many things you can cook with it. Since it is almost or even as lean as chicken breast it is a great choice of meat.

When I cook Pork tenderloin, I often starts with searing it whole or cut in medallions and then I layer any kind of sauce or sides to it. This version of cooking the tenderloin is very tasty and it is a great comfort food. You can make it less heavy by using half & half (12% fat compared to heavy cream that is 35-38% fat) or a cooking cream. It’s all relative as they say.

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Pork Tenderloin in a Mustard Basil sauce.

Serves 4-6.

2 Pork tenderloins.

1 zucchini (finely sliced).

1/2 leek (finely sliced).

1/2 – 1 red pepper (sliced).

3-4 tbsp. Dijon mustard.

2/3 -1 c. heavy cream (You can also a use leaner alternative or Creme Fraiche).

2-3 tbsp. dried basil. (If you use fresh basil add a little but more).

Hot sauce to taste (optional).

Pepper to taste.

Directions;

Trim the pork tenderloin (make sure you take the “silver skin” off  – “Silver skin” is the tough membrane covering the top of a pork loin). Cut into 2/3″ medallions. Quickly fry/sear on both sides until golden brown. Remove the meat from the pan. Add the leek, zucchini and red peppers into the pan (let all the bits and pieces from frying the meat stay in the pan). Fry for a few minutes. Add the Dijon mustard (in portions so that you can control the taste). Let fry together for about a minute while stirring well. Add the heavy cream & the meat. Lower the heat and let simmer for about 5-8 minutes. Add the herbs and the hot sauce (optional). Pepper to taste. Serve it with a good tasting rice ( I love Basmati rice or red Korean rice for this) or even some mashed potatoes.

Enjoy!

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After a food filled holiday I always feel a need to make simple and easy food.

When my sister turned 40 she had an open house with an Italian buffet’ with lot’s of antipasti (cold cuts, olives and things). My mom was cooking, cutting and plating up a storm. This is not my favorite food at all. In the Italian kitchen, I prefer the pastas not the antipasti. The funny thing from that birthday buffet’, is that my mom made this one marinated pork tenderloin that stayed in my memory for a very long time . It was served cold and disappeared like butter in sunshine…  It took a long time until I finally tried to copy it from my taste memory. After trying it a couple of times it finally tasted as if my mom had made it. I hope you will like this way of marinating meat and that you will try to do this with chicken or something else as well.

I now have my own version of this dish. Pork tenderloin is my “go to” food. I always keep a few in my freezer. But in all honesty it really is so that I always can make my sister’s birthday marinated Pork Tenderloin. I make 2 loins at a time and just let it keep marinating in the fridge, it just gets better and better. Yes, it has happened that I have taken an extra trip to the fridge to grab a slice or two just because…

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Citrus & Soy marinated Pork Tenderloin.

1-2 pork tenderloin.

1/2 lemon.

1/2 lime.

1/2 orange (optional).

1/4 cup soy sauce, low sodium preferably.

1-3 tbsp. Mirin. (Sweet. Tastes as rice wine).

1 tsp. hot sauce (optional).

1-3 tbsp. balsamic vinegar. (optional).

The zest from the 1/2 lime & lemon.

1/4 cup cilantro (chopped into large pieces).

Directions:

Sear the meat in a frying pan. Make sure you brown it all around. Put the frying pan into a 400 degree oven so that the meat can get evenly cooked.  I prefer it to me medium well. It will have a light firm feeling if you poke it with a finger. (It will take about 35-40 minutes or until a meat thermometer reads 160°).

Take out the meat. Let cool.

Zest the lemon, orange & lime. Put all ingredients into a zip-lock bag. When the pork tenderloin has cooled down, add it to the zip-lock. Note, put the meat in whole, not cut.

Put into the fridge. It must marinate at least over night.

Cut the meat in very thin slices. Make sure that you have brushed off any cilantro pieces.You can serve this pork with anything.

I like to use a mix of red & white quinoa, rice or couscous. Adding it to a salad works well too. Since I prefer to eat it cold, I usually just cut up cucumbers and add some zest and a little of the marinade.

I hope you will enjoy this as much as I do.

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